Description
Ultra-soft, pillowy Frosted Pumpkin Cookies topped with rich cream cheese frosting. Easy to make, perfectly spiced, and even better the next day.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 cup pumpkin purée, stirred before measuring
- 1 large egg
- 2 tsp vanilla extract
- 4 oz cream cheese, softened
- 3 tbsp unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk, to reach spreading consistency
- 1 pinch cinnamon, optional
Instructions
- Whisk together flour, baking powder, baking soda, salt, and spices. In another bowl, cream butter and sugar until light and fluffy (about 3 minutes). Beat in pumpkin purée, egg, and vanilla. Add dry ingredients gradually and mix just until combined.
- Line baking sheets with parchment. Scoop dough using a 2-tablespoon scoop, spacing 2 inches apart. Do not flatten. If dough is very soft, chill 15 minutes before scooping.
- Bake at 350°F (177°C) for 12–14 minutes, until edges are set and tops spring back slightly when touched. Cool on sheet 5 minutes, then transfer to racks.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually. Mix in vanilla and cinnamon. Add milk 1 tbsp at a time until spreadable.
- Once cookies are completely cool, spread about 1 tablespoon of frosting on each. Let sit 30 minutes to allow frosting to set.
Notes
- These cookies improve in flavor after a day.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg