Pumpkin Cookies with Cream Cheese Frosting
These pumpkin cookies with cream cheese frosting are soft, tender, and infused with warm fall spices, topped with a tangy and creamy frosting that perfectly balances the flavors. Ideal for holiday gatherings or cozy treats, they combine simple pantry staples into a delightful seasonal dessert.
Servings: 24 servings
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin spice a mix of cinnamon, nutmeg, ginger, cloves, and allspice
- 1 stick unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup canned pumpkin puree about half of an 8 oz. can
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
- Pinch salt
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. This ensures the spices are evenly distributed and the leavening agents are properly combined for perfect texture.
- In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together using an electric mixer on medium speed. Continue beating until the mixture becomes light, fluffy, and pale in color, about 3-4 minutes.
- Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat until well incorporated. Next, add the canned pumpkin puree and mix again until the batter is smooth and uniform.
- Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed or folding with a spatula. Be careful not to overmix—just combine until there are no visible streaks of flour.
- Cover the cookie dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy. Gradually add the powdered sugar, ½ cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt. Continue to beat until the frosting is light and fluffy.
- Once the cookies are completely cool, spread a generous layer of cream cheese frosting on each cookie using a butter knife or a piping bag fitted with your favorite tip.
Equipment
- Medium Bowl
- Large Mixing Bowl
- Electric Mixer
- Plastic Wrap
- Baking Sheets
- Parchment paper or silicone baking mats
- Wire Rack
- Cookie scoop or tablespoon
- Butter knife or piping bag
Notes
Make sure your butter and cream cheese are softened to room temperature for the smoothest frosting. Don’t overmix the dough once you add the flour; overmixing can make the cookies tough. Chilling the dough is key for preventing the cookies from spreading too much and helps develop flavor. Variations include adding nuts, chocolate chips, or increasing the spice level. Store frosted cookies in the refrigerator up to 5 days, or unfrosted at room temperature up to 3 days or frozen for up to 3 months.