Description
Delight in these soft and flavorful Pumpkin Cookies topped with a smooth Cream Cheese Frosting. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, these cookies capture the essence of fall and are ideal for holiday gatherings or cozy snacks.
Ingredients
Scale
Dry Ingredients
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
Wet Ingredients
- 10 Tbsp (140g) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (243g) canned pumpkin
Cream Cheese Frosting
- 5 Tbsp (70g) unsalted butter, nearly at room temperature
- 4 oz. cream cheese, nearly at room temperature
- 2 cups (248g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets by lining them with silicone mats or parchment paper to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk these together until evenly blended.
- Combine wet ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg, followed by the canned pumpkin and vanilla extract until fully incorporated.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to form the cookie dough.
- Shape and bake cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them evenly to allow for spreading. Bake in the preheated oven for about 12-15 minutes or until edges are golden and centers are set.
- Prepare frosting: While the cookies cool, beat together the softened butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla extract, continuing to beat until smooth and creamy.
- Frost the cookies: Once the cookies are completely cooled, spread or pipe the cream cheese frosting evenly onto each cookie.
Notes
- Make sure the butter and cream cheese for the frosting are at room temperature to ensure a smooth, creamy mixture.
- Use canned pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Allow cookies to fully cool before frosting to prevent the frosting from melting.
- The spices can be adjusted according to taste or omitted for a milder cookie.
- Store cookies in an airtight container in the refrigerator to keep the frosting fresh, best consumed within 3-4 days.
