Description

These soft and spiced pumpkin cookies are the ultimate fall treat, combining the earthy sweetness of pumpkin puree with warm spices like cinnamon, nutmeg, and ginger. Their cakey texture makes them light and tender, offering a perfect bite every time. Topped with a tangy, rich cream cheese frosting, these cookies strike a beautiful balance between sweet and savory, making them a favorite for fall gatherings or cozy evenings at home. They’re simple to make and can easily be customized with toppings like chopped nuts or a drizzle of caramel for extra flavor and texture.

Ingredients

Scale

2 ½ cups (312 g) all-purpose flour
▢1 teaspoon baking powder
▢1 teaspoon baking soda
▢1 tablespoon pumpkin pie spice, plus extra for sprinkling
▢½ teaspoon salt
▢¾ cup (170 g) unsalted butter, room temperature
▢¾ cup (150 g) granulated sugar
▢½ cup (100 g) packed light brown sugar
▢1 ¼ cups (305 g) canned pumpkin puree
▢1 large egg, room temperature
▢1 teaspoon pure vanilla extract

Cream Cheese Frosting

▢8 ounces (1 brick or 226 g ) block-style cream cheese, softened but still cool
▢¼ cup (56 g) unsalted butter, softened but still cool
▢1 teaspoon pure vanilla extract
▢1 ¾ cups (210 g) confectioners’ sugar, sifted

Instructions

Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
In the bowl of stand mixer (or using a hand mixer), beat butter, sugar and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add pumpkin purée, egg and vanilla, and mix until combined. Scrape the bottom and sides of the bowl if necessary. Add flour mixture to wet ingredients and mix just until combined. The dough will be a little sticky and soft.
Use a medium cookie scoop (or a spoon), to scoop a heaping tablespoon of dough and place it on prepared baking sheet. Space cookies about 2 inches apart.
Bake cookies at 350° F for 13 to 15 minutes or until the edges are set and the cookies are soft and fluffy. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
For the cream cheese frosting, beat cream cheese and butter together on medium-high speed until smooth, about 30 seconds. Add vanilla and confectioners’ sugar and mix again just until combined, about 30 more seconds.
Use an off-set spatula or a knife to frost cooled pumpkin cookies. Garnish with a sprinkle of cinnamon and serve.

Notes

Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that can throw off the flavor and texture of the cookies.
Moisture in Pumpkin Puree: If your pumpkin puree seems watery, strain it slightly with a cheesecloth or fine sieve. Excess moisture can make the dough too wet, resulting in soggy cookies.
Spice Adjustments: The spice blend in this recipe is a classic mix of cinnamon, nutmeg, ginger, and cloves. Feel free to adjust the quantities to match your personal taste. For a spicier kick, you can add a little extra cinnamon or ginger.
Frosting Consistency: The cream cheese frosting should be thick but spreadable. If it’s too thin, add a bit more powdered sugar; if it’s too thick, add a splash of milk to loosen it.
Making Ahead and Freezing: These cookies freeze exceptionally well. Bake the cookies and let them cool completely before freezing. It’s best to freeze them unfrosted and add the cream cheese frosting once they’re thawed and ready to serve.
Serving Suggestions: These cookies are perfect for fall events like Halloween parties, Thanksgiving, or any autumn-themed celebration. Serve them with hot coffee, tea, or a spiced apple cider for a comforting treat.
Gluten-Free Option: To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. This will help maintain the soft, cakey structure of the cookies.
Vegan Alternative: You can make these cookies vegan by using vegan butter, a dairy-free cream cheese alternative, and replacing the eggs with a flax or chia egg (1 tablespoon of ground flax/chia seeds mixed with 3 tablespoons of water per egg).