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Soft Pumpkin Sugar Cookies with Cream Cheese Frosting

Pumpkin sugar cookies with cream cheese frosting bake up soft, tender, and warmly spiced with cinnamon. Chill the dough before baking, then top the cooled cookies with a smooth vanilla cream cheese frosting.
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Prep Time 25 minutes
Cook Time 12 minutes
Chilling time 30 minutes
Total Time 1 hour 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg yolk large
  • 0.33 cup pumpkin puree canned; not pumpkin pie filling
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 tsp ground cinnamon
For the cream cheese frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1.5 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 pinch kosher salt

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

Make the cookies
  1. Heat the oven to 350°F with racks in the upper and lower thirds, and line two large baking sheets with parchment paper.
  2. In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the large egg yolk, canned pumpkin puree, and vanilla extract until smooth.
  4. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and ground cinnamon.
  5. Add the flour mixture to the pumpkin mixture and mix on low just until no dry streaks remain.
  6. Cover the dough and chill for 30 minutes.
  7. Scoop the dough into 1 1/2-tablespoon portions and roll them into balls.
  8. Arrange the dough balls 2 inches apart on the prepared sheets and gently flatten each to about 1/2 inch thick.
  9. Bake for 10–12 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are set and the tops look dry.
  10. Cool the cookies on the sheets for 5 minutes, then transfer them to wire racks and cool completely.
Make the cream cheese frosting
  1. Beat the softened cream cheese and softened unsalted butter in a medium bowl until smooth.
  2. Add the powdered sugar, vanilla extract, and kosher salt; beat on low until incorporated, then on medium until creamy.
  3. Spread the frosting over the cooled cookies.
  4. Refrigerate the frosted cookies in an airtight container.

Notes

For soft cookies, stop mixing as soon as no dry streaks remain. Refrigerate frosted cookies in an airtight container for up to 4 days; freeze unfrosted cookies for up to 2 months. For a dairy-free swap, use dairy-free butter and cream cheese.