Thick and fluffy pumpkin cookies topped with luscious cream cheese frosting are one of the most heavenly fall desserts ever!
Fluffy Pumpkin Cookies with Cream Cheese Frosting
It happens every year…
We get to the end of August and I start seeing pumpkin recipes all over Pinterest. And now I’m craving all things pumpkin!!
Earlier today I pulled a loaf of gluten free pumpkin bread out of the freezer and it was absolutely heavenly with my afternoon coffee.
I’ve been saving my new pumpkin recipes for later in the Fall, but you know what? If I’m this excited about pumpkin season, there’s got to be other pumpkin fanatics out there like me!
So I’m kicking off pumpkin season on the blog with these Fluffy Pumpkin Cookies. They’re made from scratch with real pumpkin and topped with a dollop of rich cream cheese frosting. It’s pretty much the perfect combination!
Kitchen Supplies Used
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A free printable copy of this recipe with full ingredient amounts and directions is available at the bottom of this post.
How to Make the Fluffiest Pumpkin Cream Cheese Cookies
Keep reading for photo step by step instructions and prep tips or click here to jump to printable recipe.
Preheat oven to 350°F. Prepare two cookie sheets with parchment paper or silicone baking mats and set aside.
TIP: We love these silicone baking mats because they’re non-stick and reusable. You can wash them and use them over and over, plus your baked goods slide right off with no cooking spray needed!
Using a stand or hand mixer, cream the butter and sugar until light and fluffy (this might take a minute or two). Add the pumpkin, egg and vanilla, and beat to incorporate.
In a separate small bowl, sift together the dry ingredients, and then add to the wet ingredients. Mix to incorporate until you have a thick batter.
Use a tablespoon ice cream/cookie dough scoop to measure out the dough onto the cookie sheets.
TIP: This recipe will make about 12-15 cookies.
Bake for 10-12 minutes until cookies are no longer glossy and are cooked through.
Allow to cool completely before frosting.
To make the cream cheese frosting:
Use your stand mixer to beat together your frosting ingredients until smooth and creamy (about 2-3 minutes).
Add a generous dollop of cream cheese frosting to each of your fluffy pumpkin cookies and spread to cover the top of each cookie. I love frosting so I tend to go a little crazy with it! Feel free to use as much or as little as you like.
Make Cooking Fun (and Easy!)
Grab a Free Printable Copy of Our Fluffy Pumpkin Cookies Recipe
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If you are craving pumpkin, these Fluffy Pumpkin Cookies will hit the spot. The Cream Cheese Frosting just puts this yummy dessert over the top.
- 1 cup butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar as needed
- 1 teaspoon vanilla
- Preheat oven to 350°F. Prepare two cookie sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, combine the butter and sugar and mix until light and fluffy, approximately 2 minutes.
- Add the pumpkin, egg and vanilla, and beat to incorporate.
- In a separate small bowl, stir the baking powder, baking soda, salt, cinnamon and nutmeg into the flour, and then add to the wet ingredients. Fully incorporate.
- Use a tablespoon ice cream/cookie dough scoop to measure out the dough onto the cookie sheets.
- Bake for 10-12 minutes until cookies are no longer glossy and are cooked through.
Combine the ingredients for the cream cheese frosting in a a stand mixer or hand mixer to beat until smooth.
When cookies are fully cooled, add a generous dollop of frosting to each and spread.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Be sure to pin these Fluffy Pumpkin Cookies on Pinterest:
More of our favorite pumpkin desserts:
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Last updated on August 24th, 2018 at 06:09 pm
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