Description
These Soft Pumpkin Cookies with Cream Cheese Frosting are everything cozy fall dreams are made of—pillowy soft, warmly spiced, and finished with a rich, tangy frosting. With classic pumpkin spice flavor and a melt-in-your-mouth texture, they’re the perfect autumn treat for bake sales, gatherings, or a sweet pick-me-up with your afternoon coffee.
Ingredients
For the Cookies:
1 cup (227 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 tsp (5 g) baking powder
1 tsp (5 g) baking soda
½ tsp (3 g) salt
1 tsp (2.6 g) ground cinnamon
1 tsp (2.6 g) pumpkin pie spice
1 large egg, room temperature
1 tsp (5 ml) vanilla extract
1 cup (245 g) canned pumpkin puree, blotted dry
2 cups (240 g) all-purpose flour
For the Cream Cheese Frosting:
½ cup (113 g) unsalted butter, softened
8 oz (226 g) cream cheese, softened
3 cups (360 g) powdered sugar
1 tsp (5 ml) vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat softened butter for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Mix well.
Beat in the egg and vanilla extract. Stir in the blotted pumpkin puree.
Gradually add flour and mix on low until just combined.
Scoop tablespoonfuls of dough onto the prepared sheet, spacing them out.
Bake for 10–12 minutes or until tops are set but not browned. Cool completely.
For the frosting, beat butter and cream cheese until smooth. Add sifted powdered sugar and vanilla. Beat until fluffy.
Frost cooled cookies and enjoy!
Notes
Blotting pumpkin puree removes excess moisture for a chewier texture.
Do not overbake—cookies should be just set for maximum softness.
Frost only when cookies are completely cool.
Store frosted cookies in the fridge or freeze unfrosted ones for later.
Add a pinch of cinnamon on top of the frosting for a finishing touch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American