Pumpkin Cookies with Cream Cheese Frosting

Servings: 24 cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

These soft pumpkin cookies with cream cheese frosting are easy to make and there's no need to chill the dough. They're the perfect treat to bake and share or keep to yourself.

5 from 23 votes

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Ingredients

For the Pumpkin Cookies:

½ cup butter (1 stick), softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon, or pumpkin spice

For the Cream Cheese Frosting:

4 ounces cream cheese
1 cup powdered sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract

Instructions

Prep:

Preheat the oven to 350ºF with the top rack positioned in the middle. You can bake one tray at a time or both together. If baking them at the same time, position the second oven rack directly under the first. You'll need to swap their positions halfway through baking. Line two baking sheets with parchment paper.

Make the cookie dough:

In the bowl of a stand mixer or large bowl with a hand mixer, beat the butter on high speed for about 30 seconds. Add the sugar and beat on medium speed for 3 to 5 minutes or until the butter is airy. Add the egg, vanilla, and pumpkin puree to the bowl and mix until just combined.
In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon or pumpkin spice.
Add half of the dry ingredients to the wet ingredients bowl, and mix. Add the rest, scraping the sides of the bowl as needed, until all the flour has been incorporated into the pumpkin mixture. If you want to add dried cranberries or chopped walnuts, add them now.
Scoop and drop a heaping tablespoon of the cookie dough on the lined baking sheet, placing each scoop about 2 inches apart.

Bake:

Place the cookies in the preheated oven and bake for 12 minutes, until the edges are set. Remove them from the oven and let them cool on the pan first before transferring the cookies to a cookie rack.

Frost:

While the cookies cool, beat the cream cheese until smooth. Add the powdered sugar, melted butter, and 1 teaspoon vanilla. Mix on low speed for 2 to 3 minutes or until a thick frosting-like texture is achieved.
Frost the cooled cookies. Sprinkle a little cinnamon on top.
Refrigerate leftover cookies in an airtight container for up to 4 days.

Notes

Mix-ins: add 1 cup dried cranberries and ½ cup chopped walnuts.

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