Description

These Pumpkin Cookies with Cream Cheese Frosting are a delightful treat made with canned pumpkin puree and warm spices. With simple preparation and fun sprinkles, they bring joy to any occasion, making them perfect for gatherings or simple home enjoyment.

Ingredients

Scale

1 cup canned pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups all purpose flour
1/2 cup butter softened
8 ounces cream cheese softened
4 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup fall sprinkles

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Instructions

In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract, mixing until fully blended.
Add baking soda, pumpkin pie spice, baking powder, kosher salt, and all-purpose flour to the mixture, stirring until just incorporated.
Cover the dough and chill in the refrigerator for 1 to 8 hours.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a nonstick baking mat.
Drop 2 tablespoons of dough onto the baking sheet, spaced 2 inches apart.
Bake for 10-12 minutes, until the tops are set and the edges are lightly golden brown.
Allow the cookies to rest for 5 minutes, then transfer them to a cooling rack. Repeat with the remaining dough and let the cookies cool completely.

Notes

Chill the dough for a better texture in the finished cookies.
Feel free to adjust pumpkin pie spice depending on your flavor preference.
The cookies freeze well; place them in an airtight container for later enjoyment.

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 20g
Sodium: 160mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg