Description
Delight in the warm spices and moist texture of these Pumpkin Cookies topped with luscious Cream Cheese Frosting. Perfect for autumn gatherings or anytime you crave a cozy, sweet treat, this recipe yields 30 flavorful cookies featuring a blend of cinnamon, nutmeg, ginger, and cloves with a smooth cream cheese topping.
Ingredients
Scale
Cookies
- 2 cups all-purpose flour (284g), scooped and leveled
- 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 unsalted butter, softened (140g)
- 3/4 cup granulated sugar (160g)
- 1/2 cup packed light brown sugar (110g)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin (243g)
Cream Cheese Frosting
- 5 Tbsp unsalted butter, nearly at room temperature (70g)
- 4 oz cream cheese, nearly at room temperature
- 2 cups powdered sugar (248g)
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves for about 20 seconds. Set this mixture aside for now.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is well combined and fluffy.
- Add Wet Ingredients: Mix in the large egg, then blend in the canned pumpkin and vanilla extract until fully incorporated into the butter and sugar mixture.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients and mix just until combined. Avoid overmixing to ensure soft cookies.
- Scoop Dough Onto Baking Sheets: Using a 1 1/2 tablespoon cookie scoop (slightly heaping), drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake one sheet at a time in the preheated oven until the cookies are set, about 15 minutes. Once baked, cool the cookies on the baking sheet for several minutes, then transfer them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: In a mixing bowl, use an electric hand mixer to whip the nearly room temperature butter and cream cheese until smooth and fluffy. Then mix in powdered sugar and vanilla extract until well combined and creamy.
- Frost Cookies: Once the cookies are completely cool, spread the cream cheese frosting on top of each cookie evenly.
- Storage: Store frosted cookies in a single layer in an airtight container in the refrigerator. Before serving, bring the cookies to room temperature for the best flavor and texture.
Notes
- Using canned pumpkin helps keep the dough moist without adding extra liquid.
- Make sure the butter and cream cheese are nearly room temperature before frosting to ensure a smooth, fluffy texture.
- Cookies can be stored in the refrigerator for up to 5 days if kept airtight.
- For a dairy-free version, substitute butter with vegan margarine and use dairy-free cream cheese.
- Ensure cookies are completely cool before frosting to prevent the frosting from melting.
- If you don’t have a cookie scoop, use two spoons to shape the dough evenly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
