Pumpkin Cookies with Cream Cheese Frosting

Name: Pumpkin Cookies with Cream Cheese Frosting
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 dozen.
Ingredients: 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; FROSTING:; 1/4 cup butter, softened; 4 ounces cream cheese, softened; 2 cups confectioners' sugar; 1-1/2 teaspoons vanilla extract

These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. —Lisa Chernetsky, Luzerne, Pennsylvania

Ingredients

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
FROSTING:
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Directions

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

To soften the cream cheese, let it rest at room temperature for 30 minutes.

Have leftover pumpkin? Find a recipe to use up the rest.

Nutrition Facts

1 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.

Originally published as Pumpkin Walnut Cookies with Cream Cheese Frosting in Taste of Home Christmas Annual 2010

Reviews

My Review

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Average Rating:

hoosiercook52

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.
Kim

Dec 4, 2018

What kind of pumpkin stuff do you use? Pumpkin pie ready, or just regular pumpkin in the can
Ginny

Nov 18, 2018

I agree with Rita ... I used 2 tsp. Of cinnamon! They are the best pumpkin cookies I’ve ever had!
Gwynnda

Nov 14, 2018

We loved them. It took us less than 24 hours to eat them all.
Rita

Oct 21, 2018

Added 2 tsp. of cinnamon
cdemoe

Dec 25, 2017

Best pumpkin cookie receipe!! I have tried them all and finally found the best one.
Dee

Nov 22, 2017

Made these today, one word.... AHHHMAZING!!! Honestly, so delicious, so soft. My daughter and husband dropped in and couldn't keep their hands out of them! Daughter wants the recipe for her cookie exchange!
Mollydod33

Sep 13, 2016

Delicious! Texture was delicious, fluffy and soft. My family devoured them. Instead of 1 1/2 tsp of cinnamon I added 1 tsp pumpkin pie spice and 1/2 tsp of cinnamon. I also cheated and used a can of cream cheese frosting. All in all delicious. I will be making again, especially since my husband just ate them all...
Kathyn7

Aug 11, 2016

Made these with my 3 year old and 21 mo old grandsons. Took us a long time. Lol!! But my!! what a great time we had. We used the pumpkin spice in place of the cinnamon, left the walnuts out (allergies) and the cookies were AWESOME. Maybe not perfectly round and all the same size though. We printed this recipe off and will make them again. We are making small packages for them to give as gifts. Oh and we made a double batch because of all the excellent reviews. Glad we did.
sandrahigley

Nov 30, 2014

These are outstanding!! We made a double batch to give to our neighbors, and ended up making 5 more batches to take to various functions and for home munching. This recipe will definitely be a new seasonal tradition at our house! The only thing I did differently was use pumpkin pie spice instead of the cinnamon, and I added a pinch of salt to the icing.