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My review
Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)
8
Sabattis
"After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!"
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Ingredients
1 h 10 m servings 152Original recipe yields 36 servings (3 dozen cookies)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 82105 Ratings
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Most helpful positive review
11/18/2012
[My first time posting a review. I posted a photo, too.] I made these last night for a church carry-in dinner. They must have looked appetizing, because I didn't have any to bring home! I made t...
Most helpful critical review
3/20/2013
The cookie was really soft and not very sweet. With the frosting it was a little better but still more bland of a cookie than what I was hoping for.
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11/18/2012
[My first time posting a review. I posted a photo, too.] I made these last night for a church carry-in dinner. They must have looked appetizing, because I didn't have any to bring home! I made t...
10/27/2013
5 starts with the following minor changes: LOVE these 'cookies'! My husband and I don't particularly like super sweet desserts so this was perfect. The cake-cookie is moist, rich and delicious b...
11/7/2012
So good! These are like eating the top of a cupcake (the best part). They go great with a cup of coffee. I did add 1/2 t. of kosher salt to the dry ingredients and I'm glad I did.
10/28/2012
They turned out great - beware of under-cooking them, but the flavor is great and they're very moist and cake-like. Yum!
10/31/2014
I have tried so many recipes for pumpkin cookies and am never impressed. This recipe was fantastic with the following changes. As others suggested, I increased flour to 3 cups, and used 2 eggs....
11/1/2012
I love these cookies! I had two make two batches of them because they were so delicious I could not get my husband to stop eating them! I had read they were better after 24 hours but I wouldn'...
11/11/2012
I made these for my family one night and they were gone the next morning. :) Only things I would change are: - move flour up to 3 cups and add 2 eggs instead of 1. This is so the cookies have mo...
11/10/2012
These cookies tasted great! But the consistency was too flimsy. I added 1/2 cup flour and 1/4 Crisco butter flavored and they are NOW 5 star! They are still cake like and moist but they have a g...
11/7/2012
These cookies and frosting were fantastic. I did the recipe exactly as written, including the frosting. Everyone loved them !!!