Ingredients:

  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Pumpkin Pie Spice
  • 1 cup Canned Pumpkin Puree (blotted)
  • 1/2 cup Granulated Sugar
  • 1/3 cup Packed Brown Sugar
  • 1/3 cup Unsalted Butter, softened (for cookies)
  • 1 Large Egg
  • 2 oz Cream Cheese, softened (for frosting)
  • 2 Tbsp Unsalted Butter, softened (for frosting)
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract

Instructions:

  1. Prepare the Pumpkin: Measure out the canned pumpkin puree. Blot the puree thoroughly using several layers of paper towels or cheesecloth to remove excess water. Set aside.
  2. Combine Dry Ingredients: Whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
  3. Cream Wet Ingredients: In a separate large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2 minutes).
  4. Mix Dough: Beat in the large egg until just combined. Mix in the blotted pumpkin puree until fully uniform. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Chill: Cover the dough and chill in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Bake: Scoop the dough (using about 2 tablespoons per cookie) onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and the centers are still soft and slightly puffed.
  7. Cool: Allow cookies to cool completely on the baking sheet before moving or frosting.
  8. Prepare Frosting: In a medium bowl, beat together the softened cream cheese and 2 tablespoons of softened butter until smooth. Gradually beat in the powdered sugar until the frosting is fluffy. Stir in the vanilla extract.
  9. Finish: Frost the cooled cookies evenly and serve.