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Cozy Pumpkin Pie Cookies with Cream Cheese Frosting

pumpkin pie cookies with cream cheese frosting - featured image
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Soft, spiced pumpkin cookies topped with tangy cream cheese frosting. A quick and easy fall treat that captures all the flavors of pumpkin pie without the fuss of a crust.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup canned pumpkin puree
  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until combined. Add the pumpkin puree and mix on low speed until just incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in any remaining flour by hand.
  6. Using a 1.5-tablespoon cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake one sheet at a time for 10-12 minutes, until the edges are set and lightly golden but the centers are still soft.
  8. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: Beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, then the vanilla extract and 1 tablespoon of milk or cream. Beat on medium-high for 1-2 minutes until fluffy. Adjust consistency with additional milk or powdered sugar as needed.
  10. Once the cookies are completely cool, pipe or spread the frosting onto each cookie. Optionally, sprinkle with cinnamon or orange sprinkles.

Notes

For best results, use room temperature ingredients. Do not overmix the dough. Blot pumpkin puree if watery. Cookies can be frozen unfrosted for up to 3 months. Frosting does not freeze well.

Nutrition

Keywords: pumpkin cookies, cream cheese frosting, fall cookies, pumpkin pie cookies, easy pumpkin cookies

Find it online: https://evabake.com/cozy-pumpkin-pie-cookies-with-cream-cheese-frosting/