Soft Pumpkin Spice Cookies

If you love pumpkin spice as much as I do, then this cookie hits the spot. Super soft and moist, these cookies are perfect alone without any frosting, but why not take it over the top and ice them anyway? I was inspired to make these after I had some leftover cream cheese frosting to go with my pumpkin cupcakes and they turned out amazing!

Please leave me a comment if you try any of my recipes and happy baking!

Ingredients:

• 2 cups butter, softened to room temperature

• 2 cups granulated sugar

• 2 teaspoons baking soda

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 2 eggs

• 2 teaspoons vanilla

• 15-ounce can pumpkin

• 4 cups all-purpose flour

Frosting:

• 8 ounces full-fat block cream cheese, softened to room temperature

• 1/2 cup unsalted butter, softened to room temperature

• 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed

• 1 teaspoon pure vanilla extract

• 1/8 teaspoon salt

Directions:

1. Preheat oven to 350 degrees and prepare your cookie sheets by lining with parchment paper.

2. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds.

3. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined.

4. Beat in the eggs and 2 teaspoons of vanilla until combined. Add in pumpkin and beat until combined.

5. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

6. Drop dough by heaping teaspoons 2 inches apart on cookie sheets. I use a medium sized cookie scoop to ensure they are all the same size for baking consistency.

7. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool completely.

8. Make your frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

9. Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

10. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.

11. Sprinkle with extra cinnamon or decorate with sugar crystals.

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