Description
These Pumpkin Cookies with Cream Cheese Frosting are a delightful fall treat combining warm spices, moist pumpkin-infused dough, and a rich, tangy cream cheese frosting. Perfectly soft and flavorful, these cookies are ideal for holiday gatherings or cozy afternoons with a cup of tea.
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: Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets by lining them with silicone mats or parchment paper to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until well mixed.
- Cream butter and sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with the granulated sugar and light brown sugar until smooth and fluffy.
- Add wet ingredients: Beat in the egg, canned pumpkin, and vanilla extract until fully incorporated.
- Mix wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to form the cookie dough. Do not overmix to ensure tender cookies.
- Scoop dough and bake: Using a cookie scoop or spoon, portion dough onto the prepared baking sheets, spacing them evenly. Bake in the preheated oven for about 10-12 minutes or until edges are set and the centers are still slightly soft.
- Cool cookies: Remove the baking sheets from the oven and allow the cookies to cool completely on the sheets or transfer them to wire racks.
- Prepare cream cheese frosting: In a mixing bowl, beat together the nearly room temperature butter and cream cheese until fluffy and smooth. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and spreadable.
- Frost cookies: Spread or pipe the cream cheese frosting onto the cooled cookies evenly. Serve and enjoy your pumpkin cookies with cream cheese frosting.
Notes
- Use canned pumpkin puree for consistent moisture and flavor.
- Make sure butter and cream cheese are at room temperature for smooth frosting.
- Do not overmix dough to keep cookies tender and soft.
- If you prefer spicier cookies, increase the cinnamon or add a pinch of cayenne pepper.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
