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Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting


  • For the cookies:
  • 3 cups AP Flour
  • 1 tbsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbsp. pumpkin pie spice
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup canola oil
  • 15 oz. pumpkin canned
  • 2 large eggs
  • 1 tsp vanilla extract
  • For the frosting:
  • 2 sticks unsalted butter room temperature
  • 12 oz. cream cheese room temperature
  • 3-4 cups powdered sugar. I stopped at 3
  • 1.5 tsp. clear vanilla extract
  • 1-2 tsp. cinnamon


  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, beat together the brown sugar, white sugar, oil, and pumpkin. After combined, add eggs one at a time, mixing well after each addition. Add the vanilla and mix again.
  3. In a separate bowl, combine all the dry ingredients. Slowly incorporate the dry ingredients into the wet, beating until just combined.
  4. Using a cookie scoop, spoon out 1 tbsp. of dough onto a cookie sheet lined with parchment or a silpat. Bake for 11 minutes then allow to cool on a rack.
  5. Cream together the butter and cream cheese until smooth and creamy, about 3-4 minutes.
  6. Slowly add in the sugar, 1 cup at a time. Beat well after each addition, at least 1 minute. After you add three cups, check for sweetness and add more if desired.
  7. Add the vanilla and cinnamon and beat until combined. Again, check for cinnamon flavor and add more if desired. Don't over beat your frosting. You want it to remain thicker so it holds it's shape on the cookie.
  8. Pipe onto your completely cooled cookie. I used a Wilton 1m tip with a pastry bag. You could also just slather it on with a knife!  Store in the fridge until ready to eat. Enjoy!