Description
Delight in the cozy flavors of fall with these soft and moist Pumpkin Cookies topped with a luscious cream cheese frosting. Perfectly spiced with pumpkin spice and pumpkin puree, these cookies offer a comforting treat that’s ideal for the holiday season or anytime you’re craving a sweet, seasonal dessert.
Ingredients
Scale
Cookies
- 2 1/2 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup (1 stick) butter, softened
- 15 oz can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Dash of milk, to thin if needed
- Dash of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease baking sheets or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, baking powder, and salt until evenly combined.
- Cream Sugar and Butter: Using a large mixer bowl, beat the granulated sugar, brown sugar, and softened butter together until the mixture is smooth and creamy.
- Add Wet Ingredients: Beat in the pumpkin puree, then add the eggs one at a time, followed by the vanilla extract, mixing thoroughly until the batter is smooth and uniform.
- Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until all the flour is fully incorporated and the dough forms.
- Shape Cookies: Drop the dough by rounded tablespoons or use a 1-tablespoon cookie scoop and place them evenly spaced on the prepared baking sheets.
- Bake: Bake in the preheated oven for 15 to 18 minutes or until the edges are set and firm. The centers will remain soft.
- Cool: Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely.
- Prepare Frosting: In a medium bowl, cream together the softened cream cheese and butter until smooth and creamy. Mix in the vanilla extract.
- Add Sugar and Adjust Consistency: Gradually stir in the confectioners’ sugar until the frosting is thick and fluffy. Add a dash of milk if the consistency is too thick to spread.
- Frost Cookies: Spread the cream cheese frosting over the cooled cookies evenly and allow the frosting to set on a cooling rack.
- Store: Store the frosted cookies in the refrigerator to keep the cream cheese frosting fresh. Serve chilled or at room temperature.
Notes
- Make sure the cream cheese and butter for the frosting are softened to achieve a smooth texture.
- You can add chopped nuts or chocolate chips to the cookie dough for added texture and flavor.
- Allow cookies to cool completely before frosting to prevent the frosting from melting.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting (approx. 50g)
- Calories: 170 kcal
- Sugar: 14g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, cream cheese frosting, fall desserts, pumpkin spice cookies, moist cookies, holiday treats
