Description
These Pumpkin Cookies with Cream Cheese Frosting are irresistibly soft and flavorful, featuring rich pumpkin puree and a creamy topping that’s perfect for autumn gatherings.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fall sprinkles
Instructions
- In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract until well mixed.
- Add in baking soda, pumpkin pie spice, baking powder, salt, and all-purpose flour, stirring until just combined.
- Cover the dough and chill in the refrigerator for at least one hour, up to eight hours if needed.
- Preheat your oven to 350 degrees F (175 degrees C) and prepare a baking sheet with parchment paper or a nonstick mat.
- Drop 2 tablespoons of dough onto the baking sheet, keeping them 2 inches apart.
- Bake for 10-12 minutes until the tops are set and edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Chilling the dough helps to improve the texture of the cookies.
Add more or less powdered sugar to the frosting to reach your desired sweetness.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 209
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg