SOFT PUMPKIN COOKIES
These cakey Soft Pumpkin Cookies are warmly spiced with cinnamon and nutmeg, frosted with a homemade cream cheese frosting, and dusted with additional cinnamon for a decorative finish.
Servings: 50 Cookies
Ingredients
FOR THE COOKIES
- 2 cups unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 1 can (15 ounces) pumpkin puree, (NOT pumpkin pie filling)
- 4 cups all-purpose flour
FOR THE CREAM CHEESE FROSTING
- 1/2 cup butter, softened
- 1 block (8 ounces) cream cheese, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla
- ground cinnamon, for sprinkling
Instructions
- Preheat oven to 350˚F.
- Line two baking sheets with parchment paper and set aside.
- In a large bowl, beat 2 cups butter with an electric mixer set on medium speed until light and fluffy.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally.
- Add eggs and 2 teaspoons vanilla; beat until combined.
- Beat in pumpkin.
- Add the flour slowly until combined. Dough will be wet.
- Drop dough by the tablespoon onto previously prepared baking sheets, two inches apart.
- Bake in the preheated oven for 10 to 12 minutes, or until tops are set.
- Remove from oven and transfer cookies to a wire rack; let cool.
- While the cookies cool, beat all of the frosting ingredients in a separate bowl until soft and whipped.
- Frost cooled cookies and sprinkle with cinnamon.
- Serve, or store in airtight containers and keep at room temperature for up to 5 days.
Notes
TO FREEZE: Place the cooled cookies on a tray and put them in the freezer until frozen solid. Then, transfer the frozen cookies into airtight containers. Store the cookies in layers, with a piece of wax paper or parchment between each layer to keep them from sticking together.
Recipe was adapted from Better Homes and Gardens.
Nutrition
Calories: 203kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 142mg | Potassium: 41mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1678IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
