Description
These soft and flavorful Pumpkin Cookies with Cream Cheese Frosting are a perfect autumn treat. Combining warm spices with moist pumpkin, these cookies offer a tender crumb topped with a creamy, tangy frosting that balances sweetness beautifully. Ideal for fall gatherings or cozy afternoons, they bring seasonal flavors to your cookie platter.
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 (175 degrees Celsius). Line baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Combine Wet Ingredients: In a separate bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Then beat in the egg, canned pumpkin, and vanilla extract until fully incorporated.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to form the cookie dough.
- Scoop and Bake: Drop rounded tablespoons or use a cookie scoop to place dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes or until the edges are set and a toothpick inserted into the center comes out clean.
- Prepare Cream Cheese Frosting: While cookies cool, beat together the room temperature butter and cream cheese until creamy and fluffy. Gradually add powdered sugar and vanilla extract, beating until smooth and spreadable.
- Frost Cookies: Once the cookies have cooled completely, spread the cream cheese frosting evenly over each cookie. Serve and enjoy!
Notes
- Make sure the butter and cream cheese are at room temperature for a smooth frosting.
- Do not overmix the dough to keep cookies tender and soft.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For a spicier kick, increase the amount of ground ginger or add a pinch of black pepper.
- You can freeze baked cookies without frosting for up to 3 months; frost after thawing.
