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Delicious Pumpkin Cookies with Creamy Cream Cheese Frosting

Soft and chewy pumpkin cookies spiced to perfection, topped with a luscious cream cheese frosting. A perfect fall treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cookies Ingredients
  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground ginger
  • 0.5 teaspoon Ground cloves
  • 0.25 teaspoon Salt
  • 0.5 cup Unsalted butter, softened
  • 0.75 cup Granulated sugar
  • 0.75 cup Packed light brown sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 1 cup Pumpkin puree
Frosting Ingredients
  • 4 ounces Cream cheese, softened
  • 0.5 cup Unsalted butter, softened
  • 3 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • Pinch Salt

Equipment

  • Mixing Bowls
  • Baking Sheets
  • Electric Mixer
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
  3. In a large bowl, cream together butter and both sugars until light and fluffy. Beat in egg and vanilla.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in pumpkin puree until evenly distributed.
  6. Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between cookies.
  7. Bake for 10-12 minutes, or until edges are lightly golden brown.
  8. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  9. For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and salt.
  10. Once cookies are completely cool, frost generously.

Notes

Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For a richer flavor, use brown butter instead of regular butter. You can also add chocolate chips or nuts to the cookie dough.