Cakey Pumpkin Cookies with Cream Cheese Frosting
These soft cakey pumpkin cookies are spiced like pumpkin pie and topped with a decadent cream cheese frosting.
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 11 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 oz unsalted butter (1 stick)
- 1/2 cup granulated sugar (100g)
- 1/2 tsp salt (3g)
- 1/2 tsp baking powder (2g)
- 1 tsp pumpkin pie spice (blend of cinnamon, nutmeg, ginger)
- 1 large egg
- 1/2 cup pumpkin puree (about 120g)
- 1 1/4 cup all purpose flour (about 160g)
- 4 oz cream cheese, room temperature
- 2 oz powdered sugar (about 2/3 cup)
- 4 oz heavy whipping cream (1/2 cup)
- 1/2 tsp vanilla extract
- sprinkles, optional
Instructions
- 1
For Pumpkin Cookies
- 2
In a large mixing bowl, beat room temp butter with sugar, salt, baking powder, and pie spices with either an electric hand mixer or stand mixer fitted with a paddle attachment.
- 3
Add egg and beat mixture until homogenous.
- 4
Add pumpkin and flour and gently mix until the cookie dough comes together.
- 5
Scoop into 1/4 cup portions and chill in the fridge while you preheat your oven to 350 degrees F.
- 6
Roll chilled portions into dough balls and place on baking sheets lined with parchment paper.
- 7
Bake for about 12 minutes. Let cool completely before frosting.
- 8
For Cream Cheese Frosting
- 9
Beat softened cream cheese with powdered sugar and vanilla extract.
- 10
Add heavy cream and beat until light and fluffy and frosting holds its shape. If using a stand mixer, you can switch to a whisk attachment, if desired.
- 11
Pipe or spread onto cooled cookies and top with sprinkles, if using. Keep leftovers in an airtight container in the fridge and allow to come to room temperature before eating.