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Soft Pumpkin Cookies

Soft, cakey cookies flavored with warm pumpkin spice, topped with tangy cream cheese frosting. Perfect for fall gatherings or cozy treats.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Use plant-based alternatives for dairy-free version.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup pumpkin purée (not pumpkin pie filling) Canned pumpkin purée for convenience; drain homemade purée if necessary.
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour Measure flour properly to avoid dry cookies.
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
For the Frosting
  • 1/2 cup unsalted butter, softened Use plant-based alternatives for dairy-free version.
  • 8 oz cream cheese, softened
  • 1 cup icing (confectioners’) sugar, sifted
  • 1 tsp vanilla extract
  • 1 pinch of salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes with a hand mixer).
  3. Add the pumpkin purée, vanilla, and egg. Mix until smooth and uniform.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet mixture and stir just until combined. Avoid overmixing to keep the dough soft.
  6. Drop heaping tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between cookies.
Baking
  1. Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
  2. Transfer the cookies to a wire rack and let cool completely before frosting.
Frosting
  1. While the cookies cool, beat the softened butter until smooth and creamy.
  2. Add the softened cream cheese and beat until silky.
  3. Slowly add the icing sugar, vanilla, and a pinch of salt. Beat until light and fluffy.
  4. Once the cookies are completely cool, spread a generous layer of frosting on each. Optionally sprinkle with cinnamon.

Notes

Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Layer with parchment to prevent sticking. Frosted cookies should be stored in a fridge for 4–5 days. Freezing unfrosted cookies is possible for up to 3 months.