Soft Pumpkin Cookies With Cream Cheese Frosting
This recipe for pumpkin cookies is packed with the flavors of fall – rich pumpkin taste, vibrant spices, and a soft, chewy, cake-like texture that makes these irresistible. A cream cheese frosting takes these cookies over the top and balances out the flavors with a creamy, tangy finish.
Ingredients
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- 1 cup butter (softened)
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups pure pumpkin puree
- 2 cups all purpose flour
- ½ cup spelt flour
- ½ tsp salt
- 1 ½ teaspoon pumpkin pie seasoning
- ¼ tsp cloves
- ½ teaspoon ground cardamom
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Cream Cheese Frosting
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar (confectioner's sugar)
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a slip mat.
- In a medium bowl, combine the brown sugar and granulated sugars. Add the cup of softened butter and cream until mixture becomes light creamy. Add the egg, vanilla and pumpkin and continue mix until well combined.
- In a separate bowl, combine the 2 flours, salt, spices, baking powder and baking soda. Stir well. Slowly add the dry mix to the creamed mixture and stir until combined.
- Scoop small spoonfuls of the cookie dough onto the baking sheet. (Dough will be a bit moist so a cookie scoop works well for this.)
- Bake cookies for 9-11 minutes.
- Remove from oven and allow to cool on a wire rack for 30 minutes.
- While cookies are cooling, make your cream cheese frosting. Combine all frosting ingredients in a medium bowl and mix until well combined and creamy.
- Once cookies are completely cooled, add the icing to each cookie.
- Enjoy immediately, or allow icing to harden a bit and store in an air-tight container in the refrigerator for 4-5 days.
Tried this recipe?Let me know how it was!