Description
These soft, pillowy pumpkin cookies are the ultimate autumn treat. Perfectly spiced with cinnamon and nutmeg, they feature a delicate, cake-like texture and are finished with a rich, tangy cream cheese frosting. Ideal for cozy gatherings or a weekend baking project, this beginner-friendly recipe brings the warmth of fall flavors to your kitchen in under an hour. Guaranteed to be a crowd-pleaser for pumpkin lovers of all ages.
Ingredients
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup canned pumpkin puree
1 large egg
1 tsp vanilla extract
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, beat the 1/2 cup butter and sugar until light and fluffy.
Add the pumpkin, egg, and vanilla to the butter mixture and mix until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10-12 minutes or until the edges are set.
Allow cookies to cool completely on a wire rack.
Beat the cream cheese, 1/4 cup butter, powdered sugar, and vanilla together until smooth to make the frosting.
Spread the frosting onto each cooled cookie.
Notes
Keep these cookies in an airtight container in the refrigerator for up to 5 days. Ensure cream cheese is at room temperature before beating to avoid lumps in the frosting.
- Prep Time: 15
- Cook Time: 12
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 18g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg