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Easy Lighter Pumpkin Pie Cookies with Cream Cheese Frosting

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These lighter pumpkin pie cookies with cream cheese frosting have that same soft, pillowy texture with just enough spice to make your kitchen smell like autumn heaven. They’re not a compromise version—they’re the version I actually reach for now.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup unsalted butter, softened
  • 1/4 cup plain Greek yogurt (full-fat or 2%)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 4 ounces cream cheese, softened (block-style)
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Prep your pumpkin: Spread the pumpkin puree on a few layers of paper towel, top with more paper towel, and gently press to absorb excess moisture. Let it sit while you measure everything else.
  3. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2-3 minutes with an electric mixer.
  4. Add the wet ingredients: Beat in the Greek yogurt, egg, vanilla extract, and the prepared pumpkin puree. Mix until just combined. The batter will look slightly curdled, which is normal.
  5. Mix the dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just incorporated. Stop as soon as you don’t see any more flour streaks.
  7. Chill the dough (optional but recommended): Pop the bowl in the fridge for 15-20 minutes. Chilled dough spreads less and gives you thicker, fluffier cookies.
  8. Scoop and bake: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed and crackly.
  9. Cool completely: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Do not frost them while they’re warm.
  10. Make the frosting: While the cookies cool, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, beating on low speed. Add vanilla and 1 tablespoon of milk, then beat on medium-high until fluffy. Add more milk if needed to reach spreading consistency.
  11. Frost and enjoy: Once the cookies are completely cool, spread a generous layer of cream cheese frosting on each one. Sprinkle with a tiny pinch of cinnamon on top if desired.

Notes

Room temperature ingredients matter. Don’t overbake. The yogurt swap is genius but stick with full-fat or 2% Greek yogurt. Let the cookies cool completely before frosting. Use a cookie scoop for consistent sizing. If cookies spread too much, chill the dough longer.

Nutrition

Keywords: pumpkin cookies, cream cheese frosting, lighter cookies, fall baking, pumpkin spice, easy cookies

Find it online: https://cooksyla.com/easy-lighter-pumpkin-pie-cookies-with-cream-cheese-frosting/