This was one of those rare, perfect from the start recipes. I made it for a club pot luck, and it came out perfect, and everyone loved it. Everyone had more than one cookie I believe, and they really do taste great. Only a few left at the house right now, and they will be gone quick I think. Just a few notes and thoughts though…
- When making our Pumpkin Spice mix, we add all the ingredients into a small shaker, and then shake to mix. It works very well and leaves you with one less bowl to clean.
- Also, it will seem like you are making a lot of frosting, but it is the right amount. When I made the recipe, I made a double batch, and almost measured perfectly, and made 50 cookies, instead of 48. The frosting I made seemed like a ton extra, but it was a perfect amount of frosting to cookie ratio, it wasn’t overpowering at all. If I had been able to perfectly measure the cookies, it would have made 48 even, and the frosting should be nice and thick. At first you really think you will have too much frosting, but it really is perfect. The frosting and cookie balance each other out perfectly, and it’s not too sweet at all!
Pumpkin Cookies with Cream Cheese Frosting
Super soft, perfectly moist, not super sweet, and great flavor. What more can you ask for? These cookies are perfectly balanced with flavor and sweet to match. Not sickeningly sweet, but just perfect. Perfect for the holidays!
Ingredients
Pumpkin Cookies
- 1 Cup Butter
- 1 Cup Granulated Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1 Egg
- 2 tsp Vanilla Extract
- 1 Cup Pumpkin Puree
- 2 Cups All Purpose Flour
Pumpkin Pie Spice
- 3 Tbsp Ground Cinnamon
- 2 tsp Ground Ginger
- 1 ½ tsp Ground Nutmeg
- 1 tsp Ground Cloves
- 1 tsp Ground Allspice
- 1 Pinch Ground Black Pepper Small pinch, less than 1/8th tsp
Cream Cheese Frosting
- ½ Cup Butter Softened at Room Temp
- 8 Oz Cream Cheese Softened at Room Temp
- 3 Cups Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
Pumpkin Pie Spice
- Add Cinnamon, Ginger, Nutmeg, Cloves, All Spice, and Black Pepper to a bowl and mix well.3 Tbsp Ground Cinnamon, 2 tsp Ground Ginger, 1 ½ tsp Ground Nutmeg, 1 tsp Ground Cloves, 1 tsp Ground Allspice, 1 Pinch Ground Black Pepper
Pumpkin Cookies
- Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside. (We always use foil, but you use what you are used to.)
- In a large bowl, beat butter with an electric mixer or in the bowl of a stand mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined.1 Cup Butter, 1 Cup Granulated Sugar, 1 tsp Baking Powder, 1 tsp Baking Soda, ½ tsp Salt, 1 tsp Ground Cinnamon, 1 tsp Pumpkin Pie Spice
- Add one egg and the vanilla then beat well, until yellow streaks are gone. Add the pumpkin pure and beat again until it's incorporated. Finally, add the flour and beat on medium speed until completely incorporated. The dough will be wet, this is what you want!1 Egg, 2 tsp Vanilla Extract, 1 Cup Pumpkin Puree, 2 Cups All Purpose Flour
- Use a heaping tablespoon or medium sized cookie scoop to drop the cookie dough balls a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting. After frosting sprinkle lightly with the Pumpkin Pie Spice.
Cream Cheese Frosting
- Beat together the softened butter and cream cheese in a large bowl until smooth and all of the lumps are gone.½ Cup Butter, 8 Oz Cream Cheese
- Sift in the powdered sugar then add the vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting.3 Cups Powdered Sugar, 1 tsp Vanilla Extract
Notes
When making our Pumpkin Spice mix, we add all the ingredients into a small shaker, and then shake to mix. It works very well and leaves you with one less bowl to clean.
Also, it will seem like you are making a lot of frosting, but it is the right amount. When I made the recipe, I made a double batch, and almost measured perfectly, and made 50 cookies, instead of 48. The frosting I made seemed like a ton extra, but it was a perfect amount of frosting to cookie ratio, it wasn’t overpowering at all.