Pumpkin Cookies With Cream Cheese Frosting The Worlds Best Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.
• For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.

Steps:

• Combine flour, cinnamon, pumpkin pie spice, baking soda, and salt; set aside.
• In a separate bowl beat together butter and brown sugar until creamy.
• Beat in pumpkin, egg, and vanilla.
• Gradually add flour mixture until well combined; stir in nuts.
• Drop by rounded TBS, or small cookie scoop, onto greased baking sheet.
• Bake in preheated oven at 350°F for 11-14 minutes.
• Cool completely before frosting.
• To make frosting, beat together cream cheese and butter.
• Gradually add in powdered sugar until well combined and smooth.
• Spread frosting on cooled cookies or pipe on using frosting bag and tip.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
• Make cookies: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl.
• Beat butter, both sugars, egg, and vanilla with an electric mixer in a separate large bowl until smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture until combined; batter will be moist.
• Drop teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes, switching racks halfway through.
• Remove from the oven and let cool on the sheets for 5 minutes. Transfer cookies to a wire rack and cool completely, about 25 minutes.
• While the cookies are cooling, make frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until soft and creamy. Beat in powdered sugar, about 1/2 cup at a time, until frosting is smooth and spreadable.
• Spread frosting over cooled cookies.

Steps:

• For cookies: In a large bowl, cream butter and cream cheese until combined. Add sugars; beat until light and fluffy. Blend in pumpkin, egg, and vanilla.
• In a medium bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 2 hours.
• When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color.).
• Cool for 1 minute on pan. Move to wire rack to cool.
• For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat.
• Stir in maple syrup (or flavoring) and vanilla extract. Cool completely.
• In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined.
• Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. Frost cookies.
• NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!