Pumpkin Cookies with Cream Cheese Frosting

Soft, cakey pumpkin drop cookies warmly spiced with cinnamon and topped with tangy cream cheese frosting.

Prep: 25 min · Cook: 12 min · Yield: 24 · Method: Oven

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 4 ounces cream cheese
• 2 tablespoons unsalted butter
• 1.5 cups powdered sugar
• 0.5 teaspoon vanilla extract

Cooking instructions

1. Heat the oven to 350°F. Line two baking sheets with parchment paper. (about 5 min) — 350°F
2. Whisk the flour, baking soda, cinnamon, and salt in a medium bowl. (about 2 min)
3. In a large bowl, beat the softened butter and granulated sugar until light and creamy. Beat in the egg, pumpkin puree, and vanilla until smooth. (about 4 min)
4. Add the dry ingredients to the pumpkin mixture and stir just until no dry flour remains. Do not overmix. (about 2 min)
5. Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Bake until the tops look set and the edges are lightly golden, 10 to 12 minutes. (about 12 min) — 350°F
6. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. (about 15 min)
7. Beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla until creamy. (about 4 min)
8. Spread the frosting over the completely cooled cookies. Refrigerate frosted cookies for at least 20 minutes to set the frosting, and store leftovers covered in the refrigerator. (about 20 min)