Description
Soft, cake-like Pumpkin Cookies with Cream Cheese Frosting made with real pumpkin puree, warm fall spices, and a rich, tangy cream cheese topping. An easy, beginner-friendly recipe ready in about 35 minutes.
Ingredients
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
1 large egg
1½ cups canned pumpkin puree
1 teaspoon vanilla extract
8 oz block-style cream cheese, softened
¼ cup unsalted butter, softened
1¾ cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F; line baking sheets with parchment paper.
2. Whisk flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl.
3. Cream butter and sugars until light and fluffy.
4. Beat in egg, pumpkin puree, and vanilla until combined.
5. Mix in dry ingredients until just combined.
6. Scoop rounded portions of dough onto baking sheets, 2 inches apart.
7. Bake 12–14 minutes until edges are set.
8. Cool completely on a wire rack.
9. Beat cream cheese and butter until smooth; add powdered sugar and vanilla; beat until fluffy.
10. Frost cooled cookies and serve.
Notes
Do not use pumpkin pie filling — use pure pumpkin puree.
Frost only fully cooled cookies to prevent melting.
Store frosted cookies in the refrigerator due to the cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.2g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg