Pumpkin Cookies with Cream Cheese Frosting
Delicious pumpkin cookies topped with creamy, dreamy cream cheese frosting, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/2 cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (plus extra for sprinkling)
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter (room temperature)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 1/4 cups (305 g) canned pumpkin puree
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 8 ounces (226 g) block-style cream cheese (softened but still cool)
- 1/4 cup (56 g) unsalted butter (softened but still cool)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups (210 g) confectioners’ sugar (sifted)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the dry ingredients in a medium bowl.
- Cream the butter and sugars together until fluffy.
- Mix in the pumpkin, egg, and vanilla.
- Gradually add the flour mixture to the wet ingredients.
- Scoop the dough onto a lined baking sheet.
- Bake for 12-15 minutes or until lightly golden.
- Cool the cookies on a wire rack.
- Make the cream cheese frosting by mixing all frosting ingredients until smooth.
- Frost the cooled cookies generously.
Notes
Chill the dough for 30 minutes for chewier cookies. Can freeze baked cookies for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, fall desserts, cream cheese frosting, cozy baking