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Pumpkin Cookies with Cream Cheese Frosting

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Pumpkin Cookies with Cream Cheese Frosting are soft, cakey cookies infused with fall spices and topped with a rich, tangy cream cheese frosting. Perfect for autumn gatherings, holidays, or cozy treats.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (optional, for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add pumpkin puree, egg, and vanilla extract; mix until smooth.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  6. Drop spoonfuls of dough (about 1.5 tablespoons each) onto the baking sheets, spacing 2 inches apart.
  7. Bake for 12–15 minutes, or until edges are set and centers spring back lightly to the touch.
  8. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, beat softened cream cheese and butter together until smooth.
  10. Add powdered sugar, vanilla extract, and a pinch of salt (if using). Beat until light and fluffy.
  11. Once cookies are fully cooled, frost with the cream cheese frosting and enjoy.

Notes

  • Add maple extract or syrup to frosting for a fall twist.
  • Fold in nuts or chocolate chips for extra texture.
  • Use pure pumpkin puree—not pumpkin pie filling.
  • Store frosted cookies in the fridge; unfrosted can stay at room temp.
  • Frosting can be piped or spread, depending on your preference.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-cookies-with-cream-cheese-frosting/