Pumpkin Cookies with Frosting
Soft, spiced, and irresistibly sweet, these Pumpkin Cookies with Frosting are the ultimate autumn treat! Infused with warm cinnamon and nutmeg, and made tender with pumpkin puree, each bite melts in your mouth. The creamy, tangy cream cheese frosting adds the perfect finishing touch, creating a delightful contrast to the fluffy cookie base. Ready in just 30 minutes, these homemade cookies are ideal for fall gatherings, holiday baking, or simply warming up a crisp day. With their rich pumpkin flavor and elegant frosting, they’re sure to be a hit with family and friends. Don’t forget to store any leftovers (if there are any!) in the refrigerator for a quick indulgent snack. Perfect for pumpkin lovers, this recipe is a must-try!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 cup Pumpkin puree
- 1 Egg
- 2 teaspoons Vanilla extract
- 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
- 4 ounces Cream cheese, softened
- 0.25 cup Unsalted butter, softened (for frosting)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoon Milk (optional, for thinning frosting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together 1/2 cup of unsalted butter, 1 cup granulated sugar, and 1/2 cup brown sugar using a hand mixer or stand mixer until light and fluffy.
Mix in 1 cup of pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract, beating until well combined.
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 12–15 minutes, or until the cookies are set and lightly golden around the edges.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies cool, make the frosting. In a medium bowl, beat together 4 ounces of softened cream cheese and 1/4 cup unsalted butter until smooth and creamy.
Gradually mix in 2 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until the frosting is smooth. If the frosting is too thick, add 1 tablespoon of milk to thin it to your desired consistency.
Once the cookies are completely cooled, spread a generous amount of frosting over each cookie using a knife or an offset spatula.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 727.1 g | 264% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 520.1 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 381 mg | 29% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1124 mg | 24% | |
*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.
