Introduction

These soft pumpkin cookies are the perfect fall treat, boasting warm spices and a tender crumb. Topped with a rich cream cheese frosting, they offer a delightful balance of flavors that’s sure to satisfy any sweet tooth.

A round light brown cookie with a textured surface forms the bottom layer, topped with a thick, creamy white frosting piped in a spiral pattern, sprinkled with a dusting of brown cinnamon powder. One cookie in the front has a bite taken out, showing a crumbly, moist, orange-brown interior. Four whole cookies sit in the background on a round white plate with a subtle speckled pattern that matches the white marbled texture surface underneath. Nearby, there are some cinnamon sticks, a candle, and a blurred orange pumpkin, with a gold fork resting on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2-4 tablespoons milk (or heavy cream), for desired consistency

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 2: In a large bowl or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 3: Beat in the pumpkin puree until well combined. Add the egg and vanilla extract, mixing until smooth. Scrape down the sides of the bowl as needed.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 5: Cover the dough and chill in the refrigerator for at least 1 hour, or up to 24 hours.
Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 7: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, until the edges are lightly golden and the centers are set.
Step 9: Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Step 10: For the frosting, cream together the softened cream cheese and butter in a large bowl or stand mixer until smooth and creamy.
Step 11: Gradually add powdered sugar, one cup at a time, beating on low speed until combined.
Step 12: Beat in the vanilla extract. Add milk or heavy cream one tablespoon at a time until the frosting reaches your desired consistency.
Step 13: Frost the completely cooled cookies with the cream cheese frosting.
Step 14: Optionally, decorate with sprinkles, chopped nuts, or a dusting of cinnamon.
Step 15: Serve immediately, or store as directed below.

Tips & Variations

For extra flavor, toast the spices briefly before adding them to the flour mixture.
Swap milk for heavy cream in the frosting for a richer texture.
Use a cookie scoop for uniform cookie sizes that bake evenly.
Chill the dough overnight for even more tender cookies.
If you prefer, add chopped nuts or white chocolate chips to the dough before baking.

Storage

Store frosted cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 15 minutes before serving to soften the frosting slightly. Unfrosted cookies can be kept in an airtight container at room temperature for up to 5 days or frozen for longer storage.

How to Serve

The image shows six round pumpkin cookies on a wooden board placed on a white marbled surface. Five cookies have one layer of light brown cookie base topped with a thick swirl of creamy white frosting dusted with dark brown cocoa powder. One cookie is stacked with two layers of cookie base separated by a thick layer of frosting, and more frosting swirled on top, also dusted with cocoa powder. One cookie in front has a bite taken out, showing the soft inner texture and crumbs around it. In the background, blurry pumpkins and an orange candle add warm autumn colors. A gold and brown fork lies on the right on a beige linen cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling, as the filling contains added spices and sweeteners that can affect the flavor and texture of the cookies.

How do I get the frosting to the right consistency?

Add milk or heavy cream one tablespoon at a time and beat after each addition until the frosting is smooth and spreadable. Too much liquid can make it runny, so add gradually.