Soft Pumpkin Cookies with Cream Cheese Frosting

29 minutes

Soft, pillowy Pumpkin Cookies seasoned with fall spices and smothered in cinnamon cream cheese frosting. The perfect mix between cookies and cake… because why choose if you don’t have to?

It’s fall! Which obviously makes one thing clear: it’s time for all things pumpkin. From cakes to cookies to cheesecakes to bars… pumpkin season may be short, but it’s PACKED with deliciousness.

Case in point: these cookies!  They’re a little bit like cookies, a little bit like cake, and a whole lot of YUM. One bite and you’re in soft pillowy pumpkin heaven… and when you add in the cinnamon cream cheese frosting… there’s no turning back.

These cookies have been sampled countless times, and they always get the stamp of approval. In fact, I’ve been told by several people they’re the BEST pumpkin cookies they’ve ever had! I mean… who can resist a delicious fall treat that pretty much covers ALL the bases!?

Ingredients

Aside from the pumpkin puree, the ingredient list is basically pantry staples. So load up on the pumpkin and you can makes these cookies on repeat!

For the cookies –

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the frosting –

• 6 ounces cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1/2 teaspoon cinnamon

Instructions

The instructions for this recipe are basic: mix the dry ingredients, mix the wet ingredients, combine them all, scoop, and bake.  And while the cookies are baking… you have all the time you need to mix up the frosting. Just be sure the cookies have cooled completely before attempting to frost them or you may have a mess on your hands.

Combine the dry ingredients – In a small mixing bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.

Cream the butter & sugars – In a large mixing bowl, combine softened butter, granulated sugar & brown sugar. Mix until smooth and creamy. Add pumpkin puree, egg, and vanilla and mix well.

Combine all ingredients – Gradually add the dry ingredients to the pumpkin mixture. Mix until fully incorporated. *Dough will be sticky!

Scoop the dough & bake – The easiest way to scoop the dough is using a cookie scoop. You can also use a spoon, but the cookies will not turn out as uniform in size. Bake at 350° for 12-14 minutes.

Cool & frost – Transfer cookies to a cooling rack and prepare cream cheese frosting. Frost generously and sprinkle with cinnamon. Enjoy!

Recipe variations

If you’re looking to mix things up, here are a few ideas to get you started:

• Eliminate baking soda for a less cake-like cookie
• Substitute pumpkin pie spice for the individual spices
• Add 1/2 teaspoon ginger or cloves
• Add 1 cup chocolate chips or cinnamon chips to dough before baking
• Omit cream cheese frosting
• Substitute icing for the frosting (1 cup powdered sugar + 1/4 cup milk + 1/4 teaspoon cinnamon)

Storing

Because of the cream cheese frosting, these cookies should be stored in the refrigerator. Store them in an airtight container and they should stay fresh for up to 1 week.

More pumpkin treats

Love pumpkin as much as we do? Fall is the perfect time to indulge… and these are some of our favorites!

• Pumpkin Coffee Cake
• Mini Pumpkin Cheesecakes
• Pumpkin Cake
• Homemade Pumpkin Butter
• Pumpkin Chocolate Chip Bread
• Pumpkin Pecan Pie Bars
• Pumpkin Spice M&M Cookies
• Maple Streusel Pumpkin Cake

Soft Pumpkin Cookies with Cream Cheese Frosting

Yield: 36

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Soft, pillowy Pumpkin Cookies seasoned with fall spices and smothered in cinnamon cream cheese frosting. The perfect mix between cookies and cake... because why choose if you don't have to?

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Ingredients

Cookies

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

Frosting

• 6 ounces cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 350°F.

2. In a small mixing bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.

3. In a large mixing bowl, combine softened butter, granulated sugar & brown sugar. Mix until smooth and creamy. Add pumpkin puree, egg, and vanilla and mix well.

4. Gradually add the dry ingredients to the pumpkin mixture. Mix until fully incorporated. *Dough will be sticky!

5. The easiest way to scoop the dough is using a cookie scoop. You can also use a spoon, but the cookies will not turn out as uniform in size. Bake at 350° for 12-14 minutes.

6. Transfer cookies to a cooling rack and prepare cream cheese frosting. Frost generously and sprinkle with cinnamon. Enjoy!

Notes

Recipe variations:

• Eliminate baking soda for a less cake-like cookie
• Substitute pumpkin pie spice for the individual spices
• Add 1/2 teaspoon ginger or cloves
• Add 1 cup chocolate chips or cinnamon chips to dough before baking
• Omit cream cheese frosting
• Substitute icing for the frosting (1 cup powdered sugar + 1/4 cup milk + 1/4 teaspoon cinnamon)

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 137mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 2g