Soft Pumpkin Cookies with Cream Cheese Frosting – Easy Fall Treat
Once fall rolls around, it’s game over, I want pumpkin everything. And these pumpkin cookies with cream cheese frosting are hands-down one of my favorite things to bake when the weather starts to cool down.
They’re soft, fluffy, perfectly spiced, and that sweet cream cheese frosting? Total perfection. These cookies feel like a warm hug on a chilly day. Perfect for when you are baking for friends, family, or just to treat yourself (no shame!).
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These soft pumpkin spice cookies always disappear fast in my house, no matter how many I make. They’re easy, cozy, and taste like fall in cookie form.
How to Make Pumpkin Cookies with Cream Cheese Frosting
Here are the ingredients you need to make these pumpkin cookies with cream cheese frosting, plus step by step instructions for how to make them.
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup unsalted butter + 3 tbsp, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract, divided
- 8 ounces cream cheese
- 2 cups powdered sugar
Step by Step Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, cream together 3/4 cup softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Mix in the pumpkin puree, egg, and 1 teaspoon of vanilla extract until everything is well blended.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until fully combined and a soft dough forms.
6. Using a cookie scoop, drop generous spoonfuls of dough onto the prepared baking sheet, leaving space between each one to allow for spreading.
7. Bake for 13-15 minutes, or up to 17 minutes if you’re making larger cookies. They should be set and slightly golden around the edges.
8. Let the cookies cool completely on a wire rack before frosting.
9. To make the frosting, beat the cream cheese with the remaining 3 tablespoons of softened butter and powdered sugar until smooth and creamy.
10. Stir in the remaining teaspoon of vanilla extract and mix until fully incorporated.
11. Once the cookies are cool, frost each one generously. For a festive touch, dust with a little extra pumpkin pie spice if you like!
From their soft, cakey texture to the creamy, tangy-sweet frosting, these frosted pumpkin cookies deliver all the best flavors of fall in one irresistible bite. Perfect for everything from festive gatherings to quiet coffee breaks, they’re a must-bake in any list of holiday cookie recipes or fall baking favorites.
More Fall Treats
Pumpkin Cookies with Cream Cheese Frosting
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup unsalted butter + 3 tbsp, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract, divided
- 8 ounces cream cheese
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream together 3/4 cup softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Mix in the pumpkin puree, egg, and 1 teaspoon of vanilla extract until everything is well blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined and a soft dough forms.
- Using a cookie scoop, drop generous spoonfuls of dough onto the prepared baking sheet, leaving space between each one to allow for spreading.
- Bake for 13-15 minutes, or up to 17 minutes if you’re making larger cookies. They should be set and slightly golden around the edges.
- Let the cookies cool completely on a wire rack before frosting.
- To make the frosting, beat the cream cheese with the remaining 3 tablespoons of softened butter and powdered sugar until smooth and creamy.
- Stir in the remaining teaspoon of vanilla extract and mix until fully incorporated.
- Once the cookies are cool, frost each one generously. For a festive touch, dust with a little extra pumpkin pie spice if you like!
