Description
These pumpkin spice cookies with cream cheese frosting are soft, moist, and filled with warm fall spices. Topped with silky, spiced cream cheese frosting, they’re the ultimate autumn cookie for cozy gatherings, bake sales, or holiday dessert tables. Each bite melts in your mouth, balancing the sweetness of pumpkin with the tang of cream cheese. Whether you’re baking for Thanksgiving or just a chilly fall afternoon, these cookies bring the essence of the season in the most delicious way.
Ingredients
For the Cookies:
-
2 1/4 cups all-purpose flour
-
1 tsp baking powder
-
1 tsp baking soda
-
1/2 tsp salt
-
2 tsp ground cinnamon
-
1/2 tsp nutmeg
-
1/4 tsp ground cloves
-
1/4 tsp ground ginger
-
1 cup pumpkin puree
-
1/2 cup unsalted butter, softened
-
1 cup brown sugar
-
1 large egg
-
2 tsp vanilla extract
For the Frosting:
-
8 oz cream cheese, softened
-
1/4 cup unsalted butter, softened
-
2 cups powdered sugar
-
1 tsp vanilla extract
-
1/2 tsp cinnamon (optional, for spiced frosting)
Instructions
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
-
In a separate bowl, beat butter and brown sugar until creamy. Add pumpkin puree, egg, and vanilla; mix until smooth.
-
Gradually add dry ingredients to wet, mixing just until combined.
-
Scoop dough onto prepared sheets, spacing 2 inches apart.
-
Bake 10–12 minutes, until edges are set. Cool completely.
-
For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon; mix until fluffy.
-
Pipe or spread frosting onto cooled cookies. Sprinkle with cinnamon, if desired.
Notes
Chill the dough for thicker cookies.
For extra fall flavor, substitute 2 tsp pumpkin pie spice for the spice blend.
Store frosted cookies in the fridge for up to 5 days.