Squishy Pumpkin Cookies
Moist, squishy, and absolutely perfect for the season. Sharing is encouraged, but you’re forgiven if they disappear before you can give any away.
Ingredients
Cookies
2 and ½ cups All Purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon allspice
½ teaspoon kosher salt
1 cup brown sugar
½ cup granulated sugar
¾ cup (softened) butter *we used salted
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
Frosting
¼ cup (softened) butter *again, we used salted
4 ounces (softened) cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Heat oven to 350º. Line a baking sheet with parchment paper
Get a big plate and place a few pieces of paper towel on it. Open up your can of pumpkin and empty out on paper towels. We need to remove some of the water from the pumpkin ahead of baking.
Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a medium bowl.
In a separate larger bowl, beat the butter, brown sugar, and granulated sugar on high speed until light (about 2 minutes). Add in the pumpkin, eggs, vanilla and mix again until combined
Use a cookie scoop (like a smaller ice cream scoop) to make generous scoops of cookie dough onto baking sheets, spacing 3 inches apart.
Bake for 12-14 minutes. BE CAREFUL not to overbake! This cookie is fantastic when slightly soft and much less so when baked too long. Stay vigilant!
Transfer cookies to cooling rack and let cool entirely.
Repeat above steps 6 & 7 with remaining dough as needed.
Make some frosting! Make the frosting by beating the butter and cream cheese on medium-high in a bowl until creamy and smooth. Sift your powder sugar and add it in stages as you beat it together with salt and vanilla to combine.
Frost those cool cookies you’ve been resisting the past few minutes. Sprinkle with some cinnamon for decorative purposes, if you’re feeling fancy.