Prep Time
15 minutesBake Time
17-20 minYield
35-40 cookiesRating
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Loading...| ½ cup (115 g) unsalted butter, at room temperature | |
| 1 cup (200 g) granulated sugar | |
| ½ cup (100 g) packed light brown sugar | |
| 1 large egg | |
| 1 cup (225 g) pure pumpkin purée | |
| 2 ½ cups (625 g) Rogers Foods All Purpose flour | |
| 1 tsp (5 mL) baking powder | |
| ½ tsp (2.5 mL) baking soda | |
| ½ tsp (2.5 mL) salt | |
| 1 tsp (5 mL) ground ginger | |
| ½ tsp (2.5 mL) ground cinnamon | |
| ¼ tsp (1.25 mL) ground nutmeg | |
| FROSTING | |
| ½ cup (115 g) unsalted butter, at room temperature | |
| ½ pkg (125 g) cream cheese, at room temperature | |
| 2-3 cups (260-390 g) icing sugar, sifted | |
| 1 tsp (5 mL) vanilla extract | |
| ground cinnamon, for sprinkling tops of cookies |
| 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 with electric mixer until smooth and then add in the egg. Add the pumpkin purée and stir. |
| 3. | In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices. Add to the pumpkin batter, stiring until evenly mixed. Use an ice cream scoop and scoop cookies onto the baking trays, leaving 2-inches between. Bake cookies for 17-20 minutes, or until they lift easily from the paper. Allow the cookies to cool on the tray before frosting. |
| 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. | Spread frosting onto each cookie and sprinkle a bit of cinnamon on top of each. Enjoy |
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