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Pumpkin Cookies with Cream Cheese Frosting

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Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 10 min./batch + cooling

Makes

4 dozen

These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. —Lisa Chernetsky, Luzerne, Pennsylvania
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Ingredients

  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped walnuts
  • FROSTING:
  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
  3. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Test Kitchen Tips
  • To soften the cream cheese, let it rest at room temperature for 30 minutes.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Find a recipe to use up the rest of that leftover pumpkin.

    • Nutrition Facts

    1 cookie: 125 calories, 7g fat (4g saturated fat), 20mg cholesterol, 97mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein.

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