Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting
User Reviews
5
Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting
Description
The cookies start with creamed softened butter mixed with granulated sugar and leavening agents including baking powder and baking soda. Ground cinnamon and nutmeg add seasonal spice. Pumpkin puree is folded into the batter along with vanilla and flour to form a smooth dough.
The dough is portioned by tablespoonfuls and baked at 350°F until the tops are set but still tender, resulting in a soft crumb. After cooling, the cookies are topped with a frosting made by creaming together softened butter and cream cheese, then blending in powdered sugar and vanilla extract to a smooth, creamy consistency. This frosting adds richness and complements the spices in the cookies.
The recipe yields a batch sized for casual sharing, and doubling is suggested to use a full can of pumpkin. These cookies are suited for fall baking, serving well as a sweet snack or dessert. The balanced spice and pumpkin provide a soft, melt-in-your-mouth texture highlighted by the creamy frosting.
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
Cream Cheese Frosting
- ½ cup butter softened
- 1 (8-ounce) cream cheese softened, package
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, beat 1 cup softened butter using an electric hand mixer on medium-high speed for 30 seconds. Add 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Beat until combined, scraping the bowl occasionally.
- Add 1 egg and 1 teaspoon vanilla extract; beat until combined. Mix in 1 cup pumpkin puree and 2 cups all-purpose flour until the dough forms.
- Drop the dough by heaping tablespoons 2 inches apart on a cookie sheet. Bake in the preheated oven for 10 to 12 minutes, or until the tops are set. Transfer the cookies to a wire rack and let them cool.
- Add ½ cup butter and 1 (8-ounce) package cream cheese, to a large mixing bowl. Cream together using an electric hand mixer until smooth. Add the 4 cups powdered sugar and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Frost the cooled cookies and enjoy!
Notes
- To use the entire can of pumpkin, double all ingredients in the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Cookies
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 152mg | 6% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1563IU | 31% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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