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Quick Soft Pumpkin Cookies with Easy Cream Cheese Frosting

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These quick soft pumpkin cookies with cream cheese frosting are pillowy, spiced just right, and come together in about 25 minutes. They’re the perfect fall dessert that tastes like you spent all afternoon in the kitchen.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (spoon and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2-3 minutes with an electric mixer. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg, and vanilla extract until smooth.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Use a cookie scoop or tablespoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are set and the tops look slightly dry. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  8. While the cookies cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed. Add the vanilla extract and beat until fluffy. If the frosting is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency.
  9. Once the cookies are completely cool, spread a generous amount of cream cheese frosting on each one.

Notes

If the dough seems too sticky to scoop, pop it in the fridge for 15 minutes. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter and dairy-free cream cheese. Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Unfrosted cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, cream cheese frosting, soft cookies, fall dessert, quick cookies, easy pumpkin cookies

Find it online: https://lumalunch.com/quick-soft-pumpkin-cookies-with-easy-cream-cheese-frosting/