Print

Pumpkin Cookies with Cream Cheese Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 70 reviews

These soft and flavorful Pumpkin Cookies with Cream Cheese Frosting combine warm autumn spices and rich pumpkin puree for a perfect seasonal treat. The cookies are tender with a balanced spice mix and topped with a luscious spiced cream cheese frosting that’s sweet, tangy, and creamy. Great for holiday gatherings or anytime you crave a cozy, comforting cookie with a pumpkin twist.

Ingredients

Spice Mix

  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger

Dry Ingredients

  • 2 2/3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup butter, room temperature
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
  • 1 egg
  • 1 1/2 teaspoons vanilla extract

Spiced Cream Cheese Frosting

  • 4 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 4 oz. cream cheese, softened and cut into 8 pieces
  • 1 teaspoon vanilla extract
  • 1 teaspoon reserved Spice Mix (from the spice mix above)

Instructions

  1. Prepare Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or nonstick liners to prevent sticking.
  2. Mix Spices and Dry Ingredients: In a large bowl, whisk together the cinnamon, nutmeg, cloves, and ginger. Remove one teaspoon of this spice mixture to use later in the frosting. To the remaining spice mix, add the all-purpose flour, baking powder, baking soda, and salt; whisk together until evenly combined.
  3. Cream Butter and Sugars: In a separate large mixing bowl, using an electric mixer on medium speed, beat the room temperature butter for about 30 seconds. Add the brown sugar and granulated sugar, then beat for 2-3 minutes until the mixture is light and fluffy.
  4. Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract to the creamed butter and sugars until just combined.
  5. Combine Wet and Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix; the dough will be very wet and sticky.
  6. Portion and Bake Cookies: Using a tablespoon or cookie scoop, drop dough balls at least 3 inches apart on the prepared baking sheets. Bake in the preheated oven for 12-15 minutes, or until the tops are set. Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely before frosting.
  7. Prepare Frosting: Using a hand-held mixer, beat the softened butter and powdered sugar on medium-high speed for about 2 minutes until light and fluffy. Add the cream cheese pieces one at a time, beating thoroughly after each addition.
  8. Add Flavor to Frosting: Beat in the vanilla extract and the reserved 1 teaspoon of spice mix until the frosting is evenly combined. If the frosting is too thick, add milk one teaspoon at a time to reach the desired consistency.
  9. Frost Cookies: Evenly spread the spiced cream cheese frosting over the cooled cookies.
  10. Serve: For an extra touch, microwave frosted cookies for 5-10 seconds to create a warm, melt-in-your-mouth experience.

Notes

  • Do NOT microwave butter or cream cheese to soften; let them soften at room temperature to avoid runny texture.
  • This cookie dough is very sticky; using a cookie scoop helps portioning efficiently.
  • For chocolate chip variation, fold in 2 to 2 1/2 cups semi-sweet chocolate chips after adding dry ingredients to wet ingredients.
  • Freezing Cookie Dough: Freeze dough balls on a lined sheet until firm, transfer to freezer bags, freeze up to 3 months, bake frozen adding a few extra minutes.
  • Freezing Baked Cookies Without Frosting: Freeze cooled cookies on baking sheets until solid, transfer to bags, thaw at room temperature or gently warm before serving.
  • Freezing Baked Cookies With Frosting: Freeze individually on sheets, layer with parchment paper, then wrap. Thaw in refrigerator unwrap before serving to prevent sogginess.
  • Microwaving frosted cookies briefly enhances the melting frosting experience.

Find it online: https://flavorspath.com/pumpkin-cookies-with-cream-cheese-frosting-recipe/