Pumpkin Spice Cookies with Cream Cheese Frosting

Cookie Ingredients:

1 cup (226g) unsalted butter, softened

1 cup (200g) brown sugar (light or dark)

½ cup (100g) granulated sugar

1 cup (245g) canned pumpkin puree (not pumpkin pie filling)

1 large egg

1 tsp vanilla extract

2½ cups (315g) all-purpose flour

1 tsp baking soda

1 tp baking powder

½ tsp salt

1½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground ginger

Cream Cheese Frosting Ingredients:

8 oz (226g) cream cheese, softened

¼ cup (56g) unsalted butter, softened

2–2½ cups (240–300g) powdered sugar, sifted

1 tsp vanilla extract

Pinch of salt

Instructions:

1. Make the Cookies:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy (2–3 min).

Beat in pumpkin puree, egg, and vanilla until smooth.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices.

Gradually mix dry ingredients into the wet mixture. The dough will be soft.

Drop tablespoon-sized scoops onto baking sheet (use a cookie scoop for even rounds).

Bake for 12–14 minutes, or until edges are just golden and centers are set.

Cool completely on a wire rack before frosting.

2. Make the Frosting:

Beat cream cheese and butter until smooth and fluffy.

Add vanilla, salt, and powdered sugar, one cup at a time, beating until smooth and spreadable.

Frost cooled cookies generously. Optional: Sprinkle with cinnamon, chopped pecans, or a dash of nutmeg on top.

Tips & Variations:

For thicker cookies: Chill the dough for 30 minutes before baking.

Want extra spice? Add a pinch more nutmeg and cloves.

Store in an airtight container in the fridge for up to 5 days.

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to tweak it (gluten-free, vegan, low sugar)? I can help with that