Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 cup pumpkin puree, well-blotted

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

For the frosting:

4 ounces cream cheese, softened

¼ cup (½ stick) unsalted butter, softened

1 ½ cups powdered sugar

1 teaspoon vanilla extract

Optional: cinnamon for sprinkling

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Add the sugar and beat for 1 to 2 minutes until the mixture is light and fluffy.

Step 3: Add baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to the bowl. Beat until everything is well combined.

Step 4: Stir in the egg and vanilla extract, mixing until no yellow streaks remain. Then mix in the well-blotted pumpkin puree until incorporated.

Step 5: Gradually add the flour and beat on medium speed until fully combined. The dough will be wet, which is expected.

Step 6: Use a heaping tablespoon or medium cookie scoop to drop dough balls about 2 inches apart on the prepared baking sheets.

Step 7: Bake for 10 to 12 minutes, or until the tops are set and no longer look wet. Allow cookies to cool completely on the baking sheet before frosting.

Step 8: To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, beating until fluffy.

Step 9: Spread or pipe the cream cheese frosting onto cooled cookies. Sprinkle with a little cinnamon if desired, then serve.

Tips & Variations

Blot the pumpkin puree with paper towels to remove excess moisture and achieve the best cookie texture.

Use room temperature butter, cream cheese, and egg for smooth mixing and better dough consistency.

Let cookies cool completely before frosting to prevent the frosting from melting off.

Skip the frosting if you prefer a simpler cookie; they’re delicious plain too.

Add chocolate chips or chopped nuts like pecans or walnuts for extra texture and flavor.

Don’t overbake—the cookies should be just set and lightly golden at the edges for the softest results.

Storage

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. To freeze baked cookies, keep unfrosted cookies in an airtight container for up to 3 months, then thaw and frost before serving. Cookie dough can also be flash frozen on a baking sheet until solid, then stored in an airtight container. Bake frozen dough by adding 1 to 2 minutes to the regular bake time.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly. Just be sure to blot it with paper towels to remove excess moisture for the best cookie texture.

Do I have to frost these cookies?

No, frosting is optional. The cookies are delicious on their own, but the cream cheese frosting adds a tangy, creamy balance that many love.