These pumpkin cookies with cream cheese frosting have a soft, fluffy cake-like texture! They are frosted with a velvety smooth cream cheese frosting that adds a tangy component. The frosting complements the sweetness of the pumpkin cookie, creating a delicious autumn treat. These pumpkin cookies are a delightful treat that pairs perfectly with a cup of tea, apple cider, or coffee.
INGREDIENTS
For The Pumpkin Cookies
- 1 ¾ cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 egg and 1 extra egg white
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree (or sweet potato puree)
- 1/2 cup brown sugar or Swerve brown sugar
- 2 tbsp sugar or 1:1 sugar-free sweetener
For The Cream Cheese Frosting
- 4 oz light cream cheese
- 3 tbsp powdered sugar or sugar-free powdered sugar
- 1/2 tsp vanilla extract
- pinch of lemon zest
TIPS
- This is a "butter free" version. If you'd rather make it with butter you can check out this version.
DIRECTIONS
- Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon to a large bowl. Mix these dry ingredients.
- Add the egg and extra egg white to a separate bowl and whisk. Then, add the vanilla extract, pumpkin puree, brown sugar, and sugar to the bowl with the whisked egg mixture. Combine these ingredients.
- Add the wet ingredients to the bowl with the dry ingredients a little at a time until combined.
- Use a 1-tablespoon cookie scoop to form 24-26 cookies. Place the cookies on a sheet pan with parchment paper.
- Bake the cookies at 350 degrees for 10-12 minutes.
- Make the cream cheese frosting by combining the room temperature light cream cheese, powdered sugar, vanilla extract, and pinch of lemon zest.
- Let the cookies cool and then spread the cream cheese frosting on top of them.
