My pumpkin cookies embrace the flavors of fall. In this recipe, softened butter, granulated sugar, and brown sugar are creamed together until fluffy. Then I add one egg, pumpkin puree, and vanilla extract before gradually mixing in the dry ingredients. Once these pumpkin cookies are baked and cooled, I top them with a dreamy homemade cream cheese frosting for the perfect fall treat.

Why you’ll love it

Pumpkin Cookies with Cream Cheese Frosting

Makes 24 to 32 cookies

For the cookies:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

Cooking spray

2 1/3 cups all-purpose flour

1 tablespoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

3/4 cup packed light or dark brown sugar

1 large egg

1 cup pumpkin puree (not pumpkin pie filling)

1 1/2 teaspoons vanilla extract

For the cream cheese frosting:

4 ounces cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 cups powdered sugar, divided

2 teaspoons whole or 2% milk

1/2 teaspoon vanilla extract

Make the cookies

1. Heat the oven to 350 F. Coat a baking sheet with cooking spray or line it with parchment paper.

2. Whisk 2 1/3 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt together in a medium bowl.

3. Beat 1 1/2 sticks room-temperature unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar with the paddle attachment in a stand mixer on medium speed until fluffy, about 3 minutes.

4. Beat in 1 large egg. Beat in 1 cup pumpkin puree and 1 1/2 teaspoons vanilla extract. Gradually beat in the flour mixture on low speed until combined.

5. Using a 2-tablespoon cookie scoop, scoop the dough into 12 level portions and drop onto the baking sheet, spacing them evenly apart. Use the back of a spoon to lightly flatten the dough.

6. Bake until the edges of the cookies are set, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack and let cool completely. Repeat baking the remaining dough (you can reuse the parchment — no need to cool the baking sheet).

Make the frosting

1. Beat 4 ounces room-temperature cream cheese and 1/2 stick unsalted butter in a medium bowl with an electric hand mixer on medium speed until combined and fluffy, 2 to 3 minutes. (If using a stand mixer, use the paddle attachment and beat the cream cheese and butter with half of the powdered sugar first to have enough in the bowl to mix properly.)

2. Beat in half of the powdered sugar (about 1 cup) on medium speed until combined. Beat in the remaining powdered sugar, 2 teaspoons whole milk, and 1/2 teaspoon vanilla extract on high speed until fluffy, about 3 minutes. Spread onto the cooled cookies.

Recipe notes

Make ahead: The baked and cooled cookies can be stored in an airtight container or plastic bag in the freezer for up to two months. Let thaw to room temperature and top with the cream cheese frosting before serving.

Storage: Refrigerate the frosted cookies in a single layer in an airtight container for up to four days.

(Molly Allen is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2024 Apartment Therapy. Distributed by Tribune Content AGency, LLC.