🎃 Soft Pumpkin Cookies with Cream Cheese Frosting 🧁
Ingredients
For the Cookies:
• 230 grams unsalted butter, softened
• 200 grams granulated sugar
• 1 large egg, room temperature
• 5 ml pure vanilla extract
• 240 grams canned pumpkin purée (not pie filling)
• 250 grams all-purpose flour
• 5 grams baking powder (1 tsp)
• 5 grams baking soda (1 tsp)
• 3 grams fine sea salt (½ tsp)
• 5 grams ground cinnamon (1 tsp)
• 2.5 grams ground nutmeg (½ tsp)
For the Frosting:
• 115 grams unsalted butter, softened
• 225 grams full-fat cream cheese, softened
• 400–480 grams powdered sugar (adjust to taste and texture)
• 5 ml pure vanilla extract
Instructions
Prep & Preheat
Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone mats.
Cream Butter & Sugar
In a large bowl, beat softened butter and sugar with a hand mixer or stand mixer until pale, fluffy, and fully combined—about 2–3 minutes.
Incorporate Wet Ingredients
Add the egg and vanilla, beating until smooth. Then blend in the pumpkin purée until fully integrated—the mixture may look slightly curdled; that’s okay.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add this to the wet mixture, mixing on low speed or by hand just until no dry streaks remain. Do not overmix.
Chill (Optional but Recommended)
Cover dough and refrigerate for 30 minutes. This helps cookies hold their shape and intensifies the spice flavor.
Portion & Bake
Using a tablespoon or cookie scoop, drop rounded portions of dough onto prepared sheets, spacing them 5 cm (2 inches) apart. Bake one sheet at a time in the center rack for 12–15 minutes, until edges are set but centers still feel slightly soft to the touch.
Cool Completely
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully before frosting.
Make the Frosting
Beat softened butter and cream cheese together until silky smooth. Gradually add powdered sugar, ½ cup at a time, beating on low to avoid clouds of sugar, then increasing speed until light and fluffy. Stir in vanilla. Adjust sugar for desired sweetness and spreadability.
Frost & Serve
Once cookies are completely cool, spread or pipe a generous swirl of frosting onto each. Serve immediately, or chill briefly to set the frosting before stacking or gifting.
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