Soft Pumpkin Cookies

4.36 from 507 votes

These soft pumpkin cookies are thick, cakey, and filled with warm pumpkin spice, like tender pumpkin muffin tops in cookie form. The no-chill dough takes minutes to mix, and tangy cream cheese frosting gives every bite that melt-in-your-mouth finish.

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Prep Time15

Cook Time10

Total Time25

Servings: cookies

Author: Molly Thompson

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 lightly 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 puree and beat until incorporated. With the mixer running on low, gradually add the flour, then increase the speed to medium and mix just until combined. The dough should be soft and sticky, similar to a thick drop-cookie batter.
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 portions of dough a few inches apart on the prepared baking sheet. The cookies will puff and remain fairly thick rather than spreading significantly.
Bake for 10 to 12 minutes, until the tops are set, no longer look wet, and spring back lightly when touched. Do not wait for the tops to become deeply golden.
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 frosted pumpkin cookies in an airtight container in the refrigerator for up to 5 days. If you need to stack them, place parchment paper between the layers. Let them sit at room temperature for a few minutes before serving for the softest texture.

Freeze baked cookies: Freeze the unfrosted cookies in a single layer until firm, then transfer them to a freezer-safe container for up to 3 months. Thaw them overnight in the refrigerator or at room temperature, then frost before serving.

Freeze the dough: Scoop the dough onto a parchment-lined sheet pan and freeze until solid. Transfer the portions to a freezer-safe container. Bake from frozen, adding approximately 1 to 2 minutes to the baking time. Use the visual cue that the tops are set and no longer wet rather than relying only on the timer.

Gluten-free and dairy-free: I 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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