Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons pepitas
Instructions
- Preheat oven to 375°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl. Add the pumpkin puree and beat until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the cream cheese frosting. In a medium bowl, using an electric mixer, beat together the softened cream cheese and softened unsalted butter on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium speed and beat until smooth. Beat in vanilla extract and salt until just incorporated.
- Once the cookies are completely cooled, transfer the cream cheese frosting to a piping bag fitted with a star tip. Pipe a generous swirl of frosting onto each cookie.
- Lightly dust the frosted cookies with ground cinnamon. Arrange pepitas on top of one cookie for garnish, as desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (32g)
- Calories: 150
- Sugar: 14g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg