Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer. Continue for about 2-3 minutes until the mixture looks pale and fluffy.
- Add the egg and vanilla extract. Beat until well combined.
- Stir in the pumpkin puree. Do not worry if the mixture looks a bit curdled at this stage; it will come together once the dry ingredients are added.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes. The cookies should look set on the edges but still feel soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt. Beat until the frosting is light and airy.
- Once the cookies are completely cold, spread a generous amount of frosting on each cookie.
- Cook Time: Not specified