Frosted Pumpkin Cookies
These Frosted Pumpkin Spice Cookies are soft, tender, and perfectly spiced, with a light, melt-in-your-mouth texture. The cookies are made with squeezed pumpkin puree for balanced moisture and topped with a rich, creamy cream cheese frosting, making them the ideal fall treat.
Ingredients
Cookie Dough
- 148 g pumpkin puree liquid should be squeezed out with paper towel (I start with around 340 g)
- 100 g unsalted butter
- 100 g margarine can replace with butter
- 110 g brown sugar
- 60 g granulated sugar
- 70 g powdered sugar
- 1 egg
- 2 tsp vanilla extract
- 368 g cake flour
- 2 tsp cornstarch
- 1 tsp cream of tartar can omit if you don't have
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice can add more if you'd like
- 1 tsp ground cinnamon
Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/2 stick unsalted butter softened
- 1/8 cup heavy cream
- 1 tsp vanilla extract
- 80 g powdered sugar
Instructions
Cookie Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, margarine, brown sugar, granulated sugar, and powdered sugar until light and fluffy.
- Mix in the egg until fully incorporated.
- Add the squeezed pumpkin puree and vanilla extract to the mixture, and blend until smooth.
- In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, cream of tartar, salt, pumpkin pie spice, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to ensure the cookies stay tender.
- Using an ice cream scoop/spoon, portion the dough into 12 even-sized balls and place them on the prepared baking sheet.
- Because these cookies don’t spread much during baking, gently flatten each ball of dough slightly with your hand or the back of a spoon.
- Bake in the preheated oven for 14 minutes, or until the edges are set and the tops are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy.
- Pour in the heavy cream and vanilla extract, and continue beating until everything is well combined and smooth.
- Gradually add the powdered sugar, mixing on low speed at first to avoid a sugar cloud. Once all the powdered sugar is added, increase the speed and beat until the frosting is smooth and fluffy.
Assemble Cookies
- Once the cookies are completely cooled, take a tablespoon of cream cheese frosting and spread it evenly on top of each cookie.
- Lightly dust the frosted cookies with a sprinkle of cinnamon for an extra hint of warmth.
- Serve and enjoy these perfectly frosted pumpkin spice cookies!