Description
These delightful pumpkin cookies topped with creamy, smooth frosting are perfect for fall or any time you crave a soft, flavorful treat. Made with pure pumpkin puree and a blend of warm spices, these cookies are moist, tender, and bursting with seasonal flavor. The luscious cream cheese frosting adds a rich finish, making them a perfect dessert or snack option.
Ingredients
Scale
Cookie Ingredients
- 1 cup Pumpkin Puree (Use pure pumpkin puree, not pumpkin pie filling.)
- 2.5 cups All-Purpose Flour (Measure accurately to avoid overly dry cookies.)
- 1 teaspoon Baking Soda (Ensure it’s fresh for optimal results.)
- 1 teaspoon Ground Cinnamon (Enhances the pumpkin’s natural sweetness.)
- 0.5 teaspoon Ground Nutmeg (Adds a unique flavor that pairs beautifully with pumpkin.)
- 0.5 teaspoon Salt (Balances the sweetness.)
- 0.5 cup Unsalted Butter (Softened to room temperature.)
- 1 cup Brown Sugar (Packed for moisture and flavor.)
- 0.5 cup Granulated Sugar (For sweetness.)
- 1 large Egg (Acts as a binding agent.)
- 1 teaspoon Vanilla Extract (Enhances flavor.)
Frosting Ingredients
- 2 cups Powdered Sugar (Essential for a smooth frosting.)
- 4 ounces Cream Cheese (Softened to room temperature.)
- 2 tablespoons Milk (Adjust for desired frosting consistency.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agent and spices.
- Cream Butter and Sugars: In another bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugars, mixing well to combine all wet ingredients smoothly.
- Add Pumpkin Puree: Stir in the pumpkin puree until fully integrated into the wet mixture, giving the dough its moist texture and signature flavor.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Form Cookies: Drop rounded tablespoons of the cookie dough onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly domed, ensuring a soft but fully cooked texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing soggy bottoms.
- Prepare Frosting: Beat together the softened cream cheese and powdered sugar until the mixture is smooth. Add milk gradually, mixing until the frosting reaches your desired consistency.
- Frost and Serve: Spread the creamy frosting evenly on the cooled cookies and serve immediately, or store for later enjoyment.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- Make sure butter and cream cheese are softened to room temperature for easy mixing.
- Measure flour accurately by spooning into the cup and leveling off to avoid dry cookies.
- Do not overmix the dough to keep the cookies tender.
- Spacing cookies properly on the baking sheet helps them bake evenly without sticking.
- If frosting is too thick, add a little more milk, one teaspoon at a time, until spreadable consistency is reached.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate if frosted.
