Pumpkin Cookies with Cream Cheese Frosting
Soft and tender pumpkin cookies with a heap of autumn spices, and slathered with an awesomely sweet, creamy, tangy cream cheese frosting! Simple, but classic, these Pumpkin Cookies with Cream Cheese Frosting are 100% irresistible.
Servings 36
Ingredients
For pumpkin cookies:
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. clove
- 1/4 tsp. ginger
For cream cheese frosting:
- 8 oz. cream cheese softened
- 4 tbsp. butter softened
- 2 1/2 - 3 cups powdered sugar
- 2 tsp. vanilla
Instructions
For pumpkin cookies:
- In a large mixing bowl, cream together butter and sugars.
- Add pumpkin, egg, and vanilla, beating until combined.
- In another large bowl, combine remaining ingredients (all the dry cookie ingredients).
- Add dry ingredients to pumpkin mixture and beat until just combined. Do not overmix.
- Drop by tablespoonfuls onto parchment paper or silicone mat-lined cookie sheets.
- Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned and centers are set.
- Remove cookies to a wire rack. Cool completely.
For cream cheese frosting:
- In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
- Add 2 1/2 cups powdered sugar, beating until mixture is smooth and creamy.
- Beat in additional powdered sugar, as needed. Frosting should be creamy and easy to spread. A creamy frosting, not a thick, heavy frosting.
- Beat in vanilla.
- Frost cookies generously. Allow to set.