Description
These Pumpkin Cookies with Cream Cheese Frosting are soft, moist, and packed with warm fall spices, perfect for the autumn season. The cookies have a tender texture thanks to pumpkin puree and coconut oil, while the rich cream cheese frosting adds a creamy, tangy finish that complements the spices beautifully. Ideal for holiday gatherings, or simply as a sweet seasonal treat.
Ingredients
Scale
Cookie Ingredients
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1/2 cup butter (softened)
- 1/2 cup coconut oil (melted)
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup pumpkin puree (NOT pie filling)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese (room temperature)
- 3 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and both powdered and granulated sugars until light and fluffy. Add the egg yolk, pure vanilla extract, and pumpkin puree, mixing well to combine. Slowly incorporate the melted coconut oil into the mixture until fully blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, salt, baking soda, cinnamon, ground ginger, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
- Form Cookie Dough: Gradually add the dry ingredients to the wet pumpkin mixture, combining until just incorporated. Be careful not to overmix.
- Shape Cookies: Line cookie sheets with baking mats, parchment paper, or lightly spray with cooking spray. Using a tablespoon measure, scoop about 2 tablespoons of dough, roll into balls, and place them about 2 inches apart on the cookie sheets. Slightly press each ball down to approximately 1/4 inch thickness using the back of a wooden spoon or your hand.
- Bake Cookies: Bake the cookies in the preheated oven at 350 degrees Fahrenheit for 10 to 12 minutes or until edges are lightly browned. Remove from the oven and transfer to a wire rack to cool completely.
- Prepare Frosting: While the cookies cool, beat the room temperature cream cheese and softened unsalted butter together until smooth and creamy. Add the vanilla extract, then slowly add the powdered sugar, mixing until the frosting is smooth and spreadable.
- Frost Cookies: Once the cookies have completely cooled, spread a generous layer of cream cheese frosting on top of each cookie. Allow the frosting to set slightly before serving.
Notes
- Do not use pumpkin pie filling; ensure you use pure pumpkin puree for the best texture and flavor.
- For softer cookies, avoid overbaking and watch them closely in the last few minutes.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- The cream cheese frosting is best applied when cookies are completely cool to prevent melting.
