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–+ servings
Two soft pumpkin cookies frosted with cream cheese frosting. The top cookie has a bite out of it.
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Frosted Pumpkin Cookies

These soft Frosted Pumpkin Cookies are incredibly tender and adorned with a layer of cream cheese frosting on top. The addition of pudding mix keeps them moist and bakery-soft for days, so the last cookie is just as good as the first!
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 30 large cookies
Author: Kelsey Byrnes

Equipment

  • Cookie Sheets

Ingredients

Soft Pumpkin Cookies

  • 2 cups flour
  • 1 3.4-ounce packet instant butterscotch pudding mix
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 15-ounce can pumpkin puree
  • 3 eggs
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 6 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 2 cups powdered sugar

Instructions

Make the Cookies

  • Preheat the oven to 350℉ and line a couple cookie sheets with parchment paper or silicone baking mats.
  • In a mixing bowl, combine the dry ingredients; set aside.
    2 cups flour, 1 3.4-ounce packet instant butterscotch pudding mix, 1 tablespoon pumpkin pie spice, 2 teaspoons baking soda, 1/4 teaspoon salt
  • In a separate large mixing bowl, whisk together the vegetable oil, sugar, pumpkin, eggs, and vanilla extract.
    1 cup vegetable oil, 1 cup sugar, 1 15-ounce can pumpkin puree, 3 eggs, 2 teaspoons vanilla extract
  • Add the dry ingredients and stir until smooth.
  • Use a cookie scoop (I used a #24 cookie scoop; just under 3 tablespoons) to form cookies on the prepared baking sheet, leaving at least 2 inches between cookies.
  • Bake one pan at a time for 10-12 minutes or until golden brown around the edges and set on top.
  • Let cool for 2-3 minutes and transfer to a cooling rack to cool completely.

Frost the Cookies

    Be sure that the cream cheese and the butter are both softened before making the frosting to ensure a smooth (vs lumpy) frosting.
  • Beat the cream cheese and butter together.
    6 ounces cream cheese, 2 tablespoons butter
  • Add the powdered sugar and mix until smooth.
    2 cups powdered sugar
  • Spread onto cooled cookies and enjoy!

Notes

I really love these cookies with butterscotch pudding mix as the flavor pairs so well with the pumpkin spice!  If you can't find butterscotch, you can use vanilla in its place.