2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
½ tsp ground nutmeg
½ tsp ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 tsp vanilla extract
(1) (15 oz) can of pumpkin puree
1 (3 oz) package cream cheese, softened
¼ cup butter softened
1 tsp vanilla extract
2 cups confectioners’ sugar
Start by preheating the oven at about 350 degrees F (175 degrees C). Lightly grease baking sheets.
Add and whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat a cup butter, white sugar, brown sugar, 2 tsp vanilla extract, and egg with an electric mixer beating until mixture is smooth in a separate large bowl. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. The batter will be moist.
Spoon the batter by teaspoonfuls about 2-inches apart onto prepared baking sheets.
Bake until cookies are lightly browned for 10 to 12 minutes in the preheated oven. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
Add and beat cream cheese, 1/4 cup butter, and a tsp vanilla extract until soft and creamy in a bowl with an electric mixer. Add and beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
Nutrition Facts :
Per Serving: 152.3 calories; 24.7 mg cholesterol; 115 mg sodium; 1.3 g protein; 20.6 g carbohydrates.
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