I had never even heard of pumpkin cookies until a few years ago. I was at a friend’s house, when she casually asked if I wanted to try some cookies she had just made. Wait, pumpkin cookies? That’s seriously a thing? Where have I been?
After eating a socially unacceptable amount, I was in love. The following week another friend brought a big platter of frosted pumpkin cookies to our mom’s group. They were equally delicious. Suddenly, I was feeling like everyone was in on this great secret but me. Good thing she brought me the recipe the following week. Now I’m in the club!
If you haven’t joined yet, this is your chance. Trust me, these cookies are crazy good.
Pumpkin cookies are more soft and cake-like than your ordinary cookie. It’s almost like slicing the top off a frosted cupcake, which, as we all know is the best part anyway.
This is another baking recipe where you could use fresh homemade pumpkin puree. I suggest you strain the puree a bit to get rid of some of the liquid so your cookies don’t come out too thin.
I added a cream cheese frosting to the top, which pretty much seals the deal as one of fall’s tastiest treats. In fact, I have made this recipe three times in the last month. I meant to send the last batch with my husband to work, but somehow they never made it…
Oh, and the frosting recipe will make more than you need for this recipe, so either cut it in half or stock up on graham crackers.
Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting
Adapted from a Very Best Baking recipe; Yield: 3 dozen
Ingredients
Cookies:
2 1/2 cups unbleached white flour
1 t. baking soda
1 t. baking powder
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. salt
1 1/2 c. granulated sugar
1/2 cup butter (1 stick), softened
1 cup pumpkin puree (canned or fresh)
1 egg
1 t. vanilla extract
Frosting:
8 oz. cream cheese, softened
4 T. butter, softened
2 1/4 cups powdered sugar
1/2 t. ground cinnamon
1 t. vanilla extract
- In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the sugar and butter until well blended.
- Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture.
- Drop by rounded scoops onto baking sheets lined with parchment paper or sprayed with cooking spray.
- Bake at 350-degrees for 15 to 18 minutes or until edges are firm. Cool completely before frosting.
- To make the frosting, beat the cream cheese and butter in a mixing bowl until smooth. Add the powdered sugar, ground cinnamon, and vanilla extract; beat until smooth and fluffy. Refrigerate leftovers.
*If you have a gluten allergy in your home, you can always sub out your favorite 1:1 GF flour. Or you can try these DELICIOUS Paleo Pumpkin Bars with Vanilla Frosting. These consistently get great reviews from our readers!
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Looking for more pumpkin recipes? Check out our list of over 50 pumpkin recipes here.
A few of our favorite pumpkin recipes below:
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These cookies are so good and easy to make. I made two batches for a baby shower I’m having for my daughter on Sunday and one batch of icing with left over icing. I have to hide them so my husband doesn’t keep eating them before the shower!
My mother is insanely in love with these cookies. I get a request for them often. I don’t use icing, but I DO add Cinnamon chips. She says they’re perfect. Not too sweet, soft and cake-like. And she likes them large! So, my cookie scoop gets a workout too. Everyone in the house likes them, but my super picky mother thinks this is amazing!!!
I love to hear it and that sounds like a delicious addition. Thanks for sharing!
These look amazing but I was wondering before I make them, how many does a batch make?
I was able to make 4 dozen.
I sprinkled nutmeg on top. Very good! And they ARE very good even without the frosting
I made these cookies and they were great! The ingredients says 1 c. of pumpkin puree, but I used a whole can (15 oz). I like the pumpkin flavor to be very prominent! I also used only half a stick of butter (by mistake, I was looking at the frosting ingredients). These were absolutely wonderful. They didn’t need the frosting; they were plenty sweet without it. So we just added a thin layer. I’m planning to bake some more of these to take to my sister in laws thanksgiving. Half frosted, half not.
Glad you liked them! I like them unfrosted, too. They are easier to justify as breakfast that way. 🙂
What are the “crumbs” on top of the first picture?
It’s just a dash of cinnamon.
These are sooo tasty! Just made a batch today. Quick question though, do the “frosted” cookies need to be refrigerated? Thanks!
No, you’re fine leaving them on the counter.
I recently discovered how to make cookies from scratch. I might add I discovered how by baking error. Nevertheless I searched for a pumpkin cookie recipe and came across many. However yours seemed flawless and yummy! Boy was I right… DELICIOUS!
Leanne, you could buy a vegan cream cheese, and it would work just as well. I’ve used Tofutti “Better than Cream Cheese” for my son with dairy allergies.
what would you exchange the cream cheese in the frosting for if you were trying to have no dairy? I know I can use a vegetable base margarine. Thanks
You can also use the frosting from this recipe — http://www.frugallivingnw.com/pumpkin-bars-with-vanilla-frosting-paleo-gluten-free-recipe/