Description
Pumpkin Cookies with Cream Cheese Frosting are soft, cake-like cookies infused with pumpkin spice and topped with a rich, creamy frosting. Moist, tender, and irresistibly cozy, they’re the perfect fall dessert for bake sales, gatherings, or everyday autumn indulgence.
Ingredients
Pumpkin Cookies:
2½ cups (312 g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice (plus extra for sprinkling)
½ tsp salt
¾ cup (170 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
½ cup (100 g) packed light brown sugar
1¼ cups (305 g) canned pumpkin puree
1 large egg, room temperature
1 tsp pure vanilla extract
Cream Cheese Frosting:
8 oz (226 g) block-style cream cheese, softened but cool
¼ cup (56 g) unsalted butter, softened but cool
1 tsp pure vanilla extract
1¾ cups (210 g) confectioners’ sugar, sifted
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate bowl, beat butter, granulated sugar, and brown sugar until fluffy (about 3 minutes).
Add pumpkin puree, egg, and vanilla; mix until smooth.
Gradually add dry ingredients to wet, stirring until just combined. Dough will be soft.
Drop by heaping tablespoon or medium cookie scoop onto prepared baking sheets, spacing 2 inches apart.
Bake for 13–15 minutes until set but soft.
Let cool on pan briefly, then transfer to a wire rack.
Beat cream cheese and butter until smooth. Add vanilla and sifted powdered sugar; beat until creamy.
Frost cooled cookies and sprinkle lightly with pumpkin pie spice or cinnamon.
Notes
Use canned pumpkin puree, not pumpkin pie filling.
Chill dough briefly if too soft to scoop.
Ensure cookies are fully cooled before frosting.
Store frosted cookies in the fridge in layers separated by wax paper.
Unfrosted cookies can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American