Pumpkin Cookies with Cream Cheese Frosting
Soft, spiced, cake-like pumpkin cookies topped with tangy cream cheese frosting. Perfect for cozy fall days, holidays, and make-ahead baking.
Ingredients
- 1 cup canned pumpkin puree 220 g, 100% pure pumpkin, not pumpkin pie filling
- 1 cup granulated sugar 200 g
- 1/2 cup light brown sugar 110 g, packed
- 1/2 cup unsalted butter 113 g / 1 stick, melted and slightly cooled
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour 300 g, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves or 2 1/2 teaspoons pumpkin pie spice in place of all listed spices
- 1 cup optional mix-ins such as mini chocolate chips, chopped pecans or walnuts, white chocolate chips, or dried cranberries
- 8 oz cream cheese 226 g, full-fat brick-style, softened
- 1/2 cup unsalted butter 113 g / 1 stick, softened
- 3 cups powdered sugar 360–420 g, sifted; use up to 3 1/2 cups to thicken as needed
- 1 1/2 teaspoons vanilla extract
- salt pinch, to taste for frosting
- 1–2 tablespoons milk or heavy cream as needed to adjust frosting consistency
- ground cinnamon or pumpkin pie spice optional, for sprinkling on top
- sprinkles optional, festive fall sprinkles for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and melted, slightly cooled butter until smooth and well combined. Whisk in the egg and 2 teaspoons vanilla extract until the mixture is silky and uniform.1 cup canned pumpkin puree, 1 cup granulated sugar, 1/2 cup light brown sugar, 1/2 cup unsalted butter, 1 large egg, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves (or pumpkin pie spice). This helps distribute the spices evenly.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
- Add the dry ingredients to the wet ingredients in two additions, gently stirring with a spatula or wooden spoon just until no streaks of flour remain. If using any mix-ins such as chocolate chips or nuts, fold them in now. The dough will be thick and sticky, similar to cake batter.1 cup optional mix-ins
- Use a medium cookie scoop (about 1 1/2 tablespoons) or a spoon to drop rounded mounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For smoother, rounded tops, gently flatten the mounds with damp fingertips or the back of a spoon.
- Bake one sheet at a time for 10–13 minutes, or until the cookies look set on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. The cookies should be puffy and soft, not browned. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- In a large bowl, beat the softened cream cheese and softened butter together with a hand mixer or stand mixer until very smooth and fluffy, about 2–3 minutes, scraping down the bowl as needed. Add 3 cups of sifted powdered sugar, 1 1/2 teaspoons vanilla extract, and a pinch of salt. Beat on low speed at first, then increase to medium-high until the frosting is creamy. If the frosting is too thin, add up to an additional 1/2 cup powdered sugar. If it is too thick, beat in 1–2 tablespoons milk or cream, a little at a time, until spreadable but not runny.8 oz cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar, 1 1/2 teaspoons vanilla extract, salt, 1–2 tablespoons milk or heavy cream
- Once the cookies are completely cool, use a small offset spatula, butter knife, or the back of a spoon to generously frost the top of each cookie with cream cheese frosting. If desired, sprinkle lightly with ground cinnamon or pumpkin pie spice, or add festive fall sprinkles on top. Let the frosted cookies sit at room temperature for 20–30 minutes to allow the frosting to firm up slightly before stacking or storing.ground cinnamon or pumpkin pie spice, sprinkles
Notes
Yield: about 24–28 cookies, depending on size. Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Because of the cream cheese, frosted cookies should only sit at cool room temperature for up to 1 day; otherwise refrigerate up to 5 days, layering with parchment. For longer storage, freeze unfrosted cookies up to 2 months, or freeze frosted cookies (first on a tray, then in containers with parchment between layers) for 1–2 months. Thaw in the fridge, then bring to room temperature before serving. For best texture, avoid overpacking flour, do not overbake, and be sure cookies are fully cooled before frosting.
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