Description
Deliciously soft and fluffy pumpkin cookies topped with a tangy cream cheese frosting, perfect for fall gatherings or cozy treats at home.
Ingredients
For the cookies
- 2 cups all-purpose flour (Measure carefully to avoid dry cookies.)
- 2 teaspoons baking powder (Helps cookies rise.)
- 1 teaspoon baking soda (Works with the acidity of pumpkin.)
- 1 teaspoon salt (Enhances the flavors.)
- 2 teaspoons pumpkin pie spice (Can substitute with homemade blend.)
- 1 cup canned pumpkin purée (Do not use pumpkin pie filling.)
- 1 cup brown sugar (Adds moisture and flavor.)
- 1/2 cup granulated sugar (For sweetness.)
- 1/2 cup melted butter or neutral oil (Either can be used for moisture.)
- 1 large egg yolk (Provides richness; can use whole egg.)
- 1 teaspoon vanilla extract (Enhances flavor.)
For the frosting
- 8 oz cream cheese (Must be softened.)
- 1/4 cup butter (Softened for easy mixing.)
- 3 cups powdered sugar (Add to taste for sweetness.)
- 1 teaspoon vanilla extract (For flavor.)
- 1 pinch salt (Balances sweetness.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment.
- In a bowl, stir together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin purée, brown sugar, granulated sugar, melted butter (or oil), egg yolk, and vanilla.
- Stir the dry ingredients into the wet until just combined. Do not overmix.
Baking
- Scoop dough onto the baking sheet and bake for 10-12 minutes until the tops look set.
- Cool completely before frosting.
Frosting
- In a bowl, beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and a pinch of salt, mixing until combined.
Serving
- Once the cookies are cool, frost them generously and serve. Enjoy!
Notes
For a softer dough, chill it for 20-30 minutes. Store cookies in an airtight container in the fridge due to the cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American, Fall