What makes the Best Ever Pumpkin Cookie the best? After all, that’s a lofty title to claim. And yet it earns it by being just the best cookie and the best pumpkin-flavored treat you could want! The cookie itself is crisp on the outside and melt-in-your-mouth tender on the inside, infused with the comforting autumnal warmth of pumpkin pie spices which invokes that burst of energy you get from seeing the leaves change. On top is the perfect contrast: a luscious and sweet cream cheese frosting that feels like the autumn wind brushing against you. The Best Ever Pumpkin Cookie earns its title because it serves up all the joy of the season right from your own oven. Hard to argue with that!
Ingredients
For the cookies:
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 egg
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice, plus more for dusting
- 1/2 teaspoon baking soda
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a large baking sheet with parchment paper.
Step 3 –In a large bowl, beat the butter, the granulated sugar, and the brown sugar together until well-mixed. Use a paddle attachment if using a stand mixer.
Step 4 –With the mixer on low speed, add in the egg, the pumpkin puree, and 1 teaspoon of the vanilla extract.
Step 5 –Still at low speed, slowly add in the flour, the pumpkin pie spice, and the baking soda to the pumpkin mixture, mixing until just combined and careful not to overmix.
Step 6 –Scoop out 1-inch balls of the dough onto the prepared baking sheet, placing them about 2 inches apart and pressing them down gently to flatten.
Step 7 –Bake until the edges are golden brown and the center is set, about 10-12 minutes.
Step 8 –Transfer the cookies to a wire rack to cool.
Step 9 –Beat the softened cream cheese on medium speed until smooth, about 30 seconds.
Step 10 –With the mixer on low, slowly add in the confectioners’ sugar to the cream cheese, about 1/4 cup at a time.
Step 11 –Add the remaining vanilla to the fully combined cream cheese mixture and mix to combine, scraping down the sides of the bowl as needed.
Step 12 –Frost each cooled cookie with 1 tablespoon of the icing and a light dusting of the pumpkin pie spice.
Step 13 –Serve.