Ingredients
Scale
- 2 1/2 cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (plus extra for sprinkling)
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter (room temperature)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 1/4 cups (305 g) canned pumpkin puree
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 8 ounces (226 g) block-style cream cheese (softened but still cool)
- 1/4 cup (56 g) unsalted butter (softened but still cool)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups (210 g) confectioners’ sugar (sifted)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a mixer bowl, beat together butter and sugars until fluffy. Add pumpkin puree, egg, and vanilla; mix until combined.
- Gradually add dry ingredients to wet mixture until just combined.
- Scoop dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 13-15 minutes until edges are set; cool on wire rack.
- For frosting, beat cream cheese and butter until smooth; add vanilla and sifted confectioners’ sugar until just combined.
- Frost cooled cookies generously.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Customize by adding nuts or chocolate chips if desired.