Soft Pumpkin Cookies with Cream Cheese Frosting
Tender, cake-like pumpkin cookies crowned with a tangy cream cheese frosting—cozy spices, soft centers, and irresistible fall flavor in every bite.
Equipment
- 2 Mixing Bowls
- 1 Hand Mixer (or stand mixer)
- 2 Baking sheets
- 1 Parchment Paper (or silicone baking mats)
- 1 Wire rack
- 1 Cookie scoop (about 1.5 tbsp capacity)
Ingredients
Pumpkin Cookies
- 2 1/2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 cup pumpkin purée not pumpkin pie filling
- 1 tsp pure vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 tsp pure vanilla extract
- 1 –2 tsp milk or cream as needed for consistency
- Pinch of salt to balance sweetness
Instructions
Make the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined.
- In a large bowl, beat butter with brown sugar and granulated sugar until light and fluffy. Mix in the egg, pumpkin purée, and vanilla until smooth.
- Add dry ingredients to the wet mixture in two additions, mixing just until incorporated. The dough will be soft and slightly sticky.
- Scoop about 1.5 tablespoons of dough per cookie onto prepared sheets, spacing 2 inches apart. Bake 10–12 minutes, or until edges are set and centers spring back lightly.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla; beat until fluffy. If needed, mix in milk 1 teaspoon at a time until spreadable; season with a pinch of salt.
- Spread or pipe frosting onto cooled cookies. Optionally dust with a little pumpkin pie spice or cinnamon. Refrigerate to set, then store chilled.
Notes
For extra spice, add a pinch of ground ginger. To keep cookies ultra-soft, avoid overbaking and store frosted cookies in a single layer or with parchment between layers in an airtight container in the fridge.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 22g
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