These pumpkin cookies have been going viral on social media every fall for three years running and after over three million views I think it is safe to say the internet has spoken. They show up in my kitchen every single fall without fail and clearly in a lot of yours too which makes me so happy. The cookie that makes your whole house smell like autumn the second it goes in the oven and tastes even better than it smells. Soft, fluffy, packed with warm pumpkin spice flavor, and topped with a cinnamon cream cheese frosting that is so good you will want to put it on everything. If you have been seeing this recipe everywhere and wondering if it lives up to the hype, it does. These are the fall cookies that earn a permanent spot in the seasonal rotation every single year.

The pumpkin puree is doing two things at once here. It adds that rich, earthy fall flavor that makes these taste like a proper pumpkin cookie and it also keeps them incredibly soft and fluffy in a way that most cookies are not. The texture is almost cake-like which sounds like a lot but it works perfectly with the thick, creamy frosting on top. The combination of cinnamon, nutmeg, and ground ginger in the batter gives you that classic warm spice blend that just tastes like fall in every single bite.

The cinnamon cream cheese frosting is the moment these go from really good to completely unforgettable. Cream cheese, butter, vanilla, cinnamon, and powdered sugar beaten together into the smoothest, most perfectly spiced frosting that has just the right amount of tang to balance the sweetness of the cookie. Spread it generously over completely cooled cookies and try not to eat it straight from the bowl before the cookies are ready. I make no promises that this is easy.

These pumpkin cookies are the recipe to bring to a fall gathering, a Halloween party, or a cozy afternoon at home with a warm drink and nowhere to be. They come together in about thirty minutes and make your kitchen smell incredible the entire time. Fall baking does not get much better than this.

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A post shared by Nicole Warren | Faith, Food & Motherhood (@nicole_thenomad)

Why You’ll Love This Recipe:

• These have gone viral on social media three years running with over three million views which means millions of people have already made them and loved them and you are about to understand exactly why
• The cinnamon cream cheese frosting is so good it has been requested on its own separately from the cookies and it genuinely makes everything it touches better
• The cake-like texture from the pumpkin puree is what makes these so uniquely soft and pillowy in a way that no other fall cookie achieves and it is the detail that keeps people coming back to this recipe every single October
• These are completely make ahead friendly and actually taste even better on day two when the frosting has had time to settle into the soft cookie and the flavors have fully melded together

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Key Ingredients:

• Pumpkin puree: The ingredient that gives these cookies their signature soft, almost cloud-like texture and that warm fall pumpkin flavor. Use pure pumpkin puree and not pumpkin pie filling which has added sugar and spices that will throw off the balance of the whole recipe
• Pumpkin pie spice: The warm blend of cinnamon, nutmeg, ginger, and cloves that gives these cookies that unmistakably fall flavor in every single bite. You can use store bought or make your own blend
• Butter and shortening: The combination of both is what gives these cookies that perfectly soft, plush texture that holds its shape without getting dry. The butter adds flavor and the shortening keeps them tender and moist for days
• Cream cheese: The base of the frosting and the ingredient that adds that signature tang that keeps it from being overly sweet. Make sure it is fully softened to room temperature before beating so the frosting comes out completely smooth with zero lumps
• Cinnamon: In both the cookie dough and the cream cheese frosting so that warm spiced flavor runs all the way through every component of the recipe from the very first bite to the last
• Powdered sugar: What gives the frosting its smooth, spreadable consistency and its sweetness. Sift it before adding for the silkiest, lump free frosting that spreads beautifully over every cookie

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Tips for Success:

• Do not use pumpkin pie filling. It seems like an obvious swap but it is the most common mistake with this recipe and it significantly affects the flavor and texture. Pure pumpkin puree only
• Make sure the cream cheese and butter for the frosting are both fully softened to room temperature before beating. Cold cream cheese creates a lumpy frosting no matter how long you beat it
• Let the cookies cool completely before frosting. Even slightly warm cookies will melt the cream cheese frosting and it will slide right off rather than sitting in that beautiful thick layer on top
• These cookies are soft and cake-like which means they are more delicate than a standard drop cookie. Use a cookie scoop for uniform sizing and a gentle hand when transferring them from the pan

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Storage:

Store pumpkin cookies with cinnamon cream cheese frosting in an airtight container in the refrigerator for up to five days because of the cream cheese frosting. Let them sit at room temperature for fifteen to twenty minutes before eating if you prefer a softer cookie rather than eating them cold straight from the fridge. They can also be frozen unfrosted for up to two months. Freeze in a single layer before transferring to a freezer bag and frost after thawing at room temperature for the best result.

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FAQ:

Can I make these cookies ahead of time?
Yes and they actually taste better on day two. Make the cookies and frosting up to two days ahead and store assembled in the refrigerator. The flavors deepen and meld together beautifully overnight and the frosting sets into a perfectly creamy layer that makes every bite taste even more intentional than the day they were made.

Why are my cookies spreading too flat?
The most common reason is too much pumpkin puree or pumpkin puree that was not measured properly. Make sure you are using the exact amount called for in the recipe. Also check that your butter and shortening were at room temperature rather than melted or too soft before creaming. If your cookies consistently spread too flat try adding one extra tablespoon of flour to the dough.

Can I use all butter instead of the butter and shortening combination?
You can but the texture will be slightly different. The shortening is what gives these cookies their particularly soft, plush, almost cloud-like quality that keeps them tender for days. All butter cookies will spread slightly more and have a less pillowy texture. The flavor will still be delicious but the signature soft texture that makes this recipe so special is best achieved with the butter and shortening combination as written.

Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 2 cups flour
• 4 tsp baking powder
• 1 tsp salt
• 2.5 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger

For the Frosting:

• 4oz cream cheese, softened
• 1/4 cup butter, softened
• 1.5 tsp vanilla
• 1/2 tsp cinnamon
• 2 cups powdered sugar

Directions:

1. Preheat your oven to 350 F.
2. In the bowl of a stand mixer, cream together butter and sugar until fluffy.
3. Add eggs and pumpkin puree and mix until combined.
4. Add flour, baking powder, salt, cinnamon, nutmeg and ground ginger and mix until just combined.
5. Scoop out 2 Tbs of batter onto a cookie sheet (I usually fit about 8 on one sheet) and bake at 350 for 12 min.
6. While cookies are baking/cooling make the frosting by combining cream cheese and butter in a bowl and mixing until smooth.
7. Add vanilla and cinnamon and combine.
8. Slowly add powdered sugar and beat until everything is incorporated.
9. Frost cookies once they are completely cooled and enjoy!