Description

These delicious Pumpkin Cookies with Cream Cheese Frosting are perfect for fall or any time you crave a soft, spiced treat. The cookies are moist and flavorful, thanks to the pumpkin and warm spices, and are topped with a rich, creamy frosting that balances sweetness with tangy cream cheese. Ideal for holiday gatherings or everyday indulgence, these cookies bake up soft and tender with a perfect spice blend.

Ingredients

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Dry Ingredients

2 cups (284g) all-purpose flour (scoop and level to measure)
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves

Wet Ingredients for Cookies

10 Tbsp (140g) unsalted butter, softened
3/4 cup (160g) granulated sugar
1/2 cup (110g) packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup (243g) canned pumpkin

Cream Cheese Frosting

5 Tbsp (70g) unsalted butter, nearly at room temperature
4 oz. cream cheese, nearly at room temperature
2 cups (248g) powdered sugar
1/2 tsp vanilla extract

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Instructions

Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with silicone mats or parchment paper to prevent sticking and ensure easy cleanup.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly combined.
Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add wet ingredients: Beat in the egg, then mix in the canned pumpkin and vanilla extract until well combined.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until incorporated. Do not overmix to keep cookies tender.
Scoop and bake: Using a spoon or cookie scoop, drop dough onto the prepared baking sheets leaving enough space between cookies. Bake in the preheated oven for 12-15 minutes or until the edges are set and the tops look slightly firm.
Cool cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Make cream cheese frosting: In a medium bowl, beat the nearly room temperature butter and cream cheese together until the mixture is fluffy and smooth. Gradually add the powdered sugar and vanilla extract, beating until fully combined and creamy.
Frost cookies: Once the cookies have completely cooled, spread or pipe the cream cheese frosting onto each cookie. Serve immediately or store in an airtight container.

Notes

Ensure pumpkin is canned pure pumpkin, not pumpkin pie filling, to avoid extra spices or sugars.
Softened butter and cream cheese are key for smooth frosting; take them out of the fridge ahead of time.
Do not overmix the cookie dough once the dry ingredients are added to maintain a tender texture.
Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For an extra decorative touch, consider sprinkling chopped nuts or a dash of cinnamon on the frosting before it sets.