Pumpkin Drop Cookies with Cream Cheese Icing
Serves 2725 mins prep30 mins cook
Pillowy and light Pumpkin Cookies with Cream Cheese Frosting are light, fluffy and totally decadent. Made in less than an hour, this cookie recipe requires no chill time. These pumpkin drop cookies are perfect for any fall get-together!
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What you need
Instructions
0 Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside. 1 Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice in a medium bowl. Whisk together until combined. Set aside. 2 Cream the butter and brown sugar together in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. They will become pale and fluffy and take about 2-3 minutes to combine. 3 Add the egg to the butter-sugar mixture, beating until combined. 4 Measure in the pumpkin and vanilla, and beat until well-mixed. 5 Sprinkle in the dry ingredients to the wet ingredients, and blend until combined. 6 Use a 1.5-tablespoon cookie scoop to scoop the batter onto the prepared baking sheet baking sheet. 7 Bake for 12 minutes, and then let cool. 8 Once cooled, ice the cookies with Cream Cheese Icing, then enjoy!View original recipe
