Cream Cheese Frosted Pumpkin Cookies
Soft pumpkin cookies topped with rich cream cheese frosting! Is your mouthwatering? These cream cheese frosted pumpkin cookies are a must have fall cookie! Makes 3 dozen
Author: Mindee's Cooking Obsession
Pumpkin Cookies
- ½ Cup Butter softened
- 1 ½ Cups Sugar
- 1 large Egg
- 1 teaspoon Vanilla
- 1 Cup Canned Pumpkin
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ tsp Salt
- 2 tsp Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ⅛ teaspoon Ground Cloves
- 2 ¼ Cups Flour
Cream Cheese Frosting
- 8 oz. Cream Cheese softened
- ¼ Cup Butter softened
- 1 teaspoon Vanilla
- 4 Cups Powdered Sugar
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or spray with non-stick cooking spray.
In a mixing bowl, cream the butter and sugar. Beat in the vanilla, eggs and canned pumpkin.
Stir in the baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Mix in the flour until well combined.
Scoop dough out by tablespoonfuls onto the prepared baking sheets. Bake at 350 degrees for 12-14 minutes. Cool on a wire rack.
For the cream cheese frosting beat the cream cheese and butter together. Then beat in the vanilla and powdered sugar.
Frost cooled pumpkin cookies and store in the fridge.