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- 1 cup pumpkin puree - 1/2 cup unsalted butter - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup powdered sugar - 2 tablespoons cream cheese - 2 tablespoons unsalted butter - 1 teaspoon vanilla extract - 1-2 tablespoons milk - Optional: orange or yellow food coloring For my frosted pumpkin cookies, I love using fresh pumpkin puree. It gives the cookies a rich flavor. If you use canned pumpkin, make sure it’s pure pumpkin without added spices or sugars. The butter should be soft for easy mixing. This helps create a light and fluffy texture for the cookies. When mixing the dry ingredients, I like to whisk them well. This ensures even distribution of the baking soda and spices, making each bite taste perfect. Ground cinnamon, nutmeg, and ginger add warmth, making these cookies feel like a hug in a bite. For the frosting, I recommend using room temperature cream cheese and butter. This way, they mix smoothly. You can add milk until you reach your desired thickness. If you want to make your frosting fun, add a touch of orange or yellow food coloring. It gives a cheerful look to the cookies. You can find the full recipe with all the steps and tips to make these cookies shine. - First, preheat your oven to 350°F (175°C). - Next, line a baking sheet with parchment paper. This helps cookies not stick. - In a large bowl, cream together 1/2 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix until light and fluffy. This takes about 3-4 minutes. - Now, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract to the butter-sugar mix. Blend until smooth. - In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. This makes sure the dry ingredients are mixed well. - Gradually mix the dry ingredients into the pumpkin mixture. Stir gently until just combined. Avoid over-mixing for soft cookies. - Use a spoon to drop dough onto the prepared baking sheet. Leave space between each cookie, as they will spread. - Bake the cookies for 12-15 minutes. Look for lightly golden edges. The centers may seem soft but will firm up as they cool. - For the full recipe, check the instructions provided. To make the best frosted pumpkin cookies, focus on mixing. Start by creaming the butter and sugars until fluffy. This step adds air and makes the cookies light. Use a spatula to fold in the pumpkin puree, egg, and vanilla. This keeps the mix light. Measuring your ingredients is key. Use a kitchen scale or measuring cups carefully. For flour, spoon it into a cup, then level it off with a knife. Too much flour makes cookies dense. For perfect frosting, beat the cream cheese and butter well. Add powdered sugar in stages to avoid clouds of sugar. Gradually add milk to reach a smooth, spreadable consistency. You can flavor the frosting with vanilla or almond extract. For fun, try adding a bit of cinnamon or nutmeg. You can also use orange or yellow food coloring for a fall vibe. Get creative with your cookie designs! You can use a knife or a spatula to spread frosting evenly. For a fun touch, add sprinkles or chopped nuts on top. Food coloring can enhance your frosting. Use it to create stripes or dots. You might even pipe frosting into fun shapes. Let your creativity shine! {{image_2}} You can make these cookies even more special by adding chocolate chips or nuts. A half cup of dark chocolate chips can add a rich flavor. Chopped nuts, like walnuts or pecans, offer a nice crunch. You might also try adding other spices. For example, a pinch of cloves or allspice can deepen the taste. Experimenting with flavors will make each batch unique and fun. If you need gluten-free cookies, use a gluten-free flour blend. This keeps the texture soft and tasty. For vegan options, swap the egg for one flax egg. You can make a flax egg by mixing one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use vegan butter in place of regular butter to keep it plant-based. You can try different frostings to change things up. A simple buttercream is easy to make. Just mix butter, powdered sugar, and a splash of milk. Whipped cream frosting is light and fluffy. You can also use natural sweeteners like honey or maple syrup in your frosting. Adjust the sugar to keep the right texture for spreading. Store your frosted pumpkin cookies at room temperature. Use an airtight container to keep them fresh. I suggest stacking them with parchment paper in between. This helps avoid sticking. Keep the container in a cool, dry place. Your cookies will stay soft this way for about 3 to 5 days. For long-term storage, freezing is a great option. First, let the cookies cool completely. Place them in a single layer on a baking sheet. Freeze them for about 1 hour. After that, transfer the cookies to a freezer-safe bag. Remove as much air as possible before sealing. To defrost, take them out and let them sit at room temperature for an hour. This keeps them soft and tasty. When stored correctly, frosted pumpkin cookies last about 2 weeks at room temperature. If frozen, they can last up to 3 months. Check for signs of spoilage before eating. Look for any mold or off smells. If you notice these, it’s best to toss them. Enjoy your treats while they are fresh! For the full recipe, check the recipe section above. Frosted pumpkin cookies stay fresh for about one week. Keep them in an airtight container at room temperature. For longer storage, put them in the fridge, where they can last up to two weeks. If you want to keep cookies for months, freeze them. Just make sure to wrap them well to avoid freezer burn. Yes, you can use fresh pumpkin! Start by roasting a small pumpkin. Cut it in half and bake it at 350°F (175°C) for about 45 minutes. Once it's soft, scoop out the flesh and blend it until smooth. This fresh pumpkin adds a nice taste, but make sure to measure it correctly. You need one cup for the recipe. If you don’t have cream cheese, try using mascarpone cheese or Greek yogurt. Both options give a nice creamy texture. You can also use butter alone for a simple buttercream. Just adjust the powdered sugar to make the frosting sweet enough. Each option brings a different flavor, so choose what you like best. For the full recipe, check out the detailed instructions on how to make these delightful cookies. You learned how to make delicious pumpkin cookies today. We covered the key ingredients and the steps for mixing and baking. You also discovered tips for perfect texture and creative ways to decorate. The variations let you personalize your cookies, too. Remember, they store well at room temperature and in the freezer. Enjoy trying different flavors and frosting ideas. What will you create next? The joy of baking is all about your choices.

Frosted Pumpkin Cookies

Indulge in the perfect fall treat with these spiced frosted pumpkin cookies! Made with pumpkin puree and warm spices, these soft cookies are topped with a creamy frosting that will delight your taste buds. Perfect for chilly days, gatherings, or a cozy night in, these cookies are easy to bake and even easier to enjoy. Click to discover the full recipe and bring the flavors of autumn to your kitchen!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Frosting:

1 cup powdered sugar

2 tablespoons cream cheese, softened

2 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

1-2 tablespoons milk (to achieve desired consistency)

Optional: orange or yellow food coloring for a festive touch

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes.

      Add the pumpkin puree, egg, and vanilla extract to the mixture, and mix until well incorporated.

        In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.

          Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Avoid over-mixing to keep the cookies soft.

            Drop spoonfuls of the dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly while baking.

              Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may seem soft, but they will firm up as they cool.

                While the cookies are baking, prepare the frosting: In a medium bowl, beat together the powdered sugar, cream cheese, softened butter, and vanilla extract. Gradually add milk until the frosting reaches your desired consistency.

                  Once the cookies are completely cooled, spread the frosting generously over each cookie. If desired, tint the frosting with food coloring for an extra pop of color.

                    Enjoy your frosted pumpkin cookies with a glass of milk or your favorite fall beverage!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies