Kick-off your fall vibes and whip up a delightful batch of these Pumpkin Cookies with Cream Cheese Frosting. This recipe boasts a super soft cookie, bursting with that delicious pumpkin flavor. Finish these decadent morsels off with creamy frosting and you have the perfect fall dessert.
It’s fall, which means I’m pulling out all of my favorite recipes. I wait with bated breath for it to be the appropriate season for these recipes.
Some of my favorites are my New Orleans Pecan Pralines, Apple Crisp, Mummy Cookies, and Cinnamon Rolls. Of course, I could make a much longer list, but you get the idea. There are too many to choose from, so I start as soon as I can. I couldn’t wait to share these Pumpkin Cookies with Cream Cheese Frosting with you. They’re extremely addicting and I wanted to get you just as hooked as I am. These will truly melt in your mouth. You’re welcome.
How to Make
- Start the dough – In a large bowl, thoroughly combine the pumpkin, oil, both sugars, eggs, and vanilla.
- Finish the dough – Add the flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix until just combined. Cover and chill for one hour.
- Prep – Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Bake – Scoop the pumpkin cookie dough onto the prepared sheet and bake for 10-12 minutes. Let sit for 5 minutes then cool fully on a rack.
- Make the frosting – Whip the butter and cream cheese until fluffy. Add the sugar one cup at a time and beat on low. Add the vanilla and mix well.
- Frost the cookies – Spread the frosting on the cool cookies, serve, and enjoy!
Top tips for the Perfect Pumpkin Cookies
- Make in advance – If need be, you can make the dough in advance and store it in the fridge for up to one day. Simply continue with the baking and frosting steps when you’re ready.
- Add toppings – You can top these cookies with sprinkles, a dash of cinnamon, nutmeg, holiday sprinkles, pumpkin pie spice, etc. Some chopped nuts would be delicious as well.
- Skip the frosting – These cookies are so good, they don’t need frosting if you want to skip that step. I know some people don’t prefer frosting and that’s perfectly ok. These cookies are delicious without it.
- Use a different frosting – If you’re not a fan of cream cheese frosting, you could always use another flavor. You could always use the glaze from these Italian Lemon Ricotta Cookies as well. Buttercream, Maple, or coconut pecan frosting would be amazing as well!
- Add nuts – Some chopped walnuts or pecans would be a great addition to these pumpkin cookies. Simply fold them in before placing the dough in the fridge to chill. A half-cup should do the trick.
Is Canned Pumpkin the same as Pumpkin Puree?
More times than not, when people say “canned pumpkin” they mean “pumpkin puree.” Pumpkin puree is simply pumpkin that has been softened and then blended until smooth. It’s 100% pumpkin. However, don’t make the mistake of picking up the pumpkin pie mix. You think it would be easy to avoid, but many have fallen victim to this, including me. Pumpkin pie mix is not pumpkin puree and isn’t what people refer to when they call for canned pumpkin in a recipe. If you accidentally use it, you will probably hate the outcome. It’s definitely not interchangeable with canned pumpkin.
How do you know when the Pumpkin Cookies are done?
The edges of the pumpkin cookies will be a light golden color while still being a little soft on the top. This is how you know when a pumpkin cookie is at the perfect point to be pulled from the oven. Don’t mess with the cookies for at least five minutes after you pull them from the oven. This allows them to finish firming up so they don’t fall apart when you pick them up. Make sure to use a spatula when removing the cookies from the baking sheet. They tend to stick a bit because they’re super moist and soft.
- Pantry – Store in a sealed container for up to 3 days.
- Fridge – Store in a sealed container for up to 1 week.
- Freezer – Store in an airtight container in the freezer for up to 2 months. I suggest separating each layer of cookies with wax paper.
More Cookies You’ll Love…
Pumpkin Cookies with Cream Cheese Frosting
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- In a large bowl, combine the vegetable oil, pumpkin puree, brown sugar, granulated sugar, 1 tsp vanilla extract, and egg. Mix well.
- Add the flour, baking soda, baking powder, salt, and pumpkin pie spice. Mix well. Cover and refrigerate for one hour.
- Preheat oven to 350 degrees F. Using a mini scoop, scoop about 1 tbsp of the cookie dough onto a lined baking sheet 2 inches apart. Bake for 10 minutes.
- Once the cookies are done baking, you'll want to get started on the cream cheese frosting.
- To make the cream cheese frosting, add the unsalted softened butter and softened cream cheese to a bowl and mix with an electric mixer for 1-2 minutes or until smooth.
- Add the powdered sugar and vanilla extract. Mix for 2-3 minutes or until fluffy.
- Let the cookies cool for at least 20 minutes before frosting.