These capture all the best flavours of fall in every bite.
- Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice, plus extra for sprinkling
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 teaspoon vanilla extract
- For the cream cheese frosting:
8 ounces (1 brick) low-fat cream cheese, room temperature
3 tablespoons butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
- Directions:
Preheat oven to 350° - In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined. Set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy. Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium-speed until just combined. Fold in the dry ingredients until just combined.
- Drop on cookie sheet by heaping tablespoonfuls, then use your fingers or a spoon to flatten then slightly.
- then use your fingers or a spoon to flatten then slightly.
- Transfer cookies to a wire rack and let cool. Then frost or drizzle with cream cheese frosting.
- To make cream cheese frosting:
- With an electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth. Gradually add in the powdered sugar until it is all combined and the frosting is smooth. If it is too thick, add in a tablespoon or two of milk (or water) until it reaches your desired consistency. If it is too thin, add in more powdered sugar until it reaches your desired consistency.
