Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) Recipe

These pumpkin cookies with cream cheese frosting combine a perfect balance of sweetness and spice, with the rich, comforting flavors of fall. Here's how you can make them from scratch.

Ingredients

For the cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• teaspoon baking soda
• teaspoon ground nutmeg
• teaspoon ground ginger
• 1 cup unsalted butter, softened
• cup white sugar
• cup brown sugar
• 2 teaspoons vanilla extract
• 1 large egg
• 1 (15 ounce) can pumpkin puree

For the frosting:

• 1 (3 ounce) package cream cheese, softened
• cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

Step 1: Prepare the cookie dough

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger. In a separate large bowl, beat the softened butter, white sugar, brown sugar, egg, and vanilla extract until smooth and creamy using an electric mixer. Add the pumpkin puree and continue mixing until fully incorporated. Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together. The batter will be moist.

Step 2: Bake the cookies

Preheat your oven to 350F (175C). Lightly grease two baking sheets or line them with parchment paper. Drop the dough by teaspoonfuls, spacing them about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly browned around the edges. Halfway through baking, switch the positions of the baking sheets for even baking. Once done, remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Transfer them to a wire rack and let them cool completely for about 25 minutes.

Step 3: Prepare the frosting

While the cookies are cooling, make the frosting. In a medium bowl, beat the softened cream cheese, butter, and vanilla extract together with an electric mixer until smooth and creamy. Gradually add the powdered sugar, about cup at a time, continuing to beat until the frosting is smooth and spreadable.

Step 4: Frost the cookies

Once the cookies have cooled completely, spread a generous layer of the cream cheese frosting over each cookie. Serve and enjoy the delicious combination of flavors!

Storage Tips

If you've made the cookies without frosting, they can be stored in an airtight at room temperature for up to a week. However, once frosted, the cookies should be kept in the refrigerator, where they'll stay fresh for about 3 days. Make sure they're stored in an airtight to maintain their texture and flavor.

Freezing Instructions

If you'd like to freeze the cookies, it's best to freeze them unfrosted. Arrange the cookies in a single layer on a baking sheet and freeze them for a few hours or overnight. Once frozen, transfer them to a zip-top freezer bag or airtight . They will stay good in the freezer for up to 2 months. When you're ready to enjoy, thaw the cookies in the fridge overnight. Allow them to come to room temperature before frosting and serving.

Community Reviews

"Made these last weekend and my family ate most of them before I could even get them frosted," says CJulienAZ. "Wonderful, soft, cake-like texture. I followed the recipe and loved them that way!"

"A very 'grown-up' kind of cookie," says Regina Mastillo. "Not too sweet, and the cream cheese icing gives the right amount of tang that is very complimentary to the cookie! Goes well with Mexican (Abuelita) hot chocolate or coffee."

"This cookie is the best!" says another reviewer. "The balance of flavors is what I look for in any recipe and these are perfect! My family loves pecans so I loaded them with chopped pecans and some in the icing as well. Wonderful for anytime of year!"

Cook's Note

As for the spices, remember that less is more. This is not a pumpkin pie or cake; its a simple, flavorful cookie. Feel free to add chopped walnuts or pecans to the frosting for added texture and flavor if desired.

Nutrition Facts