Pumpkin Cookies with Cream Cheese Frosting
Soft and spiced pumpkin cookies topped with a rich cream cheese frosting. Made with pumpkin purée, warm spices, and a smooth cream cheese topping for a perfect fall dessert.
Servings
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/4 cups canned pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon pumpkin pie spice
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Ensure the ingredients are well combined and set aside.
Cream the Butter and Sugars:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, approximately 2 to 3 minutes.
Incorporate Wet Ingredients:
- Add the pumpkin purée, egg, and vanilla extract to the butter mixture. Mix on medium speed until smooth and fully combined, scraping down the sides of the bowl as necessary.
Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring by hand or on low speed until just incorporated. Do not overmix to maintain a tender cookie texture.
Shape the Cookies:
- Using a heaping tablespoon, drop portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart. To flatten, lightly butter the bottom of a drinking glass, dip it in granulated sugar, and gently press each dough mound to about 3/4 inch thickness, re-dipping the glass in sugar as needed to prevent sticking.
Bake the Cookies:
- Bake in the preheated oven for 13 to 15 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Transfer the cookies to a wire rack and allow them to cool completely before frosting.
Prepare the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners’ sugar, and pumpkin pie spice together on medium speed until smooth and creamy, approximately 2 minutes.
Frost the Cookies:
- Once the cookies have fully cooled, spread or drizzle the cream cheese frosting over the tops of each cookie as desired. Allow the frosting to set before serving.
Notes
To make these Pumpkin Cookies with Cream Cheese Frosting gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend that includes xanthan gum or a similar binding agent. Ensure all other ingredients, such as baking powder and powdered sugar, are certified gluten-free to avoid cross-contamination. The texture may vary slightly, but the cookies will remain soft and flavorful.