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Soft Pumpkin Cookies with Cream Cheese Frosting

Close-up of a soft pumpkin cookie with a bite taken out, topped with thick cream cheese frosting.
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Make these soft, cake-like pumpkin cookies filled with warm autumn spices and top them with a simple, creamy cream cheese frosting for the perfect fall treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the Frosting:
  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (if needed)

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree until fully incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes. This step helps prevent spreading.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. These are soft baked pumpkin cookies.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar and vanilla extract, beating until creamy. Add milk one tablespoon at a time if the frosting is too stiff.
  12. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.

Notes

  • For the best texture, measure your flour using the spoon-and-level method.
  • You can make these cookies ahead; store unfrosted cookies in an airtight container for up to 3 days.
  • If you want a stronger spice flavor, increase the cinnamon to 2 1/2 teaspoons.

Nutrition

Find it online: https://hearthbite.com/pumpkin-cookie-soft-cream-cheese-frosting-recipe/