Soft-Baked Pumpkin Cookies with Cream Cheese Frosting
Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Remove cookies from oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat together the cream cheese and butter until smooth and creamy.
10. Add the powdered sugar and vanilla extract and continue beating until fluffy.
11. Once cookies are completely cooled, spread or pipe the cream cheese frosting on top of each cookie.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 210 kcal | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes before baking to prevent spreading and keep cookies soft.
Use room temperature ingredients for the frosting to achieve a smooth and creamy texture.