Description
These Pumpkin Cookies with Cream Cheese Frosting are the perfect fall treat. Soft, spiced cookies topped with a creamy frosting – they’re sure to be a hit at any gathering.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar. Beat in the pumpkin puree, egg, and vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 12 to 14 minutes.
- Make frosting: Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy.
- Frost cookies: Once cookies are cooled, frost each one and enjoy!
Notes
- For extra flavor, sprinkle frosted cookies with cinnamon or chopped pecans.
- Cookies can be stored in the fridge for up to 5 days.
- Let cookies come to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frosted cookie
- Calories: 190
- Sugar: 15g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
