Soft Pumpkin Cookies with Cream Cheese Frosting: Fall's BEST Bite?
These soft and tender pumpkin cookies are perfectly spiced and topped with a rich cream cheese frosting — the ultimate fall comfort treat in every bite.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2-4 tbsp milk or cream (optional, for consistency)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in egg and vanilla extract. Stir in pumpkin puree until smooth.
- Gradually add dry ingredients and mix until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto lined baking sheets, spaced apart.
- Bake 10–12 minutes or until edges are golden. Cool completely on a wire rack.
- Cream together softened cream cheese and butter until smooth.
- Gradually beat in powdered sugar, then add vanilla and optional milk to adjust consistency.
- Frost cooled cookies generously. Garnish if desired and enjoy!
Notes
Let cookies cool completely before frosting to prevent melting. Add a pinch of cinnamon to the frosting for a spiced twist. Cookies store well at room temp for 3 days or freeze up to 2 months.