Description
These pumpkin cookies are irresistibly soft, filled with warm spices, and topped with creamy frosting. Easy to make, they are perfect for gatherings and celebrations.
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
Instructions
- In a large bowl, combine pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract. Mix until smooth.
- Add baking soda, pumpkin pie spice, baking powder, kosher salt, and all-purpose flour. Stir until just combined.
- Cover the bowl and refrigerate the dough for at least one hour, up to eight hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop 2 tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until the tops are set and edges are lightly golden.
- Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a cooling rack. Continue with remaining dough.
Notes
For a softer cookie, do not overbake. Watch for the edges to be lightly golden.
Chilling the dough enhances the flavors and makes it easier to handle.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg