Name: Pumpkin Cookies with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups (284g) all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 3/4 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/8 tsp ground cloves; 10 Tbsp (140g) unsalted butter, softened; 3/4 cup (160g) granulated sugar; 1/2 cup (110g) packed light brown sugar; 1 large egg; 1 tsp vanilla extract; 1 cup (243g) canned pumpkin; 5 Tbsp (70g) unsalted butter, nearly at room temperature; 4 oz cream cheese, nearly at room temperature; 2 cups (248g) powdered sugar; 1/2 tsp vanilla extract

Jump to Recipe· 4.8 from 8 reviews

If you’re looking for a cozy, irresistible treat that smells like autumn in every bite, you’re going to love this Pumpkin Cookies with Cream Cheese Frosting Recipe. Trust me, these cookies are soft, spiced just right, and topped with a luscious cream cheese frosting that will make you want to bake a double batch. I’ve made these countless times for friends and family, and they always ask for the recipe. So pull up a chair, and let’s dive right into how you can create these fall favorites in your own kitchen.

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Why This Recipe Works

Perfect Spices: A balanced mix of cinnamon, nutmeg, ginger, and cloves gives these cookies that classic pumpkin spice flavor without overwhelming your palate.
Moist and Tender Texture: Using canned pumpkin keeps the dough soft and moist, which is essential for a melt-in-your-mouth cookie experience.
Cream Cheese Frosting: The rich and tangy frosting adds a delightful contrast that elevates the cookies beyond ordinary pumpkin treats.
Simple Method: This recipe comes together quickly and uses common ingredients, perfect for both beginner and seasoned bakers.

Pumpkin Cookies with Cream Cheese Frosting, pumpkin spice cookies, fall dessert recipes, soft pumpkin cookies, easy pumpkin cookie recipe - The image shows a metal baking tray with white parchment paper holding several round orange-brown cookies. Each cookie has a thick layer of white creamy frosting spread unevenly on top, with a light dusting of brown spice powder sprinkled over the frosting. The cookies have a soft and slightly bumpy texture, and the edges are slightly rounded. There are two cinnamon sticks placed on the tray near the cookies on the right side. The tray is set on a white marbled surface, with a blue cloth partially visible to the right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This pumpkin cookie dough blends comforting spices with the richness of butter and pumpkin for a flavor and texture that’s truly special. Each ingredient plays a key role to deliver that cozy, autumnal feeling we all crave. Here’s what you’ll need and why they’re so important.

Pumpkin Cookies with Cream Cheese Frosting, pumpkin spice cookies, fall dessert recipes, soft pumpkin cookies, easy pumpkin cookie recipe - Flat lay of a small mound of all-purpose flour, a few whole brown eggs with clean shells, a small white ceramic bowl of granulated sugar, another small white bowl with light brown sugar packed gently, a few whole sticks of unsalted butter neatly arranged, a small white bowl containing bright orange pumpkin puree, a small white bowl filled with powdered sugar, a tiny white bowl with ground cinnamon, another tiny white bowl with ground nutmeg, a small white bowl with ground ginger, and a very small white bowl with ground cloves, plus a small white bowl with vanilla extract, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The sturdy base that gives structure to the cookies without making them heavy.
Baking soda & baking powder: These leaveners work together to give the cookies the perfect rise and tender crumb.
Salt: Enhances all the flavors and balances the sweetness.
Ground cinnamon, nutmeg, ginger, cloves: Warm spices that create the classic pumpkin cookie flavor we all love.
Unsalted butter: Softened for creaming, it adds richness and tenderness to the dough.
Granulated sugar & light brown sugar: A combo that adds sweetness with a touch of caramel depth from the brown sugar.
Large egg: Binds ingredients and helps with moisture.
Vanilla extract: Adds warmth and rounds out the flavor profile.
Canned pumpkin: The star of the show, providing moisture, flavor, and that soft texture.
Cream cheese & butter for frosting: These give that luscious, tangy, and creamy topping that pairs perfectly with the spice of the cookies.
Powdered sugar for frosting: Sweetens the frosting while keeping it smooth and fluffy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Pumpkin Cookies with Cream Cheese Frosting Recipe is flexible enough for you to make it your own. Over the years, I’ve tried different tweaks depending on my mood or what I had in the pantry—and you’ll find it easy to do the same!

Add nuts or chocolate chips: I’ve tossed in chopped pecans or bittersweet chocolate chips before, which adds a lovely crunch or a touch of melty sweetness.
Swap the spices: If you want a milder spice flavor, try reducing the cloves or nutmeg, or even adding a pinch of cardamom—it’s a surprise hit!
Make it dairy-free: Use dairy-free butter and cream cheese alternatives to keep the rich taste, perfect if you’re catering to allergies.
Adjust sweetness: You can reduce the sugar slightly if you prefer your cookies less sweet, especially since the frosting adds a fair amount of sugar.

Step-by-Step: How I Make Pumpkin Cookies with Cream Cheese Frosting Recipe

Step 1: Preheat and Prep Like a Pro

I always start by preheating the oven to 350°F (175°C). While it warms up, I line two large baking sheets with silicone mats or parchment paper—it saves a lot of cleanup and helps the cookies bake evenly without sticking. It’s a simple step but makes a big difference, trust me.

Step 2: Mix Your Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, and all those lovely warm spices for about 20 seconds. Whisking not only blends everything but also aerates the mixture, helping your cookies stay soft. Set this aside for now.

Step 3: Cream the Butter and Sugars

In your stand mixer with the paddle attachment (or a large bowl and a hand mixer), beat the softened butter with granulated and brown sugars until they’re light and fluffy. This step is crucial because the creaming process incorporates air, which helps give your cookies a tender texture. I usually spend about 3-4 minutes on medium speed here.

Step 4: Add Egg, Pumpkin, and Vanilla

Next, crack in the egg and blend until just combined. Then, mix in the canned pumpkin and vanilla extract. The batter will become smooth and thick—you’ll notice how silky the pumpkin makes it, which is exactly what you want.

Step 5: Combine Dry and Wet Ingredients

Now, add the flour-spice mixture to the wet ingredients in two batches, mixing on low just until you no longer see flour. Overmixing here can make the cookies tough, so stop as soon as it’s combined—your patience will be rewarded with soft, tender cookies.

Step 6: Scoop and Bake

Using a 1 1/2 tablespoon cookie scoop, drop slightly heaping mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart—they’ll spread a little but not too much. Bake one sheet at a time for about 13-15 minutes until cookies are set but still soft in the center. I find baking one sheet at a time gives me better control over doneness.

Step 7: Cool Before Frosting

Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely. Frosting warm cookies will cause the frosting to melt, so patience here really pays off.

Step 8: Make the Cream Cheese Frosting

In a clean bowl, beat the softened butter and cream cheese until fluffy and smooth—no lumps! Then, gradually add powdered sugar and vanilla extract, mixing until creamy and spreadable. This frosting is my favorite part, and whipping it well ensures the fluffiest texture that spreads like a dream.

Step 9: Frost and Enjoy

Generously frost each cooled cookie with a knife or spatula. I like to dollop a thick layer that contrasts perfectly with the spiced cookie. Store them in an airtight container in the fridge, but bring them back to room temperature before serving to enjoy the full flavor and softness.

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Pro Tips for Making Pumpkin Cookies with Cream Cheese Frosting Recipe

Softened Butter Matters: Make sure your butter and cream cheese are at room temperature to get that smooth, creamy frosting without lumps.
Don’t Overmix: When adding flour, mix just until combined to keep the cookies soft and tender.
Bake One Sheet at a Time: This helps the cookies bake evenly, avoiding undercooked centers or burnt edges.
Cool Completely Before Frosting: Patience here prevents frosting meltdowns and keeps your cookies looking perfect.

How to Serve Pumpkin Cookies with Cream Cheese Frosting Recipe

Garnishes

I like to sprinkle a tiny pinch of ground cinnamon or a few finely chopped toasted pecans on top of the frosting to add a little texture and that irresistible aroma. It’s a simple touch that makes your pumpkin cookies look bakery-worthy.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or a frothy latte—perfect for a cozy afternoon. If you’re serving them as part of a fall dessert spread, a bowl of spiced apple cider or even some simple vanilla ice cream on the side is a lovely match.

Creative Ways to Present

For a festive touch, especially around the holidays, I arrange these cookies on a rustic wooden board with small bowls of extra cream cheese frosting for dipping. You could also stack them like mini cookie sandwiches with additional frosting in between—the kids love that! Wrapping them individually in parchment paper tied with twine makes great gifts too.

Make Ahead and Storage

Storing Leftovers

I store leftover frosted pumpkin cookies in a single layer inside an airtight container in the fridge. This keeps the frosting fresh and the cookies soft for up to 5 days. Just remember to let them sit out for about 20-30 minutes before eating—they taste their best at room temp!

Freezing

Great news: you can freeze these cookies either frosted or unfrosted. I prefer to freeze them unfrosted in a single layer on a baking sheet, then transfer to a freezer-safe bag. When ready to eat, thaw at room temperature and frost fresh. This method keeps the texture perfect.

Reheating

If your cookies feel a bit firm after chilling, I warm them gently in the microwave for about 10 seconds to soften before serving. If frozen, let thaw fully at room temperature for the best taste and texture. Avoid heating the frosting directly, or it might melt too much.

FAQs

Can I use fresh pumpkin instead of canned pumpkin in this recipe?

Absolutely! You’ll want to roast and puree fresh pumpkin first, then use it in the same amount as canned pumpkin. Just make sure your puree is well-drained to avoid making the dough too wet.
How long do pumpkin cookies with cream cheese frosting stay fresh?

When stored properly in the refrigerator, these cookies stay fresh for up to 5 days. Bringing them to room temperature before serving really brings out their flavor and soft texture.
Can I make the cookies without cream cheese frosting?

Yes, the cookies themselves are delicious on their own. You can also dust them with powdered sugar or enjoy them plain with a cup of tea if you prefer less sweetness.
What if I don’t have all the spices listed?

Don’t worry! Cinnamon alone can carry the pumpkin flavor well, but if you have any combination of nutmeg, ginger, or cloves, that helps add depth. Adjust based on what you have, and trust your taste buds.

Final Thoughts

I honestly think this Pumpkin Cookies with Cream Cheese Frosting Recipe is one of those gems that brings heartwarming comfort any time of the year, but especially during fall. I love baking these for friends because it feels like sharing a little piece of cozy joy. Once you make them, I bet you’ll be reaching for this recipe again and again—because these cookies are just that good. Give it a try and let me know how your batch turns out over a warm cup of coffee or tea!