Welcoming fall with all the best fall goodies. I’m not sure if I’m more of an apple or pumpkin lover, but one thing I do know is that if there’s pumpkin, I almost always want cream cheese frosting included. This cookie brings so many things about a baked good that I love into one cookie. It’s spiced, dense, & loaded with cream cheese frosting. It is FABULOUS. And trust me, it will be a crowd pleaser, because there really isn’t anything not to love!
Cookie Ingredients:
-2 cups all-purpose flour, spoon & leveled
-2 tsp pumpkin pie spice
-1 tsp cinnamon
-1 tsp baking soda
-1 tsp baking powder
-3/4 tsp sea salt
-1/2 cup unsalted butter, room temperature
-3/4 cup brown sugar (light or dark)
-1/2 cup white sugar
-1 egg, room temperature
-1 cup canned pure pumpkin
-1 tsp vanilla extract
Frosting:
-2 cups powdered sugar
-1/4 cup (4 tbsp) butter, room temperature
-4oz cream cheese, room temperature
-1 tsp vanilla extract
-1/8 tsp sea salt
For Topping:
-A sprinkle of cinnamon if you’d like!
Directions:
Preheat oven to 350F degrees. In a large mixing bowl, using a hand mixer, cream the butter and sugar together until well combined. Add in the canned pumpkin, egg, and vanilla extract. Mix well. Then add in all the dry ingredients: flour, pumpkin pie spice, cinnamon, baking soda, baking powder, & sea salt. Mix until you get a soft dough. From here, I refrigerated my batter for 30 minutes to help it harden up a little bit!
Preheat oven to 350F degrees. Line baking sheet with parchment paper or liner. Using a large cookie scoop or a spoon, scoop out dough into rough balls a few inches apart (they will spread a little). Mine made about 16, because I made them large but could make 16-20! Bake for 12-15 minutes depending on size. Mine took about 15!
While the cookies are baking or chilling in the fridge, make the frosting. In a medium bowl, add all frosting ingredients and mix with a hand mixer until thick consistency. Set aside.
Let cookies cool completely before icing! Otherwise the icing will melt and won’t work. Once cooled, pipe icing onto the cookies and then spread with a knife. Or just spread with a knife. You can do it however you’d like! Sprinkle with cinnamon or sprinkles and enjoy!
Store cookies in the fridge for 3-5 days!!
Incredibly yummy looking
Thank you!!
These look fabulous and I will be making them this weekend! Do you use salted or unsalted butter in the recipe?
Oh wonderful, I hope you enjoyed them! I use unsalted but both should work. Thank you for pointing that out! I fixed it in the recipe 🙂
Very nice and tasty looking cookies. Thanks for the recipe.
Thank you so much!
Made these this weekend and they were a huge hit in my house! So delicious!
Yay, I’m so happy to hear that! One of my favorites as well!
What kind of pumpkin purée do you use?
Hi there! Sorry I fixed it in the description to clarify but I use pure canned pumpkin!
In the description you mention mix egg- but no egg is mentioned in the ingredients
How many eggs??
Hi Leila! It may seem hidden but it does say 1 egg in the ingredient list 🙂