These pumpkin spice cookies are soft, moist, flavorful and so delicious. They literally melt in your mouth. The cream cheese frosting compliments amazingly with the decadent flavor. They make the perfect fall dessert!
I made 2dz cookies and one skillet cookie using this recipe. If you are only making cookies, you’ll have 4dz. Feel free to divide the dough and freeze it for a later batch. For the skillet cookie I added ¼ cup of chocolate chips and use the same frosting for topping. This recipe is easy to make and require simple ingredients.
This recipe is great for adults and also little ones. I have to admit that I’m kind of obsessed with these pumpkin cookies. They are great for any occasion. My first attempt making these cookies I was distracted speaking with my sister over the phone and I only put 2 cups of flour. They turned out flat and when I tried to pick them up with the spatula they were breaking into pieces. I recommend you that when you’re baking or cooking pay attention in order to avoid cooking disasters. If you like to add more spices, feel free to do it.
When I baked these cookies for my coworkers, I added more cinnamon and it was delicious. They are also great to pair with coffee or milk. My husband is not a fan of pumpkin and he loves this recipe. I hope you give it a try and let me know what you think. Fall brings me so much joy and happiness. It’s definitely my favorite season. Do you get inspired during the holidays? I can’t wait to celebrate! Especially because I will have my kids with me and that makes me so happy.
These pumpkin cookies are:
- Easy to make with simple ingredients.
- Great for kids and adults.
- Soft and moist.
- The cream cheese frosting compliments amazingly.
- Great for any occasion.
- The perfect fall dessert.
Pumpkin Spice Cookies
“These pumpkin spice cookies are soft, flavorful and so delicious. The cream cheese frosting make them melt in your mouth. They make the perfect fall dessert! If you want to impress someone you need to make this cookies.”
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 teaspoons pumpkin spice
2 teaspoons vanilla
1 15- ounce can pumpkin
4 cups all-purpose flour
Cream Cheese Frosting:
1/2 cup butter, slightly softened
1 8-oz package cream cheese, softened
3 cups of powdered sugar
1 teaspoon vanilla
dash of ground cinnamon, more to sprinkle on top
Preheat oven to 350 degrees.
In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Beat until combined, scraping bowl occasionally.
Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
Drop dough by the tablespoon onto parchment lined sheets.
Bake in the preheated oven for 10 to 15 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.
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