Description
Enjoy these soft and moist pumpkin cookies topped with rich and creamy cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, these cookies capture the essence of fall in every bite. Ideal for holiday gatherings or a cozy treat with your favorite hot beverage.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which will help create a tender texture in the cookies. Then add pumpkin puree, egg, and vanilla extract, mixing thoroughly until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures the spices and raising agents are evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing, which can make the cookies tough.
- Shape and Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the cookies are set and lightly golden around the edges. Once baked, let the cookies cool completely on a wire rack.
- Prepare Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Frost the Cookies: When the cookies are completely cooled, generously spread the cream cheese frosting on top, making sure to cover the surface evenly for the perfect finishing touch.
Notes
- Make sure the pumpkin puree is plain and not pumpkin pie filling, which contains added spices and sugar.
- Do not overmix the dough to keep the cookies soft and tender.
- Allow the cookies to cool completely before frosting to prevent the frosting from melting.
- Store cookies in an airtight container in the refrigerator for up to 5 days for best freshness.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
- You can add chopped nuts or raisins for extra texture if desired.
