Frosted Pumpkin Cookies

Why I Love This Recipe

I adore this recipe because it combines the rich, earthy flavor of pumpkin with the comforting spices of the season. The cookies are incredibly soft and moist, thanks to the pumpkin puree, and the cream cheese frosting adds a tangy sweetness that complements the spices perfectly. Plus, they’re easy to make and always a hit at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cookies:

• All-purpose flour

• Baking powder

• Baking soda

• Pumpkin pie spice

• Salt

• Unsalted butter, room temperature

• Granulated sugar

• Light brown sugar

• Canned pumpkin puree

• Large egg

• Pure vanilla extract

For the Cream Cheese Frosting:

• Block-style cream cheese, softened but still cool

• Unsalted butter, softened but still cool

• Pure vanilla extract

• Confectioners’ sugar, sifted

Directions

1. Preheat the Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.ifyougiveablondeakitchen.com

3. Cream Butter and Sugars: In a separate bowl, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 3 minutes.

4. Add Wet Ingredients: Mix in the canned pumpkin puree, large egg, and pure vanilla extract until well combined.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and slightly sticky.

6. Scoop Dough: Using a medium cookie scoop or a heaping tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake: Bake for 13 to 15 minutes, or until the edges are set and the tops are soft and fluffy. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.

8. Prepare Frosting: In a bowl, beat the softened cream cheese and butter together on medium-high speed until smooth, about 30 seconds. Add the vanilla extract and sifted confectioners’ sugar, and mix until combined.

9. Frost Cookies: Once the cookies are completely cooled, use an offset spatula or knife to spread the cream cheese frosting on top. Optionally, sprinkle with additional pumpkin pie spice or cinnamon.

Servings and Timing

This recipe yields approximately 30 cookies. Preparation time is about 10 minutes, baking time is 13 to 15 minutes per batch, and cooling time is around 10 minutes. In total, expect to spend about 35 minutes from start to finish.

Variations

• Add Nuts: Fold in chopped walnuts or pecans into the dough for added texture and flavor.

• Chocolate Chips: Mix in semi-sweet or white chocolate chips for a sweeter twist.

• Spice Level: Adjust the amount of pumpkin pie spice to suit your taste, or add a pinch of ground cloves or nutmeg for extra warmth.

• Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies suitable for those with gluten sensitivities.

Storage/Reheating

Store the frosted pumpkin cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving to ensure the best texture and flavor. If you prefer to freeze the cookies, it’s best to do so before frosting. Place the unfrosted cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag for up to 3 months. Thaw at room temperature and frost before serving.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, but homemade pumpkin puree tends to have a higher water content. If using homemade puree, blot it with a paper towel or kitchen cloth to remove excess moisture before adding it to the dough.

Why is my cookie dough wet and sticky?

Pumpkin puree adds moisture to the dough, making it naturally soft and sticky. This is normal and contributes to the cookies’ tender texture.

Can I make the dough ahead of time?

Absolutely. You can chill the pumpkin cookie dough for up to 24 hours. Bring it to room temperature before baking. Additionally, the dough can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking.

How do I prevent the frosting from becoming runny?

Ensure that both the cream cheese and butter are softened but still cool when making the frosting. If the frosting becomes too thin, refrigerate it for 15 minutes, then mix on medium speed for 10 seconds to thicken.

Can I freeze the frosted cookies?

It’s best to freeze the cookies before frosting. Once thawed, you can prepare and apply the frosting. Freezing frosted cookies may cause the frosting to become runny upon thawing.

Conclusion

These Frosted Pumpkin Cookies are a delightful treat that captures the essence of fall. Their soft, spiced texture paired with creamy frosting makes them a favorite for gatherings, holidays, or simply enjoying with a cup of tea. Easy to make and even easier to love, this recipe is sure to become a staple in your seasonal baking repertoire.