Description

Pumpkin cookies with cream cheese frosting bring the cozy flavors of fall to your kitchen year-round. Soft, fluffy, and infused with warm spices like cinnamon and nutmeg, these cookies are a delightful treat for any occasion. Topped with a luscious cream cheese frosting, they are sure to impress family and friends at gatherings or simply satisfy your sweet tooth.

Ingredients

Scale

1 cup canned pumpkin puree
2 cups all-purpose flour
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
2 large eggs (room temperature)
1/2 cup unsalted butter (softened)
1 tsp vanilla extract
8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
3 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. Add pumpkin puree, eggs, and vanilla; mix until smooth.
Gradually fold in the dry ingredients until just combined.
Scoop rounded tablespoons of dough onto lined baking sheets, spacing them two inches apart.
Bake for 12–15 minutes until edges are golden and centers are soft. Cool on wire racks.
For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until combined.
Frost cooled cookies generously.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (35g)
Calories: 130
Sugar: 10g
Sodium: 80mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: <1g
Protein: <2g
Cholesterol: 20mg

Keywords: Feel free to add chocolate chips or nuts for extra texture. Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.