Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (softened)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter (softened)
  • 4 ounces cream cheese (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instruction

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl.
  • In a separate large bowl, beat the butter, brown sugar, and granulated sugar on high speed until light, about 2 minutes. Add pumpkin, eggs, and vanilla and mix again until combined.
  • Add the flour and spices to the pumpkin mixture and mix just until combined.
  • Use a medium cookie scoop to scoop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them 3 inches apart.
  • Bake for 12-14 minutes, but be careful not to overbake. I prefer to slightly underbake my cookies by a little bit so they stay soft. Transfer the cookies to a cooling rack and cool completely.
  • Make the cream cheese frosting by beating the butter and cream cheese on medium-high speed in a medium bowl until creamy and smooth. Add the powdered sugar, vanilla, and salt and beat until creamy and combined.
  • Frost cooled cookies and sprinkle with cinnamon for decoration, if desired.