Pumpkin Cookies with Cream Cheese Frosting
Soft and spiced Pumpkin Cookies topped with a rich and creamy cream cheese frosting, bringing out the perfect balance of sweet pumpkin flavor and tangy frosting. These tender cookies are packed with warm fall spices like cinnamon and nutmeg, making them an ideal treat for the holiday season or anytime you crave a cozy dessert. Each bite melts in your mouth with a hint of sweetness and tang, perfect for sharing or indulging in yourself.
Servings 30
Ingredients
- 2 cups 284grams all-purpose flour (scoop and then level to measure)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 10 tablespoon 140g unsalted butter, and softened
- 3/4 cup 160g granulated sugar
- 1/2 cup 110g packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup 243g canned pumpkin
Cream Cheese Frosting
- 5 tablespoon 70g unsalted butter, and nearly at room temperature
- 4 oz. cream cheese and nearly at room temperature
- 2 cups 248g powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two 18x13-inch baking sheets with silicone baking mats or parchment paper.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for 20 seconds in a medium mixing bowl. Set aside.
- In the bowl of an electric stand mixer, use the paddle attachment to cream the butter, granulated sugar, and brown sugar together until well combined.
- Mix in the egg, then add the vanilla and pumpkin, mixing until smooth.
- Gradually add the flour mixture, mixing until just combined.
- Using a 1 1/2 tablespoon cookie scoop (slightly heaping), scoop out dough and drop cookies 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for about 15 minutes, until the cookies are set. Cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
- Once cooled, store the cookies in a single layer in an airtight container in the refrigerator.
- Before serving, bring the cookies to room temperature.
For the cream cheese frosting:
- Use an electric hand mixer to whip the butter and cream cheese in a mixing bowl until smooth and fluffy.
- Mix in the powdered sugar and vanilla until well combined.
- Enjoy your cookies.