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Best Soft Pumpkin Cookies with Cream Cheese Frosting

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These incredibly soft, cake-like pumpkin cookies are made with a whole can of pumpkin puree and topped with tangy cream cheese frosting. They’re the perfect fall treat that disappears quickly at any gathering.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  3. Add the entire can of pumpkin puree, the room temperature egg, and the vanilla extract. Beat until combined. The mixture will look very wet.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand just until no flour streaks remain. Do not overmix.
  6. Chill the dough for 30 minutes (optional but recommended for easier scooping).
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-14 minutes, until edges are set and centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then beat in the vanilla extract. Add milk 1 teaspoon at a time if needed for spreading consistency.
  10. Once cookies are completely cool, spread frosting on each cookie. Refrigerate for 15-20 minutes to let the frosting set.

Notes

For best results, use full-fat cream cheese and real butter. Chill the dough for 30 minutes to prevent spreading. Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Unfrosted cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, soft pumpkin cookies, cream cheese frosting, fall cookies, pumpkin spice cookies

Find it online: https://jollyfork.com/best-soft-pumpkin-cookies-with-cream-cheese-frosting/