To celebrate Halloween, we will be making Pumpkin Cookies with Cream Cheese Frosting. These are soft cookies that just serve as a vehicle to eat the cream cheese frosting.
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
Frosting
- ½ stick (1/4 cup) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ – 3 cups powdered sugar
- 1 tsp vanilla extract
- Optional – Sprinkles (orange and green)
Equipment
- Stand mixer with paddle attachment (or large bowl with wooden spoon/spatula)
- Measuring cups
- Measuring spoons
- Spatula
- Can opener
- Cookie sheet lined with parchment paper or silicone mat
- Wire rack
- Frosting or regular knife
Instructions
Take out 2 and 1/2 sticks of unsalted butter and 8oz block of cream cheese and leave out on counter to soften to room temperature, at least 1-2 hours prior to making the cookies and frosting. If you forget, you can microwave each stick of butter for 14 seconds on a plate. Or you can cut the butter and cream cheese into smaller pieces to speed up the process.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or silicone mat.
With a stand mixer using a paddle attachment (or electric hand mixer), beat butter on medium speed for one minute. Add sugar and beat until well combined.
Add egg and vanilla extract and beat for 30 seconds. Add pumpkin puree and beat until combined.
In a separate bowl, add the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Mix well with a spatula. Add flour mixture in two to three rounds to the wet mixture and mix on low until just combine.
Using a tablespoon or cookie scoop, scoop dough onto the silicone mat/parchment paper lined cookie sheet, leaving space in between. Bake for 10-12 minutes until the tops are set. Allow cookies to cool on baking sheet for a few minutes and then transfer to wire rack to cool completely.
Making the frosting – With a stand mixer using a paddle attachment (or electric hand mixer), beat butter and cream cheese on medium speed until smooth and there are no lumps. Sift the powdered sugar and add to the mixture in two to three rounds. Add vanilla and beat for two minutes until smooth and creamy.
Once the cookies are cool, frost with cream cheese frosting and decorate with sprinkles. Cookies may be stored in an airtight container in the refrigerator for up to a week.
Makes about 2-4 dozen cookies depending on the size of the cookies.