Pumpkin Cookies with Cream Cheese Frosting
These soft pumpkin cookies with cream cheese frosting are light, fluffy and will melt-in-your-mouth! With plenty of pumpkin pie spice, they are the perfect fall cookie.
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon table salt
- 1 cup unsalted butter , softened
- ⅔ cup light brown sugar , packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup canned pumpkin puree
Frosting
- 1 (8-ounce) package cream cheese , softened
- ½ cup unsalted butter , softened
- 2 cups powdered sugar , plus more as needed
- 1 teaspoon vanilla extract
Instructions
Cookies
- Prep. Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
- Dry ingredients. In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 2 teaspoons pumpkin spice, 1 1 2/ teaspoons cinnamon, and 3/4 teaspoon salt.
- Wet ingredients. In a stand mixer fitted with a paddle attachment, cream 1 cup butter, 2/3 cup brown sugar, and 1/3 cup sugar. Add 1 large egg and 1 1/2 teaspoons vanilla. Mix in 1 cup pumpkin puree until smooth. Add the flour mixture and stir until combined.
- Bake cookies. Using a medium cookie scoop or a large spoon, scoop the cookie dough 1 1/2 inches apart onto the baking sheet. Bake 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool on the baking sheet 2 minutes before transferring to a cooling rack to cool completely.
Frosting
- Combine. In a large bowl, beat 8 ounces cream cheese and 1/2 cup butter with a mixer until smooth. Add 2 cups powdered sugar and 1 teaspoon vanilla, and beat just until combined and airy. Do not overmix. Taste and add a pinch of salt or more vanilla, if desired. You can also add 1/2 cup more powdered sugar if you'd like it a little sweeter or thicker.
- Frost. Using a knife or a cake spatula, frost cookies. Add a dash of cinnamon on top, if desired. Store in covered container up to 3 days.
Notes
Pumpkin: Since you won't be using a whole can of pumpkin, you can freeze it in a zip top bag or feel free to double the recipe to use the whole can.
Storage: Store in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1cookie, Calories: 169kcal, Carbohydrates: 19g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 104mg, Potassium: 41mg, Fiber: 0.4g, Sugar: 13g, Vitamin A: 1388IU, Vitamin C: 0.3mg, Calcium: 17mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
