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5.0 from 30 votes

Frosted Pumpkin Cookies

These frosted pumpkin cookies are so soft and moist and topped with a delicious and easy frosting

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
32 mins
Servings: 30 cookies
Calories: 241 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter (2 sticks), softened
  • 1 cup granulated sugar
  • ½ cup brown sugar tightly packed
  • ½ cup pumpkin puree
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 3 ⅓ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
Cream Cheese Frosting
  • 6 ounces cream cheese
  • 6 tablespoons butter softened
  • 2 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups powdered sugar
  • Sprinkles for decorating

Instructions

    Cup of Yum
  1. Cream butter, sugars, and pumpkin puree on medium-high speed in a stand mixer or with a hand mixer, until well-combined
  2. Add egg and egg yolk, beating until combined. Stir in vanilla extract.
  3. In a separate, medium-sized bowl, whisk together flour, cornstarch, pumpkin spice, and salt.
  4. Gradually (with mixer on medium-low speed) stir the dry mixture into the wet ingredients, pausing occasionally to scrape down the sides of the bowl to ensure that all ingredients are well-combined.
  5. Transfer dough to refrigerator and chill 30-45 minutes.
  6. Shortly before the dough has finished chilling, preheat your oven to 350°F and prepare cookie sheets by lining them with parchment paper.
  7. Remove dough from refrigerator and roll into heaping 1 ½ tablespoon-sized balls.
  8. Use the (clean) bottom of a glass or measuring cup to press down until cookies are about ½" thick.
  9. Place on a cookie sheet at least 2" apart and bake at 350°F for 12-13 minutes.
  10. Allow cookies to cool completely on a cookie sheet before frosting.
Cream Cheese Frosting
  1. In a stand mixer fitted with a paddle attachment (or using an electric mixer and a large bowl), beat together cream cheese, butter, and brown sugar until well-combined.
  2. Stir in vanilla extract and salt, and then scrape down the sides and bottom of the bowl and beat briefly once more to ensure all ingredients are well-combined.
  3. Gradually, with mixer on low-speed, stir powdered sugar into frosting until completely combined (pausing occasionally to scrape down sides and bottom of bowl).
  4. Once cookies have cooled completely, spread icing over the tops of cookies and immediately decorate with sprinkles.

Notes

  • Cooled cookies can be frozen (frosted or unfrosted) in a zippered bag or an airtight container for up to 8 weeks. If frosted, separate the layers of cookies with parchment paper.
  • Ensure all ingredients are at room temperature.
  • Be sure to chill the dough or the batter will be too sticky.
  • If your kitchen is warm and the dough becomes sticky while preparing, put it back into the fridge.
  • Let the cream cheese come to room temperature while you’re making the cookie dough.
  • Brown sugar dissolves fast when microwaved for about 30 seconds before adding it to the mixing bowl.

Nutrition Information

Calories 241 (12%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 39mg (13%) Sodium 156mg (7%) Potassium 55mg (2%) Sugar 23g (46%) Vitamin A 985IU (20%) Vitamin C 0.2mg (0%) Calcium 23mg (2%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 30cookies

Amount Per Serving

Calories 241

% Daily Value*

Calories 241 12%
Carbohydrates 34g 11%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 39mg 13%
Sodium 156mg 7%
Potassium 55mg 1%
Sugar 23g 46%
Vitamin A 985IU 20%
Vitamin C 0.2mg 0%
Calcium 23mg 2%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.