Small-batch Soft Pumpkin Cookies with Cream Cheese Frosting
User Reviews
5
Small-batch Soft Pumpkin Cookies with Cream Cheese Frosting
Description
Small-batch Soft Pumpkin Cookies with Cream Cheese Frosting feature a dough made with butter, flour, baking soda, salt, and a mix of warm spices including cinnamon, ginger, cloves, allspice, and nutmeg. Brown and granulated sugars provide sweetness, balanced by canned pumpkin puree and a touch of vanilla. The dough is scooped into 1 ½-ounce portions, spread to half-inch thickness, and baked until lightly browned on the bottom and set on top, resulting in soft, tender cookies.
The accompanying cream cheese frosting is made by blending softened cream cheese and butter with vanilla, powdered sugar, and a pinch of salt, optionally thinned with a small amount of milk. Some cinnamon or sprinkles can be added atop for garnish. The frosting complements the spices with its creamy texture and slight tang.
Careful measurement of flour is recommended for best results, preferably by weight or spoon-and-level method. This recipe yields about eight cookies, perfect for small-batch baking. Variations can adjust spices to substitute pumpkin pie spice or alter salt content depending on butter choice.
Ingredients
Small-batch Pumpkin Cookies
- 4 tablespoons butter unsalted, 2 oz
- 1 cup all-purpose flour measured by weight or using the spoon and sweep method, 120g
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon *
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 1/8 teaspoon ground allspice
- Pinch nutmeg ground
- 1/4 cup granulated sugar 50g
- 1/4 cup brown sugar 50g
- 1 egg large, yolk
- 2 tablespoons pumpkin puree canned, 30g
- 1/2 teaspoon vanilla extract
Cream Cheese Frosting
- 2 ounces cream cheese softened
- 4 tablespoons butter softened, unsalted, 2 oz
- 1/4 teaspoon vanilla extract
- 1 cup powdered sugar sifted, 120g
- Pinch salt
- 1 teaspoon milk optional
- ground cinnamon optional for topping, or sprinkles
Instructions
Pumpkin Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- In a small, microwave-safe bowl, microwave butter for 20 to 30 seconds, until mostly melted. Set aside to cool.
- In a small bowl, whisk together flour, baking soda, salt, and spices. Set aside.
- In a medium bowl, combine melted butter, granulated sugar, and brown sugar, and whisk until well-combined. Add egg yolk, canned pumpkin, and vanilla extract and whisk until smooth.
- Use a spoon to stir in flour mixture until just combined. Scoop 1 1/2-ounce scoops of dough (this should make 8 cookies) and place on a cookie sheet (for the roundest cookies, roll your dough into a ball before placing on the sheet). Use the palm of your hand to smash the dough to 1/2-inch thickness.
- Bake for 8 to 11 minutes, until the tops of the cookies look set and the bottoms are just slightly browned. Cool completely before frosting.
Cream Cheese Frosting
- In a medium bowl, combine softened cream cheese, butter, and vanilla extract. Beat until smooth.
- Add powdered sugar and pinch of salt and beat until frosting is smooth, scraping the bottom of the bowl to make sure all of the sugar is incorporated. If the frosting is too thick, add milk by the half teaspoon until frosting is creamy and smooth.
- Frost on cooled cookies. Sprinkle with cinnamon sugar or sprinkles if desired. Serve and enjoy!
Notes
- Measure flour accurately using weight or spoon and sweep method for consistent cookie texture.
- Salted butter can be used by reducing cookie salt and omitting the frosting salt to avoid excessive saltiness.
- Warm spices can be replaced with ¾ teaspoon pumpkin pie spice if preferred.
- This recipe makes about 8 cookies, suitable for small baking batches or testing flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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