Soft Pumpkin Cookies with Cream Cheese Frosting Delight

Soft Pumpkin Cookies with Cream Cheese Frosting

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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, beat 1 cup softened unsalted butter until creamy. Add granulated sugar and beat for 2-3 minutes until light and fluffy. Beat in egg and 1 teaspoon vanilla extract until combined, then mix in pumpkin puree until just incorporated.
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined (do not overmix). Cover dough and chill in the refrigerator for at least 30 minutes.
Scoop rounded spoonfuls of chilled dough onto prepared baking sheets. Bake for 10-12 minutes, or until edges are lightly golden and centers are soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Ensure cream cheese and 1/2 cup unsalted butter are at room temperature. In a clean large bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar on low speed, then increase speed to medium-high and beat for 1-2 minutes until fluffy. Stir in 2 teaspoons vanilla extract until combined.
Once cookies are completely cooled, spread a generous dollop of cream cheese frosting on top of each. Store frosted cookies in an airtight container in the refrigerator for up to 3-4 days. For best flavor, let them sit at room temperature for 15-20 minutes before serving.