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Soft Pumpkin Cookies with Cream Cheese Frosting

A stack of soft, orange pumpkin cookie halves generously topped with thick white cream cheese frosting.
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Make these soft pumpkin cookies that melt in your mouth. This recipe uses warm spices and is topped with a creamy cream cheese frosting for the best fall dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. They will firm up as they cool.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth.
  10. Add the sifted powdered sugar, vanilla extract, and cinnamon. Beat until the frosting is creamy and spreadable.
  11. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.

Notes

  • For the softest texture, measure your flour by spooning it into the measuring cup and leveling it off.
  • If you prefer a chewier cookie, reduce the baking time by one minute.
  • You can substitute pumpkin chocolate chip cookies by folding in 1 cup of semi-sweet chocolate chips after mixing the dough.
  • Chill the dough for 30 minutes before scooping if your kitchen is warm; this helps prevent spreading.

Nutrition

Find it online: https://dishicious.com/pumpkin-cookie-soft-melt-in-mouth-recipe/