Cream Cheese Frosted Pumpkin Cookies Recipe

5 from 11 votes

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!

Prep Time15

Cook Time12

Total Time27

Course: Cookie

Cuisine: American

Keyword: cream cheese frosted pumpkin cookies, pumpkin cream cheese cookies, soft pumpkin cookies

Servings: serving

Calories: 156kcal

Author: Mindee

Cost: 15

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