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Easy Pumpkin Cookies with Cream Cheese Frosting

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These soft, pillowy pumpkin cookies are quick and easy to make with simple ingredients. Topped with a tangy cream cheese frosting, they are the perfect fall treat that stays soft for days.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 4 ounces cream cheese, softened (full-fat block)
  • ¼ cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides halfway through.
  4. Beat in the egg and vanilla extract until combined. Add the pumpkin puree and mix on low speed until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears. Do not overmix. The dough will be soft and slightly sticky.
  6. Use a cookie scoop (1.5 tablespoons) to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake one sheet at a time on the center rack for 10 to 12 minutes. The cookies should look set around the edges and slightly underdone in the center.
  8. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cookies cool, make the frosting: Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, then beat on low speed until combined. Increase to medium speed and beat for another minute until light and fluffy.
  10. Once the cookies are completely cool, spread a generous amount of cream cheese frosting on each one. Optionally, sprinkle a pinch of cinnamon or nutmeg on top.

Notes

Do not overmix the dough to avoid tough cookies. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Let cookies cool completely before frosting to prevent melting. For softer cookies, bake for 10 minutes; for firmer, bake for 12 minutes. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Unfrosted cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, cream cheese frosting, fall baking, soft pumpkin cookies, easy pumpkin recipe

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