The combination of pumpkin and cream cheese is everything! Especially at this time of year! Hey, I’m not going to judge if you make these cookies in June. I am ALL GOOD with that. These are pumpkin cookies with a cream cheese frosting, and they are so easy!! They’re so soft it’s almost like they’re little cakes. But they’re cookies. They’re cakies!!
Note: These are not the most glamorous looking cookies when they come out of the oven. Once you spread them with cream cheese frosting though, they’ll look so fab!
First we beat butter until it’s light and fluffy:
Then we add sugar and spices! Make sure to scrape down your bowl as you’re doing this. You can see what mine looked like when I scraped it down, below. If I hadn’t done that, then all of our cookies will have ingredients spread throughout! Yuck.
Then it’s time for the egg and vanilla. You want to beat this really well to make sure the egg is incorporated. Look at how fluffy it is!
Time for the pumpkin! After you incorporate the pumpkin, it will look a little curdled, which is just like clumpy and liquidy. Very technical. That’s okay. As long as it’s incorporated, you’re fine.
Then the flour! Here’s when you should turn your mixer off. When there’s still some flour left to be incorporated. We don’t want to overwork the batter.
Take your rubber spatula or wooden spoon and gently mix the remaining flour into the batter. Okay now stop! No more mixing. We want these cookies to be light and fluffy. Almost cake-like. Drop tablespoons of dough onto a cookie sheet and into they oven they go!
One more note. Make sure to bake the cookies long enough. Normally I would tell you to under-bake cookies. Not the case here. This is a sheet that was under-baked. See how they’re a little flat? They fell after I took them out of the oven. When I took them out, they were almost wet to the touch. They tasted fine, but they were a little too wet on the inside.
See how these cookies puffed up more? They were in the oven for an additional two minutes compared to the ones above.
See what I said about them not being very glam? Just wait… now we frost and make them look fancy!
Pumpkin Cookies with Cream Cheese Frosting
Printable recipe here
Makes 34 cookies
- 1 cup (2 sticks) butter, room temperature
- 1 cup granulated sugar
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 7.5 oz pumpkin puree, also called 100% pure pumpkin (This is ½ of a 15-ounce can. Never buy pumpkin pie filling. You want pumpkin puree because it’s unsweetened.)
- 2 cups all-purpose flour
Cream Cheese Frosting:
- 4 oz (½ package) cream cheese, room temperature
- ¼ cup (½ stick) butter, room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla
- Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, a large bowl with a hand mixer, or I guess you could even beat these by hand (!), beat the butter on medium speed until light and fluffy. Add granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Beat until combined, scraping bowl occasionally. Add the egg and vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Do not over mix! Stop mixing when the flour has almost disappeared. Use a wooden spoon or rubber spatula to incorporate the rest of the flour. We don’t want bread-like cookies! We want soft cookies, so let’s not over mix the batter! Note: the dough will be very wet.
- Drop dough by the tablespoon onto parchment-lined sheets. Personally I use a cookie scoop for this (found on Amazon here). It makes it a lot easier and your cookies will look SO PRO. The cookies spread, so make sure to leave at least a couple inches between each one.
- Bake in the preheated oven for 11 to 13 minutes or until tops are set. This means that when you touch the cookies, they should not feel wet. They should spring back when you touch them and not leave a fingerprint mark. Transfer cookies to a wire rack. Let cool.
- To make the frosting: Beat butter and cream cheese together until they are light and fluffy. This is probably a job for an electric mixer, but if you don’t have one, be my guest to mix it by hand! Beat in powdered sugar on medium high for a few minutes. Add in vanilla. Frost cooled cookies. No need to get fancy. Just do this with a knife. Or an offset spatula if you have one.
Enjoy! Everyone will love these cookies, although you don’t have to share them