Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting can provide you a more reason to enjoy autumn! They're moist and soft and covered with this cream cheese all crave. It is a cookie cutter which everybody will adore!

The wonderful thing about these is they are for any get together this time of season and everybody will go crazy over 29, a dessert you can make.

Pumpkin cookie was filled by A using a crumb that was moist plus a gentle texture. Crowned with a rich and sweet cream cheese frosting and certain to make you craving more!

Servings: 30
Prep Time:30 minutes
Cook Time:30 minutes
Overall Time:1 hour

Ingredients

1. 2 cups (284g) all-purpose flour (scoop and amount to quantify )
2. 1 teaspoon baking soda
3. 3/4 tsp salt
4. 1/2 teaspoon ground ginger
5. 1 large egg
6. 1 teaspoon vanilla extract
7. Cream Cheese Frosting
8. 5 Tbsp (70g) unsalted butter, almost in room temperature
9. 4 ounces. Cream cheese, almost at room temperature

Directions

1. Line 2 18 from 13-inch baking sheets with silicone paper or mats.
2. Whisk together flour, baking soda, salt baking powder, cinnamon, nutmeg, ginger and cloves for 20 minutes. Put aside.
3. From the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until well blended.
4. Mix in egg whites, then mix in vanilla and pumpkin. Add flour mixture and blend just until blended.
5. Scoop dough out with a 1 1/2 Tbsp cookie shovel (filling it only slightly heaping). Dip onto prepared baking sheet spacing biscuits.
6. Bake 1 sheet at a time until cookies are set, approximately 13 - 15 minutes. Cool rack to cool.
7. Cool biscuits . Store in one layer in fridge in an airtight container. Before serving, bring to room temperature.
8. In a mixing bowl mixer whip butter and cream cheese until fluffy and smooth.
9. Mix in vanilla and sugar and blend until blended.

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