Description
Delight in these soft pumpkin cookies, perfectly spiced and topped with a creamy, rich cream cheese frosting. These cookies combine the warm flavors of cinnamon, nutmeg, and cloves with the moistness of pumpkin puree, making them an ideal treat for autumn or any time you crave a comforting, sweet snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture turns light and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients: Mix in the canned pumpkin puree, egg, and vanilla extract to the creamed sugar mixture until fully combined and smooth throughout.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt to ensure even distribution of leavening and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture into the wet pumpkin mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Shape Cookies: Use a tablespoon to drop portions of dough onto the lined baking sheets, spacing them at least 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges are lightly golden. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Prepare Frosting: Beat the softened cream cheese and butter together in a bowl until smooth and creamy, providing the perfect texture for frosting.
- Add Sugar and Flavor: Gradually blend in the powdered sugar, beating continuously until the frosting thickens. Stir in vanilla extract for added flavor.
- Frost Cookies: Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on each cookie to finish them with a creamy topping.
Notes
- Ensure the cookies are completely cool before frosting to prevent the frosting from melting.
- You can adjust the amount of powdered sugar in the frosting for your preferred sweetness and consistency.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices or sugars in the dough.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- For a festive touch, sprinkle chopped pecans or cinnamon on top of the frosting before it sets.
