Pumpkin Cookies
These classic pumpkin cookies embody the essence of autumn with their rich, spiced pumpkin flavor. They boast a soft, cake-like texture and a moist crumb that’s simply perfect. Crowned with a luscious cream cheese frosting, these cookies are guaranteed to leave you yearning for more!
Servings: 30
Prep: 30minutes
Cook: 30minutes
Ready in: 1hour
Ingredients
- 2 cups (284 grams) all-purpose flour (scoop and level to measure)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 10 tablespoons (140 grams) unsalted butter, softened
- 3/4 cup (160 grams) granulated sugar
- 1/2 cup (110 grams) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (243 grams) canned pumpkin
Cream Cheese Frosting
- 5 tablespoons (70 grams) unsalted butter, nearly at room temperature
- 4 ounces (113 grams) cream cheese, nearly at room temperature
- 2 cups (248 grams) powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two 18×13-inch baking sheets with silicone baking mats or parchment paper.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until well combined.
- Mix in the egg, then blend in the pumpkin and vanilla. Add in the flour mixture and mix just until combined.
- Use a 1 1/2 Tbsp cookie scoop, filling it just slightly heaping, to scoop the cookie dough onto the prepared baking sheet. Space the cookies 2 inches apart.
- Bake one sheet at a time until the cookies are set, about 13-15 minutes. Allow them to cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely.
- Once the cookies are cool, frost them with the cream cheese frosting.
For the Cream Cheese Frosting:
- In a mixing bowl, use an electric hand mixer to whip the butter and cream cheese until smooth and fluffy.
- Mix in the powdered sugar and vanilla, and continue mixing until well combined.
- Store the frosted cookies in an airtight container in the refrigerator and bring them to room temperature before serving.
- Enjoy your delicious Pumpkin Cookies!