Description

These pumpkin cookies with cinnamon cream cheese frosting are soft, moist, and melt-in-your-mouth delicious. The cookies are warmly spiced with pumpkin pie flavors, while the frosting adds a silky, tangy sweetness that makes them irresistible. Perfect for fall gatherings, Thanksgiving dessert tables, or a cozy weekend bake, these cookies are as beautiful as they are tasty—guaranteed to be a seasonal favorite.

Ingredients

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For the Cookies:

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 cup pumpkin purée
1 large egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt

For the Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream butter and sugars until light and fluffy. Mix in pumpkin, egg, and vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, spices, and salt. Gradually mix into wet ingredients until combined.
Scoop dough onto baking sheet and bake 11–13 minutes, until cookies are set. Cool completely.
For the frosting, beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, and cinnamon until fluffy.

Pipe or spread frosting over cooled cookies and sprinkle with extra cinnamon if desired.

Notes

For extra flavor, add a pinch of cloves to the cookie dough.

Chill the cookies before frosting for a neater finish.

Store frosted cookies in the fridge, but bring to room temperature before serving.