Calling all fans of pumpkin spice! If you enjoy pumpkin spice and fall flavors, then these cookies are for you! These cookies are super soft and pillowy with a decadent cream cheese frosting that creates a balanced flavor! This is the recipe I use to make these delicious cookies.
Cookies:
2.5 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1.5 tsp pumpkin pie spice
0.5 tsp salt
3/4 cup granulated white sugar
3/4 cup light brown sugar
8 Tbsp softened unsalted butter
1 cup canned pumpkin
1 large egg
1 tsp vanilla extract
Frosting:
4 oz softened cream cheese
4 oz softened unsalted butter
2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla extract
Step 1:
Preheat your oven to 350 degrees and set aside some baking sheets lined with parchment paper. Combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl. Whisk/mix together so everything is evenly incorporated. Set aside for later in the recipe.
Step 2:
Cream the butter, white sugar, and brown sugar until fluffy and lighter in color. I prefer to use a stand mixer but a hand mixer will do just fine too. If a stand mixer is used make sure to utilize the paddle attachment. In all of the steps from now on make sure to occasionally scrape the sides of the bowl to make sure all the cookie batter is mixed together!!!!
Step 3:
Add the 1 cup of canned pumpkin, vanilla, and egg to the creamed mixture and mix until just combined. Don't worry if your mixture starts to look curdled (like the picture on the bottom right). This just happens due to the high water content added to the mixture all at once and it will come together once the dry mixture is added.
Step 4:
Gradually add the dry ingredients into the wet ingredients. I like to add mine a 1/2 cup at a time and wait until it fully incorporates before adding another cup. The batter should be fairly wet or sticky when it is all combined. It will not be as firm as a typical chocolate cookie dough. If this makes the dough too hard to work with, then it can be chilled in the fridge for a little bit until it is more suitable for scooping. I usually chill it for 30 minutes and in between rounds of baking.
Step 5:
Begin scooping the chilled dough onto the prepared cookie sheets. Instead of parchment paper a silicone baking mat can be used. You don't have to use any sort of pat or paper either if neither are available! Place the scoops of dough about 1-2 inches apart from each other (I just usually eyeball it). Bake the cookies for about 10 minutes. The recipe I use suggest 8-12 minutes but around 10 minutes is what works for me!. A good rule of thumb is to bake the cookies until the edges are set! Once done baking, set aside the cookies to chill and begin to make the icing.
Step 7:
For the frosting, cream the softened butter and cream cheese together in a mixture until fully combined. After that slowly mix in the powdered sugar, salt and vanilla extract until the mixture is smooth. Once done, you are ready to frost the cookies. I prefer to use a piping bag to make application of the frosting easier, but you can also use a knife to spread it on, and they will turn out just as amazing. Once the cookies are all frosted you are good to go! Enjoy :)
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