Description

These soft pumpkin cookies are packed with cozy fall spices and topped with a luscious cream cheese icing. With a cake-like texture and easy prep, they’re the perfect autumn treat for gatherings or a sweet snack with coffee.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (110g) light brown sugar, packed
2 large eggs, room temperature
1 cup (245g) canned pumpkin puree (not pumpkin pie filling!)
1 teaspoon vanilla extract
2 1/2 cups (315g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 ounces (113g) cream cheese, softened
2 tablespoons (28g) unsalted butter, softened
1 1/2 cups (180g) powdered sugar, sifted
1/2 teaspoon vanilla extract
Pinch of salt
1–2 tablespoons (15-30ml) milk or heavy cream

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat 1 cup softened butter with 1 cup granulated sugar and 1/2 cup brown sugar on medium-high speed until light and fluffy, about 3 minutes.
Beat in 2 eggs, one at a time, scraping down the sides after each addition. Mix in 1 cup pumpkin puree and 1 teaspoon vanilla extract until smooth.
In a separate bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.
Add the dry ingredients to the pumpkin mixture in two batches, mixing on low just until combined. Do not overmix.
Using a medium cookie scoop or two spoons, drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake one sheet at a time for 12-14 minutes, until the cookies are set and the tops spring back when gently touched.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the icing: In a medium bowl, beat together 4 oz softened cream cheese, 2 Tbsp butter, and 1/2 tsp vanilla until smooth. Gradually mix in 1 1/2 cups powdered sugar and a pinch of salt. Add 1-2 Tbsp milk or cream, a little at a time, until the icing is thick but spreadable.
Once cookies are cool, spread or drizzle the icing over each one using a small offset spatula or the back of a spoon.
Let the icing set for 30 minutes if you want to stack the cookies, or enjoy right away.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based cream cheese. Chill dough if it’s too sticky or your kitchen is warm. Don’t overmix after adding flour for the softest texture. Store in the fridge for up to 5 days or freeze unfrosted cookies for up to 2 months.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 16
Sodium: 90
Fat: 8
Saturated Fat: 4
Carbohydrates: 27
Fiber: 1
Protein: 2

Keywords: pumpkin cookies, cream cheese icing, fall dessert, easy pumpkin cookies, soft pumpkin cookies, Thanksgiving dessert, Halloween cookies, autumn baking