Pumpkin Cookies with Cream Cheese Frosting
Delightful pumpkin cookies topped with rich cream cheese frosting, perfect for the fall season.
Ingredients
Cookie Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar Can substitute half with brown sugar for richer flavor.
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon Increase for a spicier flavor.
- 1/2 teaspoon ground nutmeg Increase for a spicier flavor.
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- a pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
- Add eggs one at a time, mixing until incorporated.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Gradually mix into the wet mixture until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
Baking
- Bake for 12-15 minutes, until edges set and centers remain soft.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until creamy. Stir in vanilla and a pinch of salt.
- Frost cooled cookies generously with cream cheese frosting. Optional: sprinkle with cinnamon or graham cracker crumbs.
Notes
For richer flavor, substitute half granulated sugar with brown sugar. Add nuts or chocolate chips for variation. For best results, use pure pumpkin puree.