Hi there! It’s Callie, back with another delightful treat perfect for those cozy fall days—Soft Pumpkin Cookies with Cream Cheese Frosting. There’s something about the mix of pumpkin and spice that just sings comfort, and topping it with tangy cream cheese frosting takes it over the top. This recipe has become such a favorite in our house that even my usually cookie-resistant hubby can’t resist sneaking a few when he thinks I’m not looking!
Why you’ll love this recipe
These soft pumpkin cookies are incredibly tender with just the right amount of spice. They’re like little clouds of pumpkin goodness topped with a deliciously creamy frosting. Plus, they’re super easy to whip up and make the whole house smell divine. Whether you’re a seasoned baker or just feeling adventurous, these cookies are a crowd-pleaser and the perfect way to bring a taste of fall to your kitchen.
Ingredients
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 ¼ cups (305 g) canned pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces (226 g) block-style cream cheese, softened but still cool
- ¼ cup (56 g) unsalted butter, softened but still cool
- 1 teaspoon pure vanilla extract
- 1 ¾ cups (210 g) confectioners’ sugar, sifted
Step-by-step instructions
Making the cookie dough
- Preheat your oven: Set your oven to 350° F and line a baking sheet with parchment paper.
- Whisk dry ingredients: In a bowl, blend flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this aside for later.
- Cream the butter and sugars: Using a stand or hand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Combine wet ingredients: Add in the pumpkin puree, egg, and vanilla, mixing until everything is well combined. Scrape the sides as necessary to ensure everything is mixed evenly.
Baking the cookies
- Combine mixtures: Add the flour mix to the wet ingredients and blend until just combined. The dough will be soft and sticky.
- Scoop and space out: Using a medium cookie scoop or a spoon, drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Pop them into the oven for 13 to 15 minutes or until the edges are set and the cookies appear soft and fluffy. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Crafting the cream cheese frosting
- Beat cream cheese and butter: Mix together the cream cheese and butter until smooth, about 30 seconds.
- Blend and frost: Add vanilla and confectioners’ sugar, blending just until everything is incorporated, about another 30 seconds. Spread or pipe the frosting on your cooled cookies. Garnish with a sprinkle of pumpkin pie spice if desired.
Recipe tips & variations
Feel free to mix in your favorite nuts or chocolate chips for some added texture and flavor. For a lighter version, you might opt for a reduced-fat cream cheese and butter. If you’re feeling extra creative, try adding some zest of orange to the frosting for a citrusy twist!
Storage & reheating
These cookies can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. If you want to keep them longer, pop them into the freezer without frosting for up to 3 months. Thaw them in the fridge overnight, then bring them to room temperature or give them a quick zap in the microwave before frosting.
FAQs
Yes, by substituting the all-purpose flour with a 1:1 gluten-free baking blend, you can create a great gluten-free option.
A dash of cinnamon or nutmeg works wonders, or try some chopped nuts like pecans for an added crunch.
You can use a dairy-free cream cheese alternative available at most grocery stores.
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Print
Soft Pumpkin Cookies with Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful soft pumpkin cookies topped with tangy cream cheese frosting, perfect for fall.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/4 cups canned pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces block-style cream cheese, softened but still cool
- 1/4 cup unsalted butter, softened but still cool
- 1 teaspoon pure vanilla extract
- 1 3/4 cups confectioners’ sugar, sifted
Instructions
- Preheat your oven to 350° F and line a baking sheet with parchment paper.
- In a bowl, blend flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this aside for later.
- Using a stand or hand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add in the pumpkin puree, egg, and vanilla, mixing until everything is well combined. Scrape the sides as necessary to ensure everything is mixed evenly.
- Add the flour mix to the wet ingredients and blend until just combined. The dough will be soft and sticky.
- Using a medium cookie scoop or a spoon, drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Pop them into the oven for 13 to 15 minutes or until the edges are set and the cookies appear soft and fluffy. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
- Mix together the cream cheese and butter until smooth, about 30 seconds.
- Add vanilla and confectioners’ sugar, blending just until everything is incorporated, about another 30 seconds. Spread or pipe the frosting on your cooled cookies. Garnish with a sprinkle of pumpkin pie spice if desired.
Notes
- Feel free to mix in your favorite nuts or chocolate chips for some added texture and flavor.
- For a lighter version, consider using reduced-fat cream cheese and butter.
- Add some zest of orange to the frosting for a citrusy twist!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg