Frosted pumpkin cake cookies are just what your little ghouls are looking for. Cakelike pumpkin cookies with the best cream cheese frosting you could ever ask for. Yum.
These cookies are fresh, soft and packed with fall flavors. I can never get enough of pumpkin in the fall and you will be coming back for a second cookie.
Such a fun delicious snack or you can even give them as a gift.
What Ingredients Do I Need For Frosted Pumpkin Cake Cookies?
Here’s a list of ingredients you’ll need to make these cookies (scroll down for the full recipe):
Cookies:
- Butter
- Brown sugar
- White sugar
- Egg yolk
- Pumpkin puree
- Vanilla extract
- All purpose flour
- Salt
- Baking powder
- Cinnamon
- Pumpkin pie spice
Cream Cheese Frosting:
- Butter
- Cream cheese
- Powdered sugar
- Vanilla extract
Garnishment:
- Cinnamon, pumpkin pie spice, or shaved chocolate
How Do I Make Frosted Pumpkin Cake Cookies?
Here’s the simple steps you’ll follow to make these cookies (scroll down for the full recipe):
Cookies:
- Preheat the oven to 350 degrees.
- Line a baking sheet with a baking mat or parchment paper.
- Cream the butter, brown sugar and white sugar together, mix until nice and smooth.
- Next add in the egg yolk, pumpkin puree, and the vanilla extract.
- Add the flour, salt, baking powder, cinnamon, pumpkin pie spice, and mix.
- With a 2 1/2″ cookie scoop make 8 cookies, place them on the cookie sheet and then with the bottom of a glass, flatten the cookies.
- Bake in a preheated oven for 12-14 minutes.
- When the cookies are done, leave them on the baking sheet for another 15-20 minutes. Then remove to a wire rack and allow the cookies to cool completely.
- Frost the cookies using a baggy with the corner cut out or a decorating bag.
Cream Cheese Frosting:
- In a medium mixing bowl, place the butter and the cream cheese, mix until smooth.
- Add the powdered sugar and mix on low, add the vanilla extract.
- Mix until smooth.
- Frost the cookies.
Garnishment:
- Add cinnamon, pumpkin pie spice, or shaved chocolate on top of the cookies.
Tips and Tricks For Frosted Pumpkin Cake Cookies:
- You can make these cookies ahead of time and just not frost them. That way when you need a treat, you are already ahead of the game and have some in your freezer. When you pull them out of the freezer, you can either frost them or serve them without frosting.
- If you do not care for cream cheese frosting, go ahead and put some mini chocolate chips in your cookies and enjoy.
- Use any garnishment that you like on the top.
- This recipe makes a lot of frosting, you can save some for later or just half the recipe!
More Delicious Cookie Recipes For You:
Copycat Crumbl Ultimate Peanut Butter Cookies
Chocolate Swig Cookies with Cookie Dough Frosting
Cutlers Frosted Peanut Butter Cookies
Copycat Crumbl Muddy Buddy Cookies
Yield: 8 cookies
Frosted Pumpkin Cake Cookies
Frosted pumpkin cake cookies with the best cream cheese frosting. These cookies are fresh, soft and packed with fall flavors.
Prep Time
15 minutes
Cook Time
14 minutes
Total Time
29 minutes
Ingredients
Cookies:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 egg yolk
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 3 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Cream cheese frosting:
- 1/4 cup butter
- 8 ounces cream cheese
- 3 cups powdered sugar
- 3/4 teaspoon vanilla extract
- *for garnishment: cinnamon, pumpkin pie spice or shaved chocolate
Instructions
- Preheat the oven to 350 degrees.
- Line a baking sheet with a baking mat or parchment paper.
- Cream the butter, brown sugar and white sugar together, mix until nice and smooth; 2-3 minutes.
- Next add in the egg yolk, pumpkin puree, and the vanilla extract.
- Add the flour, salt, baking powder, cinnamon, pumpkin pie spice, and mix just to combine.
- With a 2 1/2" cookie scoop make 8 cookies, place them on the cookie sheet and then with the bottom of a glass, flatten the cookies so that they are about 1" thick.
- Bake in a preheated oven for 12-14 minutes.
- When the cookies are done, leave them on the baking sheet for another 15-20 minutes. Then remove to a wire rack and allow the cookies to cool completely.
- Frost the cookies using a baggy with the corner cut out or a decorating bag.
Cream cheese frosting:
- In a medium mixing bowl, place the butter and the cream cheese, mix until smooth.
- Add the powdered sugar and mix on low, add the vanilla extract.
- Mix until smooth.
- Frost the cookies.
*This recipe makes a lot of frosting, you can save some for later or just half the recipe!
Garnish:
- Garnish top of cookies with cinnamon, pumpkin pie spice, or shaved chocolate.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 681Total Fat 28gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 98mgSodium 361mgCarbohydrates 101gFiber 2gSugar 62gProtein 7g
Amy,
These cookies look so yummy. Congratulations, you are being featured on Thursday Favorite Things. I hope you stop by. https://www.eclecticredbarn.com/2021/11/thursday-favorite-thing-party.html
Hugs,
Bev
Thank you for the feature. We appreciate you. We love these cookies!
Yes, yes and yes! Soft cookies are our favorite and these are perfect for fall.
Thank you for coming by. These cookies are fabulous – and of course frosted!