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Soft Pumpkin Cookies with Cream Cheese Frosting

Close-up of a soft pumpkin cookie sandwich cut in half, showing the thick cream cheese filling of the pumpkin cookie.
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Make these soft pumpkin cookies, which are fluffy and cake-like, topped with a creamy cream cheese frosting. This easy recipe delivers the best fall cookie experience.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pure pumpkin puree
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup powdered sugar (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting, as needed)

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and pumpkin puree until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  7. Bake for 10 to 12 minutes, or until the edges are set. The centers will look slightly soft.
  8. Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the frosting: In a medium bowl, beat the softened cream cheese and butter until smooth.
  10. Add the powdered sugar and vanilla extract. Beat until creamy. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  11. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.

Notes

  • For the softest cookies, measure your flour by spooning it into the measuring cup and leveling it off.
  • You can substitute applesauce for half the butter in the cookie dough for a slightly lower fat option, though texture may change slightly.
  • Make these cookies ahead of time; store unfrosted cookies in an airtight container for up to 3 days. Frost just before serving.

Nutrition

Find it online: https://cookingzenith.com/pumpkin-cookie-soft-cream-cheese-frosting/