Soft Pumpkin Pie Cookies With Cream Cheese Frosting

These soft, delicious pumpkin pie cookies taste like pie! A sweet and tangy cream cheese vanilla frosting tops them, making them a great way to use up extra pumpkin puree cans this fall or year! 

– ½ cup pumpkin puree such as Libby’ – 7 oz butter  – 1 teaspoon vanilla extract – ½ cup white sugar – 1 large egg  – 1 + ½ cup flour – 1 cup oats  – 1 teaspoon baking soda – 1 teaspoon pumpkin spice – 1 teaspoon cinnamon ground – 1 teaspoon salt



Mix eggs, sugar, and vanilla in a large bowl. Add fresh pumpkin puree. In another large bowl, mix dry ingredients.  

Green Blob


Whisk and slowly add to wet ingredients. Incorporate ingredients almost completely. Refrigerate 3 hours or overnight.  

Green Blob


Shape 2 tablespoon-sized cookie dough balls and place on a parchment-lined baking sheet at least 2 inches apart.  

Green Blob


Lightly press cookies. Heat the oven to 350F. Bake 12 minutes. The cookies will have a soft, moist centre. 

Green Blob


Transfer the cookies to a wire cooling rack to finish cooling after 5-10 minutes in the pan.  

Green Blob


Once the cookies are cool, frost the tops with the frosting and enjoy! In the meantime, mix together the frosting ingredients. 

Green Blob


Ricotta Chocolate Chip Cookies 

Also See