Ingredients
- For the Cookies:
- 2 cups unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla extract
- 1 can (15 ounces) pumpkin puree (NOT pumpkin pie filling)
- 4 cups all-purpose flour
- For the Cream Cheese Frosting:
- 1/2 cup butter, softened
- 1 block (8 ounces) cream cheese, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon, for sprinkling
Instructions
- Preheat oven to 350˚F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl, beat 2 cups of butter until light and fluffy using an electric mixer on medium speed.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping down the bowl as needed.
- Add eggs and 2 teaspoons of vanilla. Beat until fully incorporated.
- Mix in pumpkin puree until well combined.
- Gradually add flour and mix until the dough is fully combined. The dough will be wet.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes or until the tops are set. Remove from oven and transfer to wire racks to cool completely.
- While cookies are cooling, beat all frosting ingredients together until smooth and fluffy.
- Frost cooled cookies and sprinkle with ground cinnamon. Serve or store in an airtight container.
Notes
- Do not use pumpkin pie filling—only pure pumpkin puree.
- Cookies can be stored at room temperature for up to 5 days in an airtight container.
- To freeze, place cooled cookies on a tray in the freezer until solid, then transfer to airtight containers with parchment between layers.
