Vintage Hotels’ Pumpkin Cookies

As the leaves turn colour and sweater weather arrives, there’s no better way to celebrate the season and Thanksgiving gatherings than with a batch of homemade pumpkin cookies. We’re delighted to share this recipe from Pastry Chef Kim Feletar of the Prince of Wales Hotel, featuring classic fall flavours and a luscious cream cheese frosting. Each bite offers the perfect balance of pumpkin spice sweetness and autumn comfort.

Pumpkin Cookies with Cream Cheese Frosting

Yields 30 cookies

Ingredients:

1 cup Granulated Sugar
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp  Salt
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
1 Egg
2 tsp Vanilla Extract
1 cup Pumpkin Purée
2 cups All Purpose Flour
½ cup Butter, softened
1 (8 oz) Cream Cheese, softened
4 cups Powdered Sugar

Method:

1. Pre-heat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the butter until smooth. Add the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg, and beat until light and well combined, scraping down the sides of the bowl as needed.
3. Mix in the egg and vanilla until fully incorporated. Add the pumpkin purée, then gradually stir in the flour until a soft dough forms.
4. Drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them evenly apart. Bake until the tops are set and the cookies are lightly golden around the edges. Transfer to a wire rack and allow to cool completely.
5. To make the frosting, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar and vanilla, continuing to beat until light and fluffy.
6. Once the cookies have cooled, spread or pipe the frosting overtop.