You can’t have a holiday without pumpkin and you can’t have pumpkin cookies without cream cheese frosting – one always goes with the other. These little drops simply melt in your mouth. The pumpkin cookie is soft and moist, and the cream cheese frosting is the perfect topping.
Make sure when you buy canned pumpkin you get the kind that is “solid pack”, don’t get “pumpkin pie filling”. The solid pack is totally pumpkin; the pie filling is just that: pumpkin mixed with spices, sugar and other ingredients. Look carefully on the label to make sure you’re getting exactly what you want.
Moist Pumpkin Cookies with Cream Cheese Frosting
Ingredients for Pumpkin Cookies:
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1 cup pumpkin
- 2 cups flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. cloves
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
Ingredients for Cream Cheese Frosting:
- 8 ounces cream cheese
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 tsp. vanilla
Directions for making Pumpkin Cookies:
Cover baking sheets with non-stick aluminum foil or parchment paper. Preheat the oven to 350 degrees.
Whip together the sugar, butter, and the egg. Add the pumpkin, and mix well.
Add the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Mix well.
Drop cookie dough in 1-inch mounds onto the prepared baking sheet. Bake at 350 degrees for 9 – 10 minutes – or until set. Cool on racks. Frost cooled cookies with Cream Cheese Frosting.
Cream Cheese Frosting: Whip together the cream cheese and butter. Add the powdered sugar and vanilla. Whip until smooth.
Other delicious cookie recipes:
No bake chocolate cookies – 3 ingredients and they are amazing!
Butter cookies dipped in chocolate – beautiful!
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