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Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Soft Pumpkin Cookies Recipe

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).



  • 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



  • 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.


  • 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.