Go Back
–+ servings
Pumpkin Spice Cookies with a Cream Cheese Frosting

Soft Pumpkin Spice Cookies with Creamy Cheese Frosting Bliss

No ratings yet
Delight in these Pumpkin Spice Cookies with a Cream Cheese Frosting, featuring warm flavors and a melt-in-your-mouth texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1 teaspoon Baking Powder Additional leavening.
  • 1/2 teaspoon Salt Enhances flavor.
  • 3/4 cup Brown Sugar Substitute with coconut sugar for a natural sweetener.
  • 3/4 cup Granulated Sugar May use another granulated sweetener.
  • 1 teaspoon Cinnamon Primary spice for flavor.
  • 1/2 teaspoon Ground Nutmeg Can be omitted.
  • 1/4 teaspoon Ground Cloves Can be replaced with allspice.
  • 1 teaspoon Pumpkin Pie Spice Substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1 teaspoon Vanilla Extract No substitutions needed.
  • 1/2 cup Unsalted Butter Substitute with margarine for dairy-free.
  • 1 cup Pumpkin Purée Ensure it's pure puree.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Softened for ease of mixing.
  • 2 tablespoons Milk Adjusts frosting consistency.
  • 2 cups Powdered Sugar No substitutions for best results.

Equipment

  • Electric Mixer
  • Mixing bowls
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. Cream together softened unsalted butter, brown sugar, and granulated sugar for about 3 minutes until light and fluffy.
  3. Add in the pumpkin purée and vanilla extract to the butter-sugar mixture, mixing until well combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and pumpkin pie spice, then fold into the wet mixture.
  5. Shape about 2 tablespoons of dough into balls and place them on the baking sheet, flattening slightly.
  6. Bake for 15 minutes until soft to the touch and lightly golden around the edges; cool on a wire rack.
  7. Beat softened cream cheese and a bit of unsalted butter until creamy, then gradually mix in powdered sugar and milk until fluffy.
  8. Frost cooled cookies with cream cheese frosting and optionally sprinkle cinnamon on top.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Ensure cookies cool completely before frosting to avoid melting.

Tried this recipe?

Let us know how it was!