The holidays bring pumpkin flavored things from every direction. Coffee creamer, ice cream, and of course pie. Who doesn’t love the pumpkin and clove mix giving them all the cuddlies? When my son asked me to make cookies for this class’ harvest party I knew these pumpkin cookies would do the trick.
These cookies are simple, seasonal, and most of all scrumptious. Enjoy!
Soft Pumpkin Cookies with Cream Cheese Frosting
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
Frosting:
- 8 oz cream cheese
- 8 oz butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Cookies:
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Frosting:
MIX the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
SPREAD on each cookie.
