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Soft Pumpkin Cookies with Cream Cheese Frosting

🎃 Soft Pumpkin Cookies with Cream Cheese Frosting

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Prep Time 20 minutes
Cook Time 13 minutes
Servings: 24 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, mix pumpkin puree, sugar, oil, and egg until smooth.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add dry ingredients to the wet ingredients and mix until just combined.
  5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
  6. Bake for 12–15 minutes, or until edges are set and tops spring back when touched.
  7. Let cookies cool completely on a wire rack.
  8. For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
  9. Spread or pipe frosting over cooled cookies.

Notes

For extra flavor, add a pinch of cloves or allspice to the dough.
Store frosted cookies in an airtight container in the fridge for up to 4 days.
Bring cookies to room temperature before serving for best texture.
These cookies freeze well without frosting—add frosting after thawing.