Description

These soft and spiced pumpkin cookies are the perfect fall treat! Topped with a creamy cinnamon-spiced cream cheese frosting, they melt in your mouth with every bite. They’re easy to make and ideal for any autumn occasion.

Ingredients

Units Scale

For the Spice Mix:

2 1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger

For the Dry Ingredients:

2 2/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt

For the Wet Ingredients:

1/2 cup butter, room temperature (do not microwave)
1 cup packed brown sugar
2/3 cup granulated sugar
1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
1 large egg
1 1/2 teaspoons vanilla extract

For the Spiced Cream Cheese Frosting:

4 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
4 oz cream cheese, softened (cut into 8 pieces, do not microwave)
1 teaspoon vanilla extract
1 teaspoon reserved Spice Mix
Milk, as needed (to adjust frosting consistency)

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Instructions

Preheat the Oven:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or nonstick liners.
Make the Spice Mix:
In a large bowl, whisk together the cinnamon, nutmeg, cloves, and ginger for the Spice Mix. Reserve 1 teaspoon of the Spice Mix for the frosting.
To the remaining Spice Mix, add the flour, baking powder, baking soda, and salt. Whisk to combine.
Prepare the Wet Ingredients:
In a separate large bowl, beat the room-temperature butter with an electric mixer on medium speed for about 30 seconds. Add the brown sugar and granulated sugar, and beat until light and fluffy, about 2-3 minutes.
Add the canned pumpkin puree, egg, and vanilla, and beat until well combined.
Combine Wet and Dry Ingredients:
Gradually stir the dry ingredients into the wet ingredients just until combined. Be careful not to overmix the dough.
Form the Cookies:
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, leaving at least 3 inches between each cookie as the dough is very sticky.
Bake the Cookies:
Bake the cookies for 12-15 minutes, or until the tops are set. Allow the cookies to cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Make the Frosting:
In a medium bowl, beat the butter and powdered sugar together with a hand mixer at medium-high speed until light and fluffy, about 2 minutes.
Add the cream cheese, one piece at a time, beating thoroughly after each addition.
Add the vanilla extract and the reserved 1 teaspoon of the Spice Mix. If needed, add milk (1 teaspoon at a time) to reach the desired consistency.
Frost the Cookies:
Once the cookies have cooled completely, spread the frosting evenly over each cookie.

Notes

Be sure to let the butter and cream cheese soften at room temperature to avoid runny frosting.
For a fun variation, you can add 2 to 2 ½ cups of semi-sweet chocolate chips to the cookie dough after combining the dry ingredients.
For an extra delicious experience, microwave the frosted cookies for 5-10 seconds to make them soft and gooey!

Nutrition

Serving Size: 1 cookie
Calories: 130kcal
Sugar: 14g
Sodium: 75mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg