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Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting

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Indulge in the warmth of fall with these delightful Pumpkin Cookies with Cream Cheese Frosting. Soft and pillowy, each cookie melts in your mouth, bursting with the flavors of pumpkin spice and creamy frosting. Perfect for cozy evenings or festive gatherings, this easy-to-follow recipe will become a staple in your baking repertoire. With a simple preparation process and make-ahead convenience, you can whip up these treats any day of the week. Once you take a bite, you’ll understand why they are such a beloved favorite!

Ingredients

Scale
  • 2 1/2 cups (312 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (plus extra for sprinkling)
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) unsalted butter (room temperature)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 1 1/4 cups (305 g) canned pumpkin puree
  • 1 large egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 8 ounces (226 g) block-style cream cheese (softened but still cool)
  • ¼ cup (56 g) unsalted butter (softened but still cool)
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (210 g) confectioners’ sugar (sifted)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a mixer, cream together softened butter with granulated and brown sugars until fluffy.
  4. Add pumpkin puree, egg, and vanilla; mix until combined.
  5. Gradually add dry ingredients until just combined; avoid overmixing.
  6. Scoop dough onto a baking sheet lined with parchment paper.
  7. Bake for 13-15 minutes until edges are set; cool on pan before transferring to a wire rack.
  8. For frosting, beat softened cream cheese and butter until smooth; mix in vanilla and confectioners' sugar.
  9. Frost cooled cookies generously.

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