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Ultra close-up macro of pillowy soft spiced pumpkin cookies topped with swirls of fluffy cream cheese frosting and cinnamon dust

Soft Spiced Pumpkin Cookies with Fluffy Cream Cheese Frosting

These melt-in-your-mouth soft spiced pumpkin cookies are ultra-pillowy and tender, infused with real pumpkin puree, browned butter, and cozy autumn spices. Crowned with a cloud-like swirl of tangy cream cheese frosting and a pinch of cinnamon nutmeg dust!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Calories: 195
Ingredients Method Nutrition

Ingredients
  

Tender Pillowy Pumpkin Cookie Dough
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp fine sea salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 cup pumpkin puree blotted dry
  • 1 large egg room temperature
  • 2 tsp pure vanilla extract
Fluffy Tangy Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1.5 tsp pure vanilla extract
  • 0.25 tsp cinnamon and pecans for garnish

Method
 

Blot Pumpkin & Whisk Dry Ingredients
  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Spread the pumpkin puree onto a paper-towel lined plate, gently pressing 3-4 paper towels on top to blot excess moisture. (Removing excess water concentrates the pumpkin flavor and prevents cakey cookies from becoming gummy).
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and fine sea salt until evenly dispersed.
Cream Butter, Sugars & Assemble Dough
  1. In a large mixing bowl or stand mixer, beat the softened butter, granulated sugar, and light brown sugar together on medium-high speed for 2 minutes until light, fluffy, and pale in color.
  2. Add the egg and vanilla extract, beating until smooth and fully incorporated. Blend in the blotted pumpkin puree until uniform.
  3. Reduce speed to low and gradually add the dry flour-spice mixture, mixing just until no flour streaks remain. Do not overmix. The dough will be thick, soft, and scoopable.
Bake to Pillowy Tenderness
  1. Using a medium 2-tablespoon cookie scoop, drop mounds of dough onto the prepared baking sheets, leaving 2 inches between cookies. Lightly flatten the tops with damp fingers.
  2. Bake at 350°F (175°C) for 12 to 14 minutes, until the tops look set and matte and the edges are lightly firm to the touch. Remove from oven and let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Whip Frosting, Swirl & Serve
  1. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter on medium-high speed for 3 minutes until completely smooth and lump-free.
  2. Add the sifted powdered sugar one cup at a time, followed by vanilla extract. Beat on high speed for 2 minutes until cloud-like, silky, and spreadable.
  3. Using an offset spatula or the back of a spoon, swirl a generous dollop of cream cheese frosting over each completely cooled cookie. Dust lightly with ground cinnamon and crushed pecans. Enjoy immediately!

Nutrition

Calories: 195kcalCarbohydrates: 28gProtein: 2.4gFat: 8.8gSaturated Fat: 5.2gCholesterol: 32mgSodium: 140mgPotassium: 95mgFiber: 1.1gSugar: 18.5gVitamin A: 2150IUVitamin C: 0.8mgCalcium: 38mgIron: 1.1mg

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