Homemade Pumpkin Cookies With Cream Cheese Icing

Looking for the perfect fall cookie? These soft pumpkin cookies with cream cheese icing are easy to make and melt in your mouth with every bite!

If you love pumpkin cookies, try my soft pumpkin cookies with brown sugar frosting next!

PREP TIME: 15 Minutes
COOK TIME: 13 to 15 minutes
SERVINGS : 24 cookies

this recipe!

Soft Pumpkin Cookies with Cream Cheese Frosting

Are you thinking fall baking like I am? These are the best pumpkin cookies and they’re super-easy to make from scratch. They’re pillowy soft, which gives a melt-in-your-mouth experience with every bite. If you like chewy cookies, try my pumpkin snickerdoodles next!

Ingredients For Pumpkin Cookies

2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
3/4 cup unsalted butter + 3 tbsp, softened
3/4 cup granulated sugar
1/2 cup light brown sugar
1 1/4 cup pumpkin puree
1 large egg
2 tsp vanilla extract, divided
8 ounces cream cheese
2 cups powdered sugar

How To Make Pumpkin Cookies with Cream Cheese Icing

STEP ONE – Line a cookie sheet with parchment and preheat your oven to 350 degrees Fahrenheit.

STEP TWO – In a large mixing bowl, beat together the 3/4 cup butter, granulated sugar, and light brown sugar, until smooth.

STEP THREE – Add in the pumpkin puree, egg, and 1 tsp. vanilla and mix until combined.

STEP FOUR – In another bowl, whisk together the all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.

STEP FIVE – Add the dry ingredients to the wet, mixing well.

STEP SIX -Scoop heaping scoops of the dough with a cookie scoop, and put them onto the parchment with plenty of space between.

STEP SEVEN – Bake for 13-15 min, or 1-2 minutes longer for extra large cookies.

STEP EIGHT – Allow the cookies to cool completely.

STEP NINE – For the frosting, beat together the cream cheese, 3 tbsp. butter, and the powdered sugar, until combined.

STEP TEN – Add in the vanilla, and mix until combined.

STEP ELEVEN – Spread some frosting onto each pumpkin cookie, and sprinkle with an extra sprinkle of pumpkin pie spice, if desired.

Storage & Freezing Instructions

Since these cookies have cream cheese froting, store cooled cookies in an airtight container in the fridge for up to 5 days.

If you want to make these ahead of time and freeze them for later, freeze them without the frosting, then thaw completely at room temperature, make the cream cheese frosting and then frost the cookies and enjoy!