Pumpkin Cookies
Total Time
45 mins
Prep Time
30 mins
Cook Time
15 mins
Rating
4.56 out of 5 stars
(18)
Ingredients
36 cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 cup 100% pure pumpkin
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- For the cream cheese frosting:
- 1/2 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 cups confectioner’s sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
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Preparation
Step 1
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or Silpat baking mats. Set aside.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Step 3
Using a stand mixer or hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula, as necessary. Add the pumpkin, egg, and vanilla and beat until smooth.
Step 4
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Step 5
Use a cookie scoop or spoon to drop the cookie dough by rounded tablespoon onto the prepared baking sheets.
Step 6
Bake for 14 to 18 minutes or until edges are firm but cookies are still soft in the center. Cool on baking sheets for 2 to 5 minutes; transfer to wire cooling racks to cool completely.
Step 7
While the cookies are cooling, make the cream cheese frosting. In the bowl of a stand mixer, combine butter and cream cheese and beat until creamy and smooth, about 1 minute.
Step 8
Add the confectioner’s sugar, vanilla, and salt. Mix on low for 30 seconds and then turn to medium speed and mix until smooth, about 1 minute. Stop and scrape down the sides of the bowl, as necessary. If you want a thicker frosting add an additional 1/4 cup to 1/2 cup of confectioner’s sugar and beat again.
Step 9
Frost the cooled cookies with cream cheese frosting.
Step 10
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Chef's notes
The cookies are perfectly spiced and will smell like fall as soon as you open up the spice jars.
If you want to top the frosted cookies with a sprinkle of cinnamon, chopped candied pecans, or sprinkles, go for it!
