Pumpkin cookies have long been a fall staple in American home baking, inspired by classic pumpkin pie flavors. The Pioneer Woman’s version adds a delightful twist — creating soft, cake-like cookies topped with a luscious cream cheese frosting. They’re ideal for holidays, potlucks, or anytime you crave a spiced treat.
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ cup unsalted butter, softened
1 ¼ cups brown sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 ½ cups powdered sugar
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture. Mix just until combined — do not overmix.
Drop tablespoonfuls of dough onto prepared baking sheets, leaving space between each cookie. Bake for 12–14 minutes or until the edges are set and lightly golden.
Transfer the cookies to a cooling rack and let them cool completely before frosting.
Beat together cream cheese, butter, vanilla, and powdered sugar until smooth and creamy. Spread or pipe the frosting over the cooled cookies.