Frosted Soft Pumpkin Cookies
These soft, homemade Frosted Pumpkin Cookies are topped with a creamy spiced frosting. They are so delicious and irresistible!
A SOFT PUMPKIN COOKIE RECIPE
When it comes to soft and fluffy cookies, these Frosted Pumpkin Cookies fit the bill! The lightly spiced cream cheese frosting really sets these off and compliments the sweet cookie so well. This is one of those cookies where folks will always want you to give them the recipe! If you want that perfect pumpkin cookie recipe this year, then you have to make a batch of these Frosted Pumpkin Cookies!
FREQUENTLY ASKED QUESTIONS:
It’s usually because you didn’t chill your dough. This helps the cookies from spreading too much. Freezing the dough solidifies the fat in the cookies so when it is heated while baking, it melts slower and reduces spread.
The cookie dough needs to be chilled for at least 1 hour.
Yes absolutely! If you want to leave the spices out of the frosting you can do that. I personally love the pumpkin pie spiced frosting as it really adds to the flavor of the cookie itself.
If you are not a fan of dark brown sugar, light brown will work. It won’t be as rich in flavor but they will still taste great.
These cookies can stored in an airtight container at room temperature for up to 5 days. They can also be frozen. Freeze cookies without the frosting. To do that let your cookies cool completely and then place in a freezer container or freezer-safe bag where they will keep for up to 3 months. Let defrost at room temperature and then frost and serve.
PUMPKIN COOKIES INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- all-purpose flour
- granulated sugar
- dark brown sugar
- eggs
- pumpkin puree
- vegetable oil
- vanilla extract
- baking powder
- baking soda
- salt
- cinnamon
- nutmeg
- cloves
- ginger
- cream cheese
- powdered sugar
- heavy cream
HOW TO MAKE PUMPKIN COOKIES:
To make cookies: In a large bowl, combine butter, oil, pumpkin, sugars, vanilla, and eggs until fully incorporated.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Add the dry ingredients into the wet and mix with a rubber spatula, making sure to not overmix.
Refrigerate the dough for one hour. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In a small bowl, whisk together the coating ingredients until fully combined. Using a medium cookie scoop, scoop and roll the dough into balls. Roll the balls evenly in the sugar and spice mixture.
Place on the prepared baking sheet. Bake for 10-12 minutes or until fully cooked. The tops should spring back slightly when touched.
Remove cookies from the oven and let sit for a few minutes before placing on a wire rack to cool completely.
To make the frosting: cream the butter and cream cheese in a stand mixer with a paddle attachment. Whipping until smooth. Add the powdered sugar, a cup at a time, then add the cinnamon, nutmeg, and heavy cream and whip until smooth and silky.
Once cookies are cooled, frost evenly with the frosting.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Frosted Pumpkin Cookies
Ingredients
Cookies:
- 8 tablespoons unsalted butter melted and cooled
- 2 ¾ cups all purpose flour
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 2 large eggs
- ⅓ cup pumpkin puree
- ½ cup vegetable oil
- 3 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
Coating:
- ¼ cup granulated sugar
- 1 teaspoons ground cinnamon
- ¼ teaspoons ground cloves
Frosting:
- 5 tablespoons unsalted butter softened
- 3 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 3 tablespoons heavy cream
Instructions
- In a large bowl, combine butter, oil, pumpkin, sugars, vanilla, and eggs until fully incorporated.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Add the dry ingredients into the wet and mix with a rubber spatula, making sure to not overmix.
- Refrigerate the dough for one hour. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the coating ingredients until fully combined.
- Using a medium cookie scoop, scoop and roll the dough into balls. Roll the balls evenly in the sugar and spice mixture.
- Place on the prepared baking sheet. Bake for 10-12 minutes or until fully cooked. The tops should spring back slightly when touched.
- Remove cookies from the oven and let sit for a few minutes before placing on a wire rack to cool completely.
- To make the frosting, cream the butter and cream cheese in a stand mixer with a paddle attachment. Whipping until smooth. Add the powdered sugar a cup at a time, then add the cinnamon, nutmeg, and heavy cream and whip until smooth and silky.
- Once cookies are cooled, frost evenly with the frosting.
Notes
- These can be frozen, see my tips above.
- This makes a large batch but can easily be doubled or cut in half.
- You can leave the spices out of the frosting to have a regular cream cheese frosting.
- These can be made into sandwich cookies if you’d like.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
