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    Home » Desserts » Cookies

    Lofthouse-Style Pumpkin Cookies

    October 14, 2016 By Sam 4 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    Incredibly soft pumpkin cookies topped with a cream cheese frosting — these cookies are similar to storebought “Lofthouse” cookies, but with a Fall-twist!

    Lofthouse Style Pumpkin Cookies

    I originally shared the recipe for these Frosted Pumpkin Cookies over on Spend with Pennies!

    Thank the Great Pumpkin, we have finally made it to Friday.  I have an incredibly packed weekend coming up. complete with a special project that I’m working on as a Halloween treat, and it’s probably going to take most of Saturday and Sunday to complete.  Not to mention the fact that it might completely fail — we will see!

    But right now, let’s talk cookies, at least briefly.

    Lofthouse Style Pumpkin Cookies

    I’m absolutely in love with these cookies, which is saying a lot for someone who, last year, didn’t even like pumpkin anything.  Maybe it’s their generous caps of cream cheese frosting (complete with brown sugar, because in the Fall you need to add brown sugar to everything, trust me), or their cheery sprinkles, but really it’s the cookie base itself that I’m so pleased with.

    These cookies are soft, like sugar cookies (not the cutout kind) and remind me of the Lofthouse cookies my parents used to bring home from the store.  Melt-in-your mouth cookies that taste like autumn, festively decorated with sprinkles.

    Lofthouse Style Pumpkin Cookies

    No cookie cutters required, you’re going to want these at your next Fall party.

    Enjoy!

    Frosted pumpkin cookies

    Lofthouse-Style Pumpkin Cookies

    Super soft pumpkin cookies with a cream cheese frosting -- like an autumnal Lofthouse cookie!
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    chill time: 45 minutes minutes
    Total Time: 1 hour hour 12 minutes minutes
    Servings: 24 cookies
    Calories: 299kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter softened (227g)
    • 1 cup sugar (200g)
    • ½ cup brown sugar (100g)
    • ½ cup pumpkin puree (130g)
    • 1 egg + 1 egg yolk
    • 1 teaspoon vanilla extract
    • 3 ⅓ cups all-purpose flour (405g)
    • 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 (170g)
    • 6 Tablespoons butter softened (85g)
    • 2 Tablespoons brown sugar tightly packed
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 3 cups powdered sugar (400g)
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    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.

    Nutrition

    Serving: 1cookie | Calories: 299kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 127mg | Potassium: 67mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1223IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you.  Please view the disclosure policy for more information.

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    Reader Interactions

    Comments

    1. Pat Ellis

      November 23, 2023 at 11:26 am

      5 stars
      Enjoyed making this Lofthouse type cookie. My dough turned out sticky and I’m wondering if I should have added more flour. I placed a small square of waxed paper under the glass as I flattened them, and that worked well. Icing was divine! Fun to have a decorated cookie for Thanksgiving.

      Reply
      • Sam

        November 26, 2023 at 9:06 pm

        Hi Pat! I’m glad you still enjoyed them! If they didn’t spread too much in the oven then you don’t need to add any more flour. 🙂

        Reply
    2. Anna

      June 11, 2020 at 8:51 am

      5 stars
      Probably some of the best cookies I’ve ever had. Seriously, they were like pumpkin bread in a cookie shape! Thank you!

      Reply
      • Sam

        June 11, 2020 at 9:34 am

        I am so glad you enjoyed the cookies so much, Anna! 🙂

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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