Pumpkin Cookies with Cream Cheese Frosting
Decadent pumpkin cookies with a rich and flavorful frosting, that will be the perfect addition to your fall baking!
Ingredients
Cookies
- 1 15.25-ounce box Spice Cake Mix
- 1 14-ounce can Pumpkin Puree *not pie filling
Frosting
- 1/4 cup Softened Butter
- 2-3 oz Softened Cream Cheese
- 1 1/2 tsp Milk
- 1 1/4 cups Powdered Sugar
- 1/2 tsp Vanilla
- 1/4 tsp Almond Extract
- 1/8 tsp Salt
Garnish
- Nutmeg *small sprinkle over each cookie
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine dry spice cake mix and pumpkin puree. Stir with a spoon until fully combined and the dough is smooth.
- Using a cookie scoop (or about 2 Tablespoons), scoop cookie dough onto the pan, spreading cookies out evenly. 12 cookies per baking sheet. Bake 13 to 15 minutes. *You can insert a toothpick into the center to see if it comes out clean to be sure they are done.
- While the cookies are baking you can prepare the frosting. Combine butter and cream cheese in a mixing bowl, using a handheld mixer, beat until smooth. Add in the vanilla, almond extract, milk, salt, blend to combine. Then slowly add in the powdered sugar until fully incorporated.
- Remove cookies from the oven once they are done baking and allow to cool on the pan for 5 minutes, then transfer to a cooling rack. Allow the cookies to cool completely before adding the frosting. Cool for about 10-15 minutes.
- Place a dollop of frosting onto each of the cookies. Use a butter knife, spatula, or the back of a spoon to spread the frosting over each cookie. Decorate the top of the cookie with a little sprinkle of nutmeg, and enjoy!
Notes
Store leftovers in the refrigerator for up to 5 days.