Description
Soft, cake-like pumpkin cookies topped with rich cream cheese frosting and warm fall spices. These Crumbl Pumpkin Cake Cookies are a dreamy autumn dessert you’ll want to make on repeat.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 3/4 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 2 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat butter with granulated sugar and brown sugar until fluffy. Add egg, pumpkin puree, and vanilla. Mix well.
- Gradually stir the dry ingredients into the wet mixture until combined.
- Use a cookie scoop to portion dough onto the baking sheet. Slightly flatten each cookie.
- Bake for 12 to 14 minutes. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- To make the frosting, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.
- Pipe or spread frosting onto cooled cookies. Dust with cinnamon if desired.
Notes
- Chill dough for 30 minutes for extra thick cookies.
- Do not use pumpkin pie filling—only pure pumpkin puree.
- Let cookies cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg