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Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 (15 oz) can pumpkin puree
- 1 cup vegetable or canola oil
- 1 cup granulated sugar or brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 (8 oz) block cream cheese, softened
- 4 tablespoons salted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, plus more for garnish if desired
- 3 to 4 cups powdered sugar (adjust for consistency)
Instructions
- Combine flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg in a bowl.
- In a large bowl, whisk pumpkin puree, oil, and sugar, then add eggs and vanilla.
- Gradually mix dry ingredients into pumpkin mixture until combined.
- Scoop dough onto cookie sheets and flatten slightly.
- Bake at 350°F for 10 to 12 minutes until set.
- For frosting, mix cream cheese, butter, cinnamon, and vanilla, then add powdered sugar.
- Frost cooled cookies and sprinkle with cinnamon.
Notes
Use room temperature ingredients for better mixing.
Chill the dough if you want to minimize cookie spreading.
Store cookies in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 15
- Sodium: 190
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 25