Light As Air Frosted Pumpkin Cookies
Soft, fluffy, and irresistibly spiced, these Light As Air Frosted Pumpkin Cookies are the ultimate fall treat! Each cookie is delicately flavored with warm cinnamon and nutmeg, perfectly balanced by creamy, tangy cream cheese frosting. Made with real pumpkin puree, these cookies are moist and cake-like, melting in your mouth with every bite. The easy-to-make frosting adds an extra touch of indulgence, making these cookies ideal for holiday gatherings, cozy afternoons, or gifting to loved ones. With just 20 minutes of prep time and a short bake, you’ll have a batch of 24 spiced pumpkin delights ready in no time. Store them in the fridge to enjoy their bakery-fresh flavor all week long!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1.5 cups powdered sugar
- 4 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (if needed for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the wet mixture, and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the cookies are set and lightly golden around the edges. Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, prepare the frosting. In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. If the frosting is too thick, add a tablespoon of milk to achieve the desired consistency.
Once the cookies are completely cooled, spread a generous layer of frosting on top of each one using a butter knife or spatula.
Serve and enjoy your Light As Air Frosted Pumpkin Cookies! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 20.5 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 47 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.
