How To Make Fall Pumpkin Cookies
These light and fluffy pumpkin cookies are topped with a smooth cream cheese frosting and crunchy sprinkles for a tastily spiced snack!
Place the pumpkin puree, oil, granulated sugar, egg and vanilla extract in a large bowl. Mix until well combined.
Add the baking soda, pumpkin pie spice, baking powder, salt, and all-purpose flour to the bowl. Stir until just combined.
Cover the bowl and chill the dough for at least 1 hour, or up to 8 hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart.
Bake for 10 to 12 minutes or until tops are set and edges are light golden brown.
Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter. Let the cookies cool completely.
Place the butter and cream cheese in the bowl of a mixer and mix for about 2 to 3 minutes or until light and fluffy.
Add the powdered sugar, one cup at a time, and mix at low speed until combined. Add the vanilla extract and mix for 30 seconds.
If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
Spread the frosting over the cookies, then add the sprinkles on top.
Serve immediately, and enjoy!
Store in an airtight container for up to 3 days.
- Calories: 384.86kcal
- Fat: 16.07g
- Saturated Fat: 6.20g
- Trans Fat: 0.26g
- Monounsaturated Fat: 7.00g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 59.09g
- Fiber: 0.79g
- Sugar: 46.94g
- Protein: 2.69g
- Cholesterol: 36.30mg
- Sodium: 214.43mg
- Calcium: 59.96mg
- Potassium: 67.52mg
- Iron: 1.04mg
- Vitamin A: 198.98µg
- Vitamin C: 0.60mg
ConclusionThese soft pumpkin cookies are better than store bought ones. They are soft yet crunchy, and packed full of pumpkin flavor to get you into the fall mood. Serve them up with some warm milk for a more tasteful afternoon snack.
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