Description
Soft Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall treat—lightly spiced, tender cookies topped with smooth, tangy frosting. These cozy cookies are perfect for autumn baking, holiday trays, or a sweet pairing with your favorite hot drink. Comforting and festive in every bite!
Ingredients
For the cookies:
227 g (1 cup) unsalted butter, softened
200 g (1 cup) granulated sugar
110 g (½ cup) brown sugar
240 g (1 cup) pumpkin purée
1 large egg
5 ml (1 tsp) vanilla extract
360 g (3 cups) all-purpose flour
8 g (2 tsp) baking powder
2 g (½ tsp) baking soda
2 g (½ tsp) salt
4 g (2 tsp) ground cinnamon
1 g (½ tsp) ground nutmeg
1 g (½ tsp) ground ginger
For the cream cheese frosting:
113 g (½ cup) unsalted butter, softened
226 g (8 oz) cream cheese, softened
120 g (1 cup) icing sugar
5 ml (1 tsp) vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Make cookie dough:
Cream butter, granulated sugar, and brown sugar until fluffy.
Add pumpkin purée, egg, and vanilla; mix until smooth.
In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually combine dry and wet mixtures. Do not overmix.
Drop spoonfuls of dough onto baking sheets spaced 2 inches apart.
Bake for 12–15 minutes or until edges are golden. Let cool fully.
Make frosting:
Beat butter until smooth. Add cream cheese and mix until creamy.
Mix in icing sugar, vanilla, and salt until light and fluffy.
Frost-cooled cookies and optionally dust with cinnamon.
Notes
Let cookies cool completely before frosting.
Store frosted cookies in a single layer or separate with parchment paper.
Maple extract can be added to frosting for extra flavor.
Use canned or homemade pumpkin purée (well-drained).
Cookies freeze well, with or without frosting.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American