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Pumpkin Cookies with Cream Cheese Frosting

Deliciously soft and chewy pumpkin cookies topped with a sweet and tangy cream cheese frosting, perfect for the fall season.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup pumpkin puree Fresh or canned
  • 1 cup sugar
  • 1/2 cup butter, softened Must be softened for easy mixing
  • 1 large egg Acts as a binding agent
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
For the Cream Cheese Frosting
  • 1 cup cream cheese, softened Must be softened for easy mixing
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream together the pumpkin puree, sugar, and butter until smooth.
  3. Beat in the egg.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture and mix until combined.
Baking the Cookies
  1. Drop spoonfuls of the batter onto a greased baking sheet.
  2. Bake for 10-12 minutes or until the edges are lightly golden.
  3. Let the cookies cool on a wire rack.
Making the Frosting
  1. Beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Spread the cream cheese frosting on top of the cooled cookies.

Notes

Store leftover cookies in an airtight container in the fridge for about a week, or freeze for up to three months.