Pumpkin Cookies with Cream Cheese Frosting
User Reviews
5
Pumpkin Cookies with Cream Cheese Frosting
Description
This recipe blends all-purpose flour with baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves to provide a spiced base. Softened unsalted butter is creamed with granulated and light brown sugars before adding an egg, canned pumpkin, and vanilla extract. The flour mixture is gently incorporated to form the cookie dough, which is portioned into scoops and baked until the cookies firm up but remain tender inside.
The spices bring warmth while the pumpkin adds moisture, contributing to a tender crumb with a subtle earthiness and sweetness. Once cooled, the cookies are frosted with a cream cheese frosting made by whipping softened butter and cream cheese with powdered sugar and vanilla to create a smooth, slightly tangy topping that balances the cookie’s flavors.
These cookies can be stored in the refrigerator to keep the frosting firm and should be brought to room temperature before serving to soften. The cookies are suitable for enjoying as a seasonal treat or dessert that showcases classic pumpkin spice flavors enhanced by creamy frosting.
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 cloves ground
- 10 Tbsp (140g) unsalted butter softened
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (243g) pumpkin canned
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 oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
- In a medium mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
- Mix in egg, then blend in pumpkin and vanilla. Add in flour mixture and mix just until combined.
- Scoop dough out using a 1 1/2 Tbsp cookie scoop (filling it just slightly heaping). Drop onto prepared baking sheet spacing cookies 2-inches apart.
- Bake one sheet at a time until cookies are set, about 13 - 15 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- Once cool frost cookies with cream cheese frosting. Store in an airtight container in a single layer in refrigerator. Bring to room temperature before serving.
For the cream cheese frosting:
- In a mixing bowl using an electric hand mixer whip butter and cream cheese until smooth and fluffy.
- Mix in powdered sugar and vanilla and mix until well combined.
User Reviews
Overall Rating
5
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