Pumpkin Cookies with Cream Cheese Frosting
Soft pumpkin cookies with cinnamon, ginger, nutmeg, and cloves, topped with creamy cream cheese frosting. An easy homemade treat for fall baking and dessert trays.
Ingredients
Pumpkin Cookies
- 2½ cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup butter unsalted, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1¼ cups pumpkin purée not pumpkin pie filling
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened but still cool
- 1/4 cup unsalted butter softened but still cool
- 1 teaspoon pure vanilla extract
- 1 3/4 cups confectioners' sugar sifted
- Ground cinnamon optional garnish
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy. Beat in the egg, then mix in the pumpkin purée and vanilla. Scrape the bowl as needed.
- Add the dry ingredients in two additions. Mix on low or fold with a spatula just until combined. The dough will be soft and sticky.
- Scoop approximately 2 tablespoons of dough per cookie onto the prepared sheets, leaving about 2 inches between the portions.
- Bake one sheet at a time for 12–15 minutes, until the tops are set and spring back lightly when gently pressed. Repeat with the remaining dough, letting used baking sheets cool between batches.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before frosting.
- Beat the cream cheese and butter until smooth. Mix in the vanilla.
- Gradually add the sifted confectioners' sugar, mixing on low at first. Beat just until creamy. If needed, refrigerate for 15–20 minutes to firm slightly.
- Spread frosting over each cooled cookie. Sprinkle lightly with cinnamon if desired. Refrigerate the frosted cookies until serving.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Recipe Notes
- You may substitute 1 tablespoon pumpkin pie spice for all four individual spices.
- Use pumpkin purée, not pumpkin pie filling. Measure 1¼ cups; don't use the whole can.
- Yield and baking time depend on scoop size and oven performance. Update the yield and timing to match your filmed batch before publishing.
- The cook-time field estimates two batches. Add 12–15 minutes for each additional tray.
- Store frosted cookies in an airtight container in the refrigerator for up to 3–4 days. Keep at room temperature for no longer than 2 hours, or 1 hour above 90°F.
- For longer storage, freeze unfrosted cookies for up to 2 months for best quality. Thaw before frosting.
Nutrition
Serving: 2cookiesCalories: 133kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 128mgPotassium: 44mgFiber: 1gSugar: 8gVitamin A: 1574IUVitamin C: 0.4mgCalcium: 22mgIron: 1mg
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