October 1, 2023

Frosted Pumpkin Spice Cookies

Frosted Pumpkin Spice Cookies are one of our favorite fall desserts. I start these cookies by beating together a sweet pumpkin cookie dough. Then, I top the baked cookies with a fluffy cream cheese frosting. We like these cookies for several reasons. First of all, I like that I can make these cookies in less than one hour. That makes them great for busy days. Secondly, I like that I can make these pumpkin cookies with ingredients I usually have in the house. And, lastly, we all love the sweet cookies and creamy frosting.

The Equipment I Used

An Electric Mixer- You’ll need this to mix up the cookie dough and to whip up the frosting.
A Food Scale- For perfect baking results, be sure to use a food scale to weigh your flour and sugar.

The Ingredients Needed for Frosted Pumpkin Spice Cookies

Pumpkin- I used canned pumpkin, but you could also use fresh pumpkin puree. Use pumpkin puree not pumpkin pie filling.
Butter- Be sure to use unsalted butter. I always use Irish Kerry Gold butter.
Flour- Use all-purpose flour. I always use King Arthur brand flour.
Eggs- Use large, room temperature eggs.
Cream Cheese- Your cream cheese should be very soft. I usually put it in the microwave to soften it.
Sugar- Use granulated sugar for the dough, and powdered sugar for the frosting.

How I Made my Cookies

First, I creamed together the butter and sugar. It’s important to beat them together very well.
Next, I added the rest of the ingredients and mixed them until they were well combined.
Then, I dropped the dough on to cookie sheets.
Next, I baked the cookies and made the frosting.
Finally, after the cookies were cooled, I spread the frosting on.

If you like pumpkin, you need to try these sweet Frosted Pumpkin Spice Cookies.

Frosted Pumpkin Spice Cookies

Big pumpkin cookies topped with a rich and creamy cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 24

Total Time 49

Course Dessert

Cuisine American

Servings cookies

Calories 70 kcal

Equipment

an electric mixer
a baking sheet

Ingredients

For the Pumpkin Spice Cookies:

2 cups all-purpose flour (240g)
1 tsp. each baking powder, Kosher salt, and pumpkin spice
½ tsp. baking soda
16 tbsp. softened unsalted butter (227g)
1 cup granulated sugar (200g)
1 large egg, at room temperature
1 cup pumpkin puree (244g)
1 tsp. vanilla extract

For the Cream Cheese Frosting:

16 ounces softened brick cream cheese
1⅓ cups powdered sugar, sifted (160g)
1 tsp. vanilla extract
a pinch of kosher salt
4 tbsp. softened butter

Instructions

Begin by making the cookies: Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
Sift together the flour, baking powder, baking soda, salt, and pumpkin spice into a bowl. Set the bowl aside.
In the bowl of an electric mixer with the paddle attachment on, cream together the butter and sugar. Beat them for four minutes, scraping down sides of the bowl.
Add the egg, pumpkin, and vanilla extract and beat them together for one minute.
Add the dry ingredients and mix them up until no streaks for flour remain.
Drop two tablespoons of dough per cookie on to the baking sheets. Space the cookies one inch apart. Bake one pan at a time for 12 minutes, until the edges start to brown. Cool the cookies on the pans for five minutes and then on wire racks until they're completely cool.
While the cookies bake, make the frosting: In the bowl of an electric mixer with the paddle attachment, cream together all the ingredients. Spread a generous amount on each cooled cookie.