Pumpkin Cookies with Cream Cheese Frosting
Print RecipeSoft, spiced pumpkin cookies that hold up perfectly—no crumbling! Topped with pipeable cream cheese frosting that sets at room temp. Easy, pretty, and freezer-friendly.
Servings: 38 cookies
equipment (affiliate links
- mixing bowl or
- stand mixer optional
- paddle attachment optional
- kitchen scale preferred for accuracy
- piping bags optional
Ingredients
Pumpkin Cookies
- 2 ¾ cups (330 g) unbleached all-purpose flour, (RECOMMEND WEIGHING)
- 2 tbsp (15 g) cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp fine salt
- ½ cup (115 g) salted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 g) canned pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz. (225 g) full-fat cream cheese, softened
- 3 tbsp (40 g) salted butter, softened
- 3 cups (360 g) powdered sugar, sifted (RECOMMEND WEIGHING)
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ⅛ tsp salt
- ground cinnamon or nutmeg for dusting
Instructions
To Make Pumpkin Cookies:
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment or use a nonstick baking sheet.
- Whisk flour, cornstarch, baking powder, soda, spices, and salt.
- In a separate bowl or your stand mixer, cream together butter sugar until fluffy.
- Add pumpkin puree, egg, and vanilla. Beat until smooth making sure to scrape the sides of the bowl.
- Mix in the dry ingredients on low just until combined. The dough will be very soft and sticky.
- Scoop dough onto your baking sheets 2 inches apart. Optional: wet fingers and press to 1 cm thick.
- Bake 13–15 min until edges are set and tops spring back when touched. Cool on sheet 5 min then transfer to a wire rack to cool completely.
To Make Frosting:
- Beat cream cheese and butter for 1 minute. Add sifted powdered sugar and cornstarch. Whip for 2 min until light and fully incorporated. Add vanilla and salt and mix until fully incorporated.
- Pipe or spread onto completely cooled cookies. Dust lightly with cinnamon or nutmeg while frosting is still wet.
- Let set at room temperature for at least 1 hour for frosting to fully set.
Video
Notes
- Pumpkin: Use pure pumpkin (canned or cooked), not pie filling.
- Dough Consistency: Dough is sticky—do not add flour.
- Freezer Storage: Flash-freeze on tray 1 hr, then store in airtight container up to 2 months.
- Make Ahead: Freeze scooped dough; bake from frozen +1–2 min.
- Travel: Stack set-frosted cookies between parchment.
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 149mg | Potassium: 44mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1116IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1mg
