These pillowy Soft Pumpkin Cookies are topped with decadent cream cheese frosting creating an irresistible fall dessert. Reminiscent of Pumpkin Lofthouse Cookies, they can be made with or without sprinkles.
Prep Time 10 minutesmins
Cook Time 36 minutesmins
Total Time 46 minutesmins
Servings 36cookies
Ingredients
Cookies
1cupunsalted buttersoftened
1cupsugar
1largeegg
1tsppure vanilla extract
1/215oz canpumpkin puree1/2 of a 15 oz can is approximately 1 cup minus 2 tablespoons
4ozsoftened cream cheesemake sure to sit it out in advance to come to a softened consistency
3tbspsoftened butter
1 1/2cupspowdered sugar
1tsppure vanilla extract
pinchsaltoptional
Instructions
Cookies
Preheat oven to 350 degrees F. Prepare cookie sheets with silicone mats or parchment paper.
In a large mixing bowl combine softened butter and sugar, and beat until light and fluffy, approximately 2-3 minutes. Add in egg and vanilla and mix until well combined. Add in pumpkin puree and mix until well combined.
Add flour, baking powder, baking soda, salt and spices all at once, then mix on low or by hand until just combined. Do not over mix. Scoop onto prepared baking sheets, leaving approximately 2" between cookies. Bake for approximately 12 minutes for small cookies, or 15 minutes for large cookies, or until edges start to very slightly brown and the tops of the cookies appear set and cooked through.
Remove from oven and cool on baking sheet, on a wire cooling rack, for at least ten minutes prior to removing from the baking sheet with a spatula. Allow to cool completely prior to frosting.
Frosting
Combine butter and cream cheese in a mixing bowl and beat until well combined and smooth. Add in powdered sugar and beat until well combined, light and fluffy. Add in vanilla and salt, and mix until well combined. Spread on cooled cookies.
Notes
Makes 36 small cookies, approximately 2" in size or 18 large cookies.