Pumpkin Cream Cheese Cookies Tea Tattler Transfer cookies to a wire rack and cool completely, about 25 minutes. while the cookies are cooling, make the frosting: beat cream cheese, butter, and vanilla in a bowl with an electric mixer until soft and creamy. beat in powdered sugar, about 1 2 cup at a time, until frosting is smooth and spreadable. spread frosting over cooled cookies. Preheat oven to 350° f. line a cookie sheet with parchment paper. in the bowl of a stand mixer using the paddle attachment, cream together 4 ounces of cream cheese and 1 stick of butter. beat for 1 minute or until light and fluffy. add the brown sugar and white sugar and continue to mix until incorporated.
Pumpkin Cookies Gimme That Flavor Preheat oven to 350 degrees f. prepare cookie sheets with silicone mats or parchment paper. in a large mixing bowl combine softened butter and sugar, and beat until light and fluffy, approximately 2 3 minutes. add in egg and vanilla and mix until well combined. add in pumpkin puree and mix until well combined. Preheat oven to 350 degrees f. line a cookie sheet with parchment paper and set aside. in a large bowl, beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. beat until combined, scraping bowl occasionally. Step 3: make frosting. in a large bowl, beat the unsalted butter (¼ cup, i.e. ½ stick) and cream cheese (4 ounces) on medium speed using a hand or stand mixer (with paddle attachment) for about 1 minute (until light and creamy). keeping the mixer on medium speed, slowly add in vanilla extract (1 teaspoon) and powdered sugar (1 ½ cups). Preheat the oven to 350°f. line a baking sheet with a silicone mat or parchment paper. in a medium bowl, whisk together the flour, baking soda, pumpkin spice, cinnamon, and salt. in a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and sugar. add the egg and vanilla.
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