Close up of soft pumpkin cookies with cream cheese frosting
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5 from 3 votes

Soft Pumpkin Cookies with Cream Cheese Frosting

Delicious Soft Pumpkin Cookies are made with real pumpkin and spices and frosted with a homemade cream cheese frosting. The cookies are a perfect fall treat.

Ingredients

For the Cookies:

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3/4 cup Dixie Crystals granulated sugar
  • 3/4 cup Dixie Crystals light brown sugar
  • 1/2 cup (1 stick) Cabot Creamery unsalted butter, softened
  • 1 cup pure pumpkin puree (NOT pumpkin pie filling)
  • 1 tsp vanilla

For the Cream Cheese Frosting:

  • 1 pkg (8 oz) reduced cream cheese, softened to room temperature
  • 1/4 cup Cabot Creamery unsalted butter, softened to room temperature
  • 1 tbsp milk
  • 1 tsp vanilla
  • 3-4 cups Dixie Crystals powdered sugar

Optional:

  • colored sugar, sprinkles

Instructions

To make the cookies:

  • Preheat the oven to 350 degrees. Line a baking sheet with a silicon baking mat, parchment paper, or spray with non-stick spray. Set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  • Using a stand mixer (or electric hand mixer), cream together the butter, white sugar, and brown sugar.
  • Add 1 cup pumpkin, the egg, and vanilla to the butter/sugar mixture. Beat until the mixture is creamy and combined.
  • Add in the dry ingredients, a little at a time and mix until just combined.
  • Using a one tablespoon cookie scoop, place cookie dough on prepared baking sheet, about an inch apart. The batter will be a bit wet, this is normal and the cookies will be fine.
  • Bake for 10 - 13 minutes or until the bottoms are lightly brown and cookies are baked through.. Remove from oven and let cool 2 minutes on the baking pan before removing to a wire cooling rack to cool.

To make the cream cheese frosting:

  • Beat cream cheese, butter, milk and vanilla in a mixing bowl.
  • Gradually add the powdered sugar and mix well. Add enough powdered sugar until you have the frosting the consistency you want. I use about 3 1/2 cups.
  • Frost cookies and add colored sugar crystals or sprinkles
  • Because the cookies have a cream cheese frosting, they are best kept in the refrigerator.