Soft, moist, and completely addictive are what these soft pumpkin cookies with cream cheese frosting are! Homemade cookies are made with simple ingredients and the essence of fall in every bite.
Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
In a medium bowl, whisk together the flour, baking soda, pumpkin spice, cinnamon, and salt.
In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and sugar. Add the egg and vanilla. Mix in the pumpkin puree until smooth. Add the flour mixture and stir until combined.
Using a medium cookie scoop or a large spoon, scoop the cookie dough 1 1/2 inches apart onto the baking sheet. Bake 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool on the baking sheet 2 minutes before transferring to a cooling rack to cool completely.
Frosting
In a large bowl, beat the cream cheese and butter with a mixer until smooth. Add the powdered sugar and vanilla, and beat just until combined and airy. Do not overmix. Taste and add a pinch of salt or more vanilla, if desired. You can also add 1/2 cup more powdered sugar if you'd like it a little sweeter or thicker.
Using a knife or a cake spatula, frost cookies. Add a dash of cinnamon on top, if desired. Store in covered container up to 3 days.
Notes
Pumpkin: Since you won't be using a whole can of pumpkin, you can freeze it in a zip top bag or feel free to double the recipe to use the whole can or use it to make my chocolate chip pumpkin cookies. Frosting: These also tastes amazing with my maple cream cheese frosting or cinnamon cream cheese frosting. Storage: Store in an airtight container up to 3 days.Freezer instructions: Flash freeze the cookies on a baking sheet for 30 minutes. Then stack in a covered container and freeze for up to 3 months.