Soft pumpkin cookies topped with rich cream cheese frosting! Is your mouthwatering? 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!
- 1/2 cup Butter (room temperature)
- 1 1/2 cups Sugar
- 1 large Egg
- 1 tsp Vanilla
- 1 cup Canned Pumpkin
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 2 1/4 cups Flour
Cream Cheese Frosting
- 8 oz. Cream Cheese (room temperature)
- 1/4 cup Butter (room temperature)
- 1 tsp Vanilla
- 4 cups Powdered Sugar
- Preheat you 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.
- Pumpkin Puree - This is 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 1/2 tsp pumpkin pie spice for the cinnamon, nutmeg and cloves if that blend gives you your preferred pumpkin flavor.
- Nutritional Disclaimer
Keywords: pumpkin cream cheese cookies, cream cheese frosted pumpkin cookies, soft pumpkin cookies