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
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 t. vanilla extract
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!
A good-quality cookie scoop is one of my favorite kitchen tools. I pull it out on a weekly basis to scoop everything from meatballs to muffin batter. And cookies, of course. This highly-rated OXO Good Grips Cookie Scoop (Amazon) is at the top of our 10 Must Have Kitchen Tools as well!
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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