Pumpkin Cookies with Cream Cheese Frosting

🥘 Ingredients

• all-purpose flour
  2 c
• baking powder
  1/4 tsp
• baking soda
  1 tsp
• brown sugar
  2/3 c
• chopped walnuts (optional)
  1 c
• cinnamon
  1/2 tbsp
• confectioners' sugar
  2 c
• cream cheese, softened
  4 oz
• egg
  1 large
• granulated sugar
  1/3 c
• pumpkin purée
  1 c
• salt
  1/2 tsp
• unsalted butter, softened
  1.25 c
• vanilla
  2.5 tsp

🍳 Cookware

• baking sheets
• parchment paper
• large bowl
• electric mixer
• wire racks
• bowl

1. 1

   Preheat the oven to 350°F (175°C). Grease two baking sheets with nonstick spray or line them with parchment paper .
2. 2

   In a large bowl , beat the unsalted butter, softened , brown sugar , and granulated sugar with an electric mixer at medium speed until light and fluffy, about ⏱️ 5 minutes . Beat in the egg , vanilla , and pumpkin purée .

   unsalted butter, softened: 1 c, brown sugar: 2/3 c, granulated sugar: 1/3 c, egg: 1 large, vanilla: 1 tsp, pumpkin purée: 1 c
3. 3

   Sift the all-purpose flour , cinnamon , baking soda , baking powder , and salt in a separate bowl. Gradually pour the dry ingredients into the butter-sugar mixture and gently mix until well combined. Gently mix in the chopped walnuts (optional) .

   all-purpose flour: 2 c, cinnamon: 1/2 tbsp, baking soda: 1 tsp, baking powder: 1/4 tsp, salt: 1/2 tsp, chopped walnuts (optional): 1 c
4. 4

   Drop scoops of cookie dough onto the prepared baking sheets, allowing for a 2 inch space in between.
5. 5

   Bake for 8 to ⏱️ 10 minutes or until the edges are lightly browned. Cool on wire racks .
6. 6

   Meanwhile, make the frosting. In a bowl , beat the unsalted butter, softened , vanilla , and cream cheese, softened until smooth and lump-free. Gradually add the confectioners' sugar and beat until smooth and creamy.

   unsalted butter, softened: 4 tbsp, vanilla: 1/2 tbsp, cream cheese, softened: 4 oz, confectioners' sugar: 2 c
7. 7

   Spread frosting over the cooled cookies. Serve and enjoy!