Description
These Pumpkin Pie Cookies with Cream Cheese Frosting combine the warm spices of classic pumpkin pie with soft, chewy cookies topped with a rich and creamy frosting. Perfect for fall gatherings or holiday treats, these cookies deliver seasonal flavors in every bite.
Ingredients
Scale
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream (for desired consistency)
- Pinch of salt
Optional Garnishes:
- Chopped pecans or walnuts
- Sprinkles (fall-themed)
- Cinnamon sugar
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt to evenly distribute the spices and leavening agent.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, about 3-5 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
- Incorporate Pumpkin Puree: Stir in the pumpkin puree gently until just combined, ensuring the batter remains moist and tender.
- Add Dry Ingredients: Gradually mix in the dry spice and flour mixture until just combined; avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to firm up the dough for easier handling and better texture.
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop and Arrange Dough: Drop rounded tablespoons of the chilled dough onto the prepared sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes, until the edges turn golden brown and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack so they cool completely.
- Prepare the Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy using an electric mixer.
- Add Powdered Sugar: Gradually add the powdered sugar one cup at a time on low speed, mixing until fully incorporated.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt to enhance flavor.
- Adjust Consistency: Add milk or cream one tablespoon at a time until the frosting reaches a smooth and spreadable consistency suitable for piping or spreading.
- Frost the Cookies: Once the cookies are completely cooled, frost them with the cream cheese frosting using a spatula or piping bag for decorative effect.
- Optional Garnish: Top the frosted cookies with chopped pecans, fall-themed sprinkles, or a dusting of cinnamon sugar to add texture and seasonal flair.
Notes
- Refrigerating the dough is critical for better texture and prevents spreading during baking.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sweetness.
- The frosting consistency can be adjusted by adding more or less milk/cream depending on preference.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For a nut-free option, omit the chopped nuts garnish.
