Description
These soft pumpkin cookies are perfectly spiced and topped with luscious cream cheese frosting. A cozy fall treat that melts in your mouth!
Ingredients
For the Cookies:
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
½ tsp ground cloves
½ tsp salt
1 cup unsalted butter (softened)
¾ cup granulated sugar
¾ cup brown sugar
1 cup pumpkin puree
1 large egg
For the Cream Cheese Frosting:
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
1½ tsp vanilla extract
3–4 cups powdered sugar (adjust for consistency
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add wet ingredients: Mix in the pumpkin puree and egg until well combined.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Scoop and bake: Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 10–12 minutes, or until cookies are set and lightly golden. Cool completely before frosting.
Make frosting: Beat cream cheese and butter until smooth. Add vanilla, then gradually beat in powdered sugar until desired consistency is reached.
Frost cookies and enjoy! Optional: sprinkle with cinnamon or pumpkin spice for garnish.
Notes
Make sure all dairy ingredients are room temperature for the smoothest frosting.
Use 100% pure pumpkin puree, not pumpkin pie filling.
Store cookies in an airtight container in the fridge for up to 5 days.
Unfrosted cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
