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.
Prep Time1 minute min
Cook Time12 minutes mins
Additional Time1 hour hr 39 minutes mins
Total Time1 hour hr 52 minutes mins
Servings: 72 cookies
Calories: 99kcal
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
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.
Serving: 1cookie | Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 134mg | Fiber: 1g | Sugar: 11g