Can I make these dairy‑free or vegan?

Yes. Use vegan butter and cream cheese, and plant milk. Binders like flax eggs can replace eggs—though texture may vary.

Sure. Freeze plain cookies up to 3 months, thaw and frost later. Frosted ones freeze, too, but store carefully to protect frosting.

Can I use homemade pumpkin puree?

Yes—but it’s wetter than canned. Blot it to reduce moisture or your cookies could spread or feel dense.

Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Name: Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 3/4 cup butter, room temperature; 1 cup granulated sugar; 1/2 cup brown sugar; 1 egg; 1 tsp vanilla extract; 2 cups all‑purpose flour (or a mix with cornstarch); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; ; 4 oz cream cheese, softened; 2 tbsp butter, softened; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1½ – 2 cups powdered sugar

Description

These soft pumpkin cookies topped with cinnamon cream cheese frosting are melt‑in‑your‑mouth tender and warmly spiced—perfect for cozy fall baking.

Ingredients

1 cup pumpkin puree

3/4 cup butter, room temperature

1 cup granulated sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

2 cups all‑purpose flour (or a mix with cornstarch)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

For Frosting:

4 oz cream cheese, softened

2 tbsp butter, softened

1 tsp vanilla extract

1 tsp ground cinnamon

1½ – 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F and line two cookie sheets with parchment.

2. Whisk dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, nutmeg; set aside.

3. Beat butter, sugars, and pumpkin until smooth.

4. Add egg and vanilla; mix until combined.

5. Gradually add dry ingredients; mix until just combined.

6. Scoop 1 tbsp dough balls onto sheets; bake 10–12 minutes until cookies set.

7. Let cookies cool completely before frosting.

8. Beat cream cheese and butter until fluffy, then add vanilla, cinnamon, and powdered sugar until smooth.

9. Frost cookies and sprinkle cinnamon on top before serving.

Notes

Don’t over‑bake—the cookies stay soft.

Blot excess moisture from pumpkin if needed.

Store in an airtight container for up to 3 days; freeze unfrosted for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Fall Baking, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 18g
Sodium: 100mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: soft pumpkin cookies, cinnamon cream cheese frosting, fall cookies, cozy baking