Empty My Fridge
Soft & Chewy Pumpkin Cookies with Cream Cheese Frosting
Ingredients
- Butter · softened2 cups
- White granulated¾ cups
- Brown sugar¾ cups
- Egg1
- Pumpkin¾ cups
- Vanilla3 tsp
- Flour2 ¾ cups
- Baking soda1 tsp
- Milk powder · dried3 tbsp
- Cinnamon · ground3 tsp
- Nutmeg · ground½ tsp
- Clove · ground0.13 tsp
- Salt¾ tsp
- Sugar½ cups + 1 ½–2 cups
- Cream cheese · softened8 oz
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- In a large bowl, cream together the butter, white sugar and brown sugar.
- Add the egg, vanilla and pumpkin puree and cream together again.
- In a separate bowl, combine all the dry ingredients (flour, baking soda, milk powder, cinnamon, nutmeg, cloves and salt). Fold them into the wet ingredients with a spatula.
- In a small bowl, mix the ½ cup white sugar with 1 teaspoon cinnamon for coating.
- Scoop the dough with a large scoop, roll gently into balls and roll each in the cinnamon sugar.
- Space the cookies evenly on the baking sheets and bake at 375°F for 13 minutes.
- Right out of the oven, press the cookies round with a large round cookie cutter and flatten them with the bottom of a glass.
- Let the cookies cool completely.
- For the frosting, beat the butter for a few minutes, add the cream cheese and beat again. Add the powdered sugar, vanilla and salt and mix until thick and creamy.
- Spread or pipe the frosting over the cooled cookies and sprinkle with cinnamon.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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