Soft Pumpkin Cookies with Cream Cheese Frosting

5 from 7 votes

Soft Pumpkin Cookies with Cream Cheese Frosting

The ultimate fall pumpkin dessert! Soft, chewy, and lightly spiced pumpkin cookies topped with creamy cream cheese frosting—perfect for holiday gatherings or a cozy night in.

Prep Time15

Cook Time13

Total Time28

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 220kcal

Author: Kristin Hayes

Equipment

Ingredients

Pumpkin Cookies

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon pumpkin pie spice
½ teaspoon salt
¾ cup unsalted butter softened
¾ cup granulated sugar
½ cup light brown sugar
1 ¼ cups pumpkin puree
1 egg
1 teaspoon vanilla extract

Cream Cheese Frosting

8 oz cream cheese softened
2 cups powdered sugar
3 tablespoon butter
1 teaspoon vanilla extract

Instructions

Make the Cookies

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat butter, granulated sugar, and brown sugar until smooth.
Mix in pumpkin puree, egg, and vanilla until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
Gradually add dry ingredients to wet, mixing until just combined.
Scoop dough onto prepared sheet with space between cookies.
Bake 13–15 minutes (slightly longer for larger cookies). Cool completely.

Make the Cream Cheese Frosting

Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla, mixing until creamy.
Spread frosting over cooled cookies. Sprinkle with extra pumpkin pie spice or chopped nuts if desired.

Notes

Tips:

Cool cookies completely before frosting to avoid melting.
Blot extra moisture from homemade or non-Libby’s pumpkin puree for soft, non-sticky cookies.
Store frosted cookies in the fridge up to 5 days; freeze unfrosted cookies up to 3 months.

Nutrition