Soft-Baked Pumpkin Cookies with Cream Cheese Frosting

• •1.3 cup all-purpose flour
• •0.5 teaspoon baking powder
• •0.5 teaspoon baking soda
• •1 teaspoon pumpkin pie spice
• •0.5 teaspoon ground cinnamon
• •0.3 teaspoon fine sea salt
• •6 tablespoon unsalted butter, melted and slightly cooled
• •0.3 cup light brown sugar, packed
• •0.3 cup granulated sugar
• •0.5 cup canned pumpkin purée, blotted of excess moisture
• •1 large egg yolk, room temperature
• •1 teaspoon pure vanilla extract
• •4 oz cream cheese, softened to room temperature
• •2 tablespoon unsalted butter, softened to room temperature
• •1 cup powdered sugar, sifted
• •0.5 teaspoon pure vanilla extract (for frosting)
• • pinch ground cinnamon, for garnish

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

2. 2

   Place the pumpkin purée onto a plate lined with a few layers of paper towels and gently press with another paper towel to absorb excess moisture until slightly reduced in volume.

3. 3

   In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until evenly combined.

4. 4

   In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the blotted pumpkin purée, egg yolk, and vanilla extract until fully incorporated and glossy.

5. 5

   Fold the dry ingredients into the wet mixture using a rubber spatula just until no flour streaks remain. Do not overmix.

6. 6

   Use a 2-tablespoon cookie scoop to drop 8 equal mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each. Lightly flatten the tops with slightly damp fingertips.

7. 7

   Bake for 10 to 12 minutes until the edges are set and the tops spring back lightly when gently touched. Remove from the oven and let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. 8

   While the cookies cool, make the frosting: In a medium bowl using a hand mixer, beat the softened cream cheese and softened butter together on medium-high speed until creamy and lump-free, about 2 minutes.

9. 9

   Add the sifted powdered sugar and vanilla extract to the cream cheese mixture. Beat on low speed until combined, then increase to medium-high and whip for 1 to 2 minutes until light and fluffy.

10. 10

    Spread or pipe a generous swirl of cream cheese frosting over each cooled cookie. Dust lightly with a pinch of ground cinnamon before serving.

Chef's Tips

• 💡Blotting the pumpkin purée is essential to prevent excess liquid from turning the cookies spongy or cakey instead of soft-baked and tender.
• 💡Ensure cookies are 100% cool before applying frosting so the cream cheese does not melt and slide off.
• 💡Store leftover frosted cookies in an airtight container in the refrigerator for up to 4 days, bringing to room temperature 15 minutes before enjoying.