Frosted Pumpkin Cookies
Soft, spiced, and delightfully sweet, these Frosted Pumpkin Cookies are the ultimate fall treat. Infused with pure pumpkin puree, warm cinnamon, and a hint of nutmeg, these tender cookies are bursting with autumn flavor. Topped with a luscious cream cheese frosting, they strike the perfect balance of cozy spice and creamy sweetness. Easy to make in under 40 minutes, these cookies are perfect for holiday gatherings, cozy afternoons, or whenever you're craving a seasonal indulgence. Serve them with a steaming cup of tea or coffee for a heartwarming break. Whether you're a pumpkin lover or just looking for an irresistible dessert, these frosted cookies are sure to impress! Keywords: frosted pumpkin cookies, cream cheese frosting, pumpkin spice cookie recipe.
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Recipe Information
Ingredients
- 0.5 cup Butter, softened
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 1 cup Pure pumpkin puree
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened (for frosting)
- 4 ounces Cream cheese, softened
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until smooth and fluffy, about 2-3 minutes.
Add the pumpkin puree, vanilla extract, and egg to the mixture. Beat until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies light and tender.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 13-15 minutes, or until the edges just begin to turn golden. The cookies should still be soft and tender.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the softened butter and cream cheese together in a medium bowl until smooth and creamy. Gradually add the powdered sugar and beat until combined. Mix in the vanilla extract.
Spread a generous layer of frosting on each cooled cookie using a knife or offset spatula.
Store the cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 23.0 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 49 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
