Ingredients
- Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 ¼ cups pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 3 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until smooth.
- Add pumpkin puree, egg, and vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Scoop dough onto the baking sheet, spacing apart.
- Bake for 13–15 minutes until set and slightly golden. Cool on a wire rack.
- To make frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy.
- Spread frosting over cooled cookies. Garnish with extra spice or chopped nuts if desired.
Notes
- No need to chill the dough — ready to bake immediately.
- Blot homemade pumpkin puree to reduce moisture.
- Unfrosted cookies freeze well for future baking.
- Add chocolate chips, nuts, or cinnamon sugar for variations.
- Store frosted cookies in the fridge for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
