Description

Soft Pumpkin Cookies with Cream Cheese Frosting are fluffy, spiced fall cookies topped with rich, tangy cream cheese frosting. Easy to make and loaded with cozy flavors, they’re perfect for bake sales, chilly afternoons, or simply satisfying your pumpkin cravings.

Ingredients

Scale

For the cookies:

1 cup butter, softened
1 cup granulated sugar
½ cup brown sugar
1 cup pumpkin purée
1 large egg
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger

For the cream cheese frosting:

½ cup butter, softened
8 oz cream cheese, softened
1 cup icing sugar
1 tsp vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin purée, egg, and vanilla. Beat until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually mix dry ingredients into wet until just combined.
Drop spoonfuls of dough onto prepared baking sheet, spaced evenly.
Bake for 12–15 minutes, or until set and lightly golden.
Cool completely on a wire rack.
For the frosting, beat butter and cream cheese until smooth. Add icing sugar, vanilla, and salt, and beat until fluffy.
Frost the cooled cookies as desired.

Notes

Use pure pumpkin purée, not pumpkin pie mix.

Make sure both butter and cream cheese are fully softened for the creamiest frosting.

Frosted cookies must be stored in the fridge.

Cookies can be frozen before frosting for easy make-ahead prep.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American