Soft Pumpkin Cookies with Cream Cheese Icing

Susan Bartley


I developed this recipe one Monday morning last November and served them that evening. I bake for a Hope's Table every Monday and I like offering fun and tasty goodies. For an added flair toss in some Hersheys cinnamon chips for added cinnamon flavor!


★★★★★ 1 vote

Makes 48 cookies
20 Min
15 Min


  • 1 c
    unsalted butter, room temperature
  • 2 1/2 c
  • 1 c
    solid pack pumpkin
  • 2
  • 1 Tbsp
    pure vanilla extract
  • 5 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 Tbsp
    pumpkin pie spices
  • 1/2 tsp
  • 1 c

  • 8 oz
    cream cheese
  • 8 Tbsp
    butter (1 cube)
  • 1 lb
    sifted powdered sugar
  • 1/2 Tbsp
    meringue powder (optional)
  • 1 tsp
    pure vanilla extract
  • 1-2 Tbsp
    cream or whole milk to thin icing

How to Make Soft Pumpkin Cookies with Cream Cheese Icing


  1. Preheat oven to 375.
  2. Sift together flour, baking soda and salt and set aside.
  3. In mixing bowl combine butter, sugar and vanilla. Beat till light and fluffy. Add pumpkin and eggs and continue to beat till fluffy.
  4. Add flour and buttermilk alternately till all is combined, mix well.
  5. Drop by rounded spoonfuls 2 inches apart onto parchment lined baking sheet. Bake at 375 for 10 to 12 minutes our until edges are lightly browned. Remove from baking sheet to a cooling rack.
  6. For icing, cream together cream cheese and powdered sugar add powdered sugar and meringue powder and vanilla to the creamed mixture and beat till light and fluffy. Add cream to thin till spreadable.
  7. Ice cookies and serve. Its like pumpkin pie in a cookie!

Printable Recipe Card

About Soft Pumpkin Cookies with Cream Cheese Icing

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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