Description
These soft and spiced Pumpkin Cookies are topped with a luscious Cinnamon Cream Cheese Frosting, perfect for autumn or holiday celebrations. Bursting with warm spices like cinnamon, nutmeg, cloves, and ginger, these cookies are moist and flavorful, with a creamy frosting that adds the perfect sweet and tangy finish.
Ingredients
Scale
Spice Mix
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Dry Ingredients
- 2 2/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, room temperature
- 1 cup packed brown sugar
- 2/3 cup granulated sugar
- 1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
- 1 egg
- 1 1/2 teaspoons vanilla extract
Frosting Ingredients
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 4 oz cream cheese, softened, cut into 8 pieces
- 1 teaspoon vanilla extract
- 1 teaspoon reserved spice mix (from above)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and line baking sheets with parchment paper or nonstick liners to prepare for baking.
- Mix Spices and Dry Ingredients: In a large bowl, whisk together the cinnamon, nutmeg, cloves, and ginger. Remove one teaspoon of this spice mixture for the frosting. To the remaining spice mix, add and whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a separate large bowl, beat the room temperature butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar and granulated sugar, and beat until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until combined. Then, gently stir in the dry ingredients just until incorporated; be careful not to overmix as the dough will be wet and sticky.
- Portion Dough and Bake: Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheets about 3 inches apart. Bake for 12-15 minutes or until the tops are set. Allow cookies to cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter and powdered sugar with a hand-held mixer at medium-high speed until light and fluffy, about 2 minutes. Add the cream cheese one piece at a time, beating thoroughly after each addition until smooth.
- Add Flavorings to Frosting: Mix in the vanilla extract and the reserved teaspoon of the spice mix. If the frosting is too thick, add milk one teaspoon at a time to reach your desired consistency.
- Frost Cookies: Evenly spread the cinnamon cream cheese frosting on the cooled cookies.
- Serve: For an extra special treat, microwave the frosted cookies for 5-10 seconds to achieve a melt-in-your-mouth texture. Enjoy!
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to ensure the correct flavor and texture.
- The cookie dough is very wet and sticky; use a cookie scoop or tablespoon to portion it properly.
- Do not overmix the dough to keep cookies tender.
- If frosting is too thick, add milk gradually to achieve spreading consistency.
- Microwaving the frosted cookie briefly enhances the cream cheese frosting’s softness and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (with frosting)
- Calories: 180
- Sugar: 16g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, cinnamon cream cheese frosting, fall desserts, holiday cookies, spiced cookies, pumpkin recipes
