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Pumpkin Cream Cheese Frosted Cookies

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Soft, chewy cookies bursting with pumpkin flavor and topped with a creamy cream cheese frosting, perfect for fall celebrations.

Ingredients

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  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Ground cinnamon or pumpkin pie spice, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg, pumpkin puree, and vanilla extract, and mix until combined.
  4. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Drop scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake in the oven for 12-15 minutes, until set around the edges.
  8. Let the cookies cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
  9. To make the frosting, beat together softened cream cheese and butter until smooth, then add vanilla extract and gradually mix in powdered sugar.
  10. Frost the cooled cookies and sprinkle with ground cinnamon or pumpkin pie spice before serving.
  11. Store leftovers in an airtight container in the refrigerator.

Notes

Make sure your butter and cream cheese are softened for a smooth frosting. Don’t overmix the dough to keep cookies soft.

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