Prep 30m Cook 10m Additional 30m Ready In 70m
Servings 3 dozen cookies Calories 152.3

After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They’re light and moist cookies with a taste of fall in every bite!

Recipe Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup butter
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 (15 ounce) can pumpkin puree
  • 1 (3 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. 2 Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  3. 3 Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  4. 4 Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  5. 5 Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Nutrition Facts

  • Calories 152.3
  • Carbohydrate 20.6 g
  • Cholesterol 24.7 mg
  • Fat 7.5 g
  • Fiber 0.6 g
  • Protein 1.3 g
  • Saturated Fat 4.7 g
  • Sodium 115 mg
  • Sugar 14.4 g


  1. I have tried so many recipes for pumpkin cookies and am never impressed. This recipe was fantastic with the following changes. As others suggested, I increased flour to 3 cups, and used 2 eggs. I also increased sugars to 1 cup each to make them slightly sweeter. For the frosting, I did 1/2 cup butter, - Read more ...
  2. 5 starts with the following minor changes: LOVE these 'cookies'! My husband and I don't particularly like super sweet desserts so this was perfect. The cake-cookie is moist rich and delicious but not too sweet then you put cream cheese frosting on it which is sweet and it has the perfect balance. I made some - Read more ...
  3. The cookie was really soft and not very sweet. With the frosting it was a little better but still more bland of a cookie than what I was hoping for.
  4. I made these for my family one night and they were gone the next morning.:) Only things I would change are: - move flour up to 3 cups and add 2 eggs instead of 1. This is so the cookies have more structure. They still have the same delicious flavor.
  5. [My first time posting a review. I posted a photo, too.] I made these last night for a church carry-in dinner. They must have looked appetizing, because I didn't have any to bring home! I made them according to the directions using my 2 Tbs Pampered Chef cookie scoop, and got 53 cookies (12 to - Read more ...
  6. These cookies tasted great! But the consistency was too flimsy. I added 1/2 cup flour and 1/4 Crisco butter flavored and they are NOW 5 star! They are still cake like and moist but they have a golden light brown crisp right around the edge and they dont fall aprt. I baked at 375 degrees.
  7. These cookies and frosting were fantastic. I did the recipe exactly as written including the frosting. Everyone loved them!!!
  8. So good! These are like eating the top of a cupcake (the best part). They go great with a cup of coffee. I did add 1/2 t. of kosher salt to the dry ingredients and I'm glad I did.
  9. I love these cookies! I had two make two batches of them because they were so delicious I could not get my husband to stop eating them! I had read they were better after 24 hours but I wouldn't know because they were gone in less then that! Be careful not to under bake these! - Read more ...
  10. They turned out great - beware of under-cooking them but the flavor is great and they're very moist and cake-like. Yum!