Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 1 large egg (approx. 50g)
  • 1 teaspoon pure vanilla extract (5 ml)
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling!)
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda (5 ml)
  • 1 teaspoon ground cinnamon (5 ml)
  • ½ teaspoon ground nutmeg (2.5 ml)
  • ¼ teaspoon ground cloves (1.25 ml)
  • ½ teaspoon salt (2.5 ml)
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (5 ml)
  • 2-4 tablespoons milk or cream (30-60 ml)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg and vanilla extract. Then, mix in the pumpkin puree until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Cover the dough and refrigerate for at least 30 minutes to prevent spreading. This step is crucial!
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Use an ice cream scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  8. Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft. Look for a slight golden brown colour around the edges.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely.
  10. While the cookies are cooling, beat together the softened cream cheese and butter until smooth.
  11. Gradually add the sifted powdered sugar and vanilla extract, beating until light and fluffy. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  12. Once the cookies are completely cool, frost them generously with the cream cheese frosting. Enjoy immediately, or store in an airtight container in the refrigerator. Find the best pumpkin cookie recipe here!