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Mini Pumpkin Pie Cookies with Cream Cheese Frosting

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Quick and easy mini pumpkin pie cookies with a tangy cream cheese frosting, offering the comfort of traditional pie in a manageable, 15-minute treat.

Ingredients

Scale
  • 1 cup pumpkin puree (canned 100% pure)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg (room temperature)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 4 oz cream cheese (full-fat brick style, softened)
  • 2 tbsp unsalted butter (softened)
  • 1 cup powdered sugar (sifted)
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, vegetable oil, and egg until smooth (approx. 2 minutes).
  3. Sift flour, baking powder, pumpkin pie spice, and salt into the wet mixture. Gently fold in with a spatula until no dry streaks remain; do not overmix.
  4. Scoop rounded portions of batter onto prepared baking sheets, spacing them 2 inches apart. Yield: 24-30 cookies.
  5. Bake for 10-12 minutes until edges are set and slightly golden, but centers remain soft.
  6. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. While cookies cool, beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon. Beat on low then high until fluffy.
  8. Pipe or spread a dollop of cream cheese frosting onto each completely cooled cookie.

Notes

Ensure cream cheese and butter are fully softened to avoid grainy frosting. Do not overbake as pumpkin retains moisture and cookies will firm up while cooling. Store in the refrigerator due to the cream cheese frosting.

Nutrition

Keywords: pumpkin cookies, mini pumpkin pie, cream cheese frosting, fall baking, easy dessert, quick treats, Thanksgiving cookies

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