Soft Pumpkin Cookies with Cream Cheese Frosting
These ultra-soft pumpkin cookies are loaded with cozy spices and topped with a rich cinnamon cream cheese frosting—perfect for fall baking and easy to whip up with no chilling required.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 40 cookies
- Category: Dessert, Pumpkin
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
3 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 (15 oz) can pumpkin puree
1 cup vegetable or canola oil
1 cup granulated sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
For the Cinnamon Cream Cheese Frosting:
1 (8 oz) block cream cheese, softened
4 tablespoons salted butter, softened
1 teaspoon vanilla extract
1 teaspoon cinnamon (plus more for garnish, optional)
3 to 4 cups powdered sugar (until desired consistency is reached)
Instructions
Make the Cookies:
Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, whisk together pumpkin puree, oil, and sugar. Add eggs and vanilla; whisk until smooth.
Add dry ingredients in two batches. Mix with a hand mixer (or whisk) until just combined.
Using a medium cookie scoop (1 tbsp), drop dough onto baking sheets spaced apart. Bang the tray gently on the counter to flatten.
Bake 10–12 minutes, until tops are set. Cool on sheets 5 minutes, then transfer to wire racks.
Make the Frosting:
7. Beat cream cheese, butter, vanilla, and cinnamon until creamy.
8. Gradually add powdered sugar; beat until fluffy and smooth.
9. Generously frost cooled cookies. Garnish with extra cinnamon if desired.
Notes
Storage: Store in a single layer in airtight containers in the fridge up to 5 days.
Oil vs Butter: Butter works, but oil keeps cookies extra moist.
Optional Add-ins: Fold in ½ cup chopped nuts or candied pecans for crunch.
Frosting Alternative: Use a simple powdered sugar glaze if you prefer a crisp, non-refrigerated cookie.
