Pumpkin Cookies With Cream Cheese Frosting

These pumpkin cookies bake up soft and cakey rather than thin and crisp, thanks to the moisture pumpkin puree brings to the dough. Warm spices like cinnamon and nutmeg run through the cookie itself, then get echoed again in a dusting over the cream cheese frosting on top, so the spice flavor carries through the whole cookie instead of fading after the first bite.

The frosting stays soft rather than setting into a hard glaze, which means these are best kept in the fridge once frosted, more like a frosted cake than a standard cookie.

Ingredients

For the cookies

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the frosting

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon, for dusting

Why You’ll Love These Pumpkin Cookies

• The texture is soft and cakey rather than crisp, closer to a small frosted cake than a traditional cookie.
• Pumpkin puree keeps the dough moist without needing extra eggs or oil to compensate.
• The cream cheese frosting mirrors the tang of a classic pumpkin dessert without needing a separate cake pan or layers.
• A dusting of cinnamon over the frosting repeats the spice from the cookie itself, so the flavor carries through the whole bite.
• The dough comes together with a hand mixer or stand mixer, no special equipment required.

Ingredient Notes

Pumpkin puree, not pumpkin pie filling, is what this recipe calls for. Pie filling already contains added sugar and spices, which will throw off both the sweetness and the texture of the dough if it’s used by mistake.

Softened butter matters for both the cookie dough and the frosting, since cold butter won’t cream properly with the sugar and will leave lumps in the frosting instead of blending smoothly. Let it sit at room temperature for about 30 minutes before starting.

Ground cinnamon and nutmeg do the spice work in the dough itself, so freshly opened jars will give a noticeably stronger flavor than spices that have been sitting in the pantry for a long time.

Cream cheese frosting stays soft at room temperature, which is part of what gives these cookies their finished look, but it also means the cookies need to be refrigerated rather than left out on the counter for extended periods.

Baking soda and baking powder are both doing separate jobs in this recipe, so don’t try to substitute one for the other. The combination is what gives the cookies enough lift to stay soft and slightly puffed rather than dense and flat.

How to Make Pumpkin Cookies

Preheat the oven to 350°F and line two baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about two minutes. Add the pumpkin puree, egg, and vanilla extract, and beat until fully combined.

Add the dry ingredients to the wet ingredients and mix on low speed just until no streaks of flour remain. The dough will be quite soft and slightly sticky, more like a thick batter than a traditional cookie dough, which is normal given how much moisture the pumpkin adds.

Scoop the dough into rounded portions, about two tablespoons each, and space them a couple inches apart on the prepared baking sheets, since the cookies will spread slightly as they bake. Bake for 12 to 14 minutes, until the edges are set and a toothpick inserted into the center comes out clean.

Let the cookies cool completely on the baking sheet before frosting, since a warm cookie will melt the frosting right off the top. Once cooled, beat the cream cheese and butter together until smooth, then add the powdered sugar and vanilla extract and beat until the frosting is light and fluffy.

Spread or pipe the frosting onto each cooled cookie, then finish with a light dusting of ground cinnamon over the top. A small offset spatula makes it easy to swirl the frosting into an even layer if you’re spreading rather than piping.

Tips for Success

• Use pumpkin puree, not pumpkin pie filling, to avoid throwing off the sweetness and spice balance.
• Let the cookies cool completely before frosting, since a warm cookie will cause the frosting to slide right off.
• Don’t overbake. These cookies are meant to stay soft, so pull them as soon as the edges look set even if the centers seem slightly underdone.
• Bring both the butter and cream cheese to room temperature before making the frosting, so it blends smoothly without lumps.
• Store frosted cookies in the fridge rather than at room temperature, since the cream cheese frosting is more delicate than a standard buttercream.

Storage

Store frosted cookies in an airtight container in the fridge for up to 5 days, since the cream cheese frosting needs refrigeration. Let cookies sit at room temperature for about 10 minutes before eating if you prefer the frosting a little softer. Unfrosted cookies can be stored at room temperature in an airtight container for up to 3 days, or frozen for up to 2 months, with the frosting made fresh closer to serving time.

FAQ

Can I freeze these cookies?

Yes, though it’s best to freeze the unfrosted cookies and make the frosting fresh once they’re thawed, since cream cheese frosting doesn’t freeze and thaw as cleanly as the baked cookie does.

Why is my cookie dough so soft?

That’s expected here. The pumpkin puree adds a lot of moisture, so the dough will be softer and stickier than a typical cookie dough, closer to a thick cake batter.

Can I make these without the frosting?

Yes. The cookies are still soft and flavorful on their own, though the cream cheese frosting is what gives them their signature look and adds a tangy contrast to the sweet, spiced cookie underneath.

Can I add mix-ins like chocolate chips?

Yes. A handful of white or dark chocolate chips folded into the dough works well alongside the pumpkin and spices, though it will change the classic look slightly.