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Delightfully soft and melt-in-your-mouth pumpkin cookies topped with a rich, tangy cream cheese frosting. Perfect for cozy fall baking and easy to prepare with no chilling required.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (homemade mix: 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves), plus extra for sprinkling
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature (for cookies)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 ¼ cups canned pumpkin puree (Libby’s recommended)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract (for cookies)
  • 8 ounces (1 brick) block-style cream cheese, softened but still cool (for frosting)
  • ¼ cup unsalted butter, softened but still cool (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 ¾ cups confectioners’ sugar, sifted (for frosting)

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Whisk together all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
  3. Beat unsalted butter, granulated sugar, and light brown sugar on medium-high until light and fluffy (about 3 minutes).
  4. Add pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and mix until combined, scraping the bowl as needed.
  5. Add the flour mixture to the wet ingredients and mix just until no dry flour remains; the dough will be soft and slightly sticky.
  6. Use a medium cookie scoop or spoon to portion heaping tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
  7. Bake at 350°F for 13–15 minutes, until edges are set and centers remain soft and fluffy.
  8. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat cream cheese and butter on medium-high speed until smooth and creamy (about 30 seconds).
  10. Add vanilla extract and sifted confectioners’ sugar and mix just until combined (about 30 seconds).
  11. Spread the cream cheese frosting evenly on the cooled cookies with an offset spatula or butter knife.
  12. Optionally, dust the frosted cookies lightly with cinnamon before serving.

Notes

Use Libby’s canned pumpkin puree for best texture and flavor; avoid pumpkin pie filling as it contains added sugars and spices that alter the cookie., If using homemade or watery pumpkin puree, blot excess moisture with paper towels to maintain soft cookie texture., Keep cream cheese and butter softened but cool (fridge temperature) for frosting to prevent runniness., Frosted cookies keep fresh up to 5 days refrigerated in an airtight container; bring to room temperature 20–30 minutes before serving for softness., Cookie dough can be chilled for up to 24 hours before baking; bring to room temperature before baking., Cookie dough balls can be frozen for up to 3 months and baked directly from frozen (add a few extra baking minutes)., Frosting can also be frozen in airtight containers for up to 3 months; thaw refrigerated overnight and rewhip before use.

Nutrition

Find it online: https://mamapantry.com/soft-pumpkin-cookies-with-cream-cheese-frosting/