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Pumpkin Cookies with Cream Cheese Frosting

These pumpkin cookies, topped with creamy frosting, are a perfect autumn treat that brings warmth and joy to chilly days.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2.5 cups flour All-purpose flour recommended.
  • 1 cup pumpkin puree Use pure canned pumpkin for best results.
  • 1 cup sugar Granulated sugar.
  • 0.5 cup butter (softened) Softened to room temperature.
  • 1 large egg Large eggs recommended.
  • 2 teaspoons pumpkin pie spice Can substitute with homemade mix.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
For the Cream Cheese Frosting
  • 8 ounces cream cheese Softened.
  • 0.25 cup butter Softened.
  • 2 cups powdered sugar
  • 1 teaspoon vanilla Vanilla extract for flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the pumpkin puree and the egg until well combined.
  4. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them apart.
Baking
  1. Bake in the preheated oven for 12-14 minutes until the edges are set and the centers are slightly soft.
  2. Allow to cool completely before frosting.
Frosting
  1. In a mixing bowl, beat together the softened cream cheese, 1/4 cup of butter, powdered sugar, and vanilla until smooth and creamy.
  2. Once the cookies have cooled, generously frost each with the cream cheese frosting.

Notes

These cookies are best stored in an airtight container in the refrigerator for up to one week. They freeze well for up to three months.