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Ingredients:
- ½ cup butter melted and cooled down
- 1 cup pumpkin puree
- ½ cup dark brown sugar
- ⅔ cup granulated sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- 2 cup AP flour
- 2 teaspoon baking powder
- 1 & ½ teaspoon pumpkin pie spice
- ¼ teaspoon ginger
- ½ tsp cinnamon
- ¼ tsp salt
- mini chocolate chips optional for decoration
For Cream cheese frosting:
- 4 oz cream cheese softened
- 3 tablespoon butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
For Pumpkin cookie base:
- Preheat the oven to 350F/180C then line a baking sheet with parchment paper or a silicone mat and set it aside.
- In a large bowl, whisk the melted butter, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla until smooth.
- Gently fold in the flour, baking powder, pumpkin pie spice, ginger, cinnamon, and salt until the dry mixture disappears.
- Using a large cookie scooper, scoop out 12 equally sized cookie dough balls and place them on the prepared baking sheet.
- Gently spray the back of a spoon, or your hands with non-stick cooking spray and flatten the cookies a little to about ⅔ inch in thickness.
- Bake in the preheated oven for 15-16 minutes, then let the cookies cool down on the baking sheet before transferring to a cooling rack.
For Cream cheese frosting:
- In a stand mixer, cream the softened cream cheese and butter until smooth. Add in the vanilla and powdered sugar and continue whipping for 4-6 minutes or until the frosting is light and fluffy.
- Place the frosting in a piping bag with a round piping tip and pipe the frosting on top of the cooled-down cookies. Decorate each cookie with mini chocolate chips and enjoy!
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