These Super-Soft Pumpkin Cookies Are So Good, I've Made Them 4 Times Already

My pumpkin cookies embrace the flavors of fall. In this recipe, softened butter, granulated sugar, and brown sugar are creamed together until fluffy. Then I add one egg, pumpkin purée, and vanilla extract before gradually mixing in the dry ingredients. Once these pumpkin cookies are baked and cooled, I top them with a dreamy homemade cream cheese frosting for the perfect fall treat.

Why You’ll Love It

• The ultimate fall cookies. This seasonal staple brings forward all the flavors of pumpkin spice.

• So fluffy and tender. The addition of pumpkin makes these cookies moist and tender for a cake-like cookie that melts in your mouth.

Key Ingredients in Pumpkin Cookies with Cream Cheese Frosting

• Sugar: Granulated sugar and brown sugar are beaten with the butter as the base of the cookie dough. Granulated sugar adds a touch of sweetness and plays a role in texture, while brown sugar adds a depth of flavor.

• Pumpkin purée: Plain puréed pumpkin plays an important role in the flavor and texture of these cookies. Use pumpkin purée instead of pumpkin pie filling, which has added sugar and spices.

• Pumpkin pie spice: Brings the flavor to these cookies. You can choose to make your own with a blend of spices or grab a jar at the store.

• Cream cheese: Serves as the base of the frosting to spread on top of these cookies.

How to Make Pumpkin Cookies with Cream Cheese Frosting

1. Prep the baking sheet and dry ingredients. Coat a baking sheet with cooking spray or line it with parchment paper, then whisk together the dry ingredients.

2. Make the dough. Cream the butter and sugars in a stand mixer until fluffy. Add one egg, pumpkin purée, and vanilla extract and beat in the flour mixture.

3. Portion the dough. Use a cookie scoop to divide the dough into level portions and flatten them lightly.

4. Bake the cookies. Bake the cookies until the edges are lightly golden and let them cool completely.

5. Frost! Beat cream cheese, butter, powdered sugar, milk, and vanilla extract together in a stand mixer to make the cream cheese frosting.

Storage Tip

Because these pumpkin cookies are topped with cream cheese frosting, they should be stored in a single layer in an airtight container in the refrigerator. Store the cookies chilled for up to four days.

Pumpkin Cookies with Cream Cheese Frosting Recipe

These soft, pillowy cookies combine warm pumpkin spice flavor with tangy cream cheese frosting for the perfect pairing.

Prep time 40 minutes

Cook time 15 minutes

Makes 24 to 32 cookies

Ingredients

For the cookies:

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

• Cooking spray

• 2 1/3 cups all-purpose flour

• 1 tablespoon pumpkin pie spice

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 3/4 cup granulated sugar

• 3/4 cup packed light or dark brown sugar

• 1 large egg

• 1 cup pumpkin purée (not pumpkin pie filling)

• 1 1/2 teaspoons vanilla extract

For the cream cheese frosting:

• 4 ounces cream cheese, at room temperature

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature

• 2 cups powdered sugar, divided

• 2 teaspoons whole or 2% milk

• 1/2 teaspoon vanilla extract

Instructions

Make the cookies:

1. Heat the oven to 350°F. Coat a baking sheet with cooking spray or line it with parchment paper.

2. Whisk 2 1/3 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt together in a medium bowl.

3. Beat 1 1/2 sticks room temperature unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar with the paddle attachment in a stand mixer on medium speed until fluffy, about 3 minutes.

4. Beat in 1 large egg. Beat in 1 cup pumpkin purée and 1 1/2 teaspoons vanilla extract. Gradually beat in the flour mixture on low speed until combined.

5. Using a 2-tablespoon cookie scoop, scoop the dough into 12 level portions and drop onto the baking sheet, spacing them evenly apart. Use the back of a spoon to lightly flatten the dough.

6. Bake until the edges of the cookies are set, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack and let cool completely. Repeat baking the remaining dough (you can reuse the parchment, no need to cool the baking sheet).

Make the frosting:

1. Beat 4 ounces room temperature cream cheese and 1/2 stick unsaltek-p];]d butter in a medium bowl with an electric hand mixer on medium speed until combined and fluffy, 2 to 3 minutes. (If using a stand mixer, use the paddle attachment and beat the cream cheese and butter with half of the powdered sugar first to have enough in the bowl to mix properly.)

2. Beat in half of the powdered sugar (about 1 cup) on medium speed until combined. Beat in the remaining powdered sugar, 2 teaspoons whole milk, and 1/2 teaspoon vanilla extract on high speed until fluffy, about 3 minutes. Spread onto the cooled cookies.

Recipe Notes

Make ahead: The baked and cooled cookies can be stored in an airtight container or plastic bag in the freezer for up to 2 months. Let thaw to room temperature and top with the cream cheese frosting before serving.

Storage: Refrigerate the frosted cookies in a single layer in an airtight container for up to 4 days.

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