Yield: 40 Cookies
Soft Pumpkin Cookies with Cream Cheese Frosting
⭐️Test Kitchen Approved!⭐️Loaded with Fall spices, these soft pumpkin cookies with cream cheese frosting are so quick & easy to make, with no dough chilling required! They are so good, they will have everyone asking for seconds.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 (15 oz) can pumpkin puree
- 1 cup vegetable or canola oil
- 1 cup granulated sugar, or brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 (8 oz) block cream cheese, softened
- 4 tablespoons salted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, plus more for garnish, if desired
- 3 to 4 cups powdered sugar, add until desired consistency/firmness
Want to save this recipe?
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
- In a large bowl whisk together pumpkin puree, butter and granulated sugar. Add egg and vanilla extract.
- Add the flour mixture in two batches, beating until well combined. I find this easiest with a hand mixer, but you can use a whisk and a little elbow grease.
- Using a medium cookie scoop (about 1 tablespoon of dough), drop the dough onto prepared cookie sheets leaving room for spreading. Firmly hold the cookie sheet on each side and bang it on the countertop (or a towel on the countertop) a few times to flatten the cookie dough. Using a cookie scoop is important to keep them round and even as this dough is *very* soft.
- Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
Cinnamon Cream Cheese Frosting
- Beat together cream cheese, butter, cinnamon and vanilla until well combined. Add powdered sugar and beat until smooth.
- Generously frost on top of each cookie and dust with extra cinnamon if desired. Serve immediately and store any leftovers in the refrigerator.
Notes
Storage: For maximum freshness, arrange these cookies in a single layer in shallow, airtight containers. Store in the fridge for up to 5 days.
Oil vs Butter: You can use melted and slightly cooled butter instead, but the oil will produce moister cookies.
Add Nuts: Add 1/2 finely chopped walnuts or pecans into the cookie batter for an added nutty crunch. You can also sprinkle them on top of the icing, or try candied nuts instead!
Frosting: These cookies can also be topped with a simple, crisp glaze (try the glaze from my iced oatmeal cookies). Let the glaze dry and they are good to go – and easier to store as they don't require refrigeration!
Nutrition
Serving: 1 cookie, Calories: 157kcal, Carbohydrates: 18g, Protein: 2g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 69mg, Potassium: 44mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1780IU, Vitamin C: 0.5mg, Calcium: 19mg, Iron: 1mg