Pumpkin Cookies with Ginger Cream Cheese Frosting
Delicious soft pumpkin cookie with a cream cheese ginger frosting
Ingredients
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 cup dark brown sugar
- 3/4 cup butter
- 1 large egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1 cup raisins
- 1 cup walnuts, chopped
Frosting
- 3 ounces cream cheese at room temperature
- 4 tablespoons butter at room temperature
- 1/8 tsp ground ginger
- 2-2 1/2 cups confectioner sugar, sifted
- 2 tablespoons water (or more)
Instructions
- In a medium bowl, combine the first 4 ingredients.
- In another bowl mix the sugars then add the butter and beat well. Scrape down sides of bowl and mix again.
- Now add the eggs, pumpkin and vanilla. Mix until light and fluffy.
- At low speed, blend in the flour mixture.
- Add in the raisins and nuts and stir until combined.
- Drop by tablespoonfuls onto greased cookie sheets, about 2 inches apart.
- Bake at 350 degrees for 20-24 minutes or until cookies are done when touched in the middle.
Ginger Cream Cheese Frosting
- Beat the cream cheese, butter, and ground ginger together until light and fluffy. Add the confectioners' sugar and thin with water to proper spreading consistency. Spread a thin layer of frosting on each cookie.