Soft Pumpkin Cookies with Cream Cheese Frosting

Delight in these delectably soft pumpkin cookies crowned with a luscious cream cheese frosting. A hint of pumpkin pie spice makes these cookies a seasonal favorite, while the creamy frosting elevates them to a true dessert treasure.

Ingredients:

For the Pumpkin Cookies:

• 2 1/2 cups (312 g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 Tbs pumpkin pie spice, plus extra for garnishing
• 1/2 tsp salt
• 3/4 cup (170 g) unsalted butter, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 1/4 cups (305 g) pumpkin puree
• 1 large egg, at room temperature
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz (226 g) low-fat cream cheese, cool yet softened
• 1/4 cup (56 g) unsalted butter, cool yet softened
• 1 tsp vanilla extract
• 1 3/4 cups (210 g) sifted confectioners’ sugar

Instructions:

1. Preparation: Preheat your oven to 350° F. Ready a baking sheet by lining it with parchment paper.
2. Dry Ingredients: In a mixing bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt, whisking them together. Put this mixture to the side.
3. Wet Ingredients: Utilizing a stand mixer or a hand mixer, blend the butter, granulated sugar, and brown sugar on a medium-high speed until the mix becomes light and fluffy (around 3 minutes). Follow this by incorporating the pumpkin puree, egg, and vanilla extract. Make sure to occasionally scrape down the sides of the bowl to ensure even mixing. Now, gradually integrate the dry ingredients into this mixture, ensuring you don’t overmix. The resulting dough will be somewhat sticky and soft.
4. Shaping & Baking: With the help of a medium-sized cookie scoop (or a spoon), extract heaping tablespoons of the dough and place them onto your prepared baking sheet, ensuring a spacing of about 2 inches between cookies. Bake these for 13-15 minutes at 350° F or until they appear soft, fluffy, and the edges are set. Post-baking, let them cool on the sheet for a few minutes before shifting them to a wire rack to cool completely.
5. Frosting: For the cream cheese frosting, combine the cream cheese and butter in a bowl, beating them together on a medium-high speed until you attain a smooth texture (this should take about 30 seconds). Introduce the vanilla extract and confectioners’ sugar, blending again until fully incorporated.
6. Finishing Touch: Once your cookies have cooled, use an offset spatula or a simple knife to frost them. For an extra touch of warmth and elegance, sprinkle a pinch of pumpkin pie spice or cinnamon over the frosted cookies.
7. Serve & Enjoy: These cookies are best enjoyed fresh, accompanying a hot cup of tea or coffee. The creamy frosting juxtaposed with the soft cookie will surely make these a favorite for the season!