(cake like) pumpkin cookies w/ nutella-cream cheese frosting

This weekend I set out to create a pumpkin cookie that was soft and cake-like.
And hopefully next weekend I can create one that is crispy--is there such a thing as a crispy pumpkin cookie?
Have you had one?
I got a ton of requests for pumpkin this and that.
Amazed at how many of you love your pumpkin.
Did you see my version of NY style pumpkin crumb cake?
Or my pumpkin-nutella fudge puddles?
So, if you love cake-like cookies, then this one is for you.
It's soft and a bit chewy.
The best part is the frosting.
Hands down Nutella pairs really well with pumpkin.
So if you're going to make pumpkin anything  make sure to add some nutella in there.




Really sticky dough.  Make sure to chill the dough before using.
Make sure to use a small or medium ice cream scoop.
I used medium and got about 28 cookies.
If you use a smaller scoop you might get 35 cookies?

pumpkin cookies (cake-like) with nutella-cream cheese frosting

print recipe

cookies:

2 ½ cups all-purpose flour

1 ts baking powder

1 ts baking soda

2 ts ground cinnamon

1/2 ts ground nutmeg

1/2 ts ground cloves

1/2 ts salt

1/2 cup unsalted butter, room temp

1 ¼ cups white sugar

1 cup canned PLAIN pumpkin puree

1 egg

1 ts vanilla extract

frosting:

1/2 cup unsalted butter, room temp

6 ounces cream cheese, room temp

½ cup ( + a bit more if needed) Nutella

2 TB confectioners sugar

small pinch of salt

¼ cup crushed walnuts or pecans, for garnish (optional)

Combine flour, baking powder, baking soda, all the spices, and salt; mix and set aside.

In a medium bowl, cream together butter and sugar.  Next add in the pumpkin, egg, and vanilla extract, beat until creamy. Then add in the dry ingredients. Mix until just combined—do not overmix!

Cover the batter and chill for at least an hour or overnight. 

When ready to bake, preheat oven to 350 degrees.

Using a medium or small ice cream scoop, drop on baking sheet, leaving about 2 inches space per cookie since these do expand when baking.  I did not flatten then, I kept them as balls to ensure a soft cookie.

Bake about 15 - 18 minutes.  To tell if the cookies are done the tops will be set and the bottom slightly browned.

For the frosting: 

cream butter, cream cheese and Nutella together. Slowly add in the powdered sugar and mix well.

Let cookies cool completely before frosting.  After you’ve frosted them you can decorate the tops with crushed pecans or walnuts.

Yield: using a medium scoop about 24-28 cookies; using a smaller scoop about 30-35 cookies (?)