Pumpkin Cookies with Cream Cheese Frosting: A Fall Treat (Print Version)
Pumpkin Cookies with Cream Cheese Frosting bring pure autumn comfort. Soft, spiced pumpkin cookies topped with tangy, sweet frosting. A seasonal favorite!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Cookie Base Essentials
01 -
2 ½ cups all-purpose flour
02 -
1 tsp baking soda
03 -
½ tsp baking powder
04 -
½ tsp salt
05 -
½ cup unsalted butter, softened
06 -
½ cup granulated sugar
07 -
½ cup packed light brown sugar
08 -
1 large egg, room temperature
09 -
1 cup pure pumpkin puree (not pie filling)
→ Warm Spices & Flavor Boosters
10 -
1 ½ tsp ground cinnamon
11 -
½ tsp ground nutmeg
12 -
½ tsp ground ginger
13 -
¼ tsp ground allspice
14 -
1 tsp vanilla extract
→ Cream Cheese Frosting Bliss
15 -
8 oz cream cheese, softened
16 -
½ cup unsalted butter, softened
17 -
3-4 cups powdered sugar, sifted
18 -
1 tsp vanilla extract
19 -
Pinch of salt
# Instructions:
01 -
First things first, grab a medium bowl and whisk together your flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice. Give it a good whisk, making sure everything is evenly distributed. I always manage to get a little flour on my nose during this step, it’s just part of the baking charm, right?
02 -
In a larger bowl, using an electric mixer, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This usually takes about 2-3 minutes. Don't rush this step; it incorporates air and creates that lovely soft cookie texture. I once stopped too soon, and the cookies were a bit dense, oops!
03 -
Next, beat in the egg until just combined, then stir in the vanilla extract and the pure pumpkin puree. Mix until it’s all smooth and creamy. You’ll see this beautiful orange hue start to form, and honestly, it smells absolutely divine even at this stage!
04 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Seriously, stop mixing as soon as you don't see any streaks of flour. Overmixing develops the gluten too much, and we want soft, tender cookies, not hockey pucks!
05 -
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving a little space between each one. I use a small cookie scoop; it makes them uniform and bakes them evenly. Bake for 10-12 minutes, or until the edges are just set and the tops spring back when lightly touched. Don't overbake! They'll firm up as they cool.
06 -
While the cookies cool completely (this is important!), beat the softened cream cheese and butter in a bowl until smooth and creamy. Gradually add the powdered sugar, a cup at a time, beating until smooth after each addition. Finally, stir in the vanilla extract and a tiny pinch of salt. Beat until it's light and fluffy, like a cloud! Once the cookies are cool, spread a generous dollop of this dreamy frosting on each one. The smell alone is enough to make you swoon!
# Notes:
01 -
For extra chewy cookies, chill your dough for at least 30 minutes before baking.
02 -
Store frosted cookies in an airtight container in the fridge for 3-4 days.
03 -
If you're out of a specific spice, like allspice or ginger, you can often get away with just using more cinnamon and nutmeg; it works, kinda, but the flavor profile will be a little less complex.
04 -
Serve these delightful cookies with a steaming mug of chai tea on a cool afternoon for ultimate comfort.
# Tools You'll Need:
01 -
Electric mixer
02 -
large mixing bowls
03 -
whisk
04 -
measuring cups and spoons
05 -
baking sheets
06 -
parchment paper or silicone mats
07 -
wire cooling rack
08 -
cookie scoop
# Nutrition Facts (Per Serving):
Calories: 180
Total Fat: 9g
Total Carbohydrate: 23g
Protein: 2g