These Pumpkin Cookies with Cream Cheese Frosting will give you just one more reason to love fall! They are perfectly soft and moist and covered with that sweet, rich cream cheese frosting we all crave.
I love pumpkin everything, obviously. I’ve shared Pumpkin Chocolate Chip Bread, Streusel Pumpkin Pie, Pumpkin Mini Cheesecakes, Pumpkin Snickerdoodles, Pumpkin Cornbread, Pumpkin Dinner Rolls, Pumpkin Crumb Cake, Pumpkin Layered Cake, Pumpkin Sheet Cake, Pumpkin Layered Cake and many more.
So in other words I’m slightly obssessed with all things pumpkin this time of year.
And even more so I love that pumpkin and cream cheese flavor combination.
You get that unique pumpkin flavor with all those fall spices then when it’s paired with that luxurious cream cheese flavor magic happens.
The great thing about these is that they are a dessert you can make for any get together this time of year and everyone will go crazy over them.
I mean if you aren’t really feeling up to the work of making a pie no one will be complaining if you show up with these instead.
Just be sure to bring along a bunch because they’ll go quick. How could they not? They’re pumpkin cookies!
And bring some hot chocolate too because hot chocolate is always good this time of year.
I love these too because they are a great after dinner weekday treat but they’re also good enough that you’d love to serve them to company on the weekend as well.
There the classic cake-like pumpkin cookie filled with autumn spices that we all look forward to this time of year.
These would also make an excellent pumpkin chocolate chip cookie if you just swap out that frosting for chocolate chips in the batter instead.
Pumpkin Cookies with Cream Cheese Frosting
A classic autumn-spice filled pumpkin cookie with a soft cake-like texture and a perfectly moist crumb. Crowned with a sweet and rich cream cheese frosting and sure to leave you craving more!
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 10 Tbsp (140g) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (243g) canned pumpkin
Cream Cheese Frosting
- 5 Tbsp (70g) unsalted butter, nearly at room temperature
- 4 oz. cream cheese, nearly at room temperature
- 2 cups (248g) powdered sugar
- 1/2 tsp vanilla exract
Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
In a medium mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
Mix in egg, then blend in pumpkin and vanilla. Add in flour mixture and mix just until combined.
Scoop dough out using a 1 1/2 Tbsp cookie scoop (filling it just slightly heaping). Drop onto prepared baking sheet spacing cookies 2-inches apart.
Bake one sheet at a time until cookies are set, about 13 - 15 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
Once cool frost cookies with cream cheese frosting. Store in an airtight container in a single layer in refrigerator. Bring to room temperature before serving.
For the cream cheese frosting:
In a mixing bowl using an electric hand mixer whip butter and cream cheese until smooth and fluffy.
Mix in powdered sugar and vanilla and mix until well combined.