Introduction:
Embrace the flavors of fall with these deliciously soft and spiced Pumpkin Cookies, topped with a rich and tangy cream cheese frosting. Bursting with the warm spices of cinnamon, ginger, nutmeg, and cloves, these cookies are the ultimate autumn treat. Perfectly sweet and moist, they pair beautifully with the creamy frosting for a delightful dessert that will quickly become a seasonal favorite. Whether you’re baking them for a festive gathering or simply to enjoy with a cup of tea, these cookies are sure to impress!
Ingredients:
For the Pumpkin Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and packed brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add Wet Ingredients
Mix in the canned pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled, but that’s okay.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter, as this can make the cookies dense.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Step 7: Cool the Cookies
Allow the cookies to cool on the baking sheet for 3-5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting:
Step 1: Mix the Frosting
In a medium mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until the frosting is fluffy. Add the vanilla extract and a pinch of salt, and mix until everything is well combined.
Step 2: Frost the Cookies
Once the cookies are completely cool, spread a generous layer of cream cheese frosting over each cookie using a butter knife or spatula. For extra flair, you can use a piping bag to pipe the frosting in a decorative pattern.
Cooking Note:
- Make sure the cookies are fully cooled before frosting, or the frosting may melt.
- If you prefer a sweeter frosting, you can add an extra 1/4 cup of powdered sugar.
- For a fun twist, sprinkle a little cinnamon or nutmeg on top of the frosting before serving.
Serving Suggestions:
- These cookies are perfect for fall gatherings, holidays, or as a sweet treat with a warm cup of tea or coffee.
- For an extra decorative touch, top the frosted cookies with chopped nuts or festive sprinkles.
Tips:
- Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
- If you prefer a more pronounced pumpkin flavor, add an extra 1/4 cup of pumpkin puree to the batter.
- The dough can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
Yield:
About 24 cookies
Prep Time:
20 minutes
Cook Time:
10-12 minutes
Total Time:
40 minutes (plus cooling time)
Nutritional Information (per cookie):
- Calories: Approximately 160
- Protein: 2 grams
- Sodium: 90 mg
Conclusion:
These Pumpkin Cookies with Cream Cheese Frosting are a delightful way to embrace the flavors of fall. Soft, moist, and bursting with warm spices, they are the perfect balance of sweet and tangy. The rich cream cheese frosting adds an extra layer of indulgence, making these cookies an irresistible treat for any occasion. Whether you’re baking for friends, family, or simply yourself, these cookies are sure to spread a little seasonal joy!
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Pumpkin Cookies with Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 24 1x
Description
Embrace the flavors of fall with these deliciously soft and spiced Pumpkin Cookies, topped with a rich and tangy cream cheese frosting. Bursting with the warm spices of cinnamon, ginger, nutmeg, and cloves, these cookies are the ultimate autumn treat. Perfectly sweet and moist, they pair beautifully with the creamy frosting for a delightful dessert that will quickly become a seasonal favorite. Whether you’re baking them for a festive gathering or simply to enjoy with a cup of tea, these cookies are sure to impress!
Ingredients
For the Pumpkin Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and packed brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add Wet Ingredients
Mix in the canned pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled, but that’s okay.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter, as this can make the cookies dense.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Step 7: Cool the Cookies
Allow the cookies to cool on the baking sheet for 3-5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting:
Step 1: Mix the Frosting
In a medium mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until the frosting is fluffy. Add the vanilla extract and a pinch of salt, and mix until everything is well combined.
Step 2: Frost the Cookies
Once the cookies are completely cool, spread a generous layer of cream cheese frosting over each cookie using a butter knife or spatula. For extra flair, you can use a piping bag to pipe the frosting in a decorative pattern.
Notes
Cooking Note:
- Make sure the cookies are fully cooled before frosting, or the frosting may melt.
- If you prefer a sweeter frosting, you can add an extra 1/4 cup of powdered sugar.
- For a fun twist, sprinkle a little cinnamon or nutmeg on top of the frosting before serving.
Serving Suggestions:
- These cookies are perfect for fall gatherings, holidays, or as a sweet treat with a warm cup of tea or coffee.
- For an extra decorative touch, top the frosted cookies with chopped nuts or festive sprinkles.
Tips:
- Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
- If you prefer a more pronounced pumpkin flavor, add an extra 1/4 cup of pumpkin puree to the batter.
- The dough can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 160
- Sodium: 90 mg
- Protein: 2 grams