These frosted soft pumpkin cookies are chewy, cakey, and full of delicious fall flavors. They're topped with cream cheese frosting and festive sprinkles, and they're so so good. They're also perfect for Holiday guests, but we won't judge if you make them all for yourself.
These soft pumpkin cookies with cream cheese frosting are the perfect fall treat. They're fast and easy and would be perfect for Thanksgiving or Christmas. Add some sprinkles on top to make them extra fun and festive.
Looking for other great fall desserts? Try our Soft Pumpkin Chocolate Chip Cookies, Candied Almonds and Pumpkin Seeds, or Pumpkin Cake Bars with Cream Cheese Frosting.
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Key Ingredients
- Canned pumpkin
- Ground cinnamon
- Pumpkin pie spice
- Cream cheese
And your typical cookie and frosting ingredients: unsalted butter, sugar, eggs, flour, baking powder, baking soda, vanilla, powdered sugar, and salt.
See recipe card for amounts.
Instructions
Step 1: In a large bowl or in the bowl of your stand mixer, cream together the butter and sugar with a hand or stand mixer. Then add the egg and mix well. Add the pumpkin and mix until combined.
Step 2: In a separate large bowl, mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Gradually add the flour mixture to the bowl with the pumpkin mixture. Mix on medium speed until well combined, about 2 minutes.
Step 3: Scoop dough onto a baking sheet with a large cookie scoop or spoon. Bake at 375°F for 7 minutes on the bottom oven rack, then move to the top oven rack and bake for another 7 minutes. Let cool.
Step 4: While the cookies are cooling, make the frosting. Using a hand or stand mixer, cream together the cream cheese and butter. Then add the powdered sugar and vanilla extract and mix until combined and smooth.
Step 5: Once the cookies have fully cooled, top them with the frosting, and, if they're your thing, festive sprinkles. Enjoy! Store the cookies in the refrigerator for up to 4 days.
Optional add-ins
These cookies are great as-is, but you could also add any of the following for some extra flavor:
- Chocolate chips
- Chopped nuts--pecans are great in these cookies
- Dried cranberries (craisins)
- White chocolate chips
Just add the extra ingredients to the dough before scooping it onto the baking sheet.
Frequently asked questions
These cookies are extremely puffy and almost have a cake-like texture. They are not flat or even remotely crunchy-they're super thick, soft, and chewy.
No-you can hand mix. Just make sure you combine everything well.
If your frosting is too thin (or is melting on the cookies), try chilling it in the refrigerator for about an hour prior to spreading it onto the cookies. Make sure your cookies are fully cooled before frosting.
These cookies are best stored in the refrigerator because of the cream cheese frosting. Store in an air-tight container or on a plate covered with plastic wrap for up to 4 days.
Frosted Soft Pumpkin Cookies Recipe
These frosted soft pumpkin cookies are chewy, cakey, and full of delicious fall flavors. They're topped with cream cheese frosting and festive sprinkles, and they're so so good. They're also perfect for Holiday guests, but we won't judge if you make them all for yourself.
20
cookies20
minutes14
minutes34
minutesPrevent your screen from going dark!
Ingredients
- For the cookies:
½ cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 cup canned pumpkin
2.5 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon salt
- For the cream cheese frosting:
4 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
½ teaspoon vanilla extract
2 cups powdered sugar
Directions
- In a large bowl or in the bowl of your stand mixer, cream together the butter and sugar with a hand or stand mixer. Then add the egg and mix well. Add the pumpkin and mix until combined.
- In a separate large bowl, mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Gradually add the flour mixture to the bowl with the pumpkin mixture. Mix on medium speed until well combined, about 2 minutes.
- Scoop dough onto a baking sheet with a large cookie scoop or spoon. Bake at 375°F for 7 minutes on the bottom oven rack, then move to the top oven rack and bake for another 7 minutes. Remove from the oven and let cool.
- While the cookies are cooling, make the frosting. Using a hand or stand mixer, cream together the cream cheese and butter. Then add the powdered sugar and vanilla extract and mix until combined and smooth.
- Once the cookies have fully cooled, top them with the frosting, and, if they're your thing, festive sprinkles. Enjoy! Store the cookies in the refrigerator for up to 4 days.
Notes
- Any canned pumpkin works, as along as pumpkin is the only ingredient listed.
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