Pumpkin Cookies with Cream Cheese Frosting
Total TimePrep: 30 min. Bake: 10 min./batch + cooling
- 1 cup butter, softened
- 2/3 cup packed brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chopped walnuts
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.
- Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
- In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
Test Kitchen Tips
Nutrition Facts1 each: 125 calories, 7g fat (4g saturated fat), 20mg cholesterol, 97mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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Nov 18, 2019
These cookies are a hit here. I use 1 tsp of pumpkin spice 1/2 tsp of cinnamon. This last time i used a while can of pumpkin. For the frosting i use only 1 cup of confectioners sugar. I love the taste of a more cream cheese taste!! So good. And i don't add any nuts
Nov 15, 2019
These cookies are very cake like, moist and tender. I would definitely add more of the spices. I added lemon and spices to the frosting. I froze them to take to a a carry in dinner thawing a bit ahead of time to help them be more sturdy. Rather like pumpkin pie in a cookie! Yum!.
Nov 15, 2019
I made these cookies with 1 cup of fresh pumpkin. I agree that the could use more od the seasonings but I added dried cranberries instead of walnuts. In addition I added pumpkin spice to the cream cheese icing. I took these to work and they were a big hit. This recipe is a keeper.
Oct 22, 2019
Does not give size can of pumpkin. One person said they used rest of pumpkin for something else.
Oct 22, 2019
I just made these and love it but I looked at the recipe and knew they were under seasoned. So just like for pumpkin pie I used 1 1/2 tsp cinnamon 1/2 tsp ginger and 1/4 tsp cloves and a heavy hand with the vanilla in the cookies and frosting. I made a double batch but I give away a lot. It wasn’t until I was almost done frosting them that light went on and that these make great sandwich cookies almost like a pumpkin woopie pie and so much easier to transport that way. Also these don’t spread much so you can load up your baking sheet and I also used my smallest scoop which worked great. These are so good and my husband and the basset hounds we’re looking for snacks, lol.
Oct 20, 2019
I made these intend8nt to give to a friend for her birthday. What a waste of time and money. They are bland to the 10th power. I threw them all away. Don't waste your time??
Oct 4, 2019
Not happy with these at all. I feel like I just wasted money and time because I’m making a different recipe to bring to the event I’m making cookies for. They tasted too bland to be used in a cookie contest. Even after I added some more sugar and cinnamon. Im definitely not making these again.
Dec 16, 2018
I followed the ingredients and found the flavor of the cookie very bland. I wish I had reviews of people who increased the cinnamon to 2 teaspoons. I wonder if the pumpkin pie spice seasoning would give even more flavor. Frosting was great.
Dec 4, 2018
What kind of pumpkin stuff do you use? Pumpkin pie ready, or just regular pumpkin in the can
Nov 18, 2018
I agree with Rita ... I used 2 tsp. Of cinnamon! They are the best pumpkin cookies I’ve ever had!