Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fall sprinkles
Instructions
- In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract, mixing until smooth.
- Add in the baking soda, pumpkin pie spice, baking powder, kosher salt, and all-purpose flour; mix until just combined.
- Cover the bowl and refrigerate the dough for at least one hour, or up to eight hours.
- Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a nonstick mat.
- Scoop 2 tablespoons of dough for each cookie onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the tops are set and edges are lightly golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat with remaining dough.
- Once cooled, prepare the cream cheese frosting and spread it on cooled cookies.
Notes
Chilling the dough helps the cookies maintain their shape while baking.
For an extra festive touch, sprinkle colored fall sprinkles on top of the frosting.
Store cookies in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg