Pumpkin Spice Cookies with Cream Cheese Frosting Recipe
Delight in these soft and flavorful Pumpkin Spice Cookies topped with a rich and creamy cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, cloves, and pumpkin pie spice, these cookies offer a moist pumpkin base with a luscious frosting that complements every bite. Ideal for fall gatherings, holiday treats, or cozy afternoons with a cup of tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- A pinch of salt
- 1 Tbsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp pumpkin pie spice
Sugar and Butter
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter (softened)
Wet Ingredients
- 1 cup pumpkin purée
- 1 tsp vanilla extract
Cream Cheese Frosting
- 4 oz cream cheese (at room temperature)
- 2 Tbsp butter
- ½ cup powdered sugar
- 1 Tbsp milk
- ½ tsp vanilla extract
- Ground cinnamon for sprinkling (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar for about 3 minutes until the mixture is light and fluffy. Then, mix in the pumpkin purée and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground nutmeg, ground cloves, and pumpkin pie spice. Gradually fold the dry ingredients into the wet pumpkin mixture until a dough forms, being careful not to overmix.
- Shape and Bake Cookies: Scoop the dough by rounded 2-tablespoon portions, roll into balls, and place onto a baking sheet lined with parchment paper or a silicone mat. Flatten each ball slightly with your palm or the bottom of a glass. Bake in the preheated oven for 15 minutes or until edges are set and lightly golden.
- Make the Cream Cheese Frosting: While the cookies bake, beat together the room temperature cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, milk, and vanilla extract, mixing until the frosting is smooth and spreadable.
- Frost and Store: Allow cookies to cool completely on a wire rack. Once cooled, spread a generous amount of the cream cheese frosting over each cookie. Optionally, sprinkle a dash of ground cinnamon on top for added flavor. Store the frosted cookies in the refrigerator to keep them fresh.
Notes
- Ensure the cream cheese and butter are at room temperature before making the frosting to achieve a smooth texture.
- For a firmer frosting, chill it slightly before spreading.
- The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Use fresh pumpkin purée or canned pumpkin puree (not pumpkin pie filling) for best results.
- To make the cookies vegan, substitute butter and cream cheese with plant-based alternatives and ensure sugars are vegan-friendly.
Keywords: pumpkin spice cookies, pumpkin cookies, cream cheese frosting, fall cookies, autumn desserts, spiced cookies, pumpkin purée cookies