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Pumpkin Cookies with Cream Cheese Frosting

Delightful soft and cake-like pumpkin cookies topped with luscious cream cheese frosting, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 170
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup pumpkin puree Canned or homemade
  • 1/2 cup butter, softened Can be substituted with coconut oil
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour Can use almond flour for gluten-free
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
For the frosting
  • 1 cup cream cheese frosting Store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, sugar, and brown sugar for about 3 minutes until fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract to the mixture, mixing until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet.
Baking
  1. Bake in the preheated oven for 12–15 minutes, or until cookies are lightly golden.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Frosting
  1. Once cooled, generously top each cookie with cream cheese frosting.
Serving
  1. Share these delightful goodies with your loved ones or enjoy them yourself!

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For longer storage, freeze unbaked dough for up to three months.