Soft Pumpkin Cookies with Cream Cheese Frosting
Delightfully soft pumpkin cookies topped with creamy cream cheese frosting, perfect for fall gatherings and cozy moments.
Ingredients
For the Cookies
- 2.5 cups all-purpose flour Sifted for best results
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice Plus extra for sprinkling
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, room temperature
- 0.75 cup granulated sugar
- 0.5 cup packed light brown sugar
- 1.25 cups canned pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened but still cool
- 0.25 cup unsalted butter, softened but still cool
- 1 teaspoon pure vanilla extract
- 1.75 cups confectioners' sugar, sifted
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
Mixing Dough
- In the bowl of a stand mixer, beat the unsalted butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy.
- Add the pumpkin puree, large egg, and vanilla extract to the mixture and mix on low until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and slightly sticky.
Baking Cookies
- Scoop out generous amounts of dough and place them on the prepared baking sheet, spacing them about two inches apart.
- Bake until the edges are set and the centers remain soft, about 12 minutes.
- Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Making Frosting
- Beat together the softened cream cheese and butter in a mixing bowl on medium-high speed until smooth and creamy.
- Add the vanilla extract and sifted confectioners' sugar, mixing until blended.
Finishing Touches
- Once cooled, frost the tops of the cookies and sprinkle with extra pumpkin pie spice.
Notes
Ensure butter is at room temperature for easier mixing. Sift confectioners' sugar for smoother frosting. Refrigerate dough if too sticky. Cool cookies completely before frosting to prevent melting.