Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 tsp vanilla extract
- (1) egg
- (1) (15 oz) can of pumpkin puree
- 1 (3 oz) package cream cheese, softened
- ¼ cup butter softened
- 1 tsp vanilla extract
- 2 cups confectioners’ sugar
Directions:
- Start by preheating the oven at about 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Add and whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat a cup butter, white sugar, brown sugar, 2 tsp vanilla extract, and egg with an electric mixer beating until mixture is smooth in a separate large bowl. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. The batter will be moist.
- Spoon the batter by teaspoonfuls about 2-inches apart onto prepared baking sheets.
- Bake until cookies are lightly browned for 10 to 12 minutes in the preheated oven. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
- Add and beat cream cheese, 1/4 cup butter, and a tsp vanilla extract until soft and creamy in a bowl with an electric mixer. Add and beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD’S BEST!)
Yield:
4
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 tsp vanilla extract
- (1) egg
- (1) (15 oz) can of pumpkin puree
- 1 (3 oz) package cream cheese, softened
- ¼ cup butter softened
- 1 tsp vanilla extract
- 2 cups confectioners’ sugar
Instructions
- Start by preheating the oven at about 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Add and whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat a cup butter, white sugar, brown sugar, 2 tsp vanilla extract, and egg with an electric mixer beating until mixture is smooth in a separate large bowl. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. The batter will be moist.
- Spoon the batter by teaspoonfuls about 2-inches apart onto prepared baking sheets.
- Bake until cookies are lightly browned for 10 to 12 minutes in the preheated oven. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
- Add and beat cream cheese, 1/4 cup butter, and a tsp vanilla extract until soft and creamy in a bowl with an electric mixer. Add and beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
