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Pumpkin Cookies with Cream Cheese Frosting

Soft, pillowy, perfectly spiced pumpkin cookies topped with a thick, creamy, slightly tangy cream cheese frosting. A whole can of pumpkin in the batter, no chill time needed, and makes 36 cookies. The classic cakey pumpkin cookie done absolutely right.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour 250g , , spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 cup unsalted butter 226g , softened
  • 3/4 cup granulated sugar 150g
  • 3/4 cup packed light or dark brown sugar 165g
  • 2 tsp pure vanilla extract
  • 1 large egg
  • 1 can pure pumpkin puree 15 oz
Cream cheese frosting:
  • 3 oz 85g full-fat block cream cheese, room temperature
  • 1/4 cup 56g unsalted butter, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups 240g powdered sugar, sifted

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt together. Set aside.
  3. Beat softened butter, granulated sugar, and brown sugar on high for 2 to 3 minutes until light and fluffy.
  4. Add vanilla and egg and beat until combined. Add pumpkin puree and beat until smooth.
  5. Add dry ingredients and mix on low until just combined. Dough will be very soft.
  6. Scoop rounded portions onto prepared baking sheets, spaced 2 inches apart.
  7. Bake 10 to 12 minutes until edges are just set. Cool on pan 5 minutes then transfer to wire rack. Cool completely.
  8. Beat cream cheese and butter until smooth. Add vanilla. Add powdered sugar and beat until thick and fluffy.
  9. Spread frosting generously over each cooled cookie. Dust with cinnamon if desired.

Notes

  • Storage: keep in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. Single layer only — they are soft and will stick together if stacked without parchment between them.
  • Freezing: freeze unfrosted cookies well-wrapped up to 3 months. Thaw at room temperature and frost before serving.
  • Make ahead: bake cookies up to 2 days ahead, unfrosted. Store at room temperature. Make frosting and frost on the day of serving for the freshest result.
  • Do not use pumpkin pie filling — pure pumpkin puree only.
  • Soften butter and cream cheese fully before making the frosting.
  • Pumpkin pie spice substitute: replace cinnamon, nutmeg, and ginger with 1 and 1/2 tsp pumpkin pie spice.