Description

These Pumpkin Cookies with Cream Cheese Frosting offer an irresistible flavor and are easy to make. Combining pumpkin puree and baking spices, they make a delightful treat, perfect for gatherings and any occasion.

Ingredients

Scale

1 cup canned pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups all purpose flour
1/2 cup butter softened
8 ounces cream cheese softened
4 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup fall sprinkles

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Instructions

In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract until mixed well.
Stir in the baking soda, pumpkin pie spice, baking powder, kosher salt, and all-purpose flour until the mixture is just combined.
Cover the bowl and refrigerate the dough for at least one hour, or up to 8 hours for best results.
Preheat your oven to 350°F and prepare a baking sheet with parchment paper or a nonstick baking mat.
Scoop out 2 tablespoons of dough and place onto the baking sheet, spacing the cookies about 2 inches apart.
Bake for 10-12 minutes, or until the tops are set and the edges turn light golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Repeat with the remaining batter until all cookies are made.
Let cookies cool completely before frosting with cream cheese frosting.

Notes

Chilling the dough enhances the flavor and texture of the cookies.
Feel free to add nuts or chocolate chips to the cookie dough for an extra flavor boost.
Store cookies in an airtight container for up to one week.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg