PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD’S BEST!)

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:

1. Start by preheating the oven at about 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. 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.
3. Spoon the batter by teaspoonfuls about 2-inches apart onto prepared baking sheets.
4. 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.
5. 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.