Pumpkin Cookies With Cream Cheese Icing
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing
- 3 tablespoons butter
- 1 1/2 cups confectioners' sugar, sifted
- 4 to 6 teaspoons milk
- 4 tablespoons caramel dessert topping
Instructions
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl and whisk to blend thoroughly.
- In a mixing bowl with an electric mixer, beat the grown and granulated sugars with 1/2 cup of softened butter until light and fluffy. Add the pumpkin purée, egg, and 1 teaspoon of vanilla extract. Beat until smooth.
- Add the dry ingredients and beat on low speed to combine. Increase the mixer speed and beat until well blended.
- Cover the bowl and chill the cookie dough for 1 hour.
- Heat the oven to 350 F. Line cookie sheets with parchment paper or baking mats.
- Drop the cookie dough onto the prepared baking sheets by rounded tablespoon.
- Bake the cookies for 15 to 18 minutes or until the edges begin to brown. Cool slightly in the pan on a rack, then remove the cookies and place them on a rack to cool completely.
- For the icing, combine the softened butter with the confectioners' sugar, caramel topping, 1/2 teaspoon vanilla, and 1 tablespoon of milk in a bowl. Beat until smooth, adding more milk as needed for drizzling or spreading consistency.
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