Soft Pumpkin Cookies are the best cookie recipe for fall! They are topped with Cream Cheese Frosting and spiced with cinnamon, nutmeg, cloves and ginger. They are melt-in-your-mouth-delicious – I bet you can’t eat just one!
I’m not sure it’s officially fall until I’ve made a batch of spiced pumpkin cookies! The minute I smell the scent of pumpkin spice it’s like a switch turns on and I am all about the fall season – even if it still feels like summer!
So, if you’re looking for a way to get in the mood for all things fall you have to make a batch of these – they are the best pumpkin cookies ever.
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Pumpkin Cookies with Frosting
These are not your ordinary cookies. They are impossibly soft, tender and flavored with just the right amount of spices. To take them over the top I frost them with my favorite cream cheese frosting making them the ultimate melt in your mouth pumpkin cookies. The combination is amazing!
It’s an easy pumpkin cookie recipe made from scratch and one that I’m sure will end up in your favorite cookie recipe file. I make them every year and you will, too, once you give them a try.
Ingredients for the Cookies
- Melted unsalted butter – I love using melted butter in my cookies to give them a more toffee-like flavor
- Pumpkin puree
- Brown sugar – use dark brown sugar for extra flavor and color
- Granulate sugar
- Egg yolk – using just the yolk keeps them chewy and not cakey
- Baking soda
- Ground nutmeg, ginger, allspice, and cinnamon – use my DIY Pumpkin Spice instead if you prefer!
- Vanilla extract
- All-purpose flour
How to Make Pumpkin Cookies
Just when you thought it couldn’t get any better, it does! Have I mentioned this is an easy one-bowl cookie recipe? You have to love that.
You can use a stand mixer or a hand-held mixer to make the dough – it only takes a few minutes.
Mix the butter, pumpkin puree, and both types of sugar until smooth. Add the yolk, baking soda, salt, spices, and vanilla and mix again until well combined. Add the flour and mix until a smooth and soft dough forms.
Chill the dough for at least two hours. This will allow the dough to firm up so the cookies don’t spread too much while they bake.
Scoop two tablespoons of dough to form each cookie dough ball. Place them on a prepared baking sheet and bake the cookies at 350°F for 10 to 13 minutes. I tend to err on the side of slightly under baked, so keep an eye on them. Once they are no longer glossy on top they are done.
Cool them completely before frosting.
Pumpkin Cookie Pro Tips!
The dough needs at least two hours to chill or you can keep it in the refrigerator for up to two days. This is great when it’s busy – just make the dough ahead and bake it when you’re ready!
You can also freeze the dough for up to two months. The easiest way is to form the dough balls and freeze them on a cookie sheet. Transfer them to a freezer-bag and bake them later. You can bake them from frozen but you will need to add a few minutes to the baking time.
Or, you can bake the unfrosted cookies and freeze them for up to a month. Just let them thaw at room temperature before frosting them.
Cream Cheese Frosting
The pumpkin cookies are delicious plain but the cream cheese frosting just makes them even better. Slather it on each cookie and then dust the tops with some cinnamon for decoration.
Frosted cookies will keep for three days at room temperature. Just store them in an airtight container.
Make these soft pumpkin cookies for all of your fall events – they’re great for potlucks, parties, and holiday dinners! If you feel like sharing, that is. I wouldn’t blame you for keeping them all to yourself. Enjoy!
Other ways to make Pumpkin Cookies
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Pumpkin Cookies with Cream Cheese Frosting Recipe
- ½ cup unsalted butter melted
- ⅓ cup pumpkin puree
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour
Cream Cheese Frosting
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- Place melted butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer, if you prefer. Mix until smooth, about 30 seconds. Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth. It’ll be a soft batter. Chill dough for at least 2 hours.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
- Scoop 2 tablespoon balls of cookie dough onto prepared cookie sheets. Bake for 10-13 minutes until they are no longer glossy. (I like to err on the side of under baked for a gooey cookie!) Cool completely before frosting.
- To make the frosting: cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frost cookies and dust with a bit of cinnamon.
- Store in an airtight container for up to 3 days or freeze unfrosted cookies for up to 1 month.
Nutritional information not guaranteed to be accurate
These easy and soft Pumpkin Cookies are the best cookie recipe for fall! They are topped with a cream cheese frosting and spiced with cinnamon, nutmeg, cloves and ginger.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 24, 2020