Pumpkin Pookies With Cream Cheese Frosting
Soft, spiced pumpkin cookies topped with a tangy cream cheese frosting a cozy fall treat that's easier than baking a cake.
Equipment
- Mixing bowls
- Hand or stand mixer
- baking sheet
- Parchment paper
- Cookie scoop
Ingredients
Cookie Dough
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
Make the Pumpkin Cookie Dough
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl.In a separate bowl, beat the butter and sugar until light and fluffy, then mix in the pumpkin puree, egg, and vanilla until combined. Gradually fold in the dry ingredients until just combined.
Bake the Cookies
- Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart, and bake at 350°F (175°C) for 11-13 minutes until set at the edges. Let cool completely on the sheet before frosting.
Make the Frosting and Assemble
- Beat the cream cheese and butter together until smooth, then mix in the powdered sugar and vanilla until fluffy. Spread or pipe onto the fully cooled cookies.
Notes
- Make sure the cookies are completely cool before frosting, or the cream cheese topping will melt and slide off.
- Store frosted cookies in an airtight container in the fridge for up to 5 days.