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sible to resist! After getting this easy Recipe

sible to resist! After getting this easy Recipe
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4.4 from 142 reviews

These soft, ultra-moist pumpkin cookies are an autumn classic, featuring just the right blend of spices and a decadent cream cheese frosting. Easy to make and always crowd-pleasing, these cookies are perfect for sharing at Halloween, Thanksgiving, or any cozy gathering.

  • Author: Emma
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Yield: 36 cookies
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Pumpkin Cookies

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 (15 ounce) can pumpkin puree

For the Cream Cheese Frosting

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Optional Garnish

  • Chopped walnuts or pecans, for sprinkling

Instructions

  1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Lightly grease two baking sheets or line them with parchment paper to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger until well combined. Set aside.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, white sugar, brown sugar, egg, and vanilla extract until the mixture is smooth and creamy.
  4. Add Pumpkin: Beat in the pumpkin puree until incorporated with the creamed mixture.
  5. Combine Wet and Dry Ingredients: Gradually stir the dry ingredient mixture into the pumpkin mixture until just combined. The batter will be soft and moist, but do not overmix.
  6. Shape the Cookies: Drop heaping teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets to allow room for spreading.
  7. Bake: Bake in the preheated oven for 10–12 minutes, switching racks halfway through, until the cookies are lightly browned around the edges. They’ll remain soft and cake-like.
  8. Cool: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer the cookies to a wire rack and let them cool completely, about 25 minutes.
  9. Prepare the Cream Cheese Frosting: While cookies are cooling, beat the cream cheese, butter, and vanilla extract in a bowl with an electric mixer until light and creamy. Beat in powdered sugar, 1/2 cup at a time, until the frosting is smooth and spreadable.
  10. Frost the Cookies: Once cookies are completely cool, spread a generous layer of cream cheese frosting over each. Sprinkle with chopped walnuts or pecans if desired. Enjoy!

Notes

  • Let the cookies cool fully before frosting so the icing stays thick and creamy.
  • ‘Less is more’ with the spice blend—these cookies are meant to complement pumpkin, not overpower it.
  • Chopped pecans or walnuts add delicious texture and a festive look when sprinkled over the frosting.
  • Cookies store well in an airtight container for several days; keep refrigerated for longer freshness because of the frosting.

Nutrition

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