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Pumpkin Cookies with Cream Cheese Frosting

Soft pumpkin cookies with cream cheese frosting are chocked full of tangy cranberries and toasted walnuts for a yummy fall treat with coffee. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24 cookies
Calories: 171 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Pumpkin Cookies:
  • ½ cup butter - about 1 stick, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 cup fresh or frozen cranberries coarsely chopped
  • ½ cup chopped walnuts optional
For the Cream Cheese Frosting:
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract

Instructions

Prep:
    Cup of Yum
  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Make the cookie dough:
  1. In the bowl of a stand mixer or large bowl with a hand mixer, beat the butter on high speed for about 30 seconds. Add the sugar and mix on medium speed for 3 to 5 minutes or until fluffy. 
  2. Add the egg, 1 teaspoon vanilla, and pumpkin to the butter and sugar mixture. Mix on medium speed until just combined.
  3. Stir together the flour, baking powder, baking soda, salt, and cinnamon in a separate large bowl. 
  4. Working in 2 batches, add the dry ingredients to the wet ingredients, and mix on medium speed after each addition, stopping to scrape the sides of the bowl when necessary. 
  5. Once combined, add the cranberries and walnuts to the dough and fold to combine.
Scoop the dough:
  1. Using a tablespoon or cookie scoop, scoop and drop the dough 2-inches apart onto the lined baking sheet.
Bake:
  1. Bake for 8 to 10 minutes or until the edges are just set. Remove from the oven and allow to cool down before transferring the cookies to a cookie rack. 
Make the frosting:
  1. While cookies are cooling, make the frosting. In the stand mixer with a clean bowl or a large bowl with the hand mixer, beat the cream cheese until smooth. 
  2. Add in the powdered sugar, melted butter, and 1 teaspoon vanilla. Mix on low speed for 2 to 3 minutes or until a thick frosting-like texture is achieved. 
Frost the cookies:
  1. Frost the cooled cookies. Enjoy and refrigerate the leftovers in an airtight container for up to 4 days. 

Notes

  • Cranberries and nuts are optional but highly recommended!
  • Nutrition information is calculated with walnuts and cranberries.

Nutrition Information

Serving 1 cookie Calories 171kcal (9%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 22mg (7%) Sodium 151mg (6%) Potassium 65mg (2%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 1776IU (36%) Vitamin C 1mg (1%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 171

% Daily Value*

Serving 1 cookie
Calories 171kcal 9%
Carbohydrates 25g 8%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 22mg 7%
Sodium 151mg 6%
Potassium 65mg 1%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 1776IU 36%
Vitamin C 1mg 1%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.