Description
Cohort of autumn, these tender, spiced pumpkin cookies are topped with rich tangy cream cheese frosting. A perfect balance of earthy warmth and creamy sweetness for cozy fall days.
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 cup canned pumpkin puree
1 tsp vanilla extract
2 cups cream cheese frosting (mix store-bought or make homemade: 8 oz cream cheese + 1/2 cup butter + 2–3 cups powdered sugar blended smooth)
Sprinkles or chopped nuts (optional)
Instructions
In a small bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
In a large bowl, beat butter and sugars until light and fluffy. Mix in pumpkin puree and vanilla, then gradually add flour mixture.
Chill dough 30 minutes for best results. Scoop into 1.5 tablespoon-sized balls. Flatten slightly and place on parchment-lined baking sheets.
Bake at 350°F (175°C) for 10-12 minutes. Cool completely on racks.
Frost cooled cookies with cream cheese frosting. Add sprinkles or nuts if using.
Notes
Use unsalted butter for better salt control
Chilling dough prevents spreading
Store in airtight container up to 3 days
Top with halal-appropriate sprinkles or cinnamon for variation
Nutrition
- Serving Size: 1 large cookie
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg