Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fall sprinkles
Instructions
- In a large bowl, combine pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract; mix until smooth.
- Add baking soda, pumpkin pie spice, baking powder, salt, and all-purpose flour to the mixture; stir until just combined.
- Cover the bowl and chill the dough for at least one hour or up to 8 hours.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a nonstick baking mat.
- Drop 2 tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until the tops are set and edges are lightly golden brown.
- Let cool for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough and let cool completely.
Notes
Chilling the dough helps the flavors to develop and prevents the cookies from spreading too much while baking.
These cookies can be stored in an airtight container for up to a week or frozen for longer storage.
Feel free to add nuts or dried fruit for additional texture!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg