Description

These soft pumpkin cookies are pillowy, moist, and bursting with cozy autumn spices. Topped with a tangy cream cheese icing, they’re easy to make and perfect for any fall gathering or sweet craving.

Ingredients

Scale

2 cups (250g) all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1 tablespoon cornstarch
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1 large egg, room temperature
1 cup (240g) pumpkin puree (not pumpkin pie filling)
2 teaspoons pure vanilla extract
4 ounces (113g) cream cheese, softened
1/4 cup (57g) unsalted butter, softened
2 cups (240g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
1–2 tablespoons milk (whole or 2%, as needed for consistency)

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cornstarch.
In a large bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy.
Beat in egg, pumpkin puree, and vanilla extract until fully combined.
Add dry ingredients to wet in two additions, mixing on low speed or by hand until just combined. Do not overmix.
Use a medium cookie scoop (about 1.5 tablespoons) to drop dough onto prepared baking sheets, spacing about 2 inches apart.
Bake for 11-13 minutes, until edges are set and tops look dry. Cookies will be soft and pale.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For icing: In a medium bowl, beat cream cheese and softened butter until smooth and creamy (about 2 minutes). Add vanilla, salt, and powdered sugar, then beat on low until incorporated. Add milk a little at a time until desired consistency.
Once cookies are fully cool, use an offset spatula or butter knife to spread icing on each cookie. Optionally, top with cinnamon or chopped nuts.
Let icing set for about 15 minutes, then serve and enjoy.

Notes

For extra soft cookies, slightly underbake and use cornstarch in the dough. Chill dough for thicker cookies. You can add chocolate chips, nuts, or cranberries for variations. Let cookies cool completely before icing. Store in the fridge for up to 5 days or freeze un-iced cookies for up to 2 months.

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

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 15
Sodium: 90
Fat: 6
Saturated Fat: 3
Carbohydrates: 21
Fiber: 1
Protein: 2

Keywords: pumpkin cookies, cream cheese icing, soft cookies, fall dessert, easy pumpkin recipe, autumn baking, holiday cookies