Pumpkin Cookies With Cream Cheese Frosting
Soft pumpkin cookies with warm fall spices and a smooth cream cheese frosting. These cookies bake up tender and cakey, making them a simple dessert for parties, holiday trays, or an afternoon treat.
Ingredients
For the Pumpkin Cookies
For the Cream Cheese Frosting
Instructions
Prepare the oven and pans
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Prepare the oven and pans
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or lightly grease them so the soft cookies lift away easily after baking.
Cream the butter and sugars
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Cream the butter and sugars
In a large mixing bowl, beat 1 cup softened butter, the granulated sugar, and brown sugar with a hand mixer or stand mixer until the mixture looks pale, light, and fluffy. This usually takes about 2 to 3 minutes.
Add the wet ingredients
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Add the wet ingredients
Add the pumpkin puree, egg, and 1 teaspoon vanilla extract to the bowl. Beat until smooth and evenly combined. The mixture may look a little soft and loose, which is normal for this dough.
Mix the dry ingredients
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Mix the dry ingredients
In a separate medium bowl, whisk together the flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, nutmeg, and ginger until the spices are evenly distributed.
Make the cookie dough
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Make the cookie dough
Add the dry ingredients to the pumpkin mixture in 2 additions, mixing on low speed just until no dry streaks remain. The dough will be thick, soft, and slightly sticky. Do not overmix or the cookies can become heavy.
Portion the cookies
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Portion the cookies
Use a spoon or cookie scoop to drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Try to keep the scoops similar in size so the cookies bake evenly.
Bake the cookies
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Bake the cookies
Bake for 12 to 15 minutes, or until the tops look set and the edges are lightly golden. The cookies should feel soft and tender, not crisp. Let them sit on the baking sheet for 5 minutes, then transfer them to a wire rack.
Cool completely
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Cool completely
Let the cookies cool fully before frosting. This takes about 25 minutes. If they are still warm, the frosting will soften too much and slide off.
Make the frosting
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Make the frosting
In a clean mixing bowl, beat 1/4 cup softened butter until creamy. Add the cream cheese and beat until smooth with no lumps. Add the powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt, then beat until the frosting is thick, smooth, and easy to spread.
Frost the cookies
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Frost the cookies
Spread the cream cheese frosting over the cooled cookies with a small spatula or butter knife. The frosting should sit in a soft, even layer on top of each cookie.
Note
Store the frosted cookies in an airtight container in the refrigerator for up to 4 days. If stacking, place parchment paper between layers to keep the frosting neat. If the frosting feels too soft, chill it for 10 to 15 minutes before spreading. If it feels too thick, let it sit at room temperature for a few minutes and stir again. These cookies are best served cool or after sitting at room temperature for about 10 minutes. Do not reheat after frosting. You can freeze the unfrosted cookies for up to 2 months. Thaw completely, then frost before serving.
