Pumpkin Cookies with Cream Cheese Frosting
Indulge in the cozy flavors of autumn with these Pumpkin Cookies with Cream Cheese Frosting. Perfectly soft and pillowy, these cookies are infused with warm spices and topped with a luscious cream cheese frosting that takes them to the next level of deliciousness. Ideal for gatherings or a delightful treat at home, this easy-to-follow recipe ensures that bakers of all skill levels can create these sweet delights. With each bite, you’ll experience a melt-in-your-mouth texture that captures the essence of fall. Whether you’re serving them at a festive event or enjoying them with a cup of coffee, these cookies are sure to become a favorite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (plus extra for sprinkling)
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter (room temperature)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 1/4 cups (305 g) canned pumpkin puree
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 8 ounces (226 g) block-style cream cheese (softened but still cool)
- 1/4 cup (56 g) unsalted butter (softened but still cool)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups (210 g) confectioners’ sugar (sifted)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In one bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, beat unsalted butter, granulated sugar, and brown sugar until fluffy. Add pumpkin puree, egg, and vanilla; mix until combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 13 to 15 minutes until edges are set but centers remain soft. Cool on the pan before transferring to a wire rack.
- For frosting, beat cream cheese and butter until smooth; add vanilla and confectioners’ sugar until well combined.
- Once cookies are cooled, frost generously and sprinkle with additional pumpkin pie spice if desired.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg