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Frosted Pumpkin Cookies

Prep Time 40 minutes
Cook Time 12 minutes
Yield: 18 cookies
Say hello to fall baking with these easy and delicious frosted pumpkin cookies. Soft, cakey pumpkin cookies flavored with cinnamon and pumpkin pie spice smothered in a tangy cream cheese icing. If you can't decide between a cake and a cookie, these are made for you!

Equipment

  • Stand mixer fitted with a paddle attachment and whisk attachment or electric hand mixer

Ingredients 

Pumpkin Cookies

  • ½ cup unsalted butter room temperature
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 1 egg room temperature
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon

Cream Cheese Icing

  • ½ cup unsalted butter room temperature
  • 4 oz cream cheese room temperature
  • 1 ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions

Pumpkin Cookies

  • Preheat oven to 350 degrees F. Line a baking sheet pan with a silicone baking mat or parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer, cream unsalted butter, brown sugar, and granulated sugar until light and fluffy. Scrape the sides and bottom of the bowl occasionally.
  • Add egg, vanilla extract, and pumpkin puree. Mix until well combined.
  • In a separate mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  • Add the flour mixture to the wet ingredients and mix on low speed until just combined. Again, scrape the sides and bottom of the bowl.
  • Turn the mixer to medium speed and mix the batter for about 30 seconds until the batter is well combined and smooth.
  • Portion the batter using a large cookie scoop (3 tablespoons) and place onto the prepared baking sheet pan. Allow room in between the cookies for spreading.
  • Bake the cookies for approximately 12 minutes. The cookies are done baking when they are puffed up and the cookies bounce back when gently touched on the top.
  • Remove the pan from the oven and allow the cookies to cool on the pan for a minute or two before transferring to a wire rack to cool completely.

Cream Cheese Icing

  • In the bowl of a stand mixer fitted with a whisk attachment or large mixing bowl with an electric hand mixer, cream unsalted butter and cream cheese for a few minutes until smooth, creamy, and well combined.
  • Add powdered sugar. Mix on low speed until fully combined with the butter/cream cheese mixture.
  • Add in salt and vanilla extract. Scrape the sides and bottom of the bowl.
  • Turn the mixer to medium speed and whip the cream cheese icing for a few minutes until it is smooth.
  • Spread or pipe the cream cheese frosting on top of the pumpkin cookies.

Notes

Frosted pumpkin cookies can be stored in an airtight container in the refrigerator for up to four days. Serve chilled or at room temperature.
 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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