Description
Soft, pillowy cookies infused with cinnamon, ginger, and nutmeg meet a creamy, tangy frosting that melts on your tongue, delivering a perfect balance of autumn warmth and sweet indulgence.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl whisk together flour baking soda salt cinnamon ginger nutmeg and cloves.
- In a large bowl beat together butter granulated sugar and brown sugar until light and fluffy.
- Beat in egg pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients mixing until just combined.
- Drop tablespoons of dough onto the prepared baking sheet spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until edges are lightly golden and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- In a bowl beat together cream cheese and butter until creamy.
- Gradually add powdered sugar vanilla extract and salt beating until smooth.
- Once cookies are completely cool frost them with the cream cheese frosting.
Notes
- Use room temperature ingredients for best results
- Chill dough for 30 minutes to prevent excessive spreading
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days
- Let frosting set before stacking cookies to avoid smudging