(Bakery-Style) Soft-Baked Pumpkin Cookies


Parchment paper or silpat liner
2 and 1/2 cups all-purpose white flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup granulated white sugar
3/4 cup light brown sugar, lightly packed
1/2 cup (8 tablespoons) unsatled butter softened, do NOT melt
1 CUP (not an entire can!) canned pumpkin, do not use pumpkin pie filling
1 large egg
1 teaspoon vanilla extract
Cream Cheese Frosting
4 ounces full-fat cream cheese (block cream cheese, not spreadable), softened
4 tablespoons unsalted butter, softened, NOT melted
2 cups powdered sugar
Pinch of salt
1 teaspoon vanilla extract

Optional: pumpkin pie spice

Pumpkin Cookies


Prepare a large sheet pan by lining with parchment paper or a silpat liner (very important to avoid burned bottoms on these cookies). Preheat oven to 350 degrees F. In a large bowl, add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt; Whisk to combine and set aside.

In a medium bowl, cream together the butter, white sugar, and brown sugar. Add 1 CUP pumpkin, the egg, and vanilla. Beat until the mixture is creamy. Add in the dry ingredients and mix until JUST combined. Avoid over-mixing as it will create denser cookies.

Place heaping tablespoons of the batter on the baking sheet (I only bake 6 at a time) and flatten the balls of dough slightly. (The batter is wetter than normal cookie dough so don’t be alarmed that you can’t roll out balls of dough).

Bake for 9-14 minutes, watching carefully, to avoid over-baking. We like these slightly under-baked and soft, but the tops shouldn’t be shiny at all. Remove and allow to continue “baking” for another 2 minutes on the sheet pan before removing to a wire cooling rack to cool.

Meanwhile, make the frosting. In a stand mixer fitted with the whisk attachment, beat the softened (not melted, should be at room temperature) cream cheese and butter until creamy (about 2 minutes) at medium-high speed. Add the powdered sugar, salt, and vanilla. Beat until everything is combined and the frosting is soft and creamy. Avoid over-beating the mixture or you’ll get whipped frosting.

Generously frost the completely cooled cookies and if desired, sprinkle the tops of the cookies with a little extra pumpkin pie spice.
Do not store the cookies in tupperware. Store on plates loosely covered with foil in the fridge. Best eaten within 2-3 days. Cookies can be frozen SEPARATELY from the frosting (do not freeze frosting) for up to 3 months.

About the Author

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Rachel Barfield

I love what I do as Marketing Coordinator for Keystone Signature Properties! It has been such fun to be a part of this team for 4 years now and it just keeps getting better! I have been married for 14 years and am a blessed mommy to two wonderful boys. They are my world!! Some things I love to do for fun are reading, watching movies, playing at the beach, time spent with my boys and visiting family and friends. Family and faith are very important to me and I love that here at Keystone Signature Properties that is a huge part of who we are!