Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
With pumpkin puree, pumpkin spice, butter, and a tangy cream cheese frosting, these Soft Pumpkin Cookies are sure to make you happy!
Oh, how much I love pumpkin recipe season!
If you’re a regular here at Mom Spark, you know we kinda have an obsession with pumpkin recipes this time of year. We can’t help our pumpkin flavor obsession!
One recipe that I couldn’t find in our huge recipe library was Pumpkin Cookies, so I felt that I needed to correct that situation immediately!
Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
Today I’m sharing this Soft Pumpkin Cookies with Cream Cheese Frosting Recipe that is perfect for the fall season.
With pumpkin puree, pumpkin spice, butter, and a tangy cream cheese frosting, these Soft Pumpkin Cookies are sure to bring a smile to your face (and belly). Grab the recipe below!
Ingredients for Pumpkin Cookies with Cream Cheese Frosting
cookies:
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 11/4 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 11/2 cups all-purpose flour
cream cheese frosting:
- 4 ounces full-fat cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Optional: pumpkin pie spice
Tools Needed Pumpkin Cookies with Cream Cheese Frosting
(optional)How to Make Pumpkin Cookies with Cream Cheese Frosting
cookies:
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until smooth. Add egg and mix until well combined. Add pumpkin puree and vanilla, mixing until combined. Add pumpkin pie spice, baking powder, baking soda, and salt; mix until everything is combined. Add in flour and combine until flour is well incorporated (do not overmix)
- Drop by rounded tablespoonfuls (or use a cookie scoop) onto prepared baking sheets. Bake 10 to 12 minutes, or until cookies are set. Allow cooling completely before frosting.
frosting:
- Using a stand mixer, beat cream cheese and butter at medium-high speed until creamy. Add confectioners’ sugar and vanilla, mixing until soft and creamy. Generously frost the cooled cookies, and if desired, sprinkle the tops of the cookies with a pumpkin pie spice. Store in the refrigerator on plates loosely covered with aluminum foil in the refrigerator. These are best eaten the same day or within 2 days.
- To freeze, store uncooked cookie dough balls for up to 3 months.
Save or print this recipe by using the card below!
Soft Pumpkin Cookies Recipe
Ingredients
- 1/2 cup butter softened
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 11/4 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 11/2 cups all-purpose flour
cream cheese frosting:
- 4 ounces full-fat cream cheese softened
- 4 tablespoons unsalted butter softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Optional: pumpkin pie spice
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until smooth. Add egg and mix until well combined. Add pumpkin puree and vanilla, mixing until combined. Add pumpkin pie spice, baking powder, baking soda, and salt; mix until everything is combined. Add in flour and combine until flour is well incorporated (do not overmix)
- Drop by rounded tablespoonfuls (or use a cookie scoop) onto prepared baking sheets. Bake 10 to 12 minutes, or until cookies are set. Allow cooling completely before frosting.
frosting:
- Using a stand mixer, beat cream cheese and butter at medium-high speed until creamy. Add confectioners’ sugar and vanilla, mixing until soft and creamy. Generously frost the cooled cookies, and if desired, sprinkle the tops of the cookies with a pumpkin pie spice. Store in the refrigerator on plates loosely covered with aluminum foil in the refrigerator. These are best eaten the same day or within 2 days.
- To freeze, store uncooked cookie dough balls for up to 3 months.
Also, check out these other delicious pumpkin recipes on Mom Spark:
- Starbucks Double Glazed Pumpkin Scones Copycat Recipe
- LIBBY’S Famous Pumpkin Pie Recipe
- Crock Pot Slow Cooker Pumpkin Caramel Cake Recipe
- Pumpkin Muffins With Vanilla Bourbon Glaze
- Pumpkin Bourbon Bread Pudding
- Roasted Pumpkin Seeds 6 Ways
- Pumpkin Spice Chocolate Chip Brownies Recipe
- Mini Bourbon Pumpkin Pie Cheesecakes
- Easy Pumpkin Butter Recipe – 3 Ingredients!
- Spicy Pumpkin Noodle Bowl Recipe
- Pumpkin Eggnog Pie Recipe
For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.