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Soft Pumpkin Cookies with Cream Cheese Frosting

Close-up of three frosted pumpkin cookies on a white plate, showcasing their soft texture and creamy topping.
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Enjoy these soft, cake-like pumpkin cookies, perfect for fall baking. They are topped with a simple cream cheese frosting for an extra touch of sweetness.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pie filling)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth.
  10. Stir in the vanilla extract. Gradually add the powdered sugar, beating until the frosting is light and fluffy.
  11. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto the tops.

Notes

  • For a cake-like texture, be careful not to overmix the dough.
  • You can add 1/2 cup of chocolate chips or chopped nuts to the dough for extra flavor and texture.
  • If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves, and 1/8 teaspoon nutmeg.
  • Store frosted cookies in an airtight container in the refrigerator.

Nutrition

Find it online: https://recipestokeep.com/pumpkin-cookies/