Name: Soft Pumpkin Cream Cheese Cookies With Frosting Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 stick unsalted butter, softened; 4 ounces cream cheese, softened; 1/2 cup brown sugar; 1/2 cup white sugar; 1 large egg, room temperature; 1 cup canned pumpkin, not pumpkin pie filling; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 4 ounces cream cheese, softened; 3 tablespoons butter, softened; 2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1-2 tablespoons heavy cream or milk; Pumpkin pie spice for sprinkling

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Introduction

These soft pumpkin cream cheese cookies are a delightful fall treat with a rich, moist texture and a luscious cream cheese frosting. Perfect for cozy afternoons or festive gatherings, they combine the warm flavors of pumpkin and pumpkin pie spice in every bite.

A white round plate holds seven golden brown cookies, each topped with a smooth, thick layer of white frosting sprinkled with light brown cinnamon powder. Around the plate, there are two whole bright orange pumpkins and two cinnamon sticks placed on a white marbled surface. In the bottom left corner, there is a partially eaten cookie with the same frosting. On the right side, part of an orange fabric with autumn leaf patterns is visible. The image has a warm, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick unsalted butter, softened
4 ounces cream cheese, softened
1/2 cup brown sugar
1/2 cup white sugar
1 large egg, room temperature
1 cup canned pumpkin, not pumpkin pie filling
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces cream cheese, softened (for frosting)
3 ounces butter, softened (for frosting)
2 cups powdered sugar (for frosting)
1/2 teaspoon vanilla extract (for frosting)
1-2 tablespoons heavy cream or milk (for frosting)
Pumpkin pie spice for sprinkling

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
Step 2: In a stand mixer with the paddle attachment, cream together 4 ounces of cream cheese and 1 stick of butter. Beat for about 1 minute until light and fluffy.
Step 3: Add the brown sugar and white sugar to the bowl and mix until well combined.
Step 4: Mix in the egg, pumpkin puree, and vanilla extract. Scrape the sides and bottom of the bowl with a spatula to ensure everything is fully incorporated.
Step 5: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until no streaks of flour remain, being careful not to overmix.
Step 6: Using a cookie scoop (about size 40), portion the dough onto the prepared cookie sheet, spacing cookies about 2 inches apart.
Step 7: Bake for 10-11 minutes, adjusting the time if your cookie scoop size differs. Remove from oven and transfer cookies to a cooling rack to cool completely.
Step 8: For the cream cheese frosting, beat together the remaining 4 ounces of cream cheese and 3 ounces of butter until fluffy.
Step 9: Gradually add the powdered sugar, mixing slowly to avoid a sugar cloud, then add vanilla extract and 1 to 2 tablespoons of heavy cream or milk as needed to reach desired consistency.
Step 10: Once cookies are cooled, spread or pipe a swirl of cream cheese frosting on top of each cookie. Sprinkle with pumpkin pie spice or cinnamon for a finishing touch.
Step 11: Store frosted cookies in the refrigerator for 4-5 days.

Tips & Variations

Use canned pumpkin puree (not pie filling) to get the right moisture and flavor balance.
If you prefer a less sweet frosting, reduce the powdered sugar slightly.
For a festive twist, add chopped pecans or walnuts to the cookie dough before baking.
Ensure the cream cheese and butter are softened to room temperature for a smooth frosting.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 4-5 days. Before serving, you can let them sit at room temperature for 10-15 minutes to soften the frosting. These cookies can also be frozen without frosting; thaw and frost when ready to serve.

How to Serve

A white plate holds seven pumpkin cookies topped with a thick layer of creamy white frosting sprinkled with light brown cinnamon powder. One cookie is stacked on top of another in the center, with a bite taken out, showing the soft, orange-brown inside texture. Behind the plate are two small, bright orange pumpkins and a white sugar container with black lettering. The scene is set on a white marbled surface with an orange cloth and cinnamon sticks partially visible in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, but fresh pumpkin should be cooked and pureed first. Be sure it’s thick and not watery to keep the cookie texture right.

How do I prevent the frosting from becoming too runny?

Make sure your cream cheese and butter are softened but not melted. Add heavy cream or milk gradually and only as much as needed to reach a spreadable consistency.