Ingredients
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 1/4 c. granulated sugar, plus more for rolling
1/2 c. pumpkin puree
1 large egg
2 tsp. pure vanilla extract
1 (8-oz.) block cream cheese, softened
2 c. powdered sugar
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon, plus more for sprinkling
Pinch kosher salt
Preparation
Step 1Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Step 2In a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined. Add dry ingredients and stir until just combined. Step 3Scoop a tablespoon of cookie dough then roll in sugar. Transfer to prepared baking sheet and repeat with remaining dough, spacing cookies 2 inches apart. Step 4Bake until cookies are lightly golden, about 10 minutes. Let cool completely. Step 5Meanwhile, make frosting: In a large bowl, beat all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and sprinkle with cinnamon.
These pumpkin cookies are a little more cloud-like than your traditional chewy sugar cookie. Your friends are going to freak out over how pillowy they are on the inside and slightly crisp they are on outside. If you don’t have pumpkin spice, just use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg instead. And if don’t want a super fluffy cookie, beat the butter and sugar until they’re just combined. For more fall dessert inspiration, check out our amazing pumpkin dessert recipes. And if you give these cookies a try, let us know what you think about them by commenting below!
