Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
Delight in these soft and flavorful pumpkin cookies topped with a rich and creamy cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, these cookies offer a moist texture and autumn-inspired taste, making them ideal for seasonal celebrations or a cozy treat any time of year.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookies
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 cup icing sugar (powdered sugar)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking your cookies evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy, which helps incorporate air into the batter for soft cookies.
- Add Wet Ingredients: Beat in the pumpkin purée, vanilla extract, and egg into the creamed mixture until smooth and thoroughly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently just until combined to avoid overmixing and tough cookies.
- Portion Dough: Drop spoonfuls of the dough onto a greased or parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 12-15 minutes, or until the cookie edges turn lightly golden. Remove from oven and let cool completely on a wire rack.
- Prepare Frosting – Beat Butter: While cookies bake, beat the softened butter in a mixing bowl until smooth and creamy, forming a base for the frosting.
- Add Cream Cheese: Beat in the softened cream cheese until the mixture is silky smooth and free of lumps.
- Incorporate Icing Sugar and Flavor: Gradually add the icing sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting becomes light, fluffy and spreadable.
- Frost Cookies: Once cookies are completely cooled, generously spread the cream cheese frosting on top. Optionally, sprinkle a pinch of cinnamon for extra flavor and garnish.
Notes
- Ensure cookies are completely cooled before frosting to prevent melting.
- Use fresh pumpkin purée for best flavor—canned pumpkin or homemade works well.
- For a dairy-free version, substitute butter and cream cheese with vegan alternatives.
- Store frosted cookies in an airtight container in the refrigerator for up to one week.
- Cookies can be frozen without frosting; add frosting after thawing.
Nutrition
- Serving Size: 1 cookie with frosting (about 50g)
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: pumpkin cookies, cream cheese frosting, soft cookies, fall dessert, spiced cookies, autumn recipe
