Small-batch Soft Pumpkin Cookies with Cream Cheese Frosting
Ingredients
The cookies
-
4
tablespoons
unsalted butter
-
1
cup
all-purpose flour
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
ground ginger
-
⅛
teaspoon
ground cloves
-
⅛
teaspoon
ground allspice
-
a pinch
ground nutmeg
-
¼
cup
granulated sugar
-
¼
cup
brown sugar
-
1
large
egg yolk
-
2
tablespoons
canned pumpkin puree
-
½
teaspoon
vanilla extract
The frosting
-
2
ounces
cream cheese
-
4
tablespoons
unsalted butter
-
¼
teaspoon
vanilla extract
-
1
cup
powdered sugar
-
a pinch
salt
-
1
teaspoon
milk
-
to taste
ground cinnamon or sprinkles
Instructions
- Preheat the oven to 350°F and prepare a baking sheet.
- Melt the butter in a microwave-safe bowl and let it cool.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices.
- Combine the melted butter with the sugars and whisk until mixed.
- Add the egg yolk, pumpkin puree, and vanilla extract, mixing until smooth.
- Stir in the flour mixture until just combined.
- Scoop the dough onto the baking sheet and flatten to ½-inch thickness.
- Bake for 8 to 11 minutes until set and slightly browned on the bottom.
- Let the cookies cool completely before frosting.
- For the frosting, beat together cream cheese, butter, and vanilla until smooth.
- Add powdered sugar and salt, mixing until smooth; adjust consistency with milk if needed.
- Frost the cooled cookies and top with cinnamon sugar or sprinkles if desired.
Nutrition Facts (estimated)
Servings
8 cookies
Calories
299
Total fat
15g
Total carbohydrates
36g
Total protein
3g
Sodium
150mg
Cholesterol
40mg
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