Pumpkin Cookies With Cream Cheese Frosting

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Cream Cheese Frosting

Cream Cheese Frosting


  • 16 ounces (450g) full-fat block cream cheese, softened to room temperature
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 5 and 1/2 cups (660g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • pinch of salt, to taste


  1. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes
  2. Add the confectioners’ sugar, vanilla extract, and a pinch of salt
  3. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy
  4. Add more confectioners’ sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet
  5. Frosting should be soft, but not runny

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