Home > Desserts > Pumpkin Cookies With Cream Cheese Frosting Pumpkin Cookies With Cream Cheese Frosting July 1, 2020 | 95 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Soft Pumpkin Cookies with cream cheese frosting and a sprinkle of pumpkin pie spice to finish them off! These soft, thick, and sweet Pumpkin Cookies are a hit wherever I serve them! Looking for pumpkin cookies with chocolate chips? Try these soft pumpkin cookies or these crisp (not cake-like) pumpkin chocolate chip cookies! Pumpkin Cookies With Cream Cheese Frosting These cookies are soft and cake-like — picture a mix between a pumpkin cookie, pumpkin muffin tops, and pumpkin pie. Mmmmm, PSL vibes are rolling over me! They’re also quite thick and chewy, all while being packed with good flavor and 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 one of our favorite creations. Delicious Pumpkin Cookies with Cream Cheese Frosting are the best! We invested a ton of time to perfect these soft-baked, bakery-style pumpkin cookies–piled high with cream cheese frosting of course! I’ve always believed that it’s all the little details that make baked goods to turn out their best. With that in mind, let me share a few tips that will get these Pumpkin Cookies with Cream Cheese Frosting tasting their best! Pumpkin Cookies With Cream Cheese Frosting tips 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–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 love and recommend Libby’s® solid-pack pumpkin because it is thick, not watery, and very consistent from can to can. If you have exceptionally wet pumpkin, you may need to first dab it off a bit with some paper towels. Measure the flour accurately. If you press a measuring cup into a bag of flour, you will pack in way too much flour. To accurately measure your flour, spoon it into the measuring cup until its overfilled. Then use the back of a table knife to level the measuring cup at the top. You’ll have a perfect flour measurement. Bake on a Silpat® liner or parchment paper. To help the cookies bake evenly and keep the bottoms from over-browning, I recommend a good baking mat. Parchment paper also works, but I would not recommend lining the pan with foil. Let cookies fully cool. Before frosting the cookies, make sure they are completely cool. Otherwise, the frosting will begin to melt and change consistency. Next, let’s chat about frosting! Cream Cheese Frosting As I’ve made Pumpkin Cookies with Cream Cheese Frosting over the years, I’ve experimented with different frostings. While I was testing this recipe, I tried a browned butter frosting, a maple frosting, a glaze, and finally a cream cheese frosting. After lots of tastings from family and friends, the cream cheese frosting was the hands-down winner! Here are a few cream cheese frosting tips: Set out the butter and cream cheese about an hour before baking to get them to room temperature. If these ingredients aren’t at room temperature, they won’t combine smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for how to bring the cream cheese and butter to room temperature quickly. Don’t forget the flavor enhancers. The salt and vanilla add 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. More sugar will make the frosting sweeter and firmer, and less sugar will leave the frosting tangier and softer. Add a sprinkle of pumpkin pie spice. Instead of mixing pumpkin pie spice into the frosting, I like to add a light sprinkle to the top of the frosted cookies. This not only makes the cookies pretty, but it also adds a nice pumpkin flavor to the cookie. QUICK TIPPumpkin pie spice is a delicious combination of warming spices (like cinnamon, nutmeg, ginger, cloves, and allspice). It can be found among other spices in the grocery store, or you can make your own! Storaging Pumpkin Cookies With Cream Cheese Frosting Storing BAKED Cookies Unlike most cookie recipes, these Pumpkin Cookies with Cream Cheese Frosting do not store well beyond a day at room temperature. Because of the canned pumpkin and how moist these cookies are, they tend to get sticky when kept at room temperature for very long. To combat this, I’ve found it best to freeze any leftover unfrosted cookies after the first day. Put the completely baked, cooled, and unfrosted cookies in a freezer-safe container or bag. Freeze for 2-3 months and bring back to room temperature by microwaving one cookie for 5-10 seconds. I haven’t had success with freezing and thawing cream cheese frosting or frosted cookies. Because of the dairy in cream cheese, it separates and develops an unpleasant texture. Freezing UNBAKED Cookies While freezing baked cookies works great, I prefer to freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag separated by parchment paper (so they don’t all stick together in one clump), and freeze for up to 3 months. To bake: You can bake the cookie dough straight from the freezer; just add 1-3 minutes onto the cooking time (or thaw the dough in the fridge and bake according to directions). More Amazing Pumpkin Treats Pumpkin Cupcakes with cinnamon-cream cheese frosting Pumpkin Cheesecake Bars with a streusel topping 7 Layer Pumpkin Bars with a cake mix base Pumpkin Carrot Cake a fun twist on a typical pumpkin cake Pumpkin Snickerdoodles rolled in a pumpkin pie spice and sugar mixture 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 4.75 from 31 votes - Review this recipe Soft Pumpkin Cookies with Cream Cheese Frosting are dusted with a sprinkle of pumpkin pie spice to finish them off! SAVE TO RECIPE BOX Print Recipe Pumpkin Cookies With Cream Cheese Frosting 4.75 from 31 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft Pumpkin Cookies with Cream Cheese Frosting are dusted with a sprinkle of pumpkin pie spice to finish them off! Course Dessert, Snack, Vegetarian Cuisine American Keyword Pumpkin Cookies With Cream Cheese Frosting Prep Time 15 minutes Cook Time 12 minutes Total Time 27 minutes Servings 4 dozen 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) unsalted 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. This step is very important to avoid burned bottoms on these cookies. Preheat oven to 350 degrees F.DRY INGREDIENTS: Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt to a large bowl; whisk to combine and set aside.WET INGREDIENTS: In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth and creamy. Add 1 cup pumpkin, the egg, and vanilla. Beat until the mixture is creamy. Add the dry ingredients and mix until just combined. Avoid over mixing, as it will create denser cookies. OPTIONAL -- CHILL DOUGH: Cover tightly and chill the dough for 30 minutes up to 10 hours. Chilling is not necessary but it makes the dough easier to work with and intensifies flavors.ROLL COOKIE BALLS: Use a 1 tablespoon measuring spoon to scoop out balls of dough. Each cookie should be about 1 tablespoon in size. Once dough is in the measuring spoon, use a small spoon to scoop it out and onto the lined sheet pan. Try to smooth or round the balls, but it's okay if they're a bit bumpy; the dough is difficult to work with. Leave 2 inches of room for each cookie (I only bake 8-10 cookies at a time) and flatten the balls of dough slightly. (This batter is wetter than normal cookie dough, so don't be alarmed that you can't roll the balls of dough; chill in the fridge for additional time if needed for easier rolling).BAKE: Bake for 8-12 minutes (9 minutes is perfect for my oven!) watching carefully to avoid over baking. We like these slightly under-baked and soft, but the tops shouldn't be shiny/wet looking 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; it 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 soft and creamy. Avoid over-beating the mixture or you'll get whipped frosting.FROST COOKIES: Generously frost the cooled cookies and if desired, sprinkle the tops of the cookies with a little pumpkin pie spice.STORAGE: Do not store the cookies in a sealed plastic container. Instead, store on plates loosely covered with foil in the fridge. They're best eaten the same day or within 2-3 days. After that, they soften too much. Freeze un-baked cookie dough balls for up to 3 months; bake straight from freezer for an additional 1-3 minutes. Video Recipe NotesNote 1: If you press a measuring cup into a bag of flour you will pack in too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table 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.