Soft Pumpkin Spiced Cookies with Cream Cheese Frosting
They’re a cross between pumpkin bread and a cookie — soft, fluffy, perfectly spiced, and topped with the dreamiest cream cheese frosting.
Ingredients
- 1 Cup Pumpkin Puree- 100% pure, not pie filling
- 1 Cup Avocado Oil
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 3 ½ Cups All Purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- ¾ Tsp Sea Salt
- 1 ¾ Cups Cane Sugar
- 1 Tsp Instant Coffee Granules
- 1 Tbsp Pumpkin Pie Spice
Cream Cheese Frosting
- 8 oz Creamed Cheese
- ½ Cup Butter Softened
- 2 Cups Powdered Sugar
- 1 Tsp Vanilla Extract
- 1 Tsp Pumpkin Pie Spice
Instructions
- Prepare the dough: In a large bowl, beat the eggs, pumpkin purée, and oil together until smooth. Stir in the sugar, vanilla, and instant coffee granules.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice. Add this to the wet mixture and stir until just combined — don’t overmix!
- Chill: Cover and refrigerate the dough for at least 30 minutes. This step is key to keeping your cookies soft and tender.
- Bake: Preheat the oven to 350°F. Scoop dough (about 2 tablespoons each) onto baking sheets lined with parchment paper or silicone mats, spacing 2 inches apart. Bake for 12–14 minutes, until the edges are set but the centers are still soft.
- Frosting time: While the cookies cool completely, beat together cream cheese and butter until smooth. Add vanilla, powdered sugar, and pumpkin pie spice and beat until creamy and fluffy.
- Finish: Spread frosting on the cooled cookies. Sprinkle a little extra pumpkin spice on top if you like.
Notes
To make your own Pumpkin Pie Spice click here