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Pumpkin Cookies with Cream Cheese Frosting Recipe

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4.6 from 148 reviews

These Pumpkin Cookies with Cream Cheese Frosting are soft, flavorful treats perfect for fall. Made with spiced pumpkin cookie dough and topped with a luscious cream cheese frosting sprinkled with festive fall sprinkles, they combine classic autumn flavors into a deliciously moist cookie.

Ingredients

For the cookies

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups all purpose flour

For the frosting

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup fall sprinkles

Instructions

  1. Prepare the cookie dough: In a large bowl, combine pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract. Mix thoroughly until the mixture is smooth and well blended.
  2. Add dry ingredients: Add baking soda, pumpkin pie spice, baking powder, kosher salt, and all-purpose flour to the wet ingredients. Stir just until all ingredients are incorporated, being careful not to overmix.
  3. Chill the dough: Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for at least one hour or up to eight hours to allow flavors to meld and the dough to firm up.
  4. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a nonstick baking mat to prevent sticking.
  5. Shape and bake cookies: Using a cookie scoop or a measuring spoon, place 2 tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading. Bake for 10-12 minutes or until the tops are set and edges are lightly golden.
  6. Cool the cookies: Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
  7. Make the cream cheese frosting: In the bowl of a stand mixer, beat softened butter and cream cheese until light and fluffy, about 2-3 minutes.
  8. Add powdered sugar and vanilla: Gradually add powdered sugar, about one cup at a time, mixing on low until combined. Stir in vanilla extract and mix for another 30 seconds until smooth. If the frosting is too thick, add milk one teaspoon at a time until desired consistency is reached.
  9. Frost the cookies: Spread the cream cheese frosting evenly over the cooled cookies. Immediately sprinkle fall-themed sprinkles on top before the frosting sets.
  10. Serve or store: Serve the cookies immediately for best texture or store in an airtight container at room temperature for up to 3 days.

Notes

  • Use canned pumpkin puree or homemade pumpkin puree; avoid canned pumpkin pie filling as it contains added sugars and spices.
  • Using a cookie scoop or measuring spoon helps ensure cookies are evenly sized and bake uniformly.
  • Apply sprinkles while the frosting is still wet so they stick properly and don’t fall off.

Find it online: https://mariascooking.com/pumpkin-cookies-with-cream-cheese-frosting-recipe/