A cross between cake and cookie, soft Pumpkin Cookies are topped with pumpkin spice cream cheese frosting. They're the perfect autumn treat!
30cookies
Prep Time 17 minutesminutes
Cook Time 12 minutesminutes
Chill Time 30 minutesminutes
Total Time 59 minutesminutes
Ingredients
To Make the Pumpkin Cookies:
2eggs
1cuppumpkin puree
1cupcanola oil
1teaspoonvanilla
3 ½cupsflour
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
1 ¾cupsgranulated sugar
1teaspooninstant coffee granules
1Tablespoonpumpkin pie spice
To Make the Spice Cream Cheese Frosting
8ouncescream cheese
½cupbutter(one stick), softened
2cupspowdered sugar
1teaspoonvanilla extract
1teaspoonpumpkin pie spice
Instructions
To Make the Pumpkin Cookies
In a mixer, beat together eggs, pumpkin, oil until well mixed. Add remaining dry ingredients and beat until completely combined, about 90 seconds.
Chill dough for at least 30 minutes.
Preheat oven to 350° F. This is also a good time to set out your cream cheese and butter for the frosting. Keep reading for more info about that!
Using a medium sized cookie scoop or tablespoon, spoon batter onto cookie sheets about 2 inches apart. Batter will be thick but there's no need to spread it out.
Bake cookies for 12-14 minutes or until the outsides look set. Do not wait for the cookies to brown, these will remain soft. Allow the cookies to rest for 10 minutes on the baking sheet before transferring to a cooling rack. Allow to cool completely before frosting.
To Make the Spiced Cream Cheese Frosting
Set out cream cheese and butter to bring to room temperature. I like to set it out when I begin making the cookie dough.
Beat together the cream cheese and butter until light and fluffy. Add vanilla and then powdered sugar, a few tablespoons at a time. Add pumpkin pie spice and beat until smooth.
Spread cream cheese frosting on cooled cookies. Sprinkle with additional pumpkin pie spice, if desired.
My home economics teacher taught us to read an entire recipe all the way through before starting so....I hope that's what you're doing!Tips for Pumpkin Cookies:
Be sure to use pumpkin puree - not pumpkin pie filling. We'll add just the right amount of pumpkin spice to our cookies
Set out the butter and cream cheese to soften before starting the cookies.
To keep your cookies soft and chewy, don't over bake. These cookies will be slightly puffy but look closely around the edges and you'll see that they're cooked through.
Pumpkin cookie batter can be made 2-3 days before baking. Simply refrigerate and pull out the batter when you're ready to bake!
This cookie recipe requires a 30 minute chill time. Don't skip this step! It helps keep the cookies from spreading thin.
Let the cookies rest for 5-10 minutes on the baking pan before removing. Also, be sure to let the cookies cool completely before frosting. We don't want to lose any of that spiced cream cheese frosting!
I like adding a bit of instant coffee to the mix for a little extra flavor. You can't taste it but it doesn't something magical. You can also use espresso powder. I go with the instant coffee because it's readily available, even when I shop at Aldi!
Notes
My home economics teacher taught us to read an entire recipe all the way through before starting so....I hope that's what you're doing!Tips for Pumpkin Cookies:
Be sure to use pumpkin puree - not pumpkin pie filling. We'll add just the right amount of pumpkin spice to our cookies
Set out the butter and cream cheese to soften before starting the cookies.
To keep your cookies soft and chewy, don't over bake. These cookies will be slightly puffy but look closely around the edges and you'll see that they're cooked through.
Pumpkin cookie batter can be made 2-3 days before baking. Simply refrigerate and pull out the batter when you're ready to bake!
This cookie recipe requires a 30 minute chill time. Don't skip this step! It helps keep the cookies from spreading thin.
Let the cookies rest for 5-10 minutes on the baking pan before removing. Also, be sure to let the cookies cool completely before frosting. We don't want to lose any of that spiced cream cheese frosting!
I like adding a bit of instant coffee to the mix for a little extra flavor. You can't taste it but it doesn't something magical. You can also use espresso powder. I go with the instant coffee because it's readily available, even when I shop at Aldi!