Ingredients
Equipment
Instructions
For the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Blot pumpkin puree between paper towels to remove excess liquid.
- In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- In a large bowl, beat the softened butter and both sugars with a mixer until light and fluffy, about 2-3 minutes.
- Beat in the blotted pumpkin puree, egg, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 12-15 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting
- In a medium bowl, beat the softened cream cheese and butter until smooth.
- Gradually beat in the powdered sugar until fully incorporated, then beat on high speed until light and fluffy.
- Stir in the vanilla extract. Spread frosting over cooled cookies.
Notes
Blotting the pumpkin puree is the most important step for achieving a soft, not overly cakey, texture.
Ensure all your cold ingredients (butter, egg, cream cheese) are at room temperature for the best results.
Store frosted cookies in the refrigerator in an airtight container.
Ensure all your cold ingredients (butter, egg, cream cheese) are at room temperature for the best results.
Store frosted cookies in the refrigerator in an airtight container.
