Pumpkin Cookies with Cream Cheese Frosting
Recipe from Two Peas and Their Pod
Pumpkin cookies are the perfect dessert for fall! The cookies are soft, perfectly spiced and topped with a rich cream cheese frosting. They are melt in your mouth good!
Servings: 36 cookies
Calories: 176kcal
Ingredients
For the cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, at room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 cup 100% pure pumpkin
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
For the cream cheese frosting:
- ½ cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 cups confectioner’s sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or Silpat baking mats. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Using a stand mixer or hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula, as necessary. Add the pumpkin, egg and vanilla and beat until smooth.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Use a cookie scoop or spoon to drop the cookie dough by rounded tablespoon onto the prepared baking sheets.
- Bake for or 14 to 18 minutes or until edges are firm but cookies are still soft in the center. Cool on baking sheets for 2 to 5 minutes; transfer to wire cooling racks to cool completely.
- While the cookies are cooling, make the cream cheese frosting. In the bowl of a stand mixer, combine butter and cream (you can also use an electric hand mixer) and beat until creamy and smooth, about 1 minute.
- Add the confectioner’s sugar, vanilla, and salt. Mix on low for 30 seconds and then turn to medium speed and mix until smooth, about 1 minute. Stop and scrape down the sides of the bowl, as necessary. If you want a thicker frosting add an additional ¼ cup to ½ cup of confectioner’s sugar and beat again.
- Frost the cooled cookies with cream cheese frosting
Nutrition
Calories: 176kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 110mg | Potassium: 51mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1308IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg