Pumpkin Cookies with Cream Cheese Frosting

  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¾ teaspoon Salt
  • 1 ½ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cloves
  • 10 tablespoons Unsalted Butter, Softened
  • ¾ cup Granulated Sugar
  • ½ cup Paced Light Brown Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Canned Pumpkin

Cream Cheese Frosting

  • 5 tablespoons Unsalted Butter, room temperature
  • 4 ounces Cream Cheese, room temperature
  • 2 cups Powdered Sugar
  • ½ teaspoon Vanilla Extract

 

  1. Preheat oven to 350F degrees; line baking sheets with parchment paper
  2. In bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves; set aside
  3. In bowl of stand mixer with paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined
  4. Mix in egg, then pumpkin and vanilla; add in flour mixture and mix just until combined
  5. Scoop dough using a cookie scoop; place on baking sheets spacing 2 inches apart
  6. Bake until cookies are set, about 13-15 minutes; cool on baking sheet for several minutes then transfer to rack to cool completely
  7. Once cool frost with cream cheese frosting

Cream Cheese Frosting

  1. In bowl with mixer, cream together butter and cream cheese until smooth and fluffy; mix in powdered sugar and vanilla until well combined