Pumpkin Cookies With Cream Cheese Frosting Recipe

For the cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ¼ teaspoon kosher salt
• ½ cup unsalted butter, softened
• ¾ cup white sugar
• ⅓ cup light brown sugar
• 1 cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract

For the cream cheese frosting (optional):

• 4 ounces full-fat cream cheese, room temperature
• ¼ cup unsalted butter
• ¼ teaspoon vanilla extract or vanilla bean paste
• ½ cup powdered sugar
• ¼ teaspoon salt
• 1 tablespoon whole milk

Note: The total time does not include 30 minutes of inactive time.

1. 1

   Preheat an oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt until combined.

3. 3

   In the bowl of a stand mixer on medium speed (or in a large bowl using a hand-held electric mixer), add the butter, granulated sugar, and brown sugar. Cream the ingredients until they are well combined and fluffy, about 1 minute.

4. 4

   Add the pumpkin purée, egg, and vanilla extract to the mixer and beat the ingredients to incorporate, about 1 minute.

5. 5

   With the mixer running on low, gradually add the dry ingredients to the wet ingredients. Mix everything until combined.

6. 6

   Using a cookie scoop or your fingers, break off 1 heaping tablespoon of dough and roll it into a ball.

7. 7

   Place the ball of cookie dough onto the prepared baking sheet and use your fingers to gently flatten the cookie. Repeat this process with the remaining dough.

8. 8

   Place the cookie sheet in the preheated oven, and bake until the cookies are fully set, about 15–20 minutes.

9. 9

   Remove the cookies from the oven, transfer them to a wire rack, and cool to room temperature for about 30 minutes.

10. 10

    As the cookies cool, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract together on medium speed until light and fluffy.

11. 11

    Sift together the powdered sugar and salt and add to the cream cheese mixture. Continue mixing until smooth.

12. 12

    Add the milk to the frosting mixture, and mix together until smooth. Transfer the frosting to a piping bag and store it in the refrigerator until you’re ready to frost the cookies.

13. 13

    When the cookies cool to room temperature, top them with the cream cheese frosting and serve.

Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Joanne Chang, Dominique Ansel, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.