Serves 72
30 min
Frosted Pumpkin Cookies
Recipe GLPR35741e226c66d0
Soft, spiced pumpkin cookies topped with a creamy frosting made from cream cheese and butter. These autumn-inspired treats feature warm baking spices like cinnamon, nutmeg, and ginger. Perfect for fall gatherings and holiday celebrations.
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Ingredients
2 cups shortening
2 cups sugar
1¾ cups pureed pumpkin
2 eggs (room temperature)
2 teaspoons vanilla extract
4 cups all-purpose flour (or gluten-free cake flour blend)
2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1½ teaspoons ground nutmeg
½ teaspoon ground ginger
3 oz. butter
3 oz. cream cheese
1 pound powdered sugar
Directions
In a large mixing bowl, cream together the shortening and 2 cups sugar until light and fluffy, about 2-3 minutes of beating.
Add the pumpkin puree, eggs (at room temperature), and 2 teaspoons vanilla extract to the creamed mixture. Beat until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Add the dry ingredient mixture to the pumpkin mixture and stir until just combined.
Drop rounded teaspoons of cookie dough onto a greased baking sheet, spacing them about 2 inches apart.
Bake at 350°F for 12-15 minutes, until the edges are set and a toothpick inserted in the center comes out clean.
Transfer the baked cookies to a cooling rack and allow them to cool completely.
While cookies cool, prepare the frosting by beating the softened butter and cream cheese together until creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy, about 2 minutes.
Spread a generous amount of frosting onto each cooled cookie.
