Pumpkin Cookies with Cream Cheese Frosting
Pumpkin Cookies with Cream Cheese Frosting
Photo/Styling: Katherine Gillen

Peanut butter and jelly, spaghetti and meatballs…some combinations are just meant to be. Pumpkin cookies with cream cheese frosting? Call us basic, but we’re certain it’s a match made in autumnal heaven. Sweet, tangy frosting and gently spiced, fluffy cookies—yep, it’s time to don your apron and make a batch.

Psst: These cakey treats start with the same batter as our recipe for pumpkin black and white cookies, so once you have this version down, branch out and make those too. (It’s as simple as swapping the frosting.)

RELATED: Pumpkin Angel Food Cake with Cream Cheese Glaze

Makes about 12 cookies

Cookies

2 cups (240g) all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¾ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground allspice

⅛ teaspoon ground clove

⅛ teaspoon ground nutmeg

2 large (100g) eggs

1 cup (198g) granulated sugar

½ cup (118ml) vegetable oil

1 cup (227) canned pumpkin puree

1 teaspoon vanilla extract

Cream Cheese Frosting

½ cup (114g) cream cheese, at room temperature

¼ cup (56g) unsalted butter, at room temperature

Splash of vanilla extract

Pinch of kosher salt

1 cup confectioners’ sugar

1. Preheat the oven to 325°F. Line two baking sheets with parchment paper and spray lightly with nonstick spray.

2. Make the cookies: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, clove and nutmeg. Set aside.

3. In a large bowl, whisk together the eggs and sugar until pale yellow and smooth, about 1 minute. Whisk in the oil, pumpkin and vanilla until combined. Add the dry ingredients to the wet ingredients, stirring until the batter is just combined and there are no lumps of flour—don’t overmix.

4. Scoop the batter into ¼-cup mounds onto the prepared baking sheets at least 2 inches apart. Using an offset spatula or a small spoon, smooth and flatter the cookies slightly.

5. Bake the cookies until they are puffy and set with a firm top and a cake tester inserted in the center comes out clean, 13 to 15 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely while you make the frosting.

6. Make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed until light and fluffy, about 1 minute. Add the vanilla and salt, and mix to combine. With the mixer on low speed, gradually add the confectioners’ sugar and mix until the frosting is thick, smooth and fluffy.

7. To frost the cookies, use an offset spatula or butter knife to spread a few tablespoons of the frosting on the top of each cookie. The cookies with keep at room temperature, wrapped or in an airtight container, for up to 3 days.

238 calories

10g fat

34g carbs

3g protein

17g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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