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–+ servings
Frosted Pumpkin Cookies topped with creamy white icing, with a bitten cookie on top showing its soft, moist pumpkin center.

Frosted Pumpkin Cookies

5 from 1 vote
Ultra-soft, pillowy Frosted Pumpkin Cookies topped with rich cream cheese frosting. Easy to make, perfectly spiced, and even better the next day—your new fall baking tradition!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling + Frosting Time 45 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soft Pumpkin Cookies
  • 2 ¾ cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 1 cup pumpkin purée - stirred before measuring
  • 1 large egg
  • 2 teaspoon vanilla extract
Cream Cheese Frosting
  • 4 oz cream cheese, softened
  • 3 tablespoon unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoon milk - to reach spreading consistency
  • 1 pinch cinnamon - optional

Equipment

  • 1 Stand mixer or hand mixer (For creaming butter and frosting)
  • 1 2-tablespoon cookie scoop (For evenly-sized cookies)
  • 2 Baking sheets (Light-colored preferred)
  • As needed Parchment paper (Prevents sticking)
  • 1 Wire cooling rack (Cools cookies evenly)
  • 1 Offset spatula (For frosting)

Method
 

  1. Whisk together flour, baking powder, baking soda, salt, and spices. In another bowl, cream butter and sugar until light and fluffy (about 3 minutes). Beat in pumpkin purée, egg, and vanilla. Add dry ingredients gradually and mix just until combined.
  2. Line baking sheets with parchment. Scoop dough using a 2-tablespoon scoop, spacing 2 inches apart. Do not flatten. If dough is very soft, chill 15 minutes before scooping.
  3. Bake at 350°F (177°C) for 12–14 minutes, until edges are set and tops spring back slightly when touched. Cool on sheet 5 minutes, then transfer to racks.
  4. Beat cream cheese and butter until smooth. Add powdered sugar gradually. Mix in vanilla and cinnamon. Add milk 1 tablespoon at a time until spreadable.
  5. Once cookies are completely cool, spread about 1 tablespoon of frosting on each. Let sit 30 minutes to allow frosting to set.

Nutrition

Serving: 1cookie (~38 g)Calories: 185kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 110mgPotassium: 60mgFiber: 1gSugar: 17gVitamin A: 1698IUVitamin C: 1mgCalcium: 35mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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