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Pumpkin Cookies with Cream Cheese Frosting

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These soft, cake-like pumpkin cookies are packed with warm autumn spices and topped with a tangy cream cheese frosting. Perfect for fall gatherings, bake sales, or a cozy treat at home.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pure vanilla extract
  • 8 oz (226g) full-fat cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, beat unsalted butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, scraping down the sides as needed. Add pumpkin puree and vanilla extract, mixing until smooth (batter may look slightly separated).
  5. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Do not overmix.
  6. Use a medium cookie scoop or two spoons to drop mounds of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 12-14 minutes, or until cookies look set and edges are just barely golden. Centers should remain soft.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a clean bowl, beat softened cream cheese and butter together until smooth and creamy.
  10. Gradually add powdered sugar and a pinch of salt, beating on low until fully incorporated. Add vanilla extract and mix until fluffy, about 1-2 minutes.
  11. Spread a generous dollop of frosting on each cooled cookie using an offset spatula or butter knife.
  12. Let the frosting set for about 30 minutes at room temperature, or chill briefly in the fridge before serving.

Notes

For best results, use room temperature ingredients. If your dough is sticky or your kitchen is warm, chill the dough for 15 minutes before baking. Frost cookies only when completely cool. Store in an airtight container in the fridge for up to 5 days, or freeze unfrosted cookies for up to 2 months. For gluten-free or dairy-free adaptations, use a 1-to-1 gluten-free flour blend and plant-based butter/cream cheese.

Nutrition

Keywords: pumpkin cookies, cream cheese frosting, fall dessert, easy pumpkin cookies, soft pumpkin cookies, autumn baking, Thanksgiving dessert, Halloween cookies

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