Ingredients
Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk (or heavy cream), for desired consistency
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add Pumpkin Puree, Egg, and Vanilla: Beat in the pumpkin puree until well combined. Add the egg and vanilla extract and mix until smooth. Scrape down the sides of the bowl.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (up to 24 hours).
- Preheat Oven: Preheat your oven to 350u00b0F (175u00b0C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and Shape the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Cream Butter and Cream Cheese (Frosting): In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Gradually Add Powdered Sugar (Frosting): Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Add Vanilla Extract and Milk (Frosting): Beat in the vanilla extract. Then, add milk (or heavy cream) one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost the Cookies: Once the cookies are completely cool, frost them with the cream cheese frosting.
- Optional Decorations: If desired, decorate the frosted cookies with sprinkles, chopped nuts, or a dusting of cinnamon.
- Serve and Enjoy: Serve the frosted cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg