Pumpkin Cookies with Cream Cheese Frosting are easy, super moist and a must add to your fall baking list. They will be a hit with everyone!
Aside from the leaves, the cool weather, the comfort food, the pumpkin patch, my birthday and Halloween, one of my favorite parts of fall is that it is finally time for me to start enjoying all things pumpkin. From pumpkin soup to pumpkin cheesecake, to pumpkin martinis, I love it all. And now that I can add these easy, super moist cookies to the list I am pretty sure I have enough recipes to use the bajillion cans of pumpkin puree I stocked up on last time I was at Costco.
When it comes to pumpkin desserts, Pumpkin Cookies are right up there with Pumpkin Pie and Pumpkin Cake as one of my favorites. I will never turn down a perfectly baked pumpkin cookie. This pumpkin cookie recipe yields perfectly fluffy pumpkin cookies each and every time.
The first time that tried pumpkin cookies, they were made with yellow cake mix. The result was a super fluffy, moist cookie. They were good, but I wanted to see if I could make pumpkin cookies without cake mix. After a couple of tries, I got exactly what I was going for. This recipe is the result.
The batter for these cookies will be a little wet so you aren’t going to want to handle it very much. Instead, to make sure that all of the cookies are the same size, I recommend using a cookie scoop.
Let’s talk about something: Frosting on cookies. Aside from sugar cookies, cookies are never really frosted. But I am in the camp of “frosting is always a good thing” so these pumpkin cookies are frosted. And not just with any frosting, a delectable cream cheese frosting.
I have made pumpkin cookies with chocolate ganache before, but this go around, I decided to do my favorite cream cheese frosting. Cream cheese and pumpkin just go so well together. Don’t believe me? Try these cookies AND my Pumpkin Cake with Amaretto Cream Cheese Frosting. You’ll be convinced for sure.
Just make sure you give the cookies a chance to cool before topping them with frosting. I know it will be hard, but you can do it!
If there are any leftovers, and I know it’s a big IF, you’re going to want to store them in an airtight container the refrigerator.
Note: Originally posted in 2011, updated 2018.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Sift together flour, baking soda, salt and pumpkin pie spice.
Using a stand or hand held mixer, cream together butter and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla. Gradually beat in sifted flour mixture until well combined. Fold in pumpkin puree.
Drop tablespoonfuls of dough onto prepared baking sheet a couple of inches apart. Baking for 12 - 15 minutes or until cookies start to brown slightly on the edges. Transfer to a cooling rack and cool completely.
While cookies are cooling, cream together the cream cheese and butter. Beat in vanilla. Add in 1 1/2 cup powdered sugar and beat until it is a stiff spreadable mixture. Add more powdered sugar if necessary. Frost cookies. Sprinkle with cinnamon
Amount per serving: 36 servings
Calories: 121 , Total Fat: 5.3g , Saturated Fat: 3.2g , Cholesterol: 24mg , Sodium: 100mg , Carbohydrates: 17.3g , Fiber: 0.5g , Sugar: 10.8g , Protein: 1.5g