Pumpkin Spice Drop Cookies
Pumpkin spice drop cookies are a cozy fall treat with craggy edges and a soft, chewy center, finished with a rich cinnamon cream cheese frosting for the perfect bite.
Equipment
Ingredients
Pumpkin Chai Drop Cookies
- ½ cup Pumpkin Puree
- ½ cup Butter room temperature
- ½ cup Light Brown Sugar packed
- ¼ cup White Granulated Sugar
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 2 cups All-Purpose Flour
- 1 ½ tablespoons Cornstarch
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¾ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Cardamom
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Ground Cloves
- ½ teaspoon Salt
Whipped Cinnamon Cream Cheese Frosting
- 7 tablespoons Butter room temperature
- 3 tablespoons Cream Cheese room temperature
- 1 teaspoon Pure Vanilla Extract
- 1⅔ cups Powdered Sugar
- ½ teaspoon Ground Cinnamon
- 1-2 tablespoons Milk
Instructions
Pumpkin Chai Drop Cookies
- In a small saucepan, add pumpkin puree and bring to a simmer to remove moisture from the puree. Continuously stir until it thickens into a thick paste consistency and there is no shine left, about 10-12 minutes. Mine reduced to ⅓ cup. Set aside and let fully cool before adding to the mixing bowl in the next step.
- In a stand mixer or a large bowl with a hand mixer, cream together butter and both sugars. Mix in egg, vanilla, and pumpkin puree.
- In a separate bowl, whisk together flour, cornstarch, cinnamon, ginger, cardamom, nutmeg, cloves, baking soda, baking powder, and salt. Add the flour mixture to the mixing bowl and mix until combined.
- Line a baking sheet with parchment paper or a silicone baking mat. Using a 1.5-tablespoon cookie scoop, scoop dough into mounds onto the baking sheet.
- Place the cookie sheet in the refrigerator for 1 hour. This helps the cookies keep their shape while they bake.
- After an hour, preheat the oven to 400°F. Place the cookies directly in the oven from the fridge so that they keep their shape while baking. Bake the cookies for 9-12 minutes, until the tops are set and the centers are still slightly underdone. Let the cookies fully cool before frosting.
Whipped Cinnamon Cream Cheese Frosting
- Add butter and cream cheese to a stand mixer with a whisk attachment and whip until light and fluffy, about 5 minutes. Add vanilla. Slowly add powdered sugar and mix well. Add cinnamon and milk. I like to whisk the frosting on high speed at the end to whip it again and give it more structure.
- If your frosting is too thin, add a little powdered sugar. If it's too thick, add a little milk.
- To frost, use a 1-tablespoon cookie scoop or spoon to add a dollop of frosting to each cookie. Sprinkle the frosting with ground cinnamon.
Nutrition
Calories: 181kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 154mgPotassium: 40mgFiber: 1gSugar: 16gVitamin A: 1096IUVitamin C: 0.2mgCalcium: 20mgIron: 1mg