Soft Pumpkin Cookies

4.31 from 472 votes

These soft and cakey pumpkin cookies are packed with warm pumpkin spice flavor and topped with a rich cream cheese frosting. Made in one bowl with no chill time, they’re the perfect quick and easy fall treat. Enjoy them plain or frosted, and don’t forget to make a double batch—they disappear fast! Freeze leftovers for a make-ahead dessert or meal-prep snack.

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Prep Time15

Cook Time10

Total Time25

Servings: cookies

Author: Molly

INGREDIENTS

Pumpkin Cookies

1 cup unsalted butter softened to room temperature
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 large egg room temperature
1 teaspoon vanilla extract
1 cup canned pumpkin puree blotted dry with paper towels
2 cups all-purpose flour

Cream Cheese Frosting

1/2 cup unsalted butter softened to room temperature
8 ounces cream cheese softened to room temperature
3 cups powdered sugar
1 teaspoon vanilla extract

Standard - Metric

INSTRUCTIONS

Preheat oven to 350 F degrees. Line a large cookie sheet with parchment paper.
In a large bowl with an electric mixer, or bowl of a stand mixer with the paddle attachment, beat butter on medium-high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined, scraping down the sides of the bowl as needed.
1 cup unsalted butter, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice
Add the egg and vanilla then beat well, until no yellow streaks remain. Add the pumpkin pure and beat again until incorporated. With the mixer running on low, add the flour turn up to medium speed until completely incorporated. The dough will be slightly wet, this is what you want!
1 large egg, 1 teaspoon vanilla extract, 1 cup canned pumpkin puree, 2 cups all-purpose flour
Use a heaping tablespoon or medium cookie scoop to drop the cookie dough balls a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely.
To make the frosting, beat together the softened butter and cream cheese in a large bowl until smooth and all of the lumps are gone. Sift in the powdered sugar then add the vanilla. Beat until smooth and creamy, about 2 minutes. Frost cooled cookies with cream cheese frosting.
1/2 cup unsalted butter, 8 ounces cream cheese, 3 cups powdered sugar, 1 teaspoon vanilla extract

Notes

Homemade Pumpkin Pie Spice. Instead of pumpkin pie spice, use 1/2 tsp additional cinnamon, 1/4 tsp ground ginger, 1/8 tsp nutmeg, and 1/8 tsp ground cloves.

Store: Keep in an airtight container in the refrigerator for up to one week. Layer them between a paper towel to avoid them sticking together.

Freeze: allow the cookies to cool completely then freeze unfrosted on a baking sheet for 1-2 hours. When they're frozen solid, transfer to a reusable bag to save space. When you're ready to serve, arrange them on a baking sheet in an even layer and allow them to thaw overnight in the fridge. Frost and serve.

Gluten-free and dairy-free: we tested these with vegan butter and 1:1 gluten-free baking flour (Bob's Red Mill) and they turned out great! We also tried these with Myokos vegan butter and Kite Hil dairy-free cream cheese and they were delicious.

Nutrition

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