Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
Enjoy these soft and moist Pumpkin Cookies, perfectly spiced with cinnamon and pumpkin pie spice, and topped with a luscious cream cheese frosting. These cookies are ideal for fall gatherings or any time you crave a comforting seasonal treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (blotted dry with paper towels)
- 2 cups all-purpose flour
Cream Cheese Frosting
- 1/2 cup unsalted butter (softened to room temperature)
- 8 ounces cream cheese (softened to room temperature)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large cookie sheet with parchment paper to prevent sticking and for easy cleanup.
- Make cookie dough base: In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup of softened unsalted butter on medium-high speed for 1 minute until creamy. Add granulated sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Beat until all ingredients are well incorporated, scraping down the sides as needed.
- Add wet ingredients: Mix in the egg and vanilla extract, beating well until no yellow streaks remain. Then add the canned pumpkin puree and beat again until fully incorporated.
- Incorporate flour: With the mixer on low speed, gradually add the all-purpose flour, then increase speed to medium until the dough is completely combined. The dough will be slightly wet but manageable.
- Shape and bake cookies: Using a heaping tablespoon or a medium cookie scoop, drop dough balls a few inches apart onto the prepared baking sheet. Bake for 10 to 12 minutes or until the tops are set and no longer wet to the touch. Let cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare cream cheese frosting: In a clean bowl, beat the 1/2 cup softened butter and cream cheese together until smooth and free of lumps. Sift in the powdered sugar, then add vanilla extract. Beat for about 2 minutes until the frosting is smooth and creamy.
- Frost the cookies: Once the pumpkin cookies are completely cool, spread the cream cheese frosting evenly over the top of each cookie. Serve immediately or store in an airtight container.
Notes
- Make sure all dairy ingredients (butter, cream cheese, egg) are at room temperature for better mixing.
- Blot pumpkin puree with paper towels to prevent overly wet dough.
- If you prefer less sweet frosting, reduce powdered sugar to 2 1/2 cups.
- Cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- For easier scooping, chill the dough for 30 minutes before baking.
