Description

Soft and cakey pumpkin cookies topped with a luscious cream cheese frosting—these cookies are bursting with fall flavors and are the perfect sweet treat for any occasion. Made with real pumpkin puree and a blend of cozy spices, they’re easy to prepare and absolutely irresistible.

Ingredients

Units Scale

For the Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract

For the Cream Cheese Frosting

4 oz (1/2 package) cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat and Prepare – Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Cream Butter and Sugars – In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add Pumpkin, Egg, and Vanilla – Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined (the mixture may look slightly curdled).
Combine Wet and Dry Ingredients – Gradually mix the dry ingredients into the wet mixture, beating on low speed until just combined. Do not overmix.
Scoop and Bake – Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–15 minutes, or until set and lightly golden around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare Cream Cheese Frosting – While the cookies cool, beat the softened cream cheese and butter together in a bowl until smooth and creamy. Add the powdered sugar, vanilla, and a pinch of salt. Continue beating until fluffy and spreadable.
Frost the Cookies – Once the cookies are completely cool, spread a generous layer of cream cheese frosting on each one. Enjoy immediately or allow the frosting to set slightly before serving.

Notes

For best results, be sure the cookies are completely cooled before frosting.
Store cookies in an airtight container in the refrigerator for up to 5 days.
You can add chopped nuts or a sprinkle of cinnamon on top of the frosting for extra texture and flavor.
Make sure to use pure pumpkin puree, not pumpkin pie filling.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 13g
Sodium: 85mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 18mg