Pumpkin Cookies with Cream Cheese Frosting
User Reviews
4.6
Pumpkin Cookies with Cream Cheese Frosting
Description
This recipe creates moist pumpkin cookies by integrating pumpkin puree with a blend of spices—cinnamon, nutmeg, ginger, cloves—and leavening agents baking soda and powder into a flour base. Butter and both granulated and brown sugar provide sweetness and richness, while egg and vanilla extract contribute structure and flavor.
The dough is scooped by rounded tablespoons and baked at 350°F until the edges are set but the centers remain soft, producing a tender crumb with slightly chewy edges. Once cooled, the cookies are topped with a cream cheese frosting made from unsalted butter, cream cheese, confectioners sugar, vanilla extract, and a pinch of salt to balance sweetness, resulting in a smooth and tangy topping that complements the spiced cookie underneath.
These pumpkin cookies are especially suitable for fall gatherings, dessert trays, or as a sweet treat with tea or coffee. The combination of spices and creamy frosting highlights seasonal flavors and textures.
Ingredients
For the cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cloves ground
- 1/2 teaspoon salt
- 1/2 cup butter at room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 cup pumpkin 100% pure
- 1 egg at room temperature, large
- 2 teaspoons vanilla extract
For the cream cheese frosting:
- ½ cup unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 3 cups confectioners sugar sifted
- 1 teaspoon vanilla extract pure
- Pinch salt
Instructions
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or Silpat baking mats. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Using a stand mixer or hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula, as necessary. Add the pumpkin, egg and vanilla and beat until smooth.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Use a cookie scoop or spoon to drop the cookie dough by rounded tablespoon onto the prepared baking sheets.
- Bake for or 14 to 18 minutes or until edges are firm but cookies are still soft in the center. Cool on baking sheets for 2 to 5 minutes; transfer to wire cooling racks to cool completely.
- While the cookies are cooling, make the cream cheese frosting. In the bowl of a stand mixer, combine butter and cream (you can also use an electric hand mixer) and beat until creamy and smooth, about 1 minute.
- Add the confectioner’s sugar, vanilla, and salt. Mix on low for 30 seconds and then turn to medium speed and mix until smooth, about 1 minute. Stop and scrape down the sides of the bowl, as necessary. If you want a thicker frosting add an additional ¼ cup to ½ cup of confectioner’s sugar and beat again.
- Frost the cooled cookies with cream cheese frosting
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 110mg | 5% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1308IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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