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Pumpkin Cookies

Delightful pumpkin cookies topped with creamy cinnamon frosting, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup neutral oil (canola or light olive)
  • 1 large egg
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional) For a bolder spice
  • 1 teaspoon vanilla extract
For the creamy cinnamon frosting
  • 6 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • a pinch fine sea salt
  • 1–2 tablespoons milk or heavy cream To adjust consistency

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment or lightly grease them.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg (and cloves if using). Set aside.
  3. In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy, about 2 minutes.
  4. Beat in the egg, vanilla, oil, and pumpkin purée until smooth—it may look slightly curdled.
  5. Add dry ingredients to wet in two additions, mixing on low until just incorporated; batter will be thick and scoopable.
  6. Drop 2-tablespoon mounds onto baking sheets, spacing 2 inches apart. Smooth tops with a damp spoon if desired.
Baking
  1. Bake for 11–13 minutes until cookies look set and spring back slightly when touched.
  2. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Beat the softened butter and cream cheese until creamy, about 2 minutes.
  2. Add powdered sugar, cinnamon, vanilla, and salt; beat on low to combine, then on medium until fluffy. Add milk/cream a teaspoon at a time until it reaches a spreadable consistency.
  3. Spread frosting generously on cooled cookies. Optionally, dust with a pinch of cinnamon or grate fresh nutmeg on top for an extra touch.

Notes

Store frosted cookies in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. These cookies can be frozen unfrosted for up to 2 months, and the frosting can be stored in a jar for later use.