Soft, pillowy, and bursting with fall flavors, these Lofthouse-Style Pumpkin Cookies are a treat you’ll crave all season. Each bite combines the rich, spiced warmth of pumpkin with a melt-in-your-mouth texture that’s simply irresistible. Topped with a creamy frosting, they’re the perfect balance of sweet and cozy, making them ideal for sharing or savoring solo. With just 15 minutes of prep and a quick bake time, these cookies come together effortlessly, leaving your kitchen smelling like autumn bliss.
What sets these cookies apart is their perfectly tender crumb and the way they practically dissolve on your tongue. The dough chills for 45 minutes, ensuring they bake up thick and fluffy, while the frosting adds a luscious, velvety finish. Whether you’re hosting a gathering or treating yourself, these cookies are a guaranteed crowd-pleaser. Packed with pumpkin’s natural sweetness and a hint of spice, they’re a delightful way to celebrate the season in every bite.
Ingredients for Lofthouse-Style Pumpkin Cookies
- For the Cookies:
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) sugar
- ½ cup (100 g) brown sugar, tightly packed
- ½ cup (130 g) pumpkin puree (not pumpkin pie filling)
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 3 ⅓ cups (405 g) all-purpose flour
- 1 Tablespoon corn starch (or cornflour in the UK)
- 1 teaspoon baking powder
- ¾ teaspoon pumpkin spice
- ½ teaspoon salt
- For the Cream Cheese Frosting:
- 6 ounces (170 g) cream cheese, softened
- 6 Tablespoons (85 g) butter, softened
- 2 Tablespoons brown sugar, tightly packed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (400 g) powdered sugar
Step-by-Step Instructions
- Make the Cookie Dough: In a stand mixer or using an electric hand mixer, cream together the butter, sugars, and pumpkin puree on medium-high speed until well-combined.
- Add the egg and egg yolk, beating until fully incorporated. Stir in the vanilla extract.
- In a separate medium-sized bowl, whisk together the flour, corn starch, baking powder, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet mixture with the mixer on medium-low speed. Pause occasionally to scrape down the sides of the bowl to ensure everything is well-combined.
- Chill the Dough: Transfer the dough to the refrigerator and chill for 30-45 minutes.
- Preheat the Oven: Shortly before the dough finishes chilling, preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Shape the Cookies: Remove the dough from the refrigerator and roll into heaping 1 ½ Tablespoon-sized balls. Use the bottom of a clean glass or measuring cup to press the cookies down until they are about ½” thick.
- Bake: Place the cookies on the prepared sheets, spacing them at least 2″ apart. Bake at 350°F for 12-13 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool completely on the cookie sheet before frosting.
- Make the Frosting: In a stand mixer or using an electric mixer, beat together the cream cheese, butter, and brown sugar until well-combined. Stir in the vanilla extract and salt, then scrape down the sides of the bowl and beat briefly to ensure everything is mixed.
- Gradually add the powdered sugar with the mixer on low speed, pausing occasionally to scrape down the sides of the bowl, until the frosting is smooth and fully combined.
- Frost and Decorate: Once the cookies are completely cool, spread the frosting over the tops and immediately decorate with sprinkles if desired.
Storage and Reheating Tips
Store your Lofthouse-Style Pumpkin Cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. If you’d like to freeze them, arrange the unfrosted cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting and serving.
Creative Frosting and Topping Ideas
While the cream cheese frosting is a classic choice, feel free to experiment with other toppings! Try a maple glaze by mixing 1 cup powdered sugar with 2 tablespoons maple syrup and 1-2 teaspoons milk. For a festive touch, swap sprinkles for crushed pecans, toasted coconut, or even mini chocolate chips. These small changes can add a fun twist to your cookies.
Time-Saving Hacks
Short on time? Skip the chilling step by placing the dough in the freezer for 15 minutes instead of the refrigerator. You can also prepare the dough a day ahead and refrigerate it overnight. When ready to bake, let it sit at room temperature for 10 minutes before rolling and baking. This way, you can enjoy freshly baked cookies with minimal prep time.
Equipment Guidance
For best results, use a stand mixer or electric hand mixer to cream the butter and sugars—this ensures a light and fluffy texture. A cookie scoop (1 ½ Tablespoon size) makes portioning the dough quick and consistent. If you don’t have parchment paper, silicone baking mats work just as well to prevent sticking and ensure even baking.
Common Questions Answered
Can I use fresh pumpkin instead of puree?
Yes, but make sure it’s well-drained and blended smooth.
What if I don’t have pumpkin spice?
Create your own by mixing ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves.
Why chill the dough?
Chilling prevents the cookies from spreading too much, giving them that perfect soft and thick texture.
Lofthouse-Style Pumpkin Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- ½ cup brown sugar
- ½ cup pumpkin puree
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 3 ⅓ cups all-purpose flour
- 1 Tablespoon corn starch or cornflour in UK
- 1 teaspoon baking powder
- ¾ teaspoon pumpkin spice
- ½ teaspoon salt
Cream Cheese Frosting
- 6 ounces cream cheese softened
- 6 Tablespoons butter softened
- 2 Tablespoons brown sugar tightly packed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar
Instructions
- In KitchenAid (or using an electric hand mixer) cream together butter, sugars, and pumpkin puree on medium-high speed, until well-combined
- Add egg and egg yolk, beating until combined.
- Stir in vanilla extract.
- In separate, medium-sized bowl, whisk together flour, corn starch, pumpkin spice, and salt.
- Gradually (with mixer on medium-low speed) stir the dry mixture into wet ingredients, pausing occasionally to scrape down the sides of the bowl to ensure that all ingredients are well-combined.
- Transfer dough to refrigerator and chill 30-45 minutes.
- Shortly before dough has finished chilling, preheat your oven to 350F and prepare cookie sheets by lining with parchment paper.
- Remove dough from refrigerator and roll into heaping 1 ½ Tablespoon-sized balls.
- Use the (clean) bottom of a glass or measuring cup to press down until cookies are about ½” thick.
- Place on cookie sheet at least 2″ apart and bake on 350F for 12-13 minutes.
- Allow cookies to cool completely on cookie sheet before frosting.
- Cream Cheese Frosting
- In a stand mixer fitted with a paddle attachment (or using an electric mixer and a large bowl), beat together cream cheese, butter, and brown sugar until well-combined.
- Stir in vanilla extract and salt, and then scrape down sides and bottom of bowl and beat briefly once more to ensure all ingredients are well-combined.
- Gradually, with mixer on low-speed, stir powdered sugar into frosting until completely combined (pausing occasionally to scrape down sides and bottom of bowl).
- Once cookies have cooled completely, spread icing over the tops of cookies and immediately decorate with sprinkles.