Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)

Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)

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"After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!"

Ingredients 1 h 10 m {{adjustedServings}} servings 152 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  3. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  4. Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  5. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
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Reviews 46

  1. 57 Ratings

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barley mow
11/18/2012

[My first time posting a review. I posted a photo, too.] I made these last night for a church carry-in dinner. They must have looked appetizing, because I didn't have any to bring home! I made them according to the directions using my 2 Tbs Pampered Chef cookie scoop, and got 53 cookies (12 to a sheet). I made 26 cookie sandwiches with the frosting. See my photo.

Dezzie
11/7/2012

So good! These are like eating the top of a cupcake (the best part). They go great with a cup of coffee. I did add 1/2 t. of kosher salt to the dry ingredients and I'm glad I did.

MagicallyDelicious
10/28/2012

They turned out great - beware of under-cooking them, but the flavor is great and they're very moist and cake-like. Yum!