Pumpkin Cookies with Cream Cheese Frosting
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When pumpkin season arrives, these soft pumpkin cookies with cream cheese frosting are the ultimate fall treat. They have a cake-like texture from pumpkin puree and warm pumpkin pie spice, and each bite is topped with luscious cream cheese icing.
If you’ve been looking for the best pumpkin cookies, this recipe is an easy choice that feels like a family favorite from the very first time you bake a batch.
Why You’ll Love This Pumpkin Cookie Recipe
- Soft, chewy pumpkin cookies with the best flavor from pumpkin puree and pumpkin pie spice
- A luscious cream cheese frosting that balances sweet and tangy flavor
Easy pumpkin cookies made with simple pantry staples like unsalted butter, light brown sugar, and powdered sugar
The perfect fall cookie to share with friends, family, or anyone who loves baked goods with pumpkin flavor - Great for holiday gatherings since baked cookies can be stored in an airtight container for later
Ingredients for pumpkin cookies
- All-purpose flour
- Baking powder
- Baking soda
- Pumpkin pie spice
- Salt
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Pumpkin puree
- Egg
- Vanilla extract
- Cream cheese
- Powdered sugar
How to make delicious pumpkin cookies
Step 1 – Line a cookie sheet with parchment and preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, add together the 3/4 cup butter, granulated sugar, and light brown sugar.
Step 2- Beat ingredients until smoothie.
Step 3- Add in the pumpkin puree, egg, and 1 tsp. Vanilla and mix until combined. In another bowl, whisk together the dry ingredients. Add the dry ingredients to the wet, mixing well.
Step 4 – Scoop heaping scoops of the dough with a cookie scoop, and put them onto the parchment with plenty of space between.
Step 5 – Bake for 13-15 min, or 1–2 minutes longer for extra large cookies. Allow the cookies to cool completely.
Step 6 – For the frosting, beat together the cream cheese, butter, vanilla and powdered sugar, until combined. Spread some frosting onto each pumpkin cookie, and sprinkle with an extra sprinkle of pumpkin pie spice, if desired.
Tips for the Best Results
- Use room temperature butter and cream cheese for a smooth texture in both the cookie dough and the frosting
- Always line a prepared baking sheet with parchment paper for easy cleanup and perfectly baked cookies
- A cookie scoop gives the easiest way to make even drop cookies so they bake with a consistent chewy texture
- Cool the baked cookies completely on a wire rack before adding frosting to prevent melting
- Store cooled cookies in a single layer in an airtight container or freezer bag if you want them to last longer
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Substitutions and Variations
- Use dark brown sugar instead of light brown sugar for a deeper caramel flavor
- Add chocolate chips or a little bit of ground cinnamon to the cookie batter for a fun twist
- Try cinnamon cream cheese frosting instead of plain cream cheese icing for extra spice
- Leave some unfrosted cookies if you want a lighter treat or sandwich two together with frosting for a whoopie pie style dessert
FAQs About Pumpkin Cookies with Cream Cheese Frosting
No, pumpkin pie mix has additional sugar and spices that can change the balance of the recipe. Stick with plain pumpkin puree.
Keep frosted cookies in a single layer inside an airtight container in the fridge. Unfrosted cookies can sit at room temperature in a sealed container.
Yes, baked cookies can be frozen. Place cooled cookies in a freezer bag and thaw before adding frosting.
This recipe does not require chill time. The dough is ready to scoop and bake after mixing the wet ingredients with the dry ingredients.
Measure the all-purpose flour carefully and avoid overmixing the pumpkin mixture with the dry ingredients. This keeps the texture light and cake-like.
Yes, the bowl of a stand mixer on medium speed works well. A hand mixer and a large mixing bowl, or even a separate bowl and whisk will also get the job done.
More delicious Cookie recipes
Pumpkin Cookies with Cream Cheese Frosting
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup unsalted butter + 3 tbsp softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract divided
- 8 ounces cream cheese
- 2 cups powdered sugar
Instructions
- Line a cookie sheet with parchment and preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, beat together the 3/4 cup butter, granulated sugar, and light brown sugar, until smooth.
- Add in the pumpkin puree, egg, and 1 tsp. vanilla and mix until combined.
- In another bowl, whisk together the all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet, mixing well.
- Scoop heaping scoops of the dough with a cookie scoop, and put them onto the parchment with plenty of space between.
- Bake for 13-15 min, or 1-2 minutes longer for extra large cookies.
- Allow the cookies to cool completely.
- For the frosting, beat together the cream cheese, 3 tbsp. butter, and the powdered sugar, until combined.
- Add in the vanilla, and mix until combined.
- Spread some frosting onto each pumpkin cookie, and sprinkle with an extra sprinkle of pumpkin pie spice, if desired.
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I am looking forward to trying these. It is definitely the season to enjoy all things pumpkin. This post will be a feature this week. #HomeMattersParty
Congratulations, you are being featured on TFT. I hope you stop by..
https://eclecticredbarn.blogspot.com/2025/10/dishes-and-desserts-with-pumpkin-on-tft.html
Hugs,
Bev