Print

Irresistible Pumpkin Cookies Recipe with Cream Cheese Frosting

pumpkin cookies - featured image
Print Recipe

Soft, moist pumpkin cookies bursting with warm spices and topped with creamy, tangy cream cheese frosting. Perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) brown sugar, packed
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 8 ounces (225g) cream cheese, softened
  • 4 tablespoons (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until fluffy and light in color, about 2-3 minutes.
  3. Add the pumpkin puree, eggs, and vanilla extract to the butter mixture. Beat until well combined. (The mixture might look a little curdled, but don’t worry—that’s completely normal!)
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
  5. Slowly add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cookies tough.
  6. Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are slightly puffed. The cookies should feel soft to the touch but not sticky.
  8. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cookies are cooling, prepare the frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
  10. Add the powdered sugar, vanilla extract, and salt, and continue to mix until the frosting is thick and fluffy. If needed, add a teaspoon of milk to reach your desired consistency.
  11. Once the cookies are completely cool, spread or pipe the frosting on top. For extra flair, sprinkle with a dash of cinnamon or nutmeg.

Notes

[‘Don’t overmix the dough to avoid dense cookies.’, ‘Use room temperature ingredients for smooth mixing and even baking.’, ‘Ensure you use pumpkin puree, not pumpkin pie filling.’, ‘Chill the dough for 30 minutes if your kitchen is warm to prevent spreading.’, ‘Test your oven temperature with a thermometer for consistent baking.’]

Nutrition

Keywords: pumpkin cookies, cream cheese frosting, fall dessert, autumn recipe, pumpkin spice cookies

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