Soft Pumpkin Cookies

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Prep Time: 15 min.

Cook Time: 15 min.

Serving Size: 36 Servings

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These pillowy cookies are loaded with fall deliciousness and are the perfect thing to add to your sweet treat rotation this season.

It isn't a pumpkin recipe without a touch of Louisburg Cider Mill in it either - find our yummy Pumpkin Butter in this recipe for a nice twist.

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Ingredients

For the Cookies

• 2 1/2 c. All-Purpose Flour

• 1 tsp. Baking Powder

• 1 tsp. Baking Soda

• 1 1/2 tsp. Ground Cinnamon

• 1 tsp. Nutmeg

• 1 tsp. Salt

• 1 c. Butter, softened

• 1/2 c. Granulated Sugar

• 1/2 c. Brown Sugar

• 1 c. Louisburg Cider Mill Pumpkin Butter

• 1 Egg

• 1 tsp. Vanilla Extract

For the Frosting

• 6 oz Cream Cheese, softened

• 1/2 c. Unsalted Butter, softened

• 1 tsp. Vanilla Extract

• 3 c. Powdered Sugar

• 1/2 tsp. Ground Cinnamon

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Instructions

Preheat over to 350 degrees

Combine flour, baking soda, baking powder, spices, and salt in a small mixing bowl and set aside

Combine softened butter, granulated sugar, and brown sugar until smooth. Then add in the Louisburg Cider Mill Pumpkin Butter, egg, and vanilla - mix well.

Gradually add in the dry ingredients to the pumpkin mixture - mix until fully incorporated, but note the mixture will be sticky.

Using a cookie scoop, place dough onto an ungreased cookie sheet. Bake for 12-14 minutes

Transfer to a cooling rack and allow to cool entirely

For the frosting - simply mix all of the ingredients into a bowl and spread onto the cooled cookies.

Optional: sprinkle with cinnamon for decoration

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Wrap yourself in the feelings of fall with this soft treat!