Cream Cheese Frosted Pumpkin Cookies
These old fashioned cream cheese frosted pumpkin cookies are big and soft, just like your favorite bakery-style pumpkin cookies. A classic fall cookie recipe.
Servings: 72 cookies
Calories: 99kcal
Ingredients
For the Cookies
- 1 cup butter softened
- 2 cups white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 cups canned pumpkin puree, not pumpkin pie filling
- 1 tsp vanilla
- 4 ¾ cup all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp salt
For the Cream Cheese Frosting
- 8 ounces of cream cheese softened
- ½ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- a pinch of salt
Instructions
- In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients to the wet and stir until combined.
- Preheat oven to 350 F. Drop dough by rounded tablespoons onto cookie sheets. Bake for 12-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely.
- To make the cream cheese frosting, best the softened cream cheese and butter together with a mixer. Beat in powdered sugar, vanilla and salt until smooth.
- Frost cooled cookies with cream cheese frosting.
Nutrition
Serving: 1cookie | Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 134mg | Fiber: 1g | Sugar: 11g