Print

Pumpkin Cookies with Cream Cheese Frosting

Print Recipe

Delightful pumpkin cookies topped with creamy frosting, perfect for fall gatherings.

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)
  • 1/4 cup (56 g) unsalted butter (softened but still cool)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 3/4 cups (210 g) confectioners’ sugar (sifted)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
  3. Cream the Butter and Sugars: In another large bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  4. Add Pumpkin, Egg, and Vanilla: Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Scoop the Dough: Drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
  7. Bake: Bake for 12-15 minutes or until the edges are set.
  8. Cool the Cookies: Allow to cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
  9. Make the Frosting: Beat cream cheese, unsalted butter, and vanilla extract in a medium bowl until smooth. Gradually add sifted confectioners’ sugar until well combined.
  10. Frost the Cookies: Once cooled, frost each cookie generously with the cream cheese mixture.
  11. Top It Off: Sprinkle extra pumpkin pie spice on top for garnish.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, fall cookies, cream cheese frosting

Find it online: https://savoryaddict.com/pumpkin-cookies-cream-cheese-frosting/