Description

These soft pumpkin cookies are packed with cozy fall spices and topped with a creamy, tangy cream cheese frosting. Quick to make and perfect for any autumn occasion, they’re a crowd-pleaser that’s easy to adapt for gluten-free or dairy-free diets.

Ingredients

Scale

1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup unsalted butter, melted and cooled slightly
1 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
6 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set out cream cheese and butter for frosting to soften.
In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg and vanilla extract, whisking until well combined.
In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using).
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks remain; dough will be thick and sticky.
Use a cookie scoop or tablespoon to drop heaping spoonfuls (about 1.5 tablespoons each) onto prepared baking sheets, spacing about 2 inches apart.
Bake for 11-13 minutes, until edges are set and tops look puffed and matte. If centers look wet, bake another minute. Cookies will stay pale.
Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting: Beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and creamy, about 2-3 minutes. Add more powdered sugar for thicker frosting if desired.
Once cookies are fully cool, spread about 1 tablespoon frosting on each. Optionally, sprinkle with cinnamon or chopped pecans.

Notes

For gluten-free cookies, substitute a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and dairy-free cream cheese. Let cookies cool completely before frosting to prevent melting. Store frosted cookies in the fridge for up to 5 days, layering parchment between them. Freeze unfrosted cookies for up to 2 months.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 14
Sodium: 90
Fat: 4
Saturated Fat: 2
Carbohydrates: 22
Fiber: 1
Protein: 1

Keywords: pumpkin cookies, cream cheese frosting, fall baking, easy cookies, soft cookies, autumn dessert, Thanksgiving cookies, Halloween cookies