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Cozy Pumpkin Spice Cookies with Cream Cheese Frosting

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Soft, cakey pumpkin spice cookies topped with a tangy, smooth cream cheese frosting. Perfect for fall gatherings and cozy afternoons.

Ingredients

Scale
  • 1 cup (240 ml) pumpkin puree (not pumpkin pie filling; canned pumpkin recommended)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) brown sugar, packed
  • 1/2 cup (115 g) unsalted butter, softened (room temperature)
  • 1 large egg (room temperature)
  • 2 cups (250 g) all-purpose flour (or 1:1 gluten-free blend for gluten-free option)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (or homemade blend of cinnamon, nutmeg, ginger, cloves, and allspice)
  • 1 tsp vanilla extract (pure vanilla recommended)
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (60 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Beat in the egg, then the pumpkin puree and vanilla extract until combined and smooth.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Drop dough balls about 2 inches apart on the prepared baking sheets using a cookie scoop or tablespoon. Optionally, flatten each ball slightly.
  7. Bake for 12 to 15 minutes until edges are golden but centers remain soft. Remove from oven.
  8. Transfer cookies to a cooling rack and cool completely, about 30 minutes.
  9. For the frosting, beat the softened cream cheese and butter until smooth and creamy.
  10. Slowly add the powdered sugar, mixing on low speed until incorporated.
  11. Add vanilla extract and a pinch of salt, then beat on medium-high for 2-3 minutes until fluffy.
  12. Once cookies are cool, spread or pipe the cream cheese frosting on top. Optionally, sprinkle with cinnamon or toasted chopped pecans.

Notes

Use pumpkin puree, not pumpkin pie filling, for best texture and flavor. Room temperature ingredients blend better. Watch baking time carefully to avoid overbaking. Refrigerate dough up to 24 hours to deepen flavor. Chill frosting if too soft before spreading. Store frosted cookies in airtight container in fridge up to 4 days. Freeze unfrosted cookies up to 3 months.

Nutrition

Keywords: pumpkin spice cookies, cream cheese frosting, fall cookies, autumn dessert, easy pumpkin cookies, holiday baking

Find it online: https://fuzzyforker.com/cozy-pumpkin-spice-cookies-recipe-easy-homemade-with-cream-cheese-frosting/