Pumpkin Cookies Recipe
Ingredients
For the Cookies
- ¾ cup unsalted butter (170 grams, room temperature (1½ sticks))
- 1 cup granulated sugar (200 grams)
- ½ cup brown sugar (107 grams)
- 1 cup pumpkin puree (227 grams (about ½ can) - not pumpkin pie filling!)
- 1 large egg (50 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 2½ cups all-purpose flour (300 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon baking soda (6 grams)
- 1 tablespoon pumpkin pie spice (9 grams)
- ½ teaspoon kosher salt
For the Cream Cheese Frosting
- 8 ounces cream cheese (227 grams, room temperature (1 brick))
- ¼ cup butter (57 grams, room temperature (½ stick))
- 2½ cups powdered sugar (283 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ⅛ teaspoon kosher salt
- Ground cinnamon (optional, for sprinkling)
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- 2
Cream
- 3
Using a hand mixer, cream the butter and sugars together in a large bowl.
- 4
Beat in the pumpkin puree, egg, and vanilla extract. Set aside.
- 5
Combine
- 6
In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- 7
Stir
- 8
Add the dry ingredients to the wet ingredients, and stir until just combined.
- 9
Drop heaping tablespoonfuls of cookie dough onto the baking sheet at least 1 inch apart.
- 10
Bake the cookies for 11-13 minutes. Let the cookies cool.
13 min - 11
Prepare
- 12
While the cookies cool, prepare the frosting: Use a hand mixer to beat the cream cheese, butter, powdered sugar, vanilla extract, and salt together until smooth.
- 13
Frost
- 14
Once the cookies have cooled, frost the cookies.
- 15
Sprinkle
- 16
Sift a sprinkling of cinnamon on top of the cookies if desired.
Nutrition
Per serving (based on 36 servings)
