Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) Recipe - Allrecipes.com
Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) Recipe
  • READY IN ABOUT hrs

Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)

Recipe by  

"After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!"

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  3. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  4. Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  5. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2012

[My first time posting a review. I posted a photo, too.] I made these last night for a church carry-in dinner. They must have looked appetizing, because I didn't have any to bring home! I made them according to the directions using my 2 Tbs Pampered Chef cookie scoop, and got 53 cookies (12 to a sheet). I made 26 cookie sandwiches with the frosting. See my photo.

 
Most Helpful Critical Review
Mar 20, 2013

The cookie was really soft and not very sweet. With the frosting it was a little better but still more bland of a cookie than what I was hoping for.

 

44 Ratings

Nov 07, 2012

So good! These are like eating the top of a cupcake (the best part). They go great with a cup of coffee. I did add 1/2 t. of kosher salt to the dry ingredients and I'm glad I did.

 
Oct 28, 2012

They turned out great - beware of under-cooking them, but the flavor is great and they're very moist and cake-like. Yum!

 
Nov 07, 2012

These cookies and frosting were fantastic. I did the recipe exactly as written, including the frosting. Everyone loved them !!!

 
Nov 10, 2012

These cookies tasted great! But the consistency was too flimsy. I added 1/2 cup flour and 1/4 Crisco butter flavored and they are NOW 5 star! They are still cake like and moist but they have a golden light brown crisp right around the edge and they dont fall aprt. I baked at 375 degrees.

 
Dec 18, 2012

Very light and fluffy, like cake, and with whipped cream cheese frosting - delightful!

 
Dec 27, 2012

I made these for my family one night and they were gone the next morning. :) Only things I would change are: - move flour up to 3 cups and add 2 eggs instead of 1. This is so the cookies have more structure. They still have the same delicious flavor.

 

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Nutrition

  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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