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Best Iced Pumpkin Cookies with Cream Cheese Frosting

iced pumpkin cookies with cream cheese frosting - featured image
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Soft, cake-like pumpkin cookies topped with a tangy cream cheese frosting. These easy, crowd-pleasing cookies are perfect for fall gatherings and made with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 1 cup (244g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 8 ounces (226g) full-fat cream cheese, softened
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes. Scrape down sides.
  3. Add pumpkin puree, eggs, and vanilla extract. Beat on medium speed until smooth and combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Using a cookie scoop or spoon, portion dough into 1.5-tablespoon rounds. Place 2 inches apart on prepared baking sheets.
  7. Bake for 10-12 minutes, until edges are set and just starting to turn golden. Centers should still look soft. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  8. For frosting: In a clean bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add powdered sugar, vanilla extract, and salt. Beat on low then medium speed for 2-3 minutes until light and fluffy.
  9. Ensure cookies are completely cool. Transfer frosting to a piping bag with a star tip (or snip corner of a zip-top bag). Pipe a swirl onto each cookie, or spread with an offset spatula.
  10. Let frosted cookies sit at room temperature for 30 minutes to set frosting before serving.

Notes

Blot pumpkin with paper towels if watery to prevent spreading. Ensure all ingredients are at room temperature. Do not overmix dough. Cool cookies completely before frosting. Frosting can be made a day ahead and refrigerated.

Nutrition

Keywords: pumpkin cookies, cream cheese frosting, fall cookies, iced pumpkin cookies, soft pumpkin cookies, easy pumpkin cookies

Find it online: https://cookluma.com/best-iced-pumpkin-cookies-with-cream-cheese-frosting/