Soft Pumpkin Pie Cookies With Cream Cheese Frosting

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These soft, delicious pumpkin pie cookies taste like pie! A sweet and tangy cream cheese vanilla frosting tops them, making them a great way to use up extra pumpkin puree cans this fall or year!

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Ingredient

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Direction

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Whisk and slowly add to wet ingredients. Incorporate ingredients almost completely. Refrigerate 3 hours or overnight.

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Shape 2 tablespoon-sized cookie dough balls and place on a parchment-lined baking sheet at least 2 inches apart.

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Lightly press cookies. Heat the oven to 350F. Bake 12 minutes. The cookies will have a soft, moist centre.

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Transfer the cookies to a wire cooling rack to finish cooling after 5-10 minutes in the pan.

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Once the cookies are cool, frost the tops with the frosting and enjoy! In the meantime, mix together the frosting ingredients.

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Ricotta Chocolate Chip Cookies

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