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Frosted Pumpkin Cookies
Yield: 20 cookies
Say hello to fall by baking up a batch of these easy and delicious frosted pumpkin cookies. The soft pumpkin cookies have amazing pumpkin flavor and are frosted with sweet and tangy cream cheese icing. This frosted pumpkin cookie recipe will become your go-to fall dessert!
Equipment
Ingredients
Pumpkin Cookies
- 2 ¼ cups (281 g) all-purpose flour
- 1 ½ tsp (1.5 tsp) pumpkin pie spice
- 1 tsp (1 tsp) baking powder
- 1 tsp (1 tsp) baking soda
- ¾ tsp (1 tsp) salt
- ½ cup (114 g) unsalted butter room temperature
- ¾ cup (165 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 (1) large egg room temperature
- 1 tsp (1 tsp) vanilla extract
- 1 cup (245 g) pumpkin puree
Cream Cheese Icing
- ½ cup (114 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 2 cups (240 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
Instructions
Pumpkin Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with a silicone baking mats or parchment paper sheets.
- In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix well. Then, add the pumpkin puree and mix until well combined and smooth.
- Add the flour mixture to the wet ingredients and mix on low speed until the cookie dough forms. Scrape the sides and bottom of the bowl as needed.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough on the prepared baking sheet pan, allowing room for spreading.
- Bake the cookies for approximately 12 minutes until they are set on the edges and puffed up in the center. Cool the cookies on the pan for 2 minutes and then transfer the cookies to a wire rack to cool completely.
Cream Cheese Icing
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for a few minutes until light and creamy.
- Add the powdered sugar, vanilla extract, and salt and mix on low speed until the ingredients are combined. Scrape the sides and bottom of the bowl as needed.
- Turn the mixer to medium speed and whip the cream cheese icing for 2 to 3 minutes until it is smooth and creamy.
Frosting the Pumpkin Cookies
- Fill a piping bag fitted with a Wilton 1A piping tip with the cream cheese icing. Pipe the icing over the surface of the cookie. Use a small offset spatula to gently smooth the icing and create a small swirl. If desired, sprinkle the tops of the cookies with additional pumpkin pie spice.
Notes
- Store the cookies in an airtight container in the refrigerator for 2 to 3 days. Serve the cookies at room temperature for the best taste and texture.
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