Pumpkin Cookies with Cream Cheese Frosting
A delightful recipe for soft pumpkin cookies topped with a rich and creamy cream cheese frosting, perfect for fall celebrations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Stir in the pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- To make the frosting: In a medium bowl, beat softened cream cheese and butter until smooth. Gradually beat in powdered sugar until creamy. Stir in vanilla extract. If frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
- Once cookies are completely cool, frost generously.
Notes
- Ensure pumpkin puree is not pumpkin pie filling.
- Do not overmix the cookie dough to ensure tender cookies.
- Allow cookies to cool completely before frosting to prevent the frosting from melting.
- Adjust milk in frosting for desired spreadability.
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 200-250 (will vary based on frosting amount)
- Sugar: Approximately 20-25g
- Sodium: Approximately 50-75mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 6-8g
- Unsaturated Fat: Approximately 4-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 1g
- Protein: Approximately 2-3g
- Cholesterol: Approximately 30-40mg