My favorite soft pumpkin cookies recipe, topped with the most heavenly cream cheese frosting. It’s the perfect fall dessert recipe!

I just officially stocked my pantry with its first round of pumpkin puree for the season (yesss), and whipped up a fresh batch of homemade pumpkin pie spice (just 5 ingredients!), and stocked the fridge with a very friendly stash of butter and cream cheese to have on hand (because…butter and cream cheese 😁).

Now the question is simply…what to make?!?

I’m feeling all of the baking vibes this year, and have a long list of new recipes that I’d like to try. But if you have any specific requests or favorite recipes to share, I’d love love love to hear ’em. (Seriously, your requests are my favorite recipes to share here!)

That said, I also have a long list of pumpkin recipes here on the site that I’m excited to revisit this fall, including these perfectly soft and delicious pumpkin cookies with cream cheese frosting that I first shared way back in my very first year of blogging (holla 2009!). I was cleaning out an old camera card this week and forgot that I had re-photographed them last year. So I thought I would bump this recipe back to the top of the blog today for anyone who might have missed them over the years. They have been my go-to pumpkin cookie recipe for literally a decade now, and they are seriously the best.

Ingredients :

2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
½ tsp ground nutmeg
½ tsp ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 tsp vanilla extract
(1) egg
(1) (15 oz) can of pumpkin puree
1 (3 oz) package cream cheese, softened
¼ cup butter softened
1 tsp vanilla extract
2 cups confectioners’ sugar

Directions :

Start by preheating the oven at about 350 degrees F (175 degrees C). Lightly grease baking sheets.
Add and whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat a cup butter, white sugar, brown sugar, 2 tsp vanilla extract, and egg with an electric mixer beating until mixture is smooth in a separate large bowl. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. The batter will be moist.

Spoon the batter by teaspoonfuls about 2-inches apart onto prepared baking sheets.

Bake until cookies are lightly browned for 10 to 12 minutes in the preheated oven. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.

Add and beat cream cheese, 1/4 cup butter, and a tsp vanilla extract until soft and creamy in a bowl with an electric mixer. Add and 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: 152.3 calories; 24.7 mg cholesterol; 115 mg sodium; 1.3 g protein; 20.6 g carbohydrates.

Last step: Don’t forget to share!