Ingredients:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup pumpkin puree
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional for consistency)
Directions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy. Add pumpkin puree, egg, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Beat until light and fluffy. If the frosting is too thick, add 1-2 tablespoons of milk for desired consistency.
- Once the cookies are fully cooled, frost them generously with cream cheese frosting and enjoy!
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Kcal: 320 kcal per cookie | Servings: 24 cookies
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