Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract, mixing until well combined. Gradually add the dry ingredients until the dough forms.
- Cover the dough and refrigerate for at least 1 hour to chill.
- Preheat oven to 350°F (175°C). Roll out dough to about ¼ inch thickness on a floured surface. Cut into desired shapes.
- Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes or until edges are golden.
- While cookies bake, prepare the frosting by beating the cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
- Cool cookies completely before spreading or piping frosting on top. Decorate as desired.
Notes
- Chilling the dough helps make it easier to handle and enhances flavor.
- Adjust baking time for thicker or thinner cookies to prevent overbaking.
- Decorate with fall-themed sprinkles or toppings for a festive look.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
