Pumpkin Cookies
Yield: 24 cookies
Calories: 157kcal
Pumpkin cookies topped with a smooth cream cheese frosting and chopped pecans. Pumpkin puree gives these treats their characteristic orange color.
Ingredients
Pumpkin Cookies
- 2 cups (284 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (2 g) ground cinnamon
- ¼ teaspoon (1 g) baking powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ½ teaspoon (3 g) kosher salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) dark brown sugar
- 1 large egg
- 1 cup (229 g) pumpkin puree
- 1 ½ teaspoon (7.5 ml) pure vanilla extract
- ½ cup (60 g) pecans, chopped
Cream Cheese Frosting
- 4 tablespoons (60 g) unsalted butter, softened
- 1 ½ cups (175 g) powdered sugar
- 4 ounces (115 g) cream cheese, cut into four pieces and softened
- ⅛ teaspoon ground cinnamon
Instructions
- Heat the Oven - Set the oven rack to the middle position. Heat to 350ºF (177ºC). Line two large baking sheets with parchment paper. Set aside.
- Combine Dry Ingredients - In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, ginger, nutmeg, cloves, allspice, and salt.
- Cream the Butter and Sugars - In a stand mixer fitted with the paddle attachment (or hand mixer), combine butter, granulated sugar, and brown sugar at medium-high speed until light and fluffy, 2 minutes.
- Add Egg and Pumpkin - Add the egg and mix until combined, 30 seconds. Scrape down the sides of the bowl and add the pumpkin puree and vanilla. Mix until combined, 30 seconds.
- Make the Dough - Gradually add the flour mixture at low speed until combined, about 30 seconds. Mix the cookie dough with a spatula to incorporate any pockets of flour.
- Portion the Cookies - Spoon two tablespoon-sized mounds of cookie dough about 2 inches apart onto the baking sheets. Use a spoon to spread the dough into a circle. The dough will have a sticky consistency. There should be about 12 per baking sheet. Repeat with remaining cookie dough.
- Bake - Bake the cookies one sheet at a time until the edges and centers are set and the bottoms are golden brown, 12 to 14 minutes. If baking less than 12 cookies per sheet, reduce time to 10 to 12 minutes.
- Cool - Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Make the Cream Cheese Frosting - In a stand mixer fitted with the whisk attachment (or hand mixer), beat 4 tablespoons softened butter and the powdered sugar on medium-high speed until pale and fluffy 2 minutes. Add cream cheese, one piece at a time and mix until smooth. Add the cinnamon and mix until incorporated.
- Frost the Cookies - Spread about 1 to 2 teaspoons of frosting on top of each cookie, and then sprinkle on the pecans.
Notes
- Using Pumpkin Pie Spice: Homemade or store-bought pumpkin pie spice can be used. Add 1 ¾ to 2 teaspoons of the blend instead of the individual spices in the ingredient list.
- Make Ahead: Cookies and frosting can be made a day ahead and stored separately in an airtight container. Allow the frosting to warm slightly at room temperature before filling. The cookies will become cakier when stored overnight or refrigerated.
- Storing: Refrigerate the frosted cookies for up to 2 days.
Nutrition
Calories: 157kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 106mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1778IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Recipe Link