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Pumpkin cookies with frosting stacked to show the creamy spiced topping layers

Easy Pumpkin Cookies with Frosting Recipe

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Aliana Recipes
These pillow-soft pumpkin cookies are topped with a swirl of spiced cream cheese frosting for a cozy fall treat. The texture is cake-like and light, dissolving quickly on the tongue.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings:12 cookies
Course:Dessert
Cuisine:American
Calories:210kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup canned pumpkin puree Blot with a paper towel to remove excess moisture
  • ½ cup unsalted butter, softened Must be room temperature for smooth mixing
  • 1 cup granulated sugar Provides structure and sweetness
  • 1 large egg Binds the dough together
  • 1 teaspoon vanilla extract Enhances the pumpkin flavor
  • 2 cups all-purpose flour Spoon and level for accuracy
  • 1 teaspoon baking powder Helps the cookies rise
  • 1 teaspoon baking soda Creates the soft, airy texture
  • 1 tablespoon pumpkin pie spice Adds the signature fall warmth
  • ½ teaspoon salt Balances the sugar
  • 4 oz cream cheese, softened For the frosting base
  • 2 cups powdered sugar Adjust for desired frosting consistency

Equipment

  • 1 Stand mixer or hand mixer For creaming butter
  • 2 Baking sheets Standard size
  • 1 Parchment paper Prevents sticking
  • 1 Cookie scoop For even sizes
  • 1 Piping bag For the swirl effect

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl. This ensures the leavening agents are distributed evenly so you see a uniform spice color.
  3. Beat the softened butter and granulated sugar in a large bowl until light and fluffy. This incorporates air into the batter, making the mixture look pale yellow and creamy.
  4. Mix in the egg, vanilla extract, and pumpkin puree until fully combined. The batter will turn a bright orange color and look slightly curdled, which is normal.
  5. Fold the dry ingredients into the wet mixture gently with a spatula. Stop mixing as soon as the white flour streaks disappear to keep the cookies tender.
  6. Scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. You will see round, soft mounds that hold their shape slightly.
  7. Bake for 10–12 minutes until the tops spring back when lightly touched. The edges should look set while the centers remain soft and puffy.
  8. Beat the cream cheese, powdered sugar, and a pinch of cinnamon together until smooth while the cookies cool. You will have a thick, pipeable white frosting with tiny spice specs.
  9. Pipe or spread the frosting onto the completely cooled cookies. The frosting should sit high on the cookie without melting or sliding off.

Nutrition

Serving: 55gCalories: 210kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 140mgPotassium: 60mgFiber: 1gSugar: 22gVitamin A: 1500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store these in a single layer to protect the frosting design; if you must stack them, place parchment paper between layers. Using a piping bag creates the professional swirl look shown in the photos.