Pumpkin Cookies with Cream Cheese Frosting Recipe
These Pumpkin Cookies with Cream Cheese Frosting are soft, fluffy, and packed with warm pumpkin pie spice flavor. Perfect for fall, these cookies combine moist pumpkin puree with a spiced cookie base and a smooth, tangy cream cheese frosting, creating a delightful treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (plus extra for sprinkling)
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/4 cups canned pumpkin puree
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting
- 8 ounces (1 brick) block-style 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)
Instructions
- Preheat Oven: Preheat your oven to 350° F. Line a baking sheet with parchment paper and set it aside for later use.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined. Set this mixture aside.
- Make Cookie Dough: Using a stand mixer or hand mixer, beat the room temperature unsalted butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, approximately 3 minutes. Then add the canned pumpkin puree, egg, and vanilla extract, mixing until well combined. Scrape the sides and bottom of the bowl as needed. Gradually add the dry ingredient mixture and mix just until combined; the dough will be slightly sticky and soft.
- Scoop Cookie Dough: Using a medium cookie scoop or spoon, scoop out heaping tablespoons of dough and place them onto your prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake Cookies: Bake the cookies in your preheated oven at 350° F for 13 to 15 minutes, or until the edges are set but the cookies remain soft and fluffy. Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Make Frosting: In a clean mixing bowl, beat the softened cream cheese and softened butter together on medium-high speed until smooth and creamy, about 30 seconds. Add the vanilla extract and sifted confectioners’ sugar, then beat again just until combined, roughly another 30 seconds.
- Frost Cookies: Once the cookies are completely cooled, use an offset spatula or a butter knife to evenly spread the cream cheese frosting over each cookie. For a finishing touch, sprinkle a little extra pumpkin pie spice or cinnamon on top before serving.
Notes
- Ensure the butter and egg are at room temperature for easier mixing and better texture.
- You can substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if needed.
- Store the frosted cookies in an airtight container in the refrigerator for up to 3 days.
- Bring cookies back to room temperature before serving for best flavor and texture.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
