Soft Pumpkin Pie Cookies With Cream Cheese Frosting
These soft and flavorful pumpkin pie cookies taste just like traditional pumpkin pie! They’re topped with a sweet and tangy cream cheese vanilla frosting and are a great way to use up any extra cans of pumpkin puree in the pantry this fall season or any time of year!
Ingredients
For Red Velvet Cookies
- ½ cup pumpkin puree such as Libby’s, not pumpkin pie filling
- 7 oz butter, melted
- 1 teaspoon vanilla extract
- ½ cup white sugar
- 1 large egg, room temperature
- 1 + ½ cup flour, sifted
- 1 cup oats, regular not wholegrain
- 1 teaspoon baking soda, sifted
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- In a large mixer bowl beat eggs, sugar, and vanilla. Add fresh pumpkin puree.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
- Mix until ingredients are almost combined.
- Refrigerate for 3 hours or overnight. Shape about 2 tablespoon size cookie dough balls and arrange on a parchment-lined baking sheet leaving at least 2 inches apart. Slightly press down the cookies.
- Preheat the oven to 350F.
- Bake for 12 minutes.
- The cookies will have a very soft and moist center inside.
- Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire cooling rack to cool completely. Meanwhile, combine the icing ingredients, and once the cookies are cool touch top with frosting and enjoy.
Tried this recipe?Let us know how it was!