Soft Pumpkin Cookies with Cream Cheese Frosting
These Soft Pumpkin Cookies are a warm, cozy treat with a rich cream cheese frosting, perfect for any occasion.
Ingredients
For the cookies
- 1 cup butter, softened Softened to room temperature
- 1 cup sugar
- ½ cup brown sugar Packed
- 1 cup pumpkin purée Fresh or canned, pure pumpkin
- 1 large egg
- 1 tsp vanilla extract
- 3 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
For the cream cheese frosting
- ½ cup butter, softened Softened to room temperature
- 8 oz cream cheese, softened
- 1 cup icing sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream together the butter, sugar, and brown sugar in a large bowl until light and fluffy.
- Add in the pumpkin purée, vanilla extract, and egg. Mix until smooth and everything’s combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix!
- Drop spoonfuls of dough onto a greased or lined baking sheet, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden. Let them cool completely on a wire rack.
Frosting
- While the cookies cool, make the frosting: beat the butter until smooth and creamy.
- Add cream cheese and beat until silky smooth.
- Gradually mix in the icing sugar, vanilla extract, and pinch of salt until light and fluffy.
- Once cooled, generously spread the cream cheese frosting on top and optionally sprinkle with cinnamon.
Notes
Store cookies in the fridge for about a week or freeze them for up to three months. Frosting before serving keeps the texture intact.