Description
Delight in these soft and moist pumpkin cookies spiced with cinnamon, nutmeg, ginger, and cloves, all topped with a creamy, tangy cream cheese frosting. Perfect for fall gatherings or any time you crave a seasonal treat.
Ingredients
Scale
Dry Ingredients
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
Wet Ingredients
- 10 Tbsp (140g) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (243g) canned pumpkin
Cream Cheese Frosting
- 5 Tbsp (70g) unsalted butter, nearly at room temperature
- 4 oz. cream cheese, nearly at room temperature
- 2 cups (248g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven: Set your oven to 350 degrees Fahrenheit and prepare baking sheets by lining them with silicone mats or parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Cream butter and sugars: In a separate large mixing bowl, use an electric mixer to beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy.
- Add wet ingredients: Beat in the large egg, canned pumpkin, and vanilla extract until fully incorporated into the butter and sugar mixture.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Take care not to overmix to keep the cookies tender.
- Scoop dough: Use a cookie scoop or spoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake cookies: Place the baking sheets in the preheated oven and bake for approximately 12-15 minutes or until the edges are set and lightly golden.
- Cool cookies: Remove the baking sheets from the oven and allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely before frosting.
- Prepare cream cheese frosting: In a medium bowl, beat the nearly room temperature butter and cream cheese together with an electric mixer until light and fluffy.
- Add powdered sugar and vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating until smooth and creamy.
- Frost cookies: Once cookies are fully cooled, spread or pipe the cream cheese frosting generously on top of each cookie.
Notes
- To ensure cookies stay soft, avoid overbaking; cookies should appear slightly underbaked when removed.
- For even baking, rotate the baking sheet halfway through the baking time.
- Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
- Bring cream cheese and butter to room temperature before making frosting for the smoothest texture.
- Optionally, add chopped nuts or mini chocolate chips to the dough for extra texture.
