Pumpkin Cookies with Cream Cheese Frosting
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
24 cookies
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Calories
171 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Cookies with Cream Cheese Frosting
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Soft pumpkin cookies with cream cheese frosting are chocked full of tangy cranberries and toasted walnuts for a yummy fall treat with coffee.
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Ingredients
For the Pumpkin Cookies:
- ½ cup butter - about 1 stick, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 cup fresh or frozen cranberries coarsely chopped
- ½ cup chopped walnuts optional
For the Cream Cheese Frosting:
- 4 ounces cream cheese
- 1 cup powdered sugar
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
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Instructions
Prep:
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Make the cookie dough:
- In the bowl of a stand mixer or large bowl with a hand mixer, beat the butter on high speed for about 30 seconds. Add the sugar and mix on medium speed for 3 to 5 minutes or until fluffy.
- Add the egg, 1 teaspoon vanilla, and pumpkin to the butter and sugar mixture. Mix on medium speed until just combined.
- Stir together the flour, baking powder, baking soda, salt, and cinnamon in a separate large bowl.
- Working in 2 batches, add the dry ingredients to the wet ingredients, and mix on medium speed after each addition, stopping to scrape the sides of the bowl when necessary.
- Once combined, add the cranberries and walnuts to the dough and fold to combine.
Scoop the dough:
- Using a tablespoon or cookie scoop, scoop and drop the dough 2-inches apart onto the lined baking sheet.
Bake:
- Bake for 8 to 10 minutes or until the edges are just set. Remove from the oven and allow to cool down before transferring the cookies to a cookie rack.
Make the frosting:
- While cookies are cooling, make the frosting. In the stand mixer with a clean bowl or a large bowl with the hand mixer, beat the cream cheese until smooth.
- Add in the powdered sugar, melted butter, and 1 teaspoon vanilla. Mix on low speed for 2 to 3 minutes or until a thick frosting-like texture is achieved.
Frost the cookies:
- Frost the cooled cookies. Enjoy and refrigerate the leftovers in an airtight container for up to 4 days.
Notes
- Cranberries and nuts are optional but highly recommended!
- Nutrition information is calculated with walnuts and cranberries.
Nutrition Information
Show Details
Serving
1 cookie
Calories
171kcal
(9%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
151mg
(6%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
1776IU
(36%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 171kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 151mg | 6% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1776IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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