I made this recipe for my cousin’s engagement party at my house last week. The theme was fall, so of course I had to make something with pumpkin. I decided that cookies were the best choice. It was my first time making pumpkin cookies and I was a little worried, but they turned out amazing! If there is one recipe on my site that I think you should try so far, this is definitely the winner. I didn’t have time to take any pictures of the cookies with the gorgeous frosting, but they looked even more delicious with it on. ENJOY!
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
Cream Cheese Frosting
½ cup butter, slightly softened
1 (8-oz) package cream cheese, softened
1 lb powdered sugar (about 3¾ cups)
1 teaspoon vanilla
ground cinnamon sprinkled on top
- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined.
- Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
- Drop dough by the tablespoon or cookie scoop onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Let sit on baking sheet for no more than 2 minute. Transfer cookies to a wire rack; let cool.
- For the frosting: Beat all of the ingredients until soft and fluffy. Frost a layer over cooled cookies and sprinkle with cinnamon.
- I froze these for a week without the frosting on top, and they tasted just a delicious after defrosting.