Why You’ll Love This Recipe
These pumpkin cookies are incredibly soft—almost cake-like—with the perfect amount of pumpkin flavor and spice. The cream cheese frosting takes them over the top, adding a smooth, sweet, and tangy contrast. They’re easy to make, require no chilling, and stay fresh and tender for days. Whether you’re a pumpkin lover or just craving something cozy, these cookies will quickly become a go-to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Pumpkin puree (not pumpkin pie filling)
- Egg
- Vanilla extract
For the cream cheese frosting:
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
- Pinch of salt (optional)
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Drop spoonfuls of dough (about 1.5 tablespoons) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are set and the centers spring back lightly to the touch.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While cookies cool, make the frosting by beating together cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract (and salt if using), and beat until light and fluffy.
- Once cookies are completely cool, frost with cream cheese frosting and enjoy.
Servings and timing
This recipe makes about 24 frosted cookies.
Preparation time: 20 minutes
Baking time: 13 minutes
Total time: 33 minutes
Variations
- Maple Cream Cheese Frosting: Add a teaspoon of maple extract or a tablespoon of real maple syrup to the frosting for a fall-inspired twist.
- Add-ins: Stir in chopped pecans, walnuts, or chocolate chips to the cookie dough for added texture.
- Spice Boost: Increase the cinnamon or add a dash of allspice for a spicier cookie.
- Mini Version: Make bite-sized cookies and use a piping bag to frost them for elegant party treats.
- Gluten-Free: Substitute your favorite gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. If storing unfrosted, the cookies can be kept at room temperature for up to 3 days. You can also freeze the unfrosted cookies for up to 2 months. Thaw and frost before serving.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not too watery. You may need to blot it with a paper towel to remove excess moisture.
Do these cookies need to be refrigerated?
Yes, because of the cream cheese frosting, they should be stored in the fridge. Let them come to room temperature before eating for best texture.
Can I freeze the cookies?
You can freeze the unfrosted cookies in a sealed container for up to 2 months. Frost after thawing for best results.
How do I keep the cookies from spreading too much?
This dough is thick and doesn’t spread much, but make sure your butter isn’t too warm to prevent excessive spreading.
Can I make the frosting ahead of time?
Yes, store it in an airtight container in the fridge for up to 3 days. Let it soften slightly before using.
What kind of pumpkin should I use?
Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Are these cookies cakey or chewy?
These cookies are soft and cakey—similar in texture to a muffin top or whoopie pie.
Can I skip the frosting?
You can! They’re still delicious without it, or you can dust them with powdered sugar for a lighter touch.
Can I pipe the frosting instead of spreading it?
Yes, the frosting is thick and smooth enough to pipe for a more decorative finish.
What spices can I add for a stronger flavor?
Consider adding a pinch of allspice or a bit more ginger or cloves for a deeper spice profile.
Conclusion
Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall treat—soft, spiced, and topped with a rich, velvety frosting that makes them irresistible. Perfect for festive gatherings or cozy days at home, these cookies deliver big flavor with minimal effort. Once you try them, they’ll quickly become a seasonal staple in your baking rotation.
PrintPumpkin Cookies with Cream Cheese Frosting
Pumpkin Cookies with Cream Cheese Frosting are soft, cakey cookies infused with fall spices and topped with a rich, tangy cream cheese frosting. Perfect for autumn gatherings, holidays, or cozy treats.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (optional, for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract; mix until smooth.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Drop spoonfuls of dough (about 1.5 tablespoons each) onto the baking sheets, spacing 2 inches apart.
- Bake for 12–15 minutes, or until edges are set and centers spring back lightly to the touch.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat softened cream cheese and butter together until smooth.
- Add powdered sugar, vanilla extract, and a pinch of salt (if using). Beat until light and fluffy.
- Once cookies are fully cooled, frost with the cream cheese frosting and enjoy.
Notes
- Add maple extract or syrup to frosting for a fall twist.
- Fold in nuts or chocolate chips for extra texture.
- Use pure pumpkin puree—not pumpkin pie filling.
- Store frosted cookies in the fridge; unfrosted can stay at room temp.
- Frosting can be piped or spread, depending on your preference.
Nutrition
- Serving Size: 1 frosted cookie
- Calories: 180
- Sugar: 18g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
