Description
These tender, spiced cookies combine the warmth of pumpkin with a creamy tangy cream cheese frosting. Perfect for autumn, they are moist, chewy, and balanced with seasonal flavors, offering a comforting treat that blends tradition with a fresh twist. No pork or alcohol required, making them halal-friendly and vegetarian.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
3/4 cup unsweetened pumpkin puree
1/2 cup softened butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 tsp vanilla extract
For the frosting: 8 oz cream cheese, softened
4 oz butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C)
In a bowl, mix flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves
In another bowl, beat pumpkin puree, butter, granulated sugar, and brown sugar until smooth
Add egg and vanilla, mix well
Gradually fold in dry ingredients until combined
Scoop dough into 1 1/2-inch balls, space 2 inches apart on baking sheets
Bake 10-12 minutes until lightly golden
Let cool completely on wire racks
For the frosting: Beat cream cheese and butter, gradually add powdered sugar, vanilla, and salt until smooth and spreadable
Frost cooled cookies, store in airtight container
Notes
Use canned pumpkin puree for best texture
Chill dough 30 minutes for richer flavor
Avoid overbaking for maximum softness
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg