Description
Deliciously soft and spiced pumpkin cookies topped with a smooth cream cheese frosting. Perfect for autumn or anytime you crave a cozy, sweet treat with autumnal flavors of cinnamon, nutmeg, ginger, and cloves.
Ingredients
Scale
For the Pumpkin Cookies
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 10 Tbsp (140g) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (243g) canned pumpkin
For the Cream Cheese Frosting
- 5 Tbsp (70g) unsalted butter, nearly at room temperature
- 4 oz. cream cheese, nearly at room temperature
- 2 cups (248g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare baking sheets by lining them with silicone mats or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly combined.
- Cream Butter and Sugars: In a mixing bowl, cream the softened unsalted butter with granulated sugar and light brown sugar until light and fluffy, about 2 to 3 minutes. This step incorporates air for a tender texture.
- Add Wet Ingredients: Beat in the large egg, canned pumpkin, and vanilla extract to the butter and sugar mixture until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing slowly just until combined. Do not overmix to maintain cookie tenderness.
- Scoop and Bake Dough: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for approximately 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking or crumbling during frosting.
- Prepare Cream Cheese Frosting: In a clean mixing bowl, beat the nearly room temperature unsalted butter and cream cheese together until fluffy and smooth. Gradually add powdered sugar and continue beating. Finally, mix in vanilla extract until the frosting is creamy and spreadable.
- Frost Cookies: Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto each cookie evenly. Serve immediately or chill briefly to set the frosting.
Notes
- Ensure the butter and cream cheese for the frosting are at room temperature to achieve a smooth, creamy consistency.
- Do not overmix the cookie batter to keep the cookies tender and soft.
- You can store the frosted cookies in an airtight container in the refrigerator for up to 4 days.
- For easier frosting, chill the cookies before applying the cream cheese frosting to prevent melting.
- If you prefer a spicier cookie, increase the cinnamon or add a pinch more ground cloves.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
