Servings: 36 servings
Calories: 252kcal
Equipment
- 1 cookie sheet
- 1 hand or stand mixer
Ingredients
For the Cookies:
- 1/2 c. butter, softened
- 1 1/2 c. granulated sugar
- 1 egg
- 1 tsp. vanilla
- 1 c. solid packed pumpkin
- 1/2 tsp. salt
- 2 1/2 c. gluten-free flour (Bob's Red Mill GF 1:1 Baking Flour), or regular flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
For the Frosting:
- 8 oz. brick cream cheese, softened
- 1/4 c. butter, softened
- 1 tsp. vanilla extract
- 1 TBSP. milk
- 4 c. powdered sugar
Instructions
Making the Cookies:
- In a large bowl, start by beating together softened butter and sugar until smooth.
- Next, add in the egg, vanilla, pumpkin, and salt and beat again until just combined.
- Sift in all dry ingredients and blend everything until well combined.
- Using a cookie scoop, scoop rounded dough onto lightly greased cookie sheet. Smooth tops of cookies a bit.
- Bake in preheated oven at 350° F for about 15 minutes or until lightly browned on the bottoms. Cool completely on a wire rack before frosting. Makes about 3 dozen cookies.
Making the Frosting:
- In a bowl, cream together softened cream cheese and butter until smooth.
- Add in the vanilla and milk and lightly beat.
- Last, add in powdered sugar one cup at a time until frosting starts to form and it is creamy and smooth.
- Note: If frosting is too thin, add in 1/4 c. powdered sugar to stiffen a bit. If you want to thin frosting out, try adding 1 tsp. of milk at a time until desired consistency is reached.
Nutrition
Serving: 36g | Calories: 252kcal | Carbohydrates: 48g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 133mg | Potassium: 27mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1238IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg
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