Soft pumpkin cookies topped with tangy cream cheese frosting! Is your mouth watering? These cream cheese-frosted pumpkin cookies are a must-have this time of year! The fall season wouldn't be the same without pumpkin desserts to bring on that pumpkin spice flavor!
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Why You'll Love This Recipe
- This is an easy, one-bowl drop cookie!
- Pumpkin spice lovers will find these utterly addicting!
- Tastes just as good as a pumpkin roll but is so much easier to make!
- One of the best pumpkin cookie recipes ever!
Ingredient Notes and Substitutions
- Pumpkin Puree - This is a canned pumpkin. Make sure the can is pumpkin puree and not pumpkin pie filling. See this article for information on how to make your own pumpkin puree.
- Pumpkin Pie Spice - you can substitute 2 ½ teaspoon pumpkin pie spice for the cinnamon, nutmeg, and cloves if that blend gives you your preferred pumpkin flavor.
- Butter - both salted and unsalted butter are fine.
- Flour - needs to be all-purpose flour, never self-rising.
How to Make Step-by-Step Recipe Instructions
- Preheat your oven to 350 degrees.
- Line your cookie sheets with parchment paper or lightly spray with non-stick cooking spray.
- Tip - I like to measure out all my dry ingredients, especially the spices and baking soda/powder and salt, so I can just dump them in with the wet ingredients when it's time.
- In a large bowl (these can be made with a hand mixer or a stand mixer), cream the softened butter and sugar.
- Add the egg and vanilla.
- Beat in the canned pumpkin.
- Add the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix in the flour at a medium speed to make a sticky dough.
- You might be tempted to add more flour, but don't, or you will end up with dry cookies.
- Scoop the cookie dough onto the prepared cookie sheet using a #40 cookie scoop or by the tablespoonful.
- Bake for 12 minutes at 350 degrees.
- Cool on the baking sheet slightly before transferring to a wire rack to cool completely before frosting with cream cheese frosting.
- Store these cookies in the fridge between layers of wax paper.
- To make the frosting, cream butter and the softened cream cheese in a medium bowl.
- Beat in the vanilla and powdered sugar.
- Beat until completely smooth.
- Frost completely cooled cookies. If they're still warm, the frosting will melt off the tops.
Recipe FAQs and Expert Tips
How do I store these cookies?
It's best to store these cookies in single layers between sheets of wax paper in an airtight container in the fridge because of the cream cheese frosting. They will last 3-4 days in the fridge.
Do these cookies freeze well?
Yes, you can! To freeze with the frosting on them, chill them in the fridge first before packing them between layers of wax or parchment paper in an airtight freezer container.
What can I do with leftover cream cheese frosting?
If you find that you have leftover cream cheese frosting, you can use it as a fruit dip, or you could freeze it. Cream cheese frosting can be frozen in an airtight container. Thaw in the fridge before use.
More Pumpkin Recipes
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Cream Cheese Frosted Pumpkin Cookies Recipe
Soft pumpkin cookies topped with rich cream cheese frosting! Is your mouth watering? These cream cheese-frosted pumpkin cookies are a must-have this time of the year! The fall season wouldn't be the same without pumpkin desserts to bring on that pumpkin spice flavor!
Ingredients
Pumpkin Cookies
- ½ Cup Butter room temperature
- 1 ½ Cups Sugar
- 1 large Egg
- 1 teaspoon Vanilla
- 1 Cup Canned Pumpkin
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ⅛ teaspoon Ground Cloves
- 2 ¼ Cups Flour
Cream Cheese Frosting
- 8 oz. Cream Cheese room temperature
- ¼ Cup Butter room temperature
- 1 teaspoon Vanilla
- 4 Cups Powdered Sugar
Instructions
- Preheat your oven to 350 degrees.
- Line your cookie sheets with parchment paper or lightly spray with non-stick cooking spray.
- Tip - I like to measure out all my dry ingredients, especially the spices and baking soda/powder and salt, so I can just dump them in when it's time.
- In a large bowl, (these can be made with a hand mixer or a stand mixer), cream the softened butter and sugar.
- Add the egg and vanilla.
- Beat in the canned pumpkin.
- Add the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix in the flour at a medium speed to make a sticky dough.
- You might be tempted to add more flour, but don't, or you will end up with dry cookies.
- Scoop the cookie dough onto the prepared baking sheet using a #40 cookie scoop or by the tablespoonful.
- Bake for 12 minutes at 350 degrees.
- Cool on the baking sheet slightly before transferring to a wire rack to cool completely before frosting with cream cheese frosting.
- Store these cookies in the fridge between layers of wax paper.
- To make the cream cheese frosting, cream the softened cream cheese and softened butter in a medium bowl.
- Beat in the vanilla and powdered sugar.
- Beat until completely smooth.
- Frost completely cooled cookies. If they're still warm, the frosting will melt off the tops.
Notes
- Pumpkin Puree - This is a canned pumpkin. Make sure the can is pumpkin puree and not pumpkin pie filling. See this article for information on how to make your own pumpkin puree.
- Pumpkin Pie Spice - you can substitute 2 ½ teaspoon pumpkin pie spice for the cinnamon, nutmeg, and cloves if that blend gives you your preferred pumpkin flavor.
- Nutritional Disclaimer
Nutrition
Calories: 156kcalCarbohydrates: 33gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 11mgSodium: 106mgPotassium: 30mgFiber: 0.5gSugar: 24gVitamin A: 1151IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!
Beth
Mouthwatering goodness. I can't wait to try this. My family is going to love this.
Farah Maizar
Tis the season for pumpkin! And what better way to celebrate than with cookies. I love how fluffy these look!