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Perfect Iced Pumpkin Cookies with Cream Cheese Frosting

iced pumpkin cookies with cream cheese frosting - featured image
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Soft, spiced pumpkin cookies topped with a tangy cream cheese frosting. These easy, crowd-pleasing cookies come together in about 30 minutes and are perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly separated; that’s normal.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; stop as soon as no flour streaks remain.
  6. Using a cookie scoop (1.5 tablespoons), drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Fit 12 cookies per sheet.
  7. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  8. While the cookies cool, make the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until incorporated. Add the vanilla extract and salt, then increase speed to medium and beat for 1-2 minutes until fluffy.
  9. Once the cookies are completely cool, spread a generous amount of frosting (about 1 tablespoon per cookie) on each one.
  10. Place the frosted cookies in the refrigerator for 15-20 minutes to let the frosting firm up before serving or storing.

Notes

For best results, use room temperature ingredients. Blot pumpkin puree if watery to prevent flat cookies. Do not overmix the dough. Frost cookies only after they are completely cool. Store in an airtight container in the refrigerator for up to 5 days. Unfrosted cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, cream cheese frosting, fall cookies, iced pumpkin cookies, easy pumpkin cookies

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