Name: Pumpkin Cookies With Cream Cheese Frosting
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: 8 oz Cream Cheese; 3/4 C Powdered Sugar; 2 Tbs Salted Butter; 1/2 tsp vanilla; 2 Tbs Milk; 1 1/2 C. Pumpkin; 1/2 C. Oil; 1/2 C. Sugar; 1/4 C. Brown Sugar; 2 C. Flour; 2 tsp Baking Soda; 1/2 tsp Salt; 1 tsp Cinnamon; 1 tsp Pumpkin Pie Spice

It’s never too early to start enjoying pumpkin treats right? At our house pumpkin treats make an appearance year-round. We love to make pumpkin chocolate chip cookies year-round. This year I decided to change it up a little and try a new pumpkin cookie recipe.

These soft pumpkin cookies with a delicious cream cheese frosting are perfect for fall, or anytime you need a pumpkin treat.

We are so excited to have another yummy pumpkin cookie to make when we need a change from our go to pumpkin chocolate chip cookies.

Pumpkin Cookies with cream cheese frosting

Pumpkin Cookie With Cream Cheese Frosting

These pumpkin cookies are easy to make and taste so good. They are the perfect pumpkin treat to try this fall.

The fastest and easiest way to make these cookies is to use a mixer. I love using my Bosch mixer to quickly mix the cookies and whip up the cream cheese frosting.

Pumpkin Cookies

First, we are going to make the pumpkin cookies then we will get to the frosting. Mix all the ingredients together in your mixer.

I like to start by mixing together the pumpkin, oil, sugar, and brown sugar. Mix these together then it’s time to add the dry ingredients.

Add the flour, baking soda, salt, cinnamon, and pumpkin pie spice and mix the cookie dough again.

Using a spoon scoop out the cookies onto a cookie sheet. The size you make the cookies is about the size they will stay.

I like to make my cookies about 2 inches round. When the kids help we end up with cookies of all sizes. Baking these cookies on a baking mat makes it easy to get them off the pan and it makes cleaning up easy.

Bake the cookies at 350 for 10-12 minutes or until done. The cookies are done when you touch them and they aren’t sticky and don’t sink in.

After baking let the pumpkin cookies cool on the cooling rack while you mix up the cream cheese frosting.

Cream Cheese Frosting

Mix together Cream cheese, powdered sugar, butter, vanilla, and salt until creamy. Put the frosting into a sandwich bag or piping bag.

Once the cookies are cool pipe the frosting onto the cookies. I like doing a zig-zag design across the cookies so they aren’t covered in too much frosting.

Pumpkin Cookies on cooling and being held

Store the cookies in an airtight container in the fridge for a few days or put them in the freezer. These cookies freeze well.

Yield: 1 1/2 - 2 Dozen