Pumpkin Cookies With Cream Cheese Frosting Recipe

Name: Pumpkin Cookies With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 4 cups Flour; 2 teaspoons Baking Soda; 3 teaspoons Ground Cinnamon; 2-1/4 teaspoons Pumpkin Pie Spice; 1/2 teaspoons Ground Nutmeg; 1 teaspoon Salt; 1 cup Butter Flavored Shortening; 2 sticks Unsalted Butter, At Room Temperature; 1-1/4 cup Sugar; 3/4 cups Brown Sugar; 2 cups Canned Pumpkin Puree; 2 Eggs; FOR THE FROSTING:; 1/2 sticks Butter, Softened But Cool; 4 ounces, weight Cream Cheese, Cold; 2-1/2 cups Powdered Sugar, Sifted; 2 teaspoons Vanilla Extract; 1 teaspoon Pumpkin Pie Spice (optional)

Servings: persons

FOR THE COOKIES:
4 cups Flour
2 teaspoons Baking Soda
3 teaspoons Ground Cinnamon
2-1/4 teaspoons Pumpkin Pie Spice
1/2 teaspoons Ground Nutmeg
1 teaspoon Salt
1 cup Butter Flavored Shortening
2 sticks Unsalted Butter, At Room Temperature
1-1/4 cup Sugar
3/4 cups Brown Sugar
2 cups Canned Pumpkin Puree
2 Eggs
FOR THE FROSTING:
1/2 sticks Butter, Softened But Cool
4 ounces, weight Cream Cheese, Cold
2-1/2 cups Powdered Sugar, Sifted
2 teaspoons Vanilla Extract
1 teaspoon Pumpkin Pie Spice (optional)

1
For the cookies:
2
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone mats.
3
In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt. Set aside.
4
In the bowl of a stand mixer fitted with the paddle attachment, cream shortening, butter, sugars and pumpkin on medium speed until light and fluffy, about 3-4 minutes. Add eggs and mix well until thoroughly combined and creamy.
5
Reduce mixer speed to low and add the dry ingredients. Mix until just combined.
6
Drop cookie batter by heaping tablespoons onto prepared cookie sheets. Flatten tops slightly. Bake for 13-15 minutes. Let cookies cool on cookie sheets for 5 minutes then transfer to a wire rack to cool completely.
7
For the cream cheese frosting:
8
In the bowl of a stand mixer fitted with the whisk attachment, cream butter and cream cheese on medium-high until light and fluffy, about 4-5 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add in vanilla and pumpkin pie spice, if using, and blend until moistened. Increase mixer speed to medium and beat frosting for 2 minutes until smooth and fluffy.
9
Frost cookies as desired.

1982

kcal

Calories

119

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE COOKIES:, 4 cups Flour, 2 teaspoons Baking Soda, 3 teaspoons Ground Cinnamon, and more.

Yes, Pumpkin Cookies With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cookies With Cream Cheese Frosting

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