Pumpkin Cookies with Cream Cheese Frosting
These pumpkin cookies with cream cheese frosting are soft, chewy, and full of autumn flavors. A perfect fall treat, easy to make, and a great addition to any dessert table. The pumpkin cookies melt in your mouth with each bite, complemented by a luscious, creamy frosting.
Ingredients
- 2 ½ cupsall-purpose flour
- 1 teaspoonbaking powder
- 1 teaspoonbaking soda
- 1 tablespoonpumpkin pie spice
- ½ teaspoonsalt
- ¾ cupunsalted butter, room temperature
- ¾ cupgranulated sugar
- ½ cuplight brown sugar, packed
- 1 ¼ cupscanned pumpkin puree
- 1 largeegg, room temperature
- 1 teaspoonpure vanilla extract
- 8 ouncescream cheese, softened but still cool
- ¼ cupunsalted butter, softened but still cool
- 1 teaspoonpure vanilla extract
- 1 ¾ cupssifted confectioners’ sugar
Directions
- 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- 2
Whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- 3
In a stand mixer or using a hand mixer, beat butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until fluffy.
- 4
Add the canned pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until fully combined.
- 5
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and sticky.
- 6
Use a medium cookie scoop or spoon to drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 7
Bake at 350°F for 13-15 minutes or until the edges are set and the cookies are soft and fluffy. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
- 8
For the frosting, beat softened cream cheese and butter together until smooth. Add vanilla extract and sifted confectioners’ sugar, mixing until fully combined.
- 9
Once the cookies have cooled, frost them generously with the cream cheese frosting using an offset spatula.