Pumpkin Cookies with Cream Cheese Frosting IngredientsYou probably already have most of the ingredients you’ll need to make these pumpkin cookies. If you don’t, here’s what to add to your grocery list:· For the cookies: all-purpose flour, leaveners (baking soda and baking powder), spices (cinnamon, nutmeg, and ginger), butter, white sugar, brown sugar, vanilla extract, egg, and pumpkin puree
· For the frosting: cream cheese, butter, vanilla extract, and powdered sugar
How to Make Pumpkin Cookies with Cream Cheese FrostingYou’ll find the full, step-by-step recipe below — but here’s what you can expect when you make this top-rated pumpkin cookies with cream cheese frosting:1. Make the dough: Whisk the dry ingredients together in a bowl. In a separate bowl, beat the wet ingredients. Stir the dry ingredients into the wet ingredients.
2. Bake the cookies: Drop the dough in teaspoonfuls two inches on a prepared baking sheet. Bake in a preheated oven until the cookies are lightly browned.
3. Make the frosting: Beat cream cheese, butter, and vanilla in a bowl until it’s soft and creamy. Add the powdered sugar a little at a time. Continue beating until the frosting is smooth.
4. Frost the cookies: Allow the cookies to cool completely. Spread the frosting over the cookies.
How to Store Pumpkin Cookies with Cream Cheese FrostingThe best way to store these cookies depends on whether they have or have not been frosted. Unfrosted cookies will last for about a week in an airtight container at room temperature. Frosted cookies, meanwhile, should stay refrigerated. They’ll last for about three days (in an airtight container) in the fridge.
Can You Freeze Pumpkin Cookies with Cream Cheese Frosting?You can freeze unfrosted pumpkin cookies — it’s best to frost the cookies after thawing, as cream cheese frosting does not freeze well.Flash freeze the cookies on a baking sheet for a few hours or up to overnight. Transfer the now-frozen cookies to a zip-top freezer bag or another freezer-safe container. Freeze for up to two months and thaw in the fridge overnight. Allow the cookies to come to room temperature before frosting and serving.
Allrecipes Community Tips and Praise“Made these last weekend and my family ate most of them before I could even get them frosted,” says CJulienAZ. “Wonderful, soft, cake-like texture. I followed the recipe and loved them that way!”“A very ‘grown-up’ kind of cookie,” according to Regina Mastillo. “Not too sweet, and the cream cheese icing gives the right amount of tang that is very complimentary to the cookie! Goes well with Mexican (Abuelita) hot chocolate or coffee.”“Delicious and easy,” says Amanda. “I did add a pinch of cardamom and coriander just because I like spice. We will definitely make it again.”Editorial contributions by Corey Williams
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