These pumpkin cookies will satisfy even the biggest pumpkin spice cravings. You’ll love them for their soft, cake-like texture, rich pumpkin spice flavor, and the tangy cream cheese frosting on top.
Every fall, I crave pumpkin everything, and these cookies are the perfect fall treat. Each bite is full of pumpkin and spices, thanks to one of my favorite techniques: Cooking the spices into the canned pumpkin first. I started doing this years ago for pumpkin pie, and it works beautifully in these cookies as well. Cooking the spices into the pumpkin softens and deepens their flavors, melding them into the pumpkin without being overpowering.
Pumpkin Spice
This essential fall spice blend is key to these cookies. You can use any store-bought pumpkin spice mix or make your own!
recipe for pumpkin spice
- 2 tablespoons cinnamon
- 1-2 teaspoons of ground ginger (add the larger amount if you are a ginger fan)
- 1 teaspoon all spice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cardamom (optional)
Instructions
This recipe is fairly straight forward to make.
- Cook the pumpkin and spices together
- Cream butter, brown sugar, and granulated sugar
- Stir in cooled pumpkin, egg, and vanilla, then the baking powder and soda
- Add the flour
- Bake at 350 for 18-20 minutes
- Frost
Hint: Using a large 3-tablespoon cookie scoop makes portioning these cookies super easy and fast.
FAQ for Pumpkin Spice Cookies
Use plain canned pumpkin (NOT pumpkin pie filling). My preferred brand is Libby’s.
Yes, but by cooking the spices into the pumpkin the flavors will be enhanced. It also eliminates any tin can tastes and smells from the canned pumpkin. If you are in hurry, cool the cooked pumpkin in the fridge.
The food processor helps break down the fibrous texture of canned pumpkin, creating a filling that’s light and airy. If you don’t have a food processor, a blender, hand mixer, or stand mixer will work too, but the texture may not be as smooth and airy
Unfrosted cookies can be kept at room temperature for up to a week or frozen for up to 3 months. Once frosted, the cookies must be kept in the fridge. Since the frosting doesn’t set, stacking them can be tricky. I store them on a baking sheet wrapped in plastic wrap in the fridge. They will keep up to a week.
Pumpkin Spice Cookies with Cream Cheese Frosting
Ingredients
Cookies
- 1 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 8 tablespoons butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 cups all purpose flour
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup confectioners sugar
- 1/4 teaspoon vanilla
- pinch of salt
Instructions
Cookies
- Prep the pans: Preheat the oven to 350 ℉ and line two baking sheets with silicone mat or parchment paper.
- Bloom the spices: In a medium pot, cook the pumpkin, pumpkin pie spice, and cinnamon over medium heat for about 3-5 minutes until the spices smell fragrant.
- Cream Butter and Sugar: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Pumpkin, Egg, Vanilla: Mix in the cooled pumpkin until well combined. Then, add in the egg and vanilla.
- Stir in leavening agents and flour: Sprinkle the baking soda and baking powder over the batter and mix well. Gradually add the flour, mixing slowly until all the flour is fully incorporated.
- Scoop the Cookies: Using a 3-tablespoon cookie scoop or a scant 1/4 cup, place two inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 18-20 minutes. The cookies should spring back when lightly pressed in the center. Let them cool on the pans for 5 minutes, then transfer to a cooking rack.
Cream Cheese Frosting
- Mix it Up: Using a hand mixer, stand mixer, or food processor, mix all the frosting ingredients together until smooth. Scrapping down the sides as needed.
- Frost the Cookies: Use about 1/2 tablespoon of frosting to lightly frost the cooled cookies.
Notes
- Make sure you use canned pumpkin, not pumpkin pie filling
- Store bought or homemade pumpkin pie spice will work
- Store frosted cookies in a single layer in the fridge covered in an airtight container
- Unfrosted cookies can be frozen for up to three months
