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Pumpkin Cookies with Cream Cheese Frosting


Ingredients

For Cookies

2 cups all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
1 cup butter
¾ cup granulated sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 egg
1 (15 ounce) can pumpkin puree

For Frosting

1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
¼ teaspoon vanilla bean

Directions 

  • Preheat oven to 350 degrees F. Lightly grease baking sheets.
  • Whisk together: flour, baking powder, cinnamon, baking soda, nutmeg, and ginger in a bowl. Beat the butter, sugars, vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be quite moist.
  • Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper. Be careful not to undercook!
  • Beat cream cheese, butter, vanilla extract and vanilla bean in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting and sprinkle lightly with ground ginger or cinnamon.
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