Description
Soft, chewy pumpkin cookies infused with warm spices like cinnamon, ginger, nutmeg, and cloves, topped with a tangy and sweet cream cheese frosting. These cookies are perfect for holiday gifting and baking.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (245g) canned pumpkin purée
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 8 oz (225g) full-fat brick-style cream cheese, room temperature
- ½ cup (113g) unsalted butter, softened
- 2–3 cups (240-360g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
- Brown the butter: Melt 1 cup butter in a large skillet over medium heat. Stir constantly until it foams, settles, and develops brown bits with a nutty aroma. Pour into a heatproof bowl and cool completely.
- Mix wet ingredients: In a large bowl, whisk together the cooled browned butter, granulated sugar, brown sugar, egg, and egg yolk until smooth and glossy.
- Add pumpkin: Stir in the strained pumpkin purée until fully combined.
- Whisk dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine dough: Gradually add dry ingredients to wet ingredients. Mix on low speed until just combined. Do not overmix.
- Chill dough: Cover the bowl and refrigerate for at least 1 hour (or freeze for 30 minutes) to prevent spreading.
- Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop and bake: Scoop dough into 2-tablespoon balls, spacing them 2 inches apart. Bake for 12-14 minutes until edges are set but centers look slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Make frosting: Beat softened cream cheese and ½ cup butter until smooth. Add powdered sugar, vanilla, and salt. Beat on low until combined, then increase speed to medium-high and beat for 2 minutes until fluffy.
- Frost: Spread or pipe frosting onto completely cooled cookies.
Notes
Strain canned pumpkin in a sieve for 15 minutes to remove excess moisture. Ensure browned butter is completely cooled before mixing to avoid melting the sugar. Chill dough for at least 1 hour to prevent excessive spreading. Do not overbake; cookies will firm up as they cool.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
Keywords: pumpkin cookies, fall baking, holiday cookies, cream cheese frosting, spiced cookies, easy baking, autumn recipes