- 2 1/2teaspoons cinnamon
- 1teaspoon ground nutmeg
- 1teaspoon ground cloves
- 1/2teaspoon ground ginger
- 2 2/3cups all-purpose flour
- 1 1/4teaspoon baking powder
- 1 1/4teaspoon baking soda
- 1/2teaspoon salt
- 1/2cup butterroom temperature*
- 1cup packed brown sugar
- 2/3cups granulated sugar
- 1 1/2cups canned pumpkin pureeNOT pumpkin pie filling
- 1 egg
- 1 1/2teaspoons vanilla
SPICED CREAM CHEESE FROSTING
- 4tablespoons unsalted butter, softened,
- 1 1/2cups Powdered sugar
- 4oz. softened cream cheese cut into 8 pieces**
- 1teaspoon vanilla extract
- 1teaspoon reserved Spices(in directions)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick liner.
In a large bowl, whisk together the Spice Mix ingredients. Remove one teaspoon to use in the frosting. To the remaining Spice Mix, whisk in all of the Dry ingredients.
In a separate large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugars and beat until light and fluffy, 2-3 minutes. Beat in remaining Wet Ingredients until combined. Stir in Dry ingredients just until combined – don’t overmix!
Drop dough by the tablespoon at least 3 inches apart on prepared ungreased baking sheets (you will need to use a cookie scoop as dough is very wet/sticky). Bake 12-15 minutes or until tops are set. Let cool for 3 minutes then transfer cookies to a wire rack to cool completely before frosting.
Beat butter and sugar with handled mixer at medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition.
Add vanilla ad reserved 1 teaspoon Spice Mix and beat to combine. Add milk, if needed, a teaspoon at a time to reach desired consistency. Evenly spread frosting on cooled cookies.
I LOVE to microwave these cookies for 5-10 seconds after frosted for melt in your mouth deliciousness!