Pumpkin Cookies with Cream Cheese Frosting (The World s Best!)

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup butter
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 (15 ounce) can pumpkin puree
  • 1 (3 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners sugar

Directions

  • 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.