Pumpkin Spice Cookies
Pumpkin Spice Cookies
Get this quick and easy cookie recipe from Bake With Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 30 servings
Ingredients
  • Cookies:
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 cup pure pumpkin puree
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Frosting:
  • ½ cup unsalted butter, at room temperature
  • ½ pkg cream cheese, at room temperature
  • 2-3 cups icing sugar, sifted
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for sprinkling
Method
  1. Preheat to the oven to 350 °F (180 °C) and line 2 baking trays with parchment paper.
  2. Beat the butter and both sugars together (by hand or with electric beaters) until smooth and then beat in the egg. Add the pumpkin puree and stir in well.
  3. In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices and add this to the pumpkin batter, stir until evenly mixed. Use an ice cream scoop (#40) and scoop cookies onto the baking trays, leaving 2-inches (50 mm) between them. Bake the cookies for 17-20 minutes, until they lift easily from the tray. Allow the cookies to cool on the trays before frosting them.
  4. For the frosting, beat the butter and cream cheese together until smooth and then add 1 cup (130 g) of the icing sugar, beating well. Add the vanilla and an additional cup of icing sugar, beating until fluffy and adding additional icing sugar until the frosting is a spreadable consistency.
  5. Pipe or spread the frosting onto each cookie and enjoy. Sprinkle a bit of cinnamon on top of each frosted cookie.

The cookies will keep in an airtight container for a day, or refrigerated for 3 days (but best enjoyed at room temperature.)

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