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Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)

Rated as 4.58 out of 5 Stars
10

"After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!"
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Ingredients

1 h 10 m servings 152
Original recipe yields 36 servings (3 dozen cookies)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  3. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  4. Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  5. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Nutrition Facts


Per Serving: 152 calories; 7.5 20.6 1.3 25 115 Full nutrition

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Reviews

Read all reviews 83
  1. 106 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

[My first time posting a review. I posted a photo, too.] I made these last night for a church carry-in dinner. They must have looked appetizing, because I didn't have any to bring home! I made t...

Most helpful critical review

The cookie was really soft and not very sweet. With the frosting it was a little better but still more bland of a cookie than what I was hoping for.

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[My first time posting a review. I posted a photo, too.] I made these last night for a church carry-in dinner. They must have looked appetizing, because I didn't have any to bring home! I made t...

5 starts with the following minor changes: LOVE these 'cookies'! My husband and I don't particularly like super sweet desserts so this was perfect. The cake-cookie is moist, rich and delicious b...

So good! These are like eating the top of a cupcake (the best part). They go great with a cup of coffee. I did add 1/2 t. of kosher salt to the dry ingredients and I'm glad I did.

They turned out great - beware of under-cooking them, but the flavor is great and they're very moist and cake-like. Yum!

I have tried so many recipes for pumpkin cookies and am never impressed. This recipe was fantastic with the following changes. As others suggested, I increased flour to 3 cups, and used 2 eggs....

I love these cookies! I had two make two batches of them because they were so delicious I could not get my husband to stop eating them! I had read they were better after 24 hours but I wouldn'...

I made these for my family one night and they were gone the next morning. :) Only things I would change are: - move flour up to 3 cups and add 2 eggs instead of 1. This is so the cookies have mo...

These cookies tasted great! But the consistency was too flimsy. I added 1/2 cup flour and 1/4 Crisco butter flavored and they are NOW 5 star! They are still cake like and moist but they have a g...

These cookies and frosting were fantastic. I did the recipe exactly as written, including the frosting. Everyone loved them !!!