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Pumpkin Cookies with Cream Cheese Frosting

Deliciously soft and chewy pumpkin cookies topped with creamy frosting, perfect for fall gatherings and cozy treats.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup pure canned pumpkin Not pumpkin pie filling
  • 2 cups all-purpose flour Regular flour works best
  • 1 cup granulated sugar
  • 1 cup brown sugar Can mix with molasses if short
  • 2 large eggs
  • 1 teaspoon vanilla extract Classic vanilla is perfect
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon Adjust according to taste
  • 1/2 teaspoon nutmeg Optional: use more for a stronger flavor
  • 1/4 teaspoon ginger Optional: for extra warmth
  • 1/2 teaspoon salt
  • 1 cup unsalted butter Use real butter for best flavor
For the cream cheese frosting
  • 8 ounces cream cheese Full-fat is recommended
  • 1/2 cup unsalted butter Softened
  • 4 cups powdered sugar Add slowly to avoid lumps
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a bowl, combine wet ingredients: pumpkin, eggs, and vanilla.
  3. In a separate bowl, whisk together dry ingredients: flour, sugars, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Mix the wet and dry ingredients until just combined to avoid overmixing.
  5. Drop spoonfuls of dough onto a lined cookie sheet.
Baking
  1. Bake in the preheated oven for 12-15 minutes until edges are set and the center is soft.
  2. Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack.
Frosting
  1. In a bowl, beat cream cheese and butter together until smooth.
  2. Gradually add powdered sugar and vanilla, mixing until combined.
  3. Spread frosting on cooled cookies.
  4. Optionally, dust with cinnamon for extra flavor.

Notes

Store these cookies in the fridge, layered with parchment to avoid sticking. They can be frozen un-frosted for later use.