PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD’S BEST!)
My favorite soft pumpkin cookies recipe, topped with the most heavenly cream cheese frosting. It’s the perfect fall dessert recipe!
An Engaging Introduction
As the leaves turn golden and the air turns crisp, it’s the perfect time to dive into the world of fall baking. And what better way to celebrate the season than with a batch of Pumpkin Cookies with Cream Cheese Frosting? This delightful recipe combines the rich flavors of pumpkin and warm spices, topped with a luscious cream cheese frosting that’s simply irresistible. Whether you’re hosting a cozy gathering or simply wanting to treat yourself, these cookies are your ticket to autumn bliss.
Why You’ll Love This Recipe
These cookies are the epitome of fall indulgence. With their soft, cake-like texture and the perfect balance of spices, they are sure to become a favorite. The cream cheese frosting adds a creamy tanginess that complements the pumpkin perfectly. Plus, they’re incredibly easy to make and will fill your kitchen with the wonderful aroma of autumn.
Kitchen Equipment You’ll Need
- Mixing bowls
- Electric mixer
- Baking sheets
- Whisk
- Teaspoon
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 tsp vanilla extract
- 1 egg
- 1 (15 oz) can of pumpkin puree
- 1 (3 oz) package cream cheese, softened
- ¼ cup butter softened
- 1 tsp vanilla extract
- 2 cups confectioners’ sugar
Step-by-Step Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease your baking sheets.
- In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger.
- In a separate large bowl, use an electric mixer to beat together 1 cup of butter, white sugar, brown sugar, 2 tsp vanilla extract, and the egg until smooth.
- Beat in the pumpkin puree until well combined.
- Gradually stir the dry ingredients into the pumpkin mixture. The batter will be moist.
- Spoon the batter by teaspoonfuls about 2 inches apart onto the prepared baking sheets.
- Bake the cookies for 10 to 12 minutes until they are lightly browned.
- Let the cookies cool on the sheets for about 5 minutes before transferring them to a cooling rack.
- For the frosting, beat the cream cheese, ¼ cup butter, and 1 tsp vanilla extract until soft and creamy.
- Gradually add confectioners’ sugar, about ½ cup at a time, beating until the frosting is smooth and spreadable.
- Frost the cooled cookies with the cream cheese frosting.
Tips for Success
- Make sure the butter and cream cheese are softened for a smoother batter and frosting.
- Use a cookie scoop for evenly sized cookies.
- Allow the cookies to cool completely before frosting to prevent the frosting from melting.
Additional Tips or Variations
- Add chopped nuts or chocolate chips to the cookie batter for an extra crunch.
- Sprinkle a pinch of cinnamon on top of the frosting for added spice.
Nutritional Highlights (Per Serving)
Each serving contains approximately 152.3 calories, 24.7 mg cholesterol, 115 mg sodium, 1.3 g protein, and 20.6 g carbohydrates.
Frequently Asked Questions (FAQ)
Can I make these cookies ahead of time?
Yes, you can bake the cookies in advance and store them in an airtight container. Frost them on the day of serving for the best flavor.
Can I freeze these cookies?
Absolutely! You can freeze the unfrosted cookies. Just defrost and frost them before serving.
Conclusion
These Pumpkin Cookies with Cream Cheese Frosting are a must-try for pumpkin lovers. They are soft, flavorful, and topped with a decadent frosting that makes them irresistible. I invite you to try this recipe and experience the joy of fall baking at its finest. Don’t forget to share your baking adventures and any delicious variations you come up with. Happy baking!