Home > Desserts > Pumpkin Cookies (With Cream Cheese Frosting) Pumpkin Cookies (With Cream Cheese Frosting) September 3, 2017 | 68 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Big, soft-baked, bakery-style pumpkin cookies with a soft and flavorful cream cheese frosting and a sprinkle of pumpkin pie spice. These soft and chewy pumpkin cookies are a hit wherever I serve them! Try some other pumpkin cookie favorites — these pumpkin chocolate chip cookies or these pumpkin snickerdoodles. Pumpkin Cookies These pumpkin cookies are soft and cake-like — think a mix between a pumpkin cookie, pumpkin muffin tops, and pumpkin pie 🙂 They’re also quite thick & chewy all while being packed with good flavor & spice. The boys and I have been testing and perfecting pumpkin treats over the past couple of weeks and I’m so excited to share on of our favorite creations: these delicious pumpkin cookies! We invested a ton of time to get these to be the perfect soft-baked, bakery-style pumpkin cookie. Piled high with cream cheese frosting of course 🙂 Cream Cheese Frosting As I’ve made pumpkin cookies over the years, I’ve experimented quite a bit with different frostings. While I was testing-out this recipe I tried a browned butter frosting, a maple frosting, a glaze, and finally a cream cheese frosting. After lots of taste-tests from family and friends, the cream cheese frosting was hands-down the winner! Here are a few cream cheese frosting tips: Set out your butter and cream cheese about an hour before to get them to room temperature. If these ingredients aren’t at room temperature, they won’t combine very smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for how to bring your cream cheese and butter to room temperature quickly. Don’t forget the flavor enhancers. The salt and vanilla adds so much to the frosting. The salt helps to intensify flavors and balance the sweetness and the vanilla gives an overall nice flavor to the frosting, Slowly add in the powdered sugar. Add more or less powdered sugar according to personal taste preferences as well as to how firm you want the frosting on top of these pumpkin cookies to be. More sugar will make the frosting sweeter and firmer, less sugar will leave the frosting a bit tangier and less firm. Add a sprinkle of pumpkin pie spice. Instead of mixing pumpkin pie spice into the frosting, I like adding a light sprinkle to the top of the frosted cookies. This not only makes the cookies pretty, it also adds a nice pumpkin flavor to the cookie. I’ve always been a believer in all the little details to get baked goods to turn out their best. With that in mind, let me share a few tips that will get these pumpkin cookies tasting their best! Tips for the Best Pumpkin Cookies Watch the baking time. I like to *slightly* under-bake these cookies to keep them soft and dense. If they are over-baked they lose their awesome texture and a lot of the flavor. Since every oven is different, try baking 1-2 at first to make sure you find the perfect bake-time for your cookies. The pumpkin matters. For this recipe you’ll want to use pure canned pumpkin and not pumpkin pie filling. Pumpkin pie filling has a lot of different ingredients and is watered down so it won’t work in these cookies. I personally use Libby’s pumpkin because it is the least “watery” canned pumpkin (that I’ve found so far). Correctly measure the flour: If you press a measuring cup into a bag of flour you will pack in way too much flour (which will result in cake-like cookies with the wrong texture). To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. You’ll have a perfect flour measurement now! More Amazing Pumpkin Treats Bakery Style Pumpkin Cookies with chocolate chips Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Reader favorite recipe: Pumpkin Cheesecake Streusel Bars Pumpkin Carrot Cake a fun twist on a typical pumpkin cake Pumpkin Chocolate Chip Cookies not cake-y pumpkin cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Cookies with Cream Cheese Frosting 5 from 19 votes - Review this recipe Big, soft-baked, bakery-style pumpkin cookies with a soft and flavorful cream cheese frosting and a sprinkle of pumpkin pie spice. SAVE TO RECIPE BOX Print Recipe Pumpkin Cookies with Cream Cheese Frosting 5 from 19 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Big, soft-baked, bakery-style pumpkin cookies with a soft and flavorful cream cheese frosting and a sprinkle of pumpkin pie spice. Course Dessert Cuisine American Keyword pumpkin cookies Prep Time 15 minutes Cook Time 12 minutes Total Time 27 minutes Servings 35 cookies IngredientsParchment paper or silpat linerCookies2 and 1/2 cups (328g) all-purpose white flour (See Note 1)1 teaspoon baking soda1 teaspoon baking powder2 teaspoons ground cinnamon1 and 1/2 teaspoons pumpkin pie spice1/2 teaspoon fine sea salt3/4 cup (152g) granulated white sugar3/4 cup (144g) light brown sugar, lightly packed1/2 cup (8 tablespoons; 113g) unsatled butter softened, do NOT melt1 CUP (not an entire can!) (222g) canned pumpkin, (do not use pumpkin pie filling; do not use an entire can)1 large egg1 teaspoon vanilla extractCream Cheese Frosting4 ounces (115g) full-fat cream cheese (the block cream cheese, not spreadable), softened NOT melted 4 tablespoons (56g) unsalted butter, softened, NOT melted2 cups (242g) powdered sugar1/8 teaspoon fine sea salt1 teaspoon vanilla extractOptional: pumpkin pie spice InstructionsPREP: Prepare a large sheet pan by lining with parchment paper or a silpat liner (very important to avoid burned bottoms on these cookies). Preheat oven to 350 degrees F.DRY INGREDIENTS: In a large bowl, add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt; Whisk to combine and set aside.WET INGREDIENTS: In a medium bowl, cream together the butter, white sugar, and brown sugar. Add 1 CUP pumpkin, the egg, and vanilla. Beat until the mixture is creamy. Add in the dry ingredients and mix until JUST combined. Avoid over-mixing as it will create denser cookies. ROLL COOKIE BALLS: Place heaping tablespoons of the batter on the baking sheet (I only bake 6 cookies at a time) and flatten the balls of dough slightly. (The batter is wetter than normal cookie dough so don't be alarmed that you can't roll out balls of dough; chill in the fridge for 10-15 minutes if needed).BAKE: Bake for 9-14 minutes, watching carefully, to avoid over-baking. We like these slightly under-baked and soft, but the tops shouldn't be shiny at all. Remove and allow cookies to stand for another 3-5 minutes on the sheet pan before removing to a wire cooling rack to finish cooling.FROSTING: Meanwhile, make the frosting. In a stand mixer fitted with the whisk attachment, beat the softened (not melted, should be at room temperature) cream cheese and butter until creamy (about 2 minutes) at medium-high speed. Add the powdered sugar, salt, and vanilla. Beat until everything is combined and the frosting is soft and creamy. Avoid over-beating the mixture or you'll get whipped frosting.FROST COOKIES: Generously frost the completely cooled cookies and if desired, sprinkle the tops of the cookies with a little extra pumpkin pie spice.STORAGE: Do not store the cookies in tupperware. Store on plates loosely covered with foil in the fridge. Best eaten same day or within 2-3 days. After that, they soften too much and become a weird texture. Freeze un-baked cookie dough balls for up to 3 months; bake straight from freezer for an additional 1-3 minutes. Recipe NotesNote 1: If you press a measuring cup into a bag of flour you will pack way too much flour in; use a spoon to scoop it into a measuring cup and then level the top with the back of a butter knife. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.