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Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a wire rack.
- For the frosting, beat the softened cream cheese until smooth, then gradually add the powdered sugar and vanilla extract until well combined.
- Once the cookies are cool, spread a generous layer of cream cheese frosting over each cookie.
- Sprinkle with a dash of cinnamon for garnish before serving.
Chef’s Tips
- For a softer cookie, avoid overmixing the dough once the flour is added.
- Feel free to add chocolate chips or nuts for added texture and flavor.
- These cookies store well in an airtight container for up to a week.
Nutrition (per serving)
Approximately 180 calories, 2g protein, 25g carbs, 8g fat
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