These pillowy Soft Pumpkin Cookies with Cream Cheese Frosting are a family favorite and have been for many years at our home.
They’re the perfect cookie from the first days of fall all the way into the Christmas season. They’re great lil’ cookies for gifting/sharing and making for those fun cookie exchange parties.
Let’s talk about the taste and texture for a sec. Like I mentioned above, the cookies are so incredibly soft and pillowy! These cookies have more of a cake-like texture and they’re also lightly spiced with cinnamon and nutmeg… very warm and inviting flavors!
Then, to make them even more special they’re topped with a smooth, luscious cream cheese frosting. These are seriously addicting!
Oh, and these Soft Pumpkin Cookies with Cream Cheese Frosting are also gluten-free…so everyone can enjoy them! Of course, this recipe can also be made with regular all purpose flour too, and they’re still just as amazing.
Two things I love about this cookie recipe…besides the fact that they taste heavenly, is that they can be made in one bowl.
Yes, these cookies can be made in one bowl. I start with the wet ingredients and then sift in the dry ingredients and I’ve never had a problem doing it this way.
The second thing I love is that these cookies don’t have to chill in the fridge like other cookie recipes may call for. So, they can be whipped up, baked, and eaten in no time at all! Win-Win all around.
Want more mouthwatering cookie ideas? Check these out!
Can Soft Pumpkin Cookies with Cream Cheese Frosting be Frozen?
Yes, these cookies can be baked and then frozen. Just make sure they’re completely cooled down before freezing. Place cookies in a gallon sized ziplock freezer bag and take out as much air as possible before sealing up.
Can be frozen for up to 2 months.
These cookies can be frozen plain or frosted. Although, I prefer to freeze them unfrosted and then at the time of serving (eating), make the frosting fresh.
What are some other great flavors that pair well with pumpkin?
If you want to change up this recipe a little, try adding in some other flavors. Toss in some white or dark chocolate chips, dried fruit like cranberries or raisins or even chopped nuts would be delicious too, for added texture.
Also, to the cream cheese frosting, you could add in a little spice like cinnamon and nutmeg to give the frosting a warmer flavor.
Soft Pumpkin Cookies with Cream Cheese FrostingPrint Pin Rate
- 1 cookie sheet
- 1 hand or stand mixer
For the Cookies:
- 1/2 c. butter, softened
- 1 1/2 c. granulated sugar
- 1 egg
- 1 tsp. vanilla
- 1 c. solid packed pumpkin
- 1/2 tsp. salt
- 2 1/2 c. gluten-free flour (Bob's Red Mill GF 1:1 Baking Flour), or regular flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
For the Frosting:
- 8 oz. brick cream cheese, softened
- 1/4 c. butter, softened
- 1 tsp. vanilla extract
- 1 TBSP. milk
- 4 c. powdered sugar
Making the Cookies:
- In a large bowl, start by beating together softened butter and sugar until smooth.
- Next, add in the egg, vanilla, pumpkin, and salt and beat again until just combined.
- Sift in all dry ingredients and blend everything until well combined.
- Using a cookie scoop, scoop rounded dough onto lightly greased cookie sheet. Smooth tops of cookies a bit.
- Bake in preheated oven at 350° F for about 15 minutes or until lightly browned on the bottoms. Cool completely on a wire rack before frosting. Makes about 3 dozen cookies.
Making the Frosting:
- In a bowl, cream together softened cream cheese and butter until smooth.
- Add in the vanilla and milk and lightly beat.
- Last, add in powdered sugar one cup at a time until frosting starts to form and it is creamy and smooth.
- Note: If frosting is too thin, add in 1/4 c. powdered sugar to stiffen a bit. If you want to thin frosting out, try adding 1 tsp. of milk at a time until desired consistency is reached.
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Happy eating & happy holidays!
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