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An image of two pumpkin cookies with cream cheese frosting stacked on top of each other on a black wire cooling rack.
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4.67 from 3 votes

Pumpkin Cookies with Cream Cheese Frosting

These super soft Pumpkin Cookies with Cream Cheese Frosting are one of our favorite Fall treats! They are easy to make and deliciously moist, with the perfect amount of cinnamon spice.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Amy Nash

Equipment

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour (353g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 3/4 cup salted butter softened
  • 1 cup brown sugar packed (200g)
  • 1/2 cup granulated sugar (100g)
  • 1 cup plain canned pumpkin (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Frosting

  • 1/4 cup salted butter softened
  • 4 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, and salt in a medium bowl.
    2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon allspice, 1/2 teaspoon salt
  • In a separate large bowl, beat the butter, brown sugar, and granulated sugar on high speed until light, about 2 minutes. Add pumpkin, eggs, and vanilla and mix again until combined.
    3/4 cup salted butter, 1 cup brown sugar, 1/2 cup granulated sugar, 1 cup plain canned pumpkin, 2 large eggs, 1 teaspoon pure vanilla extract
  • Add the flour and spices to the pumpkin mixture and mix just until combined.
  • Use a medium cookie scoop to scoop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them 3 inches apart.
  • Bake for 12-14 minutes, but be careful not to overbake. I prefer to slightly underbake my cookies by a little bit so they stay soft. Transfer the cookies to a cooling rack and cool completely.
  • Make the cream cheese frosting by beating the butter and cream cheese on medium-high speed in a medium bowl until creamy and smooth. Add the powdered sugar, vanilla, and salt and beat until creamy and combined.
    1/4 cup salted butter, 4 ounces cream cheese, 2 cups powdered sugar, 1 teaspoon pure vanilla extract, Pinch of salt
  • Frost cooled cookies and sprinkle with cinnamon for decoration, if desired.

Notes

  • Store frosted cookies in a single layer covered loosely with wax paper or foil in the fridge for up to 3 days. If you want to make the cookies in advance, freeze before frosting for up to 2 months. Remove and frost just before serving.
  • Chocolate Chip Variation: Leave off the frosting and add 1 cup of semisweet chocolate chips to the cookie dough before scooping and baking.
Adapted from Taste of Home.

Nutrition

Serving: 1cookie | Calories: 232kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 137mg | Potassium: 63mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1909IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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