One-Bowl Frosted Pumpkin Gingerbread Cookies

These super soft Pumpkin Gingerbread Cookies are made from scratch, full of spices and coated with a creamy 2-ingredient frosting. Bake up a batch for the perfect fall treat!

Yes, yes. I’m a little late to the pumpkin game this year, but the fall weather has definitely been taking its sweet time, too! We’re still rocking tees and shorts, and enjoying the summer-like temps in Texas. Well, SOME of us are enjoying. Others not so much.

I’m a fall baby at heart. I love crunching wet leaves under my boots, snuggling up to a cup of hot cider, kicking back by a crackling fire. Plus, my birthday was two weeks ago. In a nutshell, there’s nothing I don’t love about this season! Except its late appearance here in the Southwest.

So, what’s a girl to do besides be patient and try to recreate a little autumnal joy at home? Enter these indulgent, irresistble Pumpkin Gingerbread Cookies!

Instead of pouting, I’m getting in the pumpkin spirit, y’all. These super soft pumpkin cookies are just what my fall cravings have been calling for. Made from scratch and full of aromatic spices, each cookie is such a treat. Ingredients like pumpkin pie filling, molasses, cinnamon and ginger make these cookies a heavenly hybrid between pumpkin pie and gingerbread. All in a perfect little palm-sized portion!

These cookies are sweet and spicy, and have a cake-like texture you’ll love. Every batch yields about 30 cookies, so share away with friends and family. (And be prepared to receive rave reviews – like I did – from all.)

I hope you enjoy these Frosted Pumpkin Gingerbread Cookies, and let me know how yours turned out if you try them!

One-Bowl Frosted Pumpkin Gingerbread Cookies

By Georgia Johnson

Servings: 30 cookies

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Ingredients 

For Pumpkin Gingerbread Cookies:

• 1/2 cup 1 stick unsalted butter, melted
• 1 large egg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3/4 cup pumpkin pie filling, not pumpkin puree
• 1 Tablespoon + 1 teaspoon molasses
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon each: ground nutmeg, ginger, allspice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour

For Cream Cheese Frosting:

• 8 oz. cream cheese, softened
• 1/2 cup powdered sugar

Instructions

For Pumpkin Gingerbread Cookies:

• Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
• Combine melted butter, egg and sugars in a large bowl or bowl of your stand mixer fitted with the paddle attachment. Mix vigorously for about 1 minute. Add pumpkin pie filling, molasses, cinnamon, nutmeg, ginger, allspice, baking soda and salt. Mix for another minute to combine.
• Using a sturdy spatula or wooden spoon, fold flour into wet mixture. Using a small ice cream scoop, drop dough onto prepared baking sheets. Bake for 10 minutes, or until tops of cookies spring back lightly when touched.

For Frosting:

• Once cookies are completely cooled, combine softened cream cheese and powdered sugar in a large bowl. Beat well to combine until smooth. If desired, add a little milk or cream to thin frosting. Frost cookies.

Did you make this recipe?

If you make this recipe, I’d love for you to leave your feedback and give this recipe a rating. Don’t forget to tag @comfortcookingblog on Instagram. Thank you!