I love fall and I’d say that pumpkin is a pretty big reason why I love it so much. Pumpkin cookies, pumpkin pie, pumpkin bars, pumpkin rolls…I could go on and on. So when I looked up a few pumpkin cookie recipes via Pinterest I combined some aspects from the recipes that sounded delicious and made my own version: pumpkin cookies with vanilla-cinnamon cream cheese frosting. They turned out delicious and I’m excited to share the recipe with you so you can indulge in the pumpkin awesomeness too!
Pumpkin Cookies with Vanilla-Cinnamon Cream Cheese Frosting
Pumpkin Cookie Ingredients:
- 2 ½ Cups Flour (I used 1 ½ cups all purpose flour and 1 cup whole wheat flour)
- 3 teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Cup Canned Pumpkin Puree
- 1 teaspoon Vanilla
- 1 Egg
- 1 Cup Granulated White Sugar
- ½ Cup Packed Brown Sugar
- 8 Tablespoons Butter (1 stick) (Unsalted), softened
Vanilla-Cinnamon Cream Cheese Frosting Ingredients:
- ½ teaspoon Cinnamon
- 1 teaspoon Pure Vanilla Extract
- 8 oz Cream Cheese, softened
- 6 Tablespoons Butter (Unsalted), softened
- 2 ¼ cups Powdered Sugar
Let’s get started!
Pumpkin Cookies:
Preheat oven to 350°.
In your mixer (or handheld mixer), cream together the butter and the sugars.
Add egg, pumpkin and vanilla to butter/sugar mixture and mix until well combined.
In a separate bowl mix dry ingredients: flour, baking soda, baking powder, salt and pumpkin pie spice.
Slowly add the dry ingredients to the wet ingredients. (I like to break it up a bit so that the dry ingredients don’t blow everywhere from the mixer. So I add the dry ingredients in thirds until it is all incorporated nicely with the wet ingredients.)
Drop cookies by tablespoon-fulls onto a cookie sheet. (Don’t worry about making the cookies all uniform, I tend to make my cookies larger than a recipe calls for because when I make cookies I want a decent sized cookie to sink my teeth into.)
Bake cookies for 11-14 minutes. (My oven tends to cook things rather fast so I took my cookies out at 12 minutes.)
While cookies are baking and cooling, mix together the frosting.
Vanilla-Cinnamon Cream Cheese Frosting:
Mix together cream cheese and butter until nice and smooth.
Slowly add in powdered sugar until combined.
Add in vanilla extract and cinnamon, mix until combined.
Check out the awesome specks of cinnamon, yum!
Frost cookies and enjoy!
Makes about 3 dozen cookies.
These pumpkin cookies are easy to make and turn out soft and puffy. The vanilla-cinnamon frosting just brings this spiced pumpkin cookie to perfection. I hope you try out the recipe and let me know if you enjoyed it as much as I did. :)
We’re putting Pinterest Pinboards in Motion!
{ 9 comments… read them below or add one }
I’m missing something – how much butter do I use? It tells me to cream it with the sugar but there’s no measurement…
Sorry about that Christie! It’s 8 Tablespoons (1 Stick) butter for the cookies. Thanks for pointing that out. :)
I kept looking at this recipe and it appears to be missing the amount of butter for the cookie part? How much butter needs to be creamed with the sugars
Hello Angel, so sorry about that! It’s 8 Tablespoons (1 Stick) butter for the cookies. Thank you for letting me know. :)
thanks for fixing the recipe, making these tomorrow, can’t wait
these came out amazing, thanks for posting
Great! Glad you enjoyed them. :)
for those that are wondering if you should take the time to make these, the answer is YES!!! we have made these twice now and my kids have already said we need to make them again for Thanksgiving. A huge hit with my ladies group too. A new favorite in my house, thanks for sharing :)
Awesome, Angel! So glad your family and friends enjoy them. :)
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