Ingredients: |
Ingredients: 1 c. (2 sticks) unsalted butter, room temp.
1 c. granulated sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 egg, room temperature
1 tsp. vanilla extract
1 c. canned pumpkin puree
2 c. all-purpose flour
Cream Cheese Frosting:
1/2 c. (1 stick) unsalted butter, room temp.
8 oz. cream cheese, room temp.
3 c. powdered sugar
1 tsp. vanilla extract
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Directions: |
Directions:Preheat oven to 350ºF degrees. Cover a large cookie sheet with parchment paper and set aside. In a large bowl, beat butter with an electric mixer or in the bowl of a stand mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined.
Add one egg and the vanilla then beat well, until yellow streaks are gone. Add the pumpkin pure and beat again until it's incorporated. Finally, add the flour and beat on medium speed until completely incorporated. Watch the video to see instructions on how to properly measure flour. The dough will be wet, this is what you want!
Use a heaping tablespoon or medium sized cookie scoop to drop the cookie dough balls a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.
Cream Cheese Frosting: Beat together the softened butter and cream cheese in a large bowl until smooth and all of the lumps are gone. Sift in the powdered sugar then add the vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting. |
This recipe for Soft Pumpkin Cookies is from