Frosted Pumpkin Spice Cookies
Big pumpkin cookies topped with a rich and creamy cream cheese frosting.
Equipment
- an electric mixer
- a baking sheet
Ingredients
For the Pumpkin Spice Cookies:
- 2 cups all-purpose flour (240g)
- 1 tsp. each baking powder, Kosher salt, and pumpkin spice
- ½ tsp. baking soda
- 16 tbsp. softened unsalted butter (227g)
- 1 cup granulated sugar (200g)
- 1 large egg, at room temperature
- 1 cup pumpkin puree (244g)
- 1 tsp. vanilla extract
For the Cream Cheese Frosting:
- 16 ounces softened brick cream cheese
- 1⅓ cups powdered sugar, sifted (160g)
- 1 tsp. vanilla extract
- a pinch of kosher salt
- 4 tbsp. softened butter
Instructions
- Begin by making the cookies: Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
- Sift together the flour, baking powder, baking soda, salt, and pumpkin spice into a bowl. Set the bowl aside.
- In the bowl of an electric mixer with the paddle attachment on, cream together the butter and sugar. Beat them for four minutes, scraping down sides of the bowl.
- Add the egg, pumpkin, and vanilla extract and beat them together for one minute.
- Add the dry ingredients and mix them up until no streaks for flour remain.
- Drop two tablespoons of dough per cookie on to the baking sheets. Space the cookies one inch apart. Bake one pan at a time for 12 minutes, until the edges start to brown. Cool the cookies on the pans for five minutes and then on wire racks until they're completely cool.
- While the cookies bake, make the frosting: In the bowl of an electric mixer with the paddle attachment, cream together all the ingredients. Spread a generous amount on each cooled cookie.
Nutrition
Calories: 70kcal
Tried this recipe?Let us know how it was!