Pumpkin Cookies with Cream Cheese Frosting
The perfect pumpkin flavor and chewy texture make these pumpkin cookies with cream cheese frosting the ideal choice for your next batch of cookies.
Servings: 60 cookies
Calories: 110kcal
Ingredients
Cookie Dough
- 2¼ cups all-purpose flour
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup salted sweet cream butter, softened
- ½ cup vegetable oil
- 1¼ cup granulated sugar
- ½ cup light brown sugar, packed
- 15 ounces pumpkin puree
- 2 teaspoons vanilla extract
- 2 eggs
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup salted sweet cream butter, softened
- 3 cups powdered sugar
- 1 to 2 tablespoons milk
- 2 teaspoons clear vanilla flavoring
- ½ teaspoon pumpkin pie spice, optional garnish
Instructions
Cookie Dough
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt, and ground cinnamon. Set it aside.
- Using a stand mixer or a medium-sized mixing bowl with a handheld mixer on medium-high speed, cream together the softened butter and vegetable oil for 1 minute.
- Lower the mixer speed to low, add the granulated sugar and brown sugar, and increase the mixer speed to medium-high. Mix for another 1 minute. Using a silicone spatula, scrape down the sides of the mixing bowl.
- Lower the mixer speed to low, add in the pumpkin puree, increase the speed to medium and mix just until the pumpkin is completely incorporated. Scrape down the sides of the bowl.
- Lower the mixer speed to low, add in the vanilla extract and the eggs, 1 at a time, mixing well after each egg.
- Keeping the mixer speed on low, slowly add in the flour mixture. Mix just until all ingredients are well incorporated.
- Using a 1 to 1 ½ tablespoon cookie scoop, scoop out the cookie dough onto the prepared baking sheet. Space the dough 2 inches apart.
- Bake for 20 minutes, the edges will be slightly brown. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a cooling rack to finish cooling completely before frosting.
Cream Cheese Frosting
- Using a stand mixer or a medium-sized mixing bowl with a handheld mixer on medium-high speed, cream together the softened cream cheese, clear vanilla flavoring, and butter for 1 to 1½ minutes. Scrape down the sides of the bowl with a silicone spatula.
- Lower the mixer speed to low, and slowly add in the powdered sugar. Increase the mixer speed to medium-high and continue mixing for another 1 to 1½ minutes.
- Lower the mixer speed to medium and slowly add 1 tablespoon of milk at a time until you reach the desired consistency. Mix just until the frosting is smooth.
- Once the cookies have completely cooled, spoon 1 tablespoon (or more if you wish) of frosting onto each cookie, smoothing out to the edges. If you wish, you can gently dust the tops of the cookie with the pumpkin pie spice.
Notes
- Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
- These cookies can also be made larger (2 to 3 tablespoons) size.
- You can make these as sandwich cookies with the frosting on the inside as well.
Nutrition
Calories: 110kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 1257IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.4mg
