Description
These Pumpkin Cookies with Cream Cheese Frosting are soft, flavorful fall treats featuring warm spices and a rich cream cheese topping. Perfect for autumn gatherings or cozy dessert times, these cookies combine tender pumpkin-spiced dough with a smooth, tangy frosting for a delightful balance of sweetness and spice.
Ingredients
Scale
Dry Ingredients
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
Wet Ingredients
- 10 Tbsp (140g) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (243g) canned pumpkin
Cream Cheese Frosting
- 5 Tbsp (70g) unsalted butter, nearly at room temperature
- 4 oz. cream cheese, nearly at room temperature
- 2 cups (248g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and well blended. Then add the egg, canned pumpkin, and vanilla extract; mix until fully incorporated.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix to maintain tender cookies.
- Shape and Bake Cookies: Scoop the dough in tablespoon-sized portions and place them evenly spaced on the prepared baking sheets. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set and lightly golden around the edges.
- Make the Cream Cheese Frosting: While the cookies cool, beat together the softened butter and cream cheese until fluffy. Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy.
- Frost the Cookies: Once the cookies have cooled completely, spread or pipe the cream cheese frosting generously over each cookie. Allow the frosting to set slightly before serving.
Notes
- For best results, make sure butter and cream cheese for the frosting are at room temperature to avoid lumps.
- Do not overmix the cookie dough to keep the cookies soft and tender.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cookies without frosting for up to 3 months; frost them after thawing.
- Adjust spices according to taste—add a pinch more nutmeg or cinnamon for a stronger flavor profile.
