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Pumpkin Cookies With Cream Cheese Frosting

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Ingredients Method Notes

Ingredients
  

Cookies
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup pumpkin purée
  • 1 egg
  • 1 teaspoon vanilla extract
Frosting
  • 4 oz cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Pumpkin Cookies
  1. Preheat your oven to 350°F and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate large mixing bowl, beat together the butter and brown sugar until light and fluffy.
  4. Add the pumpkin purée, egg, and vanilla extract, mixing until smooth.
  5. Gradually add the dry ingredients into the wet ingredients and stir until a soft cookie dough forms.
  6. Use a cookie scoop or spoon to place dough onto the prepared baking sheets.
  7. Bake for 12–14 minutes, or until the tops are set and the cookies spring back lightly when touched.
  8. Let the cookies cool completely before frosting.
Frosting
  1. Beat together the softened cream cheese and butter until creamy and smooth.
  2. Add powdered sugar and vanilla extract, then continue mixing until fluffy.
  3. Spread or pipe frosting onto cooled cookies.

Notes

Tips For The Best Pumpkin Cookies

Use Pumpkin Purée — Not Pie Filling

Pumpkin pie filling already contains sugar and spices, which can throw off the recipe.

Don’t Overbake

These cookies should stay soft. Pull them from the oven once the tops look set.

Customize The Flavor

Lots of people love adding extra cinnamon, festive sprinkles, chopped nuts, or even sunflower seeds on top for added texture.

Storage Tips

Store frosted cookies in an airtight container in the fridge for up to 4 days.
If you prefer, you can leave some cookies unfrosted and freeze them for later.