Description
Deliciously soft pumpkin cookies topped with a sweet and spicy cinnamon frosting. Perfect for fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- For the frosting:
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the pumpkin puree and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and cinnamon, mixing until combined.
- Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cookies are completely cool, spread or pipe the frosting onto the tops.
Notes
- Ensure your pumpkin puree is well-drained if it seems watery.
- For a stronger cinnamon flavor, add an extra 1/4 teaspoon to the cookie dough.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 250-300 (will vary based on exact ingredients and frosting amount)
- Sugar: Approx. 25-30g
- Sodium: Approx. 100-150mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 8-10g
- Unsaturated Fat: Approx. 7-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 1-2g
- Protein: Approx. 2-3g
- Cholesterol: Approx. 40-50mg