Ingredients
1cuppumpkin puree,canned
½cupvegetable oil
1cupgranulated sugar
1egg
½tspvanilla extract
1tspbaking soda
1½tsppumpkin pie spice
2tspbaking powder
½tspkosher salt
2cupsall purpose flour
½cupbutter,softened
8ozcream cheese,softened
4½cupspowdered sugar
1tspvanilla extract
½cupfall sprinkles
Preparation
Place the pumpkin puree, oil, granulated sugar, egg and vanilla extract in a large bowl. Mix until well combined.
Add the baking soda, pumpkin pie spice, baking powder, salt, and all-purpose flour to the bowl. Stir until just combined.
Cover the bowl and chill the dough for at least 1 hour, or up to 8 hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart.
Bake for 10 to 12 minutes or until tops are set and edges are light golden brown.
Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter. Let the cookies cool completely.
Place the butter and cream cheese in the bowl of a mixer and mix for about 2 to 3 minutes or until light and fluffy.
Add the powdered sugar, one cup at a time, and mix at low speed until combined. Add the vanilla extract and mix for 30 seconds.
If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
Spread the frosting over the cookies, then add the sprinkles on top.
Serve immediately, and enjoy!
