soft pumpkin cookies with cream cheese frosting

soft pumpkin cookies




Soft and chewy pumpkin cookies seasoned with fall spices and topped with cinnamon cream cheese frosting. The perfect combination of cookies and cake…why choose if you don’t have to?


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown Sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 6 ounces cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/2 teaspoon cinnamon


1. Preheat oven to 350°F.

2. In a small bowl, mix together the flour, baking soda, baking powder, spices and salt. Put aside.

3. In a large bowl, mix softened butter, granulated sugar and powdered sugar. Brown sugar. Mix until you get a smooth and creamy mixture. Add pumpkin puree, egg and vanilla and mix well.

4.Gradually add the dry ingredients to the pumpkin mixture. Mix until completely combined. *The dough will be sticky!

5. The easiest way to scoop out the dough is with a cookie spoon.You can also use a spoon, but the cookies will not be the same size. Bake at 350° for 12-14 minutes.

6. Place the cookies on a cooling rack and prepare the cream cheese frosting. Spread generously and sprinkle with cinnamon.Recognize!

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