Small-batch Soft Pumpkin Cookies with Cream Cheese Frosting

Name: Small-batch Soft Pumpkin Cookies with Cream Cheese Frosting
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 8 tbsp Unsalted Butter (4 tablespoons (2oz) unsalted butter (*) + 4 tablespoons (2oz) unsalted butter (softened)); 1 cup All-Purpose Flour (1 cup (120g) all-purpose flour (measured by weight or using the spoon and sweep method*)); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); ¼ tsp Table Salt (1/4 teaspoon salt + Pinch of salt); ½ tsp Cinnamon (1/2 teaspoon ground cinnamon (*) + Ground cinnamon or sprinkles (optional for topping)) — optional; 0.13 tsp Ginger (1/8 teaspoon ground ginger); 0.13 tsp Ground Cloves (1/8 teaspoon ground cloves); 0.13 tsp Ground allspice (1/8 teaspoon ground allspice); 0 pieces Nutmeg (Pinch of ground nutmeg); ¼ cup Granulated Sugar (1/4 cup (50g) granulated sugar); ¼ cup Brown Sugar (1/4 cup (50g) brown sugar); 1 piece Egg Yolks (1 large egg yolk); 2 tbsp Pumpkin Purée (2 tablespoons (30g) canned pumpkin puree); ¾ tsp Vanilla (1/2 teaspoon vanilla extract + 1/4 teaspoon vanilla extract); 2 oz Cream Cheese (2 ounces cream cheese (softened)); 1 cup Icing Sugar (1 cup (120g) powdered sugar (sifted)); 1 tsp Whole Milk (1 teaspoon milk (optional)) — optional

Small-batch Soft Pumpkin Cookies with Cream Cheese Frosting - Dessert (American)

45 minAmerican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Ingredients

For 8 servings

Unsalted Butter8 tbsp · 4 tablespoons (2oz) unsalted butter (*) + 4 tablespoons (2oz) unsalted butter (softened)
All-Purpose Flour1 cup · 1 cup (120g) all-purpose flour (measured by weight or using the spoon and sweep method*)
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Table Salt¼ tsp · 1/4 teaspoon salt + Pinch of salt
Cinnamon½ tsp · 1/2 teaspoon ground cinnamon (*) + Ground cinnamon or sprinkles (optional for topping) · optional
Ginger0.13 tsp · 1/8 teaspoon ground ginger
Ground Cloves0.13 tsp · 1/8 teaspoon ground cloves
Ground allspice0.13 tsp · 1/8 teaspoon ground allspice
Nutmeg0 pieces · Pinch of ground nutmeg
Granulated Sugar¼ cup · 1/4 cup (50g) granulated sugar
Brown Sugar¼ cup · 1/4 cup (50g) brown sugar
Egg Yolks1 piece · 1 large egg yolk
Pumpkin Purée2 tbsp · 2 tablespoons (30g) canned pumpkin puree
Vanilla¾ tsp · 1/2 teaspoon vanilla extract + 1/4 teaspoon vanilla extract
Cream Cheese2 oz · 2 ounces cream cheese (softened)
Icing Sugar1 cup · 1 cup (120g) powdered sugar (sifted)
Whole Milk1 tsp · 1 teaspoon milk (optional) · optional

Make it mine in the app

Steps

1Pumpkin Cookies
2Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
3In a small, microwave-safe bowl, microwave butter for 20 to 30 seconds, until mostly melted. Set aside to cool.
4In a small bowl, whisk together flour, baking soda, salt, and spices. Set aside.
5In a medium bowl, combine melted butter, granulated sugar, and brown sugar, and whisk until well-combined. Add egg yolk, canned pumpkin, and vanilla extract and whisk until smooth.
6Use a spoon to stir in flour mixture until just combined. Scoop 1 1/2-ounce scoops of dough (this should make 8 cookies) and place on a cookie sheet (for the roundest cookies, roll your dough into a ball before placing on the sheet). Use the palm of your hand to smash the dough to 1/2-inch thickness.
7Bake for 8 to 11 minutes, until the tops of the cookies look set and the bottoms are just slightly browned. Cool completely before frosting.
8Cream Cheese Frosting
9In a medium bowl, combine softened cream cheese, butter, and vanilla extract. Beat until smooth.
10Add powdered sugar and pinch of salt and beat until frosting is smooth, scraping the bottom of the bowl to make sure all of the sugar is incorporated. If the frosting is too thick, add milk by the half teaspoon until frosting is creamy and smooth.
11Frost on cooled cookies. Sprinkle with cinnamon sugar or sprinkles if desired. Serve and enjoy!