Pumpkin Spice Cookies
Cake-like cookies for soft, delicious pumpkin spice flavor, perfectly topped with cream cheese icing.
Equipment
- Cookie Scoop
- Baking Sheet
- Parchment Paper
- Stand Mixer
- Mixing Bowls
- Whisk
Ingredients
For the Cookies
- 2½ Cups Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tbsp Pumpkin Pie Spice See blog post for link to spice mix.
- ½ Cup Butter Softened.
- 1 Cup White Sugar
- ½ Cup Brown Sugar
- 1 Can Pumpkin Puree 1¼ cup worth.
- 1 Egg
- 1 Tsp Vanilla Extract
For the Topping
- 8 Oz. Cream Cheese
- 3 Tbsp Butter Softened.
- 1 Tsp Vanilla Extract
- 2 Cups Powdered Sugar
- 1 Dash Pumpkin Pie Spice
Instructions
- Preheat your oven to 350℉. Line your baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. Set aside.
- Cream together the butter and sugars until combined and fluffy.
- Add the pumpkin, egg, and vanilla to the sugar/butter, and mix until combined.
- Add in the flour mixture and keep mixing until it just comes together.
- Using a cookie scoop, scoop dollops of dough onto your baking sheet. Lightly flatten them with a finger; it's sticky, so be careful. The cookies won't spread as they bake, but they will rise, so keep that in mind.
- Bake for 15 minutes, then transfer to a cooling rack to cool before icing.
- To make the icing, beat together the cream cheese, butter, vanilla, and sugar until smooth. Add a dash of milk if it's too thick for your preferences.
- Spread the icing over top of your cooled cookies. Top with a dash of pumpkin pie spice and, optionally, some chopped nuts of your choice. I like pecans for the crunch!