Pumpkin Cookies With Cream Cheese Frosting

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 27 minutes

Ingredientes

2-1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1-1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

3/4 cup granulated sugar

3/4 cup light brown sugar (lightly packed)

8 tablespoons unsalted butter (softened, not melted)

1 cup canned pumpkin (not pumpkin pie filling)

1 large egg

1 teaspoon vanilla extract

4 ounces cream cheese (softened)

4 tablespoons unsalted butter (softened)

2 cups powdered sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

pumpkin pie spice (optional)

Instruções

Prepare

Line a large sheet pan with parchment paper or a silicone baking mat to avoid burned cookie bottoms. Preheat oven to 350℉.

Add Dry Ingredients

Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt to a large bowl; whisk to combine and set aside.

Add Wet Ingredients

In a medium bowl, cream together butter, granulated sugar, and brown sugar until smooth and creamy. Add 1 cup pumpkin, egg, and vanilla. Beat until mixture is creamy. Add in dry ingredients and mix until just combined. Avoid over-mixing.

Chill Dough

Optionally, chill dough: Cover tightly and chill dough for 30 minutes up to 10 hours. Chilling is not necessary but makes dough easier to work with and intensifies flavors.

Roll Cookie Balls

Use a 1 tablespoon measuring spoon to scoop balls of dough and place them onto the lined sheet pan. Try to smooth or round the balls, but it's okay if they're a bit bumpy (chill in the fridge for additional time if needed for easier rolling). Leave 2 inches of room for each cookie (I only bake 8–10 cookies at a time) and flatten balls of dough slightly.

Bake for 8-12 minutes (9 minutes is perfect for my oven!), watching carefully to avoid overbaking. I like these slightly underbaked and soft, but the tops shouldn’t be shiny/wet looking at all. Remove and allow cookies to stand for another 3–5 minutes on the sheet pan before removing to a wire cooling rack.

Make Frosting

Meanwhile, make frosting. In a stand mixer fitted with the whisk attachment, beat the room-temperature (not melted) cream cheese and butter until creamy, about 2 minutes, at medium-high speed. Add powdered sugar, salt, and vanilla. Beat until soft and creamy. Avoid over-beating or you’ll get whipped frosting.

Frost Cookies

Generously frost cooled cookies and if desired, sprinkle them with a little pumpkin pie spice.

Informação Nutricional

• Calorias: 105 kcal
• Gordura Total: 3.9 g
• Colesterol: 13.9 mg
• Sódio: 67.4 mg
• Carboidratos Totais: 16.9 g
• Fibra Alimentar: 0.4 g
• Açúcares Totais: 11.3 g
• Proteína: 1 g