Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cups canned pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 8 ounces cream cheese
- 1/4 cup unsalted butter
- 1 3/4 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a stand mixer or with a hand mixer, beat butter and sugars until fluffy. Add pumpkin puree, egg, and vanilla; mix until combined.
- Gradually add the dry mixture to the wet ingredients until just combined.
- Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet about 2 inches apart.
- Bake for 13-15 minutes until edges are set. Let cool on the pan for a few minutes before transferring to a wire rack.
- For frosting, beat cream cheese and butter until smooth; add vanilla and sifted confectioners’ sugar until blended.
- Once cookies are cool, frost generously.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg