Ingredients
Equipment
Method
Making the Cookie Dough
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the blotted pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
Shaping and Baking
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Drop rounded tablespoons of chilled dough onto the baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden. Let cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
Whipping Up the Frosting
- In a medium bowl, beat the softened cream cheese and butter until smooth.
- Gradually beat in the powdered sugar, then stir in the vanilla extract until the frosting is smooth.
- Spread the frosting over the completely cooled cookies. Garnish with a sprinkle of pumpkin pie spice if desired.
Nutrition
Notes
Tip 1: Blotting the pumpkin puree is the most important step for achieving a chewy, not cakey, cookie.
Tip 2: Ensure your cookies are completely cool before frosting to prevent the frosting from melting.
Tip 2: Ensure your cookies are completely cool before frosting to prevent the frosting from melting.