Pumpkin Cookies with Cinnamon Cream Cheese Frosting
Soft and fluffy pumpkin cookies made with pumpkin puree, cinnamon, nutmeg, and ground ginger, topped with a smooth cinnamon cream cheese frosting. Cake-like in texture, warm and spiced, and ready in thirty minutes. The fall cookie recipe that comes out every single year and disappears just as fast.
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- 1 cup pumpkin puree
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 2½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
For the Frosting:
- 4 oz cream cheese softened
- ¼ cup butter softened
- 1½ tsp vanilla
- ½ tsp cinnamon
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 F.
- In the bowl of a stand mixer, cream together butter and sugar until fluffy.
- Add eggs and pumpkin puree and mix until combined.
- Add flour, baking powder, salt, cinnamon, nutmeg and ground ginger and mix until just combined.
- Scoop out 2 Tbs of batter per cookie onto a cookie sheet (I usually fit about 8 on one sheet) and bake at 350 for 12 min.
- While cookies are baking/cooling make the frosting by combining cream cheese and butter in a bowl and mixing until smooth.
- Add vanilla and cinnamon and combine.
- Slowly add powdered sugar and beat until everything is incorporated.
- Once the cookies are completely cooled, top with the frosting and enjoy!