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Pumpkin Cookies with Cream Cheese Frosting

Pumpkin cookies with cream cheese frosting are baked until their tops look set and their bottoms are lightly browned. The soft, spiced cookies are finished with smooth vanilla cream cheese frosting after cooling completely.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling 5 minutes
Total Time 55 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 184
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg yolk large
  • 1 tbsp vanilla extract divided (1 teaspoon for the cookies and 2 teaspoons for the frosting)
  • 1 cup pumpkin puree canned; not pumpkin pie filling
For the cream cheese frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1.5 cup powdered sugar

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 electric mixer

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
  4. Beat the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the egg yolk and 1 teaspoon vanilla.
  6. Mix in the pumpkin puree.
  7. Add the flour mixture and mix on low just until combined.
  8. Scoop 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake in batches for 12 to 15 minutes, until the tops look set and the bottoms are lightly browned.
  10. Let the cookies cool on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack and cool completely.
  12. Let the baking sheet cool before baking the next batch.
Make the frosting and finish
  1. Beat the cream cheese and softened butter in a medium bowl until smooth.
  2. Beat in the remaining 2 teaspoons vanilla.
  3. Gradually beat in the powdered sugar until smooth and spreadable.
  4. Frost the completely cooled cookies.

Notes

Let the cookies cool completely before frosting so the frosting stays smooth. Refrigerate in an airtight container for up to 5 days; freezing is suitable. For a gluten-free option, use a 1:1 gluten-free baking flour blend.