Description
These pumpkin cookies are soft, fluffy, and perfectly spiced for fall. Topped with a luscious cream cheese frosting, they melt in your mouth and make the ultimate autumn treat. Quick to prepare and ideal for gatherings, they’re the perfect balance of cozy flavors and creamy indulgence.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ¼ cups canned pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 8 oz cream cheese, softened but still cool
- ¼ cup unsalted butter (for frosting), softened but still cool
- 1 teaspoon vanilla extract (for frosting)
- 1 ¾ cups confectioners’ sugar, sifted
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add pumpkin puree, egg, and vanilla extract. Mix until well combined, scraping down the sides of the bowl.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined; dough will be sticky and soft.
- Use a medium cookie scoop to place heaping tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 13–15 minutes or until edges are set. Let cool on the pan for a few minutes, then transfer to a wire rack.
- To make the frosting, beat cream cheese and butter together until smooth. Add vanilla and confectioners’ sugar. Beat until thick and creamy.
- Once cookies are completely cooled, frost generously using a spatula. Optionally, sprinkle with a little cinnamon before serving.
Notes
- Use Libby’s canned pumpkin for the best texture and flavor consistency.
- If using homemade pumpkin puree, blot it to reduce moisture.
- Ensure cream cheese and butter for the frosting are softened but still cool to avoid runny texture.
- Store cookies in the fridge and bring to room temperature before serving.
- Dough and frosting can be frozen separately for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 168 kcal
- Sugar: 16 g
- Sodium: 133 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 23 mg