Moist Pumpkin Cookies Recipe With Cream Cheese Frosting

Moist pumpkin cookies with cream cheese frosting recipe. They will melt in your mouth!

I tend to go overboard with pumpkin-based recipes this time of the year. But really, can you blame me?  Pumpkin is cheap, nutrient-rich, and great in both sweet and savory dishes. Pumpkin season comes just once a year, so I try to take full advantage of it. The puree of just one pumpkin has already been used in three separate dishes:

And I still have another bag frozen for future use.

(Really) moist pumpkin cookies with cream cheese frosting. Click through for recipe.

About The Recipe

These pumpkin cookies are super moist. I might go so far as to say that these are the most moist cookies I’ve ever eaten. Combined with the cream cheese frosting, they just melt in your mouth. And they’re super easy to make. The dough took less than five minutes to mix up.

If the dough feels tacky to you, don’t worry. This is a most unfussy recipe. Just remember that however you place the dough on the baking sheet is how the cookie will end up looking. These cookies barely change shape through the baking process.

I hope you enjoy these cookies as much as I have over the years. This is one recipe that I have made over and over again!

Moist Pumpkin Cookies With Cream Cheese Frosting

Prep Time: 5 min

Cook Time: 10 min

There are no eggs in this recipe. These cookies tend to fall apart if underbaked. I found my bake-time sweet-spot at about 10 minutes. Please note: In the top photo, I used a teaspoon-sized amount of dough, and in the bottom photo I used a tablespoon-sized amount of dough. Baking time will be less for smaller cookies.

Ingredients:

For cookies:

  • 1 cup sugar
  • 1 cup pumpkin puree or canned pumpkin
  • 1/2 cup softened butter
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon or pumpkin pie spice
  • 1/4 teaspoon salt

For cream cheese frosting:

  • 4 ounces cream cheese
  • 1 1/2 cups powdered sugar
  • 1 tablespoon half-and-half or whole milk
  • 1/2 teaspoon vanilla

Directions:

  1. Mix together sugar, pumpkin and softened butter. Combine dry ingredients and mix into the butter mixture. Chill dough for 20 minutes before baking. Drop dough by tablespoons onto baking sheet. Bake at 375F for 8 to 10 minutes.
  2. For frosting, combine all ingredients and mix until smooth. Frost cookies when cooled. Top with pecan or walnut pieces, if desired.
The Kid's Fun Review

5 Responses to “Moist Pumpkin Cookies Recipe With Cream Cheese Frosting”

  1. 1

    Meredith — October 14, 2011 @ 2:46 am

    Yum, that looks incredible! Will definitely be trying the pumpkin puree and making pumpkin cookies! I am excited…

  2. 2

    Karin — October 28, 2011 @ 12:06 am

    These were great! Love the flavors of fall.

  3. 3

    Kristin — October 29, 2011 @ 10:39 pm

    I made these this morning and they are quite possibly the tastiest cookies I’ve ever made! Nice and cake-like, very soft, not too sweet. LOVELY:)

  4. 4

    Kelly — November 27, 2011 @ 2:49 am

    I made these for Thanksgiving and they were amazing! I had no cream cheese… So I went off script and made an orange-cranberry glaze… And everyone loved them!

  5. 5

    Linda — October 5, 2013 @ 12:40 am

    Thanks for sharing the recipe! Linda following also.

    Come share at my party if you like….

    http://www.craftsalamode.com/2013/10/what-to-do-weekends-40.html

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