Soft Pumpkin Cookies with Cream Cheese Frosting

Soft Pumpkin Cookies with Cream Cheese Frosting

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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Prep Time: 15

Cook Time: 14

Total Time: 29

Servings:

Calories: 178kcal

Author: Cathy Trochelman

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 ground 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. Scoop cookie dough by tablespoonfuls onto a baking sheet lined with parchment paper OR prepared with cooking spray. (*The easiest way to scoop the dough is using a cookie scoop.) Bake at 350° for 12-14 minutes.
6. Remove from oven; transfer cookies to a wire 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