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Copycat Pillsbury Pumpkin Cookies Recipe

Copycat Pillsbury Pumpkin Cookies Recipe with Cream Cheese Frosting

These pumpkin spice cookies are soft, chewy and loaded with delicious fall flavors. With simple ingredients that taste just like Pillsbury!
3 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 20 cookies

Equipment

  • electric mixer

Ingredients
  

For Pillsbury Pumpkin Cookies

  • ¾ cup Unsalted Butter (softened)
  • 1 cup Brown Sugar
  • 2 Egg Yolks (room temperature)
  • 2 teaspoon Vanilla Extract
  • ½ cup Canned pumpkin puree (not pie filling!)
  • 1 ¾ All Purpose Flour
  • 1 tablespoon pumpkin spice
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt

For Cream Cheese Frosting

  • 8 oz (1 brick) Cheese Cheese (room temperature)
  • 3 tablespoon Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 2 cups Powdered Sugar (or more)
  • Cinnamon for sprinkling

Instructions
 

  • To make the pumpkin cookies, first you are going to preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.
  • The first thing you need to do is dry your pumpkin puree (NOT optional for this recipe.) To do this, spread the canned pumpkin puree on a plate or cutting board and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin will be 'dry' enough that it goes from being ½ cup dried down to ¼ cup total. Set aside.
  • Whisk together the all purpose flour, pumpkin spice, baking soda, baking powder and salt in a small bowl. Set aside. 
  • In a large bowl mix the softened unsalted butter and brown sugar together with an electric mixer for 2-3 minutes until creamy texture. Add in the egg yolks and vanilla. Mix for 1-2 more minutes. Add the pumpkin puree and continue mixing until combined. Add the dry ingredients and mix to form a dough.
  • Scoop the dough into 20 balls. Put the cookie dough balls 2 inches apart on the baking sheets. Place the baking trays into the preheated oven.
  • Bake for 13-15 minutes. When the cookies are done baking the middle of the cookies will be puffed out but when they cool, the centers will fall which is expected!
  • When the cookies are baking, make your cream cheese frosting if you decided to use it. All you have to do is beat cream cheese, butter and vanilla together with an electric mixer on medium-high speed until smooth. Gradually add in the powdered sugar. You can play around with the consistency by adding milk to thin it out or more powdered sugar to thicken it up.
  • Once the cookies are done baking, cool for 5 minutes out of the oven then transfer them to wire racks to cool for another 10 minutes before spreading the cream cheese frosting. The frosting should spread easily. Sprinkle with cinnamon (optional).

Notes

** Store the pumpkin cookies in an airtight container for up to 3 days. If you are going to layer them with the frosting, make sure you cool them on a plate first in the fridge then transfer them to the airtight container once the frosting has hardened.
Keyword pillsbury, pumpkin cookies