Ingredients
- ½ cup (113g) unsalted butter, melted & slightly cooled
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- ½ cup canned pumpkin puree, blotted (yields ~⅓ cup after blotting)
- 1¾ cups (220g) all-purpose flour, spooned & leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 pinch ground cloves (optional)
- 6 oz cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1½–2 cups powdered sugar
- 1–1½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 pinch kosher salt
- 1–2 Tbsp milk or cream, as needed
Equipment
- mixing bowls
- whisk
- rubber spatula
- hand or stand mixer for frosting
- baking sheets
- Parchment paper
- cookie scoop
- cooling rack
Method
- Heat oven to 350°F (177°C). Line 2 sheet pans with parchment paper.
- Blot pumpkin puree between paper towels until very dry; set aside.
- Whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in egg yolk, vanilla, and blotted pumpkin until combined.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Fold dry ingredients into wet just until combined. Chill dough for 10 minutes.
- Scoop 1½ Tbsp portions of dough, spacing 2 inches apart on prepared sheets. Bake 10–12 minutes until edges set and tops are matte. Cool 5 minutes on pan, then transfer to rack.
- For frosting: Beat cream cheese and butter until creamy. Add powdered sugar, cinnamon, vanilla, and salt. Thin with milk or cream to spreading consistency.
- Frost fully cooled cookies. Let frosting set for 20–30 minutes before stacking or serving.
Nutrition
Calories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 115mgPotassium: 80mgFiber: 0.5gSugar: 18gVitamin A: 900IUCalcium: 25mgIron: 0.7mg
Notes
For thicker cookies, chill dough 30–40 minutes. Maple option: use maple syrup instead of some milk in frosting. Decorate with cinnamon sugar or fall sprinkles. Pair with recipes like Vegan Pumpkin Pie, Pumpkin-Shaped Baked Brie, or Pumpkin Tiramisu for a cozy fall menu.
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