Pumpkin Spice Cookies with Cream Cheese Frosting

Soft, perfectly spiced pumpkin cookies loaded with warm fall flavors and topped with a tangy, silky cream cheese frosting. These are the ultimate cozy treat!

Prep Time: 20 minutes Cook Time: 10–12 minutes Total Time: ~45 minutes (plus cooling) Yield: About 36–40 cookies

Ingredients

For the Pumpkin Cookies:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated white sugar
• ¾ cup packed brown sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 (15 oz) can pure pumpkin puree (about 1¾ cups)

For the Cream Cheese Frosting:

• 1 (8 oz) package cream cheese, softened (original was 3 oz — increased for better coverage & flavor)
• ¼ cup (½ stick) unsalted butter, softened
• 1 tsp vanilla extract
• 2 cups powdered sugar (confectioners’ sugar), sifted if lumpy

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease baking sheets or line with parchment paper.
2. Make the dry mix: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger. Set aside.
3. Cream the wet ingredients: In a large bowl, beat the 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer until light and smooth.
4. Add pumpkin: Beat in the pumpkin puree until fully combined (the mixture may look slightly curdled — that’s okay!).
5. Combine: Gradually add the dry ingredients into the pumpkin mixture, mixing on low speed or stirring by hand just until incorporated. The dough will be soft and moist — more like thick cake batter than traditional cookie dough.
6. Scoop & bake: Drop rounded teaspoonfuls (or use a small cookie scoop) about 2 inches apart onto the prepared baking sheets.
7. Bake for 10–12 minutes, until the edges are set and the cookies are lightly browned. The centers will still be very soft.
8. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to waxed paper or a wire rack to cool completely.
9. Make the frosting: While cookies cool, beat the softened cream cheese, ¼ cup butter, and 1 teaspoon vanilla extract until smooth and creamy. Gradually add the powdered sugar (½ cup at a time) and beat until light, fluffy, and spreadable.
10. Frost: Once cookies are completely cool, spread or pipe a generous layer of cream cheese frosting on top.

Tips

• For thicker frosting, chill it for 15–20 minutes before spreading.
• Store frosted cookies in the refrigerator (up to 5 days) in an airtight container.
• These freeze beautifully — freeze unfrosted cookies, then thaw and frost when ready to serve.

Enjoy these soft, spiced pumpkin pillows with their perfect tangy-sweet frosting! 🎃🍪