Name: Pumpkin Cookies with Cream Cheese Frosting
Prep time: 20 min
Cook time: PT-489793H27M50S
Total time: 34 min
Cuisine: American
Ingredients: 312 g (2 1/2 cups) all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 tbsp pumpkin pie spice (plus extra for sprinkling); 1/2 tsp salt; 170 g (3/4 cup) unsalted butter, room temperature; 150 g (3/4 cup) granulated sugar; 100 g (1/2 cup) packed light brown sugar; 305 g (1 1/4 cups) canned pumpkin puree; 1 large egg, room temperature; 1 tsp pure vanilla extract; 226 g (8 oz) block-style cream cheese, softened but cool; 56 g (1/4 cup) unsalted butter, softened but cool; 1 tsp pure vanilla extract; 210 g (1 3/4 cups) confectioners’ sugar, sifted

Jump to Recipe

When the leaves start turning and the air gets that perfect crisp edge, my baking instincts kick in full gear. And nothing screams cozy quite like Pumpkin Cookies with Cream Cheese Frosting. These soft, cake-like cookies are the kind of pumpkin dessert that feels like a warm hug in cookie form. Whether you’re a pumpkin fanatic or just looking for a crowd-pleasing treat, this recipe is your golden ticket.

These beauties combine all the comforting spices of fall with a fluffy texture that melts in your mouth. Topped with luscious cream cheese icing and a sprinkle of pumpkin pie spice, they’re perfect for bake sales, fall get-togethers, or a quiet moment with a cup of tea. Let’s be real—they might not last that long.

Why You’ll Love These Pumpkin Cookies with Cream Cheese Frosting

The cookies are ultra-soft and cake-like—like mini bites of pumpkin heaven.
The cream cheese icing adds just the right tangy sweetness.
They make your kitchen smell like an autumn candle come to life.
It’s a low-stress recipe perfect for beginners or seasoned bakers alike.

Ingredients

For the cookies:

312 g (2 1/2 cups) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice (plus extra for sprinkling)
1/2 tsp salt
170 g (3/4 cup) unsalted butter, room temperature
150 g (3/4 cup) granulated sugar
100 g (1/2 cup) packed light brown sugar
305 g (1 1/4 cups) canned pumpkin puree
1 large egg, room temperature
1 tsp pure vanilla extract

For the frosting:

226 g (8 oz) block-style cream cheese, softened but cool
56 g (1/4 cup) unsalted butter, softened but cool
1 tsp pure vanilla extract
210 g (1 3/4 cups) confectioners’ sugar, sifted

How to Make Them

Preheat & Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
Cream Butter & Sugars: In a stand mixer, beat butter, granulated sugar, and brown sugar on medium-high for about 3 minutes until light and fluffy.
Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla until smooth.
Combine: Gradually add in the flour mixture, mixing just until combined. The dough will be soft and a little sticky—don’t worry, that’s what makes them tender!
Scoop & Bake: Use a medium cookie scoop to drop heaping tablespoons of dough onto the baking sheets, about 2 inches apart.
Bake: Bake for 12–14 minutes until the tops look set. Let them cool on the sheet for a few minutes before transferring to a wire rack.

Make the Frosting:

Beat cream cheese and butter together until smooth. Add vanilla, then gradually mix in confectioners’ sugar until fluffy. If it’s too thick, add a teaspoon of milk; too thin, a bit more sugar. Frost cooled cookies and sprinkle with a dash of pumpkin pie spice.

Tips for Perfect Pumpkin Cookies

Use pumpkin puree, not pumpkin pie filling. Trust me, it’s an easy mistake when you’re multitasking.
If the dough is too sticky to handle, chill it for 20 minutes.
Don’t overbake! These are meant to be soft, not crispy.
For a neater look, use a piping bag to frost the cookies.

A Little Cookie Story

These cookies were born out of a rainy October afternoon and a stubborn craving for something cozy. I remember baking them while my kids were carving pumpkins, the kitchen full of laughter and cinnamon in the air. My daughter called them “pumpkin pillows,” and now that’s our family name for them. They’ve since become our go-to fall baking tradition, requested every year without fail.

What to Serve with These Pumpkin Cookies

Pair these cookies with your favorite hot drink: think chai latte, apple cider, or a cozy mug of cocoa. They also make a lovely addition to any fall dessert spread—alongside a spiced bundt cake or even a tray of caramel apples. Bonus points if you enjoy them with a flickering candle and fuzzy socks.

How to Store Them

Frosted cookies should be stored in an airtight container in the fridge. They’ll keep for up to 5 days, but good luck making them last that long! If you want to make them ahead, freeze the unfrosted cookies, then thaw and frost just before serving. You can also refrigerate the frosting separately for up to a week.

FAQs

Can I use homemade pumpkin puree?

Yes, just make sure it’s well-drained—excess moisture can make the dough too wet.

Can I make these without frosting?

Absolutely! They’re still delicious on their own, or try a simple glaze.

Can I freeze the cookies?

Yes! Freeze them unfrosted in a single layer, then store in a zip-top bag for up to 2 months.

The Joy of Pumpkin Cookies with Cream Cheese Frosting

There’s something undeniably comforting about Pumpkin Cookies with Cream Cheese Frosting. They hit that perfect balance between nostalgic and new, cozy and celebratory. Whether you’re diving into your fall baking list or just need an excuse to break out the cinnamon, these soft cookies will not disappoint. One bite, and you’ll see why they’ve earned a permanent spot in our cookie jar.

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