Go Back
Plate of freshly baked pumpkin cookies

Pumpkin Cookies

These delightful pumpkin cookies are soft, chewy, and bursting with fall flavors. Perfect for a quick treat, they combine the warmth of pumpkin and spices with a sweet frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
Frosting
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar
Garnish
  • Chopped pecans or walnuts (optional)

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Wire rack

Method
 

Cookies
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
  3. In a separate large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined, then mix in the pumpkin puree.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  6. Drop spoonfuls of dough onto the prepared baking sheets and bake for 10-12 minutes.
  7. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a medium bowl, beat softened cream cheese and butter together until smooth.
  2. Gradually add powdered sugar and beat until the frosting is light and fluffy.
Assembly
  1. Once cookies are completely cool, spread frosting on top and optionally garnish with chopped nuts.

Notes

Ensure pumpkin puree is 100% pumpkin, not pumpkin pie filling. For best results, chill the dough for 30 minutes before baking to prevent spreading. Adjust spices to your preference, adding more cinnamon or a pinch of ginger for extra warmth. Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week if frosted with cream cheese frosting.