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+ servings

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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 40 cookies
Calories 188 kcal

Ingredients
  

Cookie Dough

  • 2 ¼ cups all-purpose flour
  • 2 ½ 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
  • cup granulated sugar
  • ½ cup light brown sugar packed
  • 15 ounces pumpkin puree
  • 2 eggs
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • ½ cup salted sweet cream softened
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 2 teaspoon 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 and 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 12 to 15 minutes. Allow the cookies to completely cool before frosting.

Cream Cheese Frosting

  • Using a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, cream together the softened cream cheese, clear vanilla flavoring, and butter for 1 to 1 ½ minutes. Scrape down the sides of the bowl with a silicone spatula.
  • Lower the mixer speed to low, slowly add in the powdered sugar. Increase the mixer speed to medium-high and continue mixing for another 1 to 1 ½ minutes.
  • Lower the mixer speed to medium and slowly add the milk. 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

PRO TIP: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
PRO TIP: These cookies can also be made larger (2 to 3 tablespoons) size.
PRO TIP: You can make these as sandwich cookies with the frosting on the inside as well.

Nutrition

Calories: 188kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 107mgPotassium: 58mgFiber: 1gSugar: 18gVitamin A: 1886IUVitamin C: 1mgCalcium: 21mgIron: 1mg