Pumpkin White Chocolate Cookies with Cream Cheese Frosting
Forget pumpkin spice season, these cookies will be something you will want to eat all year long!
Equipment
- 1 Mixer
- 1-2 Cookie Sheets
- measuring utensils
Ingredients
- 1 Cup Butter Softened
- 2 Cups White Sugar
- 1 15 oz Canned Pumpkin
- 2 Tsp Vanilla
- 2 Tsp Cinnamon
- 2 Tsp Baking Soda
- 2 Tsp Baking Powder
- 1 Tsp Salt
- 4 Cups Flour
- 1 12 oz bag White Chocolate Chips
Cream Cheese Frosting
- 8 Oz Cream Cheese Can use light
- 1/2 Cup Butter
- 2 Tsp Vanilla
- 4 Cups Powdered Sugar
Instructions
For the Cookies..
- Preheat oven to 350 F
- With a mixer, cream butter and sugar together, add pumpkin then stir in remaining ingredients
- Add white chocolate chips last
- Grease cookie sheet and place tablespoon size batter on cookie sheets.
- Bake at 350 F for 10-12 minutes.
Cream Cheese Frosting
- In a mixing bowl, beat cream cheese, butter and vanilla.
- Slowly beat in the powdered sugar.
- When frosting is light and fluffy frost the COOLED cookies.
- ENJOY!
Notes
TIPS + TRICKS:
These cookies don't have to be frosted. In a hurry? Pick up a can of cream cheese frosting and it works just as well. FREEZER FRIENDLY: I have stored these in the freezer for up to 6 weeks and they have tasted just as great as the day I baked them.
These cookies don't have to be frosted. In a hurry? Pick up a can of cream cheese frosting and it works just as well. FREEZER FRIENDLY: I have stored these in the freezer for up to 6 weeks and they have tasted just as great as the day I baked them.