Description
Delight in the warm, spiced flavors of these soft Pumpkin Cookies topped with a smooth, creamy Cream Cheese Frosting. Perfectly balanced with aromatic spices and a moist pumpkin base, these cookies are a comforting fall treat ideal for holidays or any cozy day.
Ingredients
Scale
Dry Ingredients
- 2 cups (284g) all-purpose flour
- 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
- 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
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350 degrees Fahrenheit. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper for easy release and cleanup.
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for 20 seconds to ensure even distribution of spices and leavening agents. Set aside.
- Cream butter and sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is smooth and well combined.
- Add egg and pumpkin: Mix in the egg, followed by blending in the canned pumpkin and vanilla extract until the mixture is smooth and uniform.
- Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which keeps the cookies tender.
- Scoop dough: Using a 1 1/2 tablespoon cookie scoop, scoop slightly heaping amounts of dough and drop onto prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake cookies: Bake one sheet at a time in the preheated oven until the cookies are set and edges are lightly golden, about 15 minutes.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
- Prepare cream cheese frosting: In a mixing bowl, use an electric hand mixer to whip together the butter and cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract, mixing until the frosting is creamy and well combined.
- Frost cookies: Once the cookies are completely cool, frost each cookie generously with the cream cheese frosting.
- Storage: Store frosted cookies in a single layer in an airtight container in the refrigerator. Bring to room temperature before serving for the best flavor and texture.
Notes
- Make sure the pumpkin is canned puree, not pumpkin pie filling to control the sweetness and spice level.
- Softened butter should be slightly cool to the touch but easily spreadable to ensure proper creaming with sugars.
- Do not overmix the dough once flour is added to keep cookies tender and moist.
- Cookies can be baked one sheet at a time for even baking performance.
- Let cookies cool completely before frosting to prevent the frosting from melting.
- Storing cookies refrigerated keeps the cream cheese frosting fresh longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
