Pumpkin Cookies with Cream Cheese Frosting

Prep:20

Cook:15

Total:1 20

Yield: cookies

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment or use a nonstick baking sheet.
Whisk flour, cornstarch, baking powder, soda, spices, and salt.
2 ¾ cups unbleached all-purpose flour, (weigh for best accuracy), 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, ½ tsp fine salt
In a separate bowl or your stand mixer, cream together butter sugar until fluffy.
½ cup salted butter, softened, 1 ½ cups granulated sugar
Add pumpkin puree, egg, and vanilla. Beat until smooth making sure to scrape the sides of the bowl.
1 cup canned pumpkin purée, 1 large egg, 1 tsp vanilla extract
Mix in the dry ingredients on low just until combined. The dough will be very soft and sticky.
Scoop dough onto your baking sheets 2 inches apart. Optional: wet fingers and press to 1 cm thick.
Bake 13–15 min until edges are set and tops spring back when touched. Cool on sheet 5 min then transfer to a wire rack to cool completely.

Beat cream cheese and butter for 1 minute. Add sifted powdered sugar and cornstarch. Whip for 2 min until light and fully incorporated. Add vanilla and salt and mix until fully incorporated.
8 oz. full-fat cream cheese, softened, 3 tbsp salted butter, softened, 3 cups powdered sugar, sifted (weigh for best accuracy), 1 tbsp cornstarch, 1 tsp vanilla extract, ⅛ tsp salt
Pipe or spread onto completely cooled cookies. Dust lightly with cinnamon or nutmeg while frosting is still wet.
ground cinnamon or nutmeg
Let set at room temperature for at least 1 hour for frosting to fully set.

Pumpkin: Use pure pumpkin (canned or cooked), not pie filling.
Dough Consistency: Dough is sticky—do not add flour.
Freezer Storage: Flash-freeze on tray 1 hr, then store in airtight container up to 2 months.
Make Ahead: Freeze scooped dough; bake from frozen +1–2 min.
Travel: Stack set-frosted cookies between parchment.

Serving: 1cookie

Servings: cookies