Ingredients
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2 ½ cups (312 g) all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 tablespoon pumpkin pie spice (plus extra for sprinkling)
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½ teaspoon salt
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¾ cup (170 g) unsalted butter (room temperature)
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¾ cup (150 g) granulated sugar
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½ cup (100 g) packed light brown sugar
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1 ¼ cups (305 g) canned pumpkin puree
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1 large egg (room temperature)
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1 teaspoon pure vanilla extract (Alcohol-Free)
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8 ounces (226 g) cream cheese (softened but still cool)
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¼ cup (56 g) unsalted butter (softened but still cool)
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1 teaspoon pure vanilla extract (Alcohol-Free)
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1 ¾ cups (210 g) confectioners’ sugar (sifted)
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
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In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
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Add pumpkin puree, egg, and vanilla extract (alcohol-free). Mix until fully combined, scraping sides when necessary.
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Add the dry ingredients to the wet ingredients and mix gently until the dough forms. It should be soft and slightly sticky.
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Scoop heaping tablespoons of dough onto the prepared sheet, spacing about 2 inches apart.
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Bake for 13–15 minutes, or until the edges are set and the centers are fluffy.
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Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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To prepare frosting, beat cream cheese and butter together on medium-high speed until smooth, about 30 seconds.
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Add vanilla extract and confectioners’ sugar, and beat until creamy and spreadable.
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Frost cooled cookies evenly with a spatula or butter knife.
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Sprinkle with pumpkin pie spice and serve.
Notes
For a lighter version, skip the frosting and dust with powdered sugar. These cookies can also be made gluten-free or vegan with simple substitutions. Store frosted cookies in the refrigerator for up to five days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes