Pumpkin Cookies with Cream Cheese Frosting - Egg Free!
Delicious, cake-like pumpkin cookies. These are made with simple ingredients you likely have in the kitchen already. Pumpkin puree, flour, vanilla, soda, baking powder & more.
Equipment
- 1 mixing bowl/mixer
- measuring cups
Ingredients
- 4 cups all purpose flour
- 1 15 oz can pumpkin puree
- 1 cup butter softened
- 2 cups white sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 12 oz package white chocolate chips
Cream Cheese Frosting
- 1 8 oz cream cheese softened can use light
- 1/2 cup butter, softened
- 2 tsp vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 F. Cream butter & sugar together until fluffy. Add vanilla, pumpkin purée & mix well.
- In a separate bowl, mix all dry ingredients. Then add the dry ingredients slowly to wet ingredients. Lastly, add white chocolate chips & hand mix into the batter.
- use a medium size cookie scoop, or a tablespoon, to spoon the cookies onto a cookie sheet. Bake for 10-12 minutes at 350 F.
Frosting
- Beat together the cream cheese & butter. Then add vanilla. Slowly start adding the powdered sugar. Once mixed well & light & fluffy; frost on cooled cookies.
Notes
Variations:
double the cream cheese recipe and form
the pumpkin cookies into whoopie pies (could leave out white chocolate).
add crushed nuts to frosting while Freshly frosted.
Storage: store in air tight container up to 5 days for best taste.
Freeze: cool and freeze up to 3 months in an air tight, freezer safe, container. nutrition info is an estimate and will vary.
Freeze: cool and freeze up to 3 months in an air tight, freezer safe, container. nutrition info is an estimate and will vary.
Nutrition
Calories: 226kcalCarbohydrates: 39.9gProtein: 2.1gFat: 6.7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.7gCholesterol: 14.5mgSodium: 46.1mgSugar: 28.6g
Tried this recipe?Let us know how it was!