Why You’ll Love It
- The ultimate fall cookies. This seasonal staple brings forward all the flavors of pumpkin spice.
- So fluffy and tender. The addition of pumpkin makes these cookies moist and tender for a cake-like cookie that melts in your mouth.
Key Ingredients
- Sugar: Granulated sugar and brown sugar are beaten with the butter as the base of the cookie dough. Granulated sugar adds a touch of sweetness and plays a role in texture, while brown sugar adds a depth of flavor.
- Pumpkin purée: Plain pureed pumpkin plays an important role in the flavor and texture of these cookies. Use pumpkin purée instead of pumpkin pie filling, which has added sugar and spices.
- Pumpkin pie spice: Brings the flavor to these cookies. You can choose to make your own with a blend of spices or grab a jar at the store.
- Cream cheese: Serves as the base of the frosting to spread on top of these cookies.
Pumpkin Cookies With Cream Cheese Frosting
Makes 24 to 32 cookies- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- Cooking spray
- 2 1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 large egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoons vanilla extract
- 4 ounces cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 cups powdered sugar, divided
- 2 teaspoons whole or 2 percent milk
- 1/2 teaspoon vanilla extract
1. Heat the oven to 350 degrees F. Coat a baking sheet with cooking spray or line it with parchment paper.
2. Whisk 2 1/3 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt together in a medium bowl.
3. Beat 1 1/2 sticks room-temperature unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar with the paddle attachment in a stand mixer on medium speed until fluffy, about 3 minutes.
4. Beat in 1 large egg. Beat in 1 cup pumpkin puree and 1 1/2 teaspoons vanilla extract. Gradually beat in the flour mixture on low speed until combined.
5. Using a 2-tablespoon cookie scoop, scoop the dough into 12 level portions and drop onto the baking sheet, spacing them evenly apart. Use the back of a spoon to lightly flatten the dough.
6. Bake until the edges of the cookies are set, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack and let cool completely. Repeat baking the remaining dough (you can reuse the parchment—no need to cool the baking sheet).
Make the frosting
1. Beat 4 ounces room-temperature cream cheese and 1/2 stick unsalted butter in a medium bowl with an electric hand mixer on medium speed until combined and fluffy, 2 to 3 minutes. (If using a stand mixer, use the paddle attachment and beat the cream cheese and butter with half of the powdered sugar first to have enough in the bowl to mix properly.)
Recipe Notes
Make ahead: The baked and cooled cookies can be stored in an airtight container or plastic bag in the freezer for up to two months. Let thaw to room temperature and top with the cream cheese frosting before serving.Storage: Refrigerate the frosted cookies in a single layer in an airtight container for up to four days.
