Description
Deliciously soft and spiced pumpkin cookies topped with creamy, tangy cream cheese frosting. Perfect for fall gatherings and holiday treats, these pumpkin cookies combine warm spices with a rich frosting for a delightful dessert experience.
Ingredients
Scale
Cookie Ingredients
- 2 cups (284g) all-purpose flour
- 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
- 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 Ingredients
- 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: Preheat your oven to 350 degrees Fahrenheit and line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds until well combined. Set aside.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is smooth and well combined.
- Add Egg and Wet Ingredients: Mix in the egg until incorporated, then blend in the canned pumpkin and vanilla extract to create a moist dough base.
- Combine Mixtures: Gradually add the flour mixture to the wet ingredients and mix just until combined, taking care not to overmix to keep cookies tender.
- Portion Cookies: Using a 1 1/2 tablespoon cookie scoop, scoop slightly heaping amounts of dough and drop onto the prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 15 minutes or until the cookies are set and lightly golden on the edges.
- Cool Cookies: Allow cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Make Cream Cheese Frosting: In a mixing bowl, use an electric hand mixer to whip together the nearly room-temperature butter and cream cheese until smooth and fluffy.
- Add Sugar and Vanilla: Mix in the powdered sugar and vanilla extract until the frosting is well combined and creamy.
- Frost Cookies: Once the cookies are completely cool, spread or pipe the cream cheese frosting evenly over the top of each cookie.
- Store and Serve: Store the frosted cookies in an airtight container in a single layer in the refrigerator. Bring cookies to room temperature before serving for best texture and flavor.
Notes
- Use canned pumpkin pureé for consistent moisture and flavor.
- Ensure butter and cream cheese are at room temperature before making frosting to avoid lumps.
- For softer cookies, do not overbake; remove when edges are just set.
- Spacing cookies 2 inches apart prevents them from spreading into each other during baking.
- Cookies can be stored refrigerated for up to 5 days, and frosting can be substituted with a simple vanilla glaze if preferred.
- Allow cookies to cool completely before frosting to prevent frosting from melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
