Pumpkin Cookies with Cream Cheese Frosting bring together everything that makes fall baking so tempting. These soft, moist cookies are filled with pumpkin flavor and fall spices, then finished with sweet, rich cream cheese frosting for an especially delicious combination.
The pumpkin flavor pairs beautifully with the luxurious cream cheese frosting. While pumpkin chocolate chip cookies are always a popular choice, the creamy frosting gives these cookies a more elegant finish.
These cookies fit right into all kinds of fall gatherings, from Halloween parties and football Sundays to Thanksgiving and class holiday events. They are also a lovely choice for a relaxed fall weekend when a homemade treat is in order.
The recipe is fast and easy enough for a weeknight, yet the finished cookies are impressive enough to stand in for pie. The soft pumpkin cookie and rich frosting make a combination that feels especially fitting for the season.
For any fall gathering, bring plenty because these Pumpkin Cookies with Cream Cheese Frosting are sure to disappear quickly. After all, it is hard to go wrong with pumpkin cookies topped with cream cheese frosting.
Pumpkin Cookies with Cream Cheese Frosting
Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall treat, perfectly soft and moist with just the right amount of warm pumpkin flavor. Each cookie is topped with a layer of sweet, rich cream cheese frosting that makes every bite decadent and irresistible.
Ingredients
- 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
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 exract
Instructions
- Set the oven to 350°F. Prepare two 18 × 13-inch baking sheets by lining them with silicone baking mats or parchment paper.
- Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium mixing bowl. Whisk the dry ingredients together for about 20 seconds, then set aside.
- Using an electric stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until well combined.
- Add the egg and mix until incorporated, then blend in the pumpkin and vanilla. Add the dry ingredients and mix just until the dough comes together.
- Portion the dough with a 1½-tablespoon cookie scoop, filling it slightly heaping. Place the portions on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake one sheet at a time for approximately 13 to 15 minutes, or until the cookies are set. Let them cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled, spread them with the cream cheese frosting. Store them in a single layer in an airtight container in the refrigerator. Allow the cookies to come to room temperature before serving.
Preparing the Cream Cheese Frosting
- Beat the butter and cream cheese together in a mixing bowl using an electric hand mixer until smooth and fluffy.
- Add the powdered sugar and vanilla, then continue mixing until the frosting is smooth and well combined.
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