Pillowy Pumpkin Cookies with Cream Cheese Frosting Best 14-Minute
Soft pumpkin cookies topped with creamy cream cheese frosting. A perfect fall treat.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat 1/2 cup butter and sugar until light and fluffy. Add pumpkin puree, egg, and 1 teaspoon vanilla. Mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture. Stir until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
- Bake for 12 to 14 minutes, until edges are set. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat 4 ounces cream cheese and 1/4 cup butter until smooth. Gradually add powdered sugar and 1 teaspoon vanilla. Beat until creamy.
- Spread frosting over cooled cookies. Serve.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Store cookies in the refrigerator if not serving immediately.
- You can add 1/2 cup chopped walnuts or pecans to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg