These pumpkin cookies with cream cheese frosting are soft, thick, and perfectly spiced. The cinnamon cream cheese frosting goes on thick, and one batch makes 3 dozen cookies.
Ingredients
For the cookies
- 1 cup (245 g) pumpkin puree
- ½ cup unsalted butter, room temperature
- 1 ⅓ cups (267 g) light brown sugar, packed
- ⅓ cup (67 g) granulated sugar
- 1 large egg
- 1 large egg yolk, from a second egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin spice
- ½ + ⅛ teaspoon salt
- 2 ⅔ cups (320 g) all-purpose flour, spooned and leveled
For the cinnamon cream cheese frosting
- 6 tablespoons unsalted butter, softened but still firm
- 1 ½ cups (180 g) confectioners sugar, sifted
- 3 tablespoons honey
- 3 tablespoons (38 g) light brown sugar, packed
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- pinch salt
- 6 ounces cream cheese, cold
Instructions
Make the cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- Blot the pumpkin puree. Spread it on a plate, cover with a paper towel, and press to absorb the moisture. Repeat 2 to 3 times with a clean paper towel, flip the puree, and blot again.
- In a large bowl, use a hand mixer or stand mixer to cream the butter, brown sugar, and granulated sugar. Add the whole egg, extra egg yolk, and vanilla and mix for about 1 minute more.
- On low speed, mix in the pumpkin puree. Add the baking powder, baking soda, cinnamon, pumpkin spice, and salt. Mix until well combined, scraping down the sides and bottom or the bowl with a rubber spatula as needed.
- Mix in the flour until just combined, about 15 to 20 seconds, scraping down the sides of the bowl as needed. Do not overmix.
- Scoop the cookie dough out with a medium cooking scoop or by the heaping tablespoon onto lined cookie sheets at least 2 inches apart.
- Bake for 12 to 14 minutes, until the tops are set but not completely firm. Cool on the pan for 10 minutes before moving to a cooling rack.
Make the frosting
- Mix the butter, confectioners sugar, honey, brown sugar, cinnamon, vanilla, and salt until well combined and fluffy, about 2 minutes.
- Break the cold cream cheese into small chunks with a spoon or knife, add to the bowl, and mix until combined.
- Once the cookies are completely cooled, frost generously and sprinkle with extra cinnamon if desired.
Notes
Storage: Refrigerate frosted cookies in an airtight container in a single layer for up to 4 days. Unfrosted cookies can be stored on the counter in an airtight container or resealable bag for up to 4 days, and keep the frosting in the refrigerator.
Freezing: Freeze unfrosted cookies for up to 3 months with parchment between the layers. Thaw and frost the day you serve.
Substitution: Maple syrup can replace the honey in the frosting, measure for measure.
Nutrition
Calories: 163kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 78mg | Potassium: 49mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1274IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 1mg
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