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Pumpkin cookies topped with cream cheese frosting and fall sprinkles.
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Pumpkin Cookies

These soft pumpkin cookies bake up light and fluffy, and are topped with a decadent cream cheese frosting and colorful sprinkles. The perfect easy dessert for Thanksgiving or any other fall gathering.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 32 minutes
Servings 18
Calories 205kcal
Author Sara Welch

Ingredients

For the cookies

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups all purpose flour

For the frosting

  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 4 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup fall sprinkles

Instructions

For the cookies

  • Place the pumpkin puree, oil, granulated sugar, egg and vanilla extract in a large bowl. Mix until well combined.
  • Add the baking soda, pumpkin pie spice, baking powder, salt and all purpose flour to the bowl. Stir until just combined.
  • Cover the bowl and chill the dough for at least one hour, or up to 8 hours.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  • Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart.
  • Bake for 10-12 minutes or until tops are set and edges are light golden brown. 
  • Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter. Let the cookies cool completely.

For the frosting

  • Place the butter and cream cheese in the bowl of a mixer and mix until light and fluffy, about 2-3 minutes. 
  • Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the vanilla extract and mix for 30 seconds.
  • If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
  • Spread the frosting over the cookies, then add the sprinkles on top.
  • Serve immediately, or store in an airtight container for up to 3 days.

Video

Notes

  1. It is best to use canned or homemade pumpkin puree; do not use canned pumpkin pie filling.
  2. Use a cookie scoop or measuring spoon to get evenly sized cookies.
  3. Make sure to place the sprinkles on the cookies before the frosting has time to harden.

Nutrition

Calories: 205kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 131mg | Potassium: 176mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2140IU | Vitamin C: 0.6mg | Calcium: 37mg | Iron: 1.9mg