Description
Soft Pumpkin Cookies with Cream Cheese Frosting are pillowy, spiced cookies that bring cozy autumn flavors to life. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, they’re topped with a tangy cream cheese frosting for the perfect balance of sweet and cozy. Ideal for holiday gatherings, bake sales, or simply enjoying with a cup of tea on a crisp fall day.
Ingredients
For the Cookies:
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½ cup (115 g) butter, softened
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½ cup (100 g) white sugar
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½ cup (100 g) brown sugar
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1 cup (240 g) pumpkin purée (not pie filling)
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1 large egg
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1 tsp vanilla extract
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2 cups (250 g) all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
For the Frosting:
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¼ cup (60 g) butter, softened
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4 oz (115 g) cream cheese, softened
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2 cups (250 g) powdered sugar, sifted
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Line or grease baking sheets.
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In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy.
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Beat in pumpkin, egg, and vanilla until smooth.
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In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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Gradually add dry ingredients to wet mixture until just combined.
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Drop spoonfuls of dough onto prepared baking sheets, leaving room to spread.
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Bake 12–15 minutes, until edges are set and cookies are soft in the center. Cool completely on wire racks.
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For frosting: Beat butter and cream cheese until creamy. Add powdered sugar, vanilla, and salt. Beat until smooth and fluffy.
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Frost cooled cookies and sprinkle with a little cinnamon if desired.
Notes
Frost only after cookies are fully cooled.
Pumpkin pie spice can replace the cinnamon, nutmeg, and ginger.
Use a cookie scoop for even-sized cookies.
If stacking frosted cookies, place parchment between layers.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American