Small Batch Pumpkin Cookies
Soft sugar cookies topped with a creamy pumpkin frosting made with pumpkin purée, cream cheese, sugar, and warm spices. A small batch recipe that makes 5–6 festive pumpkin cookies.
Servings: 6 cookies
Equipment
Ingredients
For the Cookie Dough
- 1 cup all purpose flour
- 1 ⅛ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons salted butter -softened to room temperature
- 6 tablespoons sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
For the Topping
- 4 ounces cream cheese -softened to room temperature
- ¼ cup canned pumpkin puree
- 3 tablespoons sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- pinch ground cloves
For the Whipped Cream (optional)
- ¼ cup heavy cream
- ½ teaspoon sugar
Instructions
Make the Cookie Dough
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate medium bowl, beat the butter and sugar with an electric mixer for 2 minutes.
- Mix in the vanilla and egg.
- On low speed, add the dry ingredients to the wet ingredients and mix just until combined. Cover and chill the dough for 1 hour.
- Scoop ¼ cup of dough, roll into a ball, flatten slightly, and place on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
- Use a fork to gently press around the edges of each cookie to resemble a pie crust.
- Bake for 8–10 minutes, until edges are lightly browned. Cool on the baking sheet for 2 minutes, then transfer to a rack to cool completely.
Make the Topping
- In a small bowl, beat the cream cheese, pumpkin purée, sugar, and spices until smooth. Spread over cooled cookies.
Make the Whipped Cream
- Beat the cream and sugar with an electric mixer until thickened. Top each cookie with a spoonful.
Notes
- Read First: Review the recipe, ingredient notes, and process photos before starting.
- Chill the Dough: Cold dough helps the cookies keep their shape while baking.
- Make More: Easily double the recipe for a larger batch.
- Adjust Flavor: Add more sugar for sweetness or more pumpkin for stronger flavor.
- Optional Color: A few drops of orange food coloring can deepen the pumpkin topping’s color.
- use 1/2 teaspoon of pumpkin pie spice instead of individual spices in the topping, if desired.
Nutrition
Serving: 1cookie | Calories: 206kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 201mg | Potassium: 156mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2389IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
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