We have a pumpkin cookie that is crisp around the edges but still soft and fluffy in the middle, loads of warm spices, and a creamy cream cheese frosting. The smell of them baking is pure heaven and fills the home with all the spices and smells you want this time of year.
Soft Frosted Pumpkin Spice Cookies
Ingredients
For the Cookies:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup butter, softened
- 1½ cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup (1 stick) softened butter
- ½ cup softened cream cheese
- 2-3 cups powdered sugar
- 1 tsp. vanilla extract (or vanilla bean paste if you're fancy)
Instructions
For the Cookies:
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the ½ cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until well combined. Slowly mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly with floured fingers (dough will be sticky.)
- Bake for 13-15 minutes or until the edges are set and just turning golden.
For the Frosting:
- Cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and mix on high.
- When cookies are cooled- spread frosting on top with an offset spatula.
Recipe Adapted : Soft Frosted Pumpkin Spice Cookies @ thebakerchick
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