Introduction

These pumpkin cookies are soft, spiced, and perfectly moist, topped with a smooth cream cheese frosting. They are a delightful treat for fall or any time you crave a cozy, sweet snack.

The image shows five round cookies with a light brown color and a slightly crumbly texture, topped with a thick swirl of creamy white frosting sprinkled with dark cocoa or cinnamon powder. One cookie at the front has a bite taken out, revealing a soft interior and some crumbs scattered nearby. In the middle right, two cookies are stacked with frosting between each layer, showing a total of three layers: cookie, white frosting, cookie, white frosting, cookie. The cookies rest on a white marbled board placed on a beige cloth. In the background, there are blurred orange pumpkins and a glowing amber candle, creating a warm, cozy feeling. A gold and wood fork is also visible to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract (for frosting)
2-4 tablespoons milk or heavy cream (for frosting)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 2: In a large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes.
Step 3: Beat in the pumpkin puree until well combined. Add the egg and vanilla extract and mix until smooth. Scrape down the sides of the bowl to ensure even mixing.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 5: Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour and up to 24 hours.
Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 7: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set.
Step 9: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 10: For the frosting, cream together the softened cream cheese and butter in a large bowl or stand mixer until smooth and creamy.
Step 11: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
Step 12: Beat in the vanilla extract. Add milk or heavy cream one tablespoon at a time until the frosting reaches your desired consistency.
Step 13: Once the cookies are completely cool, spread the cream cheese frosting over each cookie.
Step 14: If desired, decorate the frosted cookies with sprinkles, chopped nuts, or a light dusting of cinnamon.
Step 15: Serve the frosted cookies immediately or store them in an airtight container in the refrigerator for up to 3 days.

Tips & Variations

For extra moisture, add a tablespoon of apple sauce to the dough.
Use pumpkin pie spice instead of measuring individual spices for convenience.
To make the frosting tangier, add a teaspoon of lemon juice or apple cider vinegar.
Try substituting half the granulated sugar with brown sugar for a richer flavor.
For a nutty twist, fold in chopped pecans or walnuts into the dough before baking.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. To soften before serving, bring them to room temperature or warm briefly in the microwave for 10-15 seconds. The unfrosted cookies freeze well for up to 2 months; thaw before frosting.

How to Serve

The image shows five round pumpkin cookies with white cream swirled thickly on top, dusted with a light brown powder, placed on a light speckled cutting board over a beige cloth. Four cookies are single-layer with cream on top, one in front has a bite taken out showing a soft orange inside. One cookie is stacked with two cookies separated by a thick layer of the same white cream in the middle, topped with another swirl of cream and dusted lightly with powder. In the background, there are two pumpkins and a small amber glass jar with a lit candle creating a cozy atmosphere. A gold and wooden fork lies on the right side of the board. The setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree rather than pumpkin pie filling, as the latter contains added spices and sweeteners that may alter the flavor and texture of the cookies.

How can I make these cookies dairy-free?

Substitute the butter with a dairy-free margarine or coconut oil and use dairy-free cream cheese for the frosting. Choose a suitable dairy-free milk alternative for thinning the frosting if needed.