Pumpkin Cookies with Cream Cheese Frosting
Soft and chewy pumpkin cookies topped with creamy frosting, perfect for fall and gatherings.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Ensure butter is softened for best texture.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree Can use canned pumpkin puree.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon Adjust for a spicier flavor.
- 1 teaspoon ground ginger Adjust for a spicier flavor.
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
For the frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time. Then, stir in the vanilla extract and pumpkin puree until everything is well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 12-15 minutes or until the edges are set and the cookies are lightly browned.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
- For the frosting, beat the cream cheese and softened butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until the mixture is light and fluffy.
- Once the cookies are completely cool, spread or pipe the cream cheese frosting on top.
Notes
Serve with a warm cup of coffee, tea, or hot chocolate. Add a sprinkle of cinnamon or nutmeg on top of the frosting for presentation. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.