Pumpkin Cookies with Cream Cheese Frosting
User Reviews
4.7
9 reviews
Excellent
Pumpkin Cookies with Cream Cheese Frosting
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These super soft Pumpkin Cookies with Cream Cheese Frosting are one of our favorite Fall treats! They are easy to make and deliciously moist, with the perfect amount of cinnamon spice.
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Ingredients
Cookies
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup salted butter softened
- 1 cup brown sugar packed (200g)
- 1/2 cup granulated sugar (100g)
- 1 cup plain canned pumpkin (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon pure vanilla extract
Frosting
- 1/4 cup salted butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, and salt in a medium bowl.
- In a separate large bowl, beat the butter, brown sugar, and granulated sugar on high speed until light, about 2 minutes. Add pumpkin, eggs, and vanilla and mix again until combined.
- Add the flour and spices to the pumpkin mixture and mix just until combined.
- Use a medium cookie scoop to scoop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them 3 inches apart.
- Bake for 12-14 minutes, but be careful not to overbake. I prefer to slightly underbake my cookies by a little bit so they stay soft. Transfer the cookies to a cooling rack and cool completely.
- Make the cream cheese frosting by beating the butter and cream cheese on medium-high speed in a medium bowl until creamy and smooth. Add the powdered sugar, vanilla, and salt and beat until creamy and combined.
- Frost cooled cookies and sprinkle with cinnamon for decoration, if desired.
Equipments used:
Notes
- Adapted from Taste of Home.
- Store frosted cookies in a single layer covered loosely with wax paper or foil in the fridge for up to 3 days. If you want to make the cookies in advance, freeze before frosting for up to 2 months. Remove and frost just before serving.
- Chocolate Chip Variation: Leave off the frosting and add 1 cup of semisweet chocolate chips to the cookie dough before scooping and baking.
Nutrition Information
Show Details
Serving
1cookie
Calories
232kcal
(12%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
137mg
(6%)
Potassium
63mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
1909IU
(38%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 232kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 137mg | 6% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1909IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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