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Pumpkin Cookies With Cream Cheese Frosting

Pumpkin cookies with cream cheese frosting made with soft, cake-like dough and baked at 350°F until just set. Each cookie gets a generous smooth cream cheese swirl, plus a cinnamon dusting and a pecan topper.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
For cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 2.5 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
Topping
  • 1 pecan Press 1 pecan on top of each cookie.

Method
 

Bake the pumpkin cookies
  1. Preheat the oven to 350°F and line baking sheets with parchment. This helps the cookies release cleanly.
  2. Whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a mixing bowl. Whisk until evenly speckled.
  3. Beat the softened unsalted butter with granulated sugar and brown sugar until fluffy. This builds lift for the soft, cake-like texture.
  4. Add pumpkin puree, egg, and vanilla extract and mix until smooth. Scrape down the sides so no streaks remain.
  5. Fold the flour mixture into the wet ingredients until just combined. The dough should be soft and cake-like.
  6. Drop the dough by 2-tablespoon portions onto the lined baking sheets. Space them evenly so they spread without merging.
  7. Bake at 350°F for 10–12 minutes until the cookies are set. Keep an eye on the edges so they stay tender.
  8. Cool the cookies completely on a rack before frosting. Warm cookies will melt the frosting.
Frost and finish
  1. Beat cream cheese frosting ingredients (cream cheese, softened butter, powdered sugar, vanilla, and cinnamon) until smooth. Mix just until creamy with no lumps.
  2. Frost each cooled cookie generously with the cream cheese frosting. Use a thick swirl so it holds its shape.
  3. Dust the frosted cookies lightly with cinnamon. The top should look speckled rather than coated.
  4. Press a pecan onto the top of each cookie. Press gently so the frosting stays intact.

Notes

For best results, bake until the cookies are just set (not browned hard) so they stay soft after frosting. Store airtight in the refrigerator for up to 5 days; the frosting firms up nicely. Freeze cookies without topping for up to 2 months, then thaw and frost after thawing. For a dairy-light option, use dairy-free cream cheese and dairy-free butter in the frosting—mix the same way until smooth.