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Irresistible Pumpkin Cookies Recipe with Cream Cheese Frosting

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Soft, fluffy pumpkin cookies delicately spiced with cinnamon and nutmeg, topped with creamy, tangy cream cheese frosting—perfect for fall or holiday baking.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy, about 2-3 minutes.
  3. Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until well combined. Don’t worry if it looks slightly curdled—that’s normal!
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as it can make the cookies tough.
  6. Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes, or until the edges are set and the tops spring back when lightly pressed.
  8. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.
  9. While the cookies cool, make the frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
  10. Add the powdered sugar and vanilla extract, mixing until fully incorporated and fluffy.
  11. Once the cookies are completely cooled, spread the frosting generously on top of each cookie using an offset spatula or butter knife.
  12. Serve immediately, or store in the fridge until ready to enjoy.

Notes

[‘Don’t overmix the dough to keep the cookies fluffy.’, ‘Use room temperature ingredients for smoother blending.’, ‘Let cookies cool completely before frosting to avoid melting.’, ‘Adjust spice levels to your preference.’, ‘Double the frosting recipe for extra coverage.’]

Nutrition

Keywords: Pumpkin Cookies, Cream Cheese Frosting, Fall Dessert, Holiday Baking, Easy Cookies

Find it online: https://pokirecipes.com/irresistible-pumpkin-cookies-recipe-with-cream-cheese-frosting/