Name: Pumpkin Cookies with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
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· 4.5 from 14 reviews

If you love all things cozy, spicy, and just a little bit indulgent, then you’re going to flip over this Pumpkin Cookies with Cream Cheese Frosting Recipe. It’s one of those treats that perfectly captures the essence of fall — but honestly, I find myself baking these any time I crave a soft, flavorful cookie topped with tangy-sweet frosting. Once you try this recipe, I’m pretty sure it’ll be your go-to for potlucks, gatherings, or a special afternoon pick-me-up. So stick around — I’ll walk you through everything you need to nail these delightful cookies.

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Why This Recipe Works

Perfectly Balanced Spices: The blend of cinnamon, nutmeg, ginger, and cloves creates that classic pumpkin flavor without overwhelming the cookie.
Moist & Tender Texture: Adding canned pumpkin and just the right amount of butter keeps these cookies soft and chewy.
Cream Cheese Frosting Contrast: Tangy, creamy frosting adds a luscious finish that cuts through the sweetness beautifully.
Easy to Make: Simple steps and everyday ingredients make this recipe approachable for bakers of all levels.

Pumpkin Cookies with Cream Cheese Frosting, fall pumpkin cookie recipe, soft pumpkin spice cookies, homemade pumpkin dessert, 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

Let’s chat about the ingredients that bring these pumpkin cookies with cream cheese frosting to life. Each one plays a vital role, and knowing why helps when you’re shopping or thinking about substitutions. I always make sure to scoop and level my flour to keep the texture spot on, and don’t skimp on fresh, room-temperature butter — it really makes a difference.

All-Purpose Flour: The sturdy base that gives structure but remains soft enough for tender cookies.
Baking Soda & Baking Powder: These work together to give the cookies a light rise that’s just right — not too cakey, not too flat.
Spices (Cinnamon, Nutmeg, Ginger, Cloves): The warm, cozy notes you expect in pumpkin treats — fresh ground if possible for ultimate flavor.
Unsalted Butter: Using unsalted gives you control over saltiness; make sure it’s softened for easy creaming.
Granulated & Light Brown Sugar: The brown sugar adds that rich, caramel-like depth, while granulated sugar balances sweetness and texture.
Large Egg: Helps hold everything together, adding moistness.
Vanilla Extract: An essential flavor booster — don’t skip or skimp!
Canned Pumpkin: Adds moisture, natural sweetness, and that unmistakable pumpkin flavor.
Cream Cheese: For the frosting, it brings tang and creaminess that pairs perfectly with the spice.
Powdered Sugar: The base of the frosting, ensuring it’s silky smooth and spreadable.

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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.

Make It Your Way

Here’s the fun part — once you have the basics down, you can personalize this Pumpkin Cookies with Cream Cheese Frosting Recipe to suit your tastes. I like to experiment with nuts or swap out spices depending on my mood or the season. Maybe you’ll discover your own twist to make these cookies feel extra special.

Add-ins: I often toss in chopped pecans or walnuts for a nice crunch — it gives a lovely texture contrast.
Spice Alterations: Sometimes I dial up the ginger or gingerbread spice blend for a stronger kick.
Dietary Swaps: You can try using coconut oil instead of butter for a dairy-free option, but expect a slight flavor change.
Frosting Variations: If you’re not a fan of cream cheese, a simple vanilla glaze or a cinnamon buttercream works well too.

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

Step 1: Prep Your Dry Ingredients

First things first, preheat your oven to 350°F. Then grab a mixing bowl and whisk together the all-purpose flour, baking soda, baking powder, salt, and that dreamy blend of cinnamon, nutmeg, ginger, and cloves. This quick shake-up wakes up all those spices and helps distribute them evenly — no one wants a burst of cinnamon here and none there!

Step 2: Cream the Butter and Sugars

Using an electric mixer fitted with the paddle attachment, beat the softened unsalted butter with granulated sugar and brown sugar until you get a creamy, well-blended mixture. This step is key for texture — you want it light and fluffy, not gritty or dense. Take your time here; it totally pays off.

Step 3: Mix in the Wet Ingredients

Beat in the egg first, then add the canned pumpkin and vanilla extract. Mix until everything is just combined. The batter will look smooth and a little thick — perfect cookie dough consistency.

Step 4: Bring It All Together

Slowly add your flour and spice mixture into the wet ingredients. Mix gently — you only want the dry ingredients incorporated. Over-mixing can make cookies tough, and that’s the last thing we want with such delicate texture.

Step 5: Scoop, Bake, and Cool

Using a 1½ tablespoon cookie scoop (or spoon), drop slightly heaping mounds of dough onto lined baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 13 to 15 minutes until cookies are just set and edges are firm. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely — frosting warm cookies is a no-go or you’ll end up with a melty mess.

Step 6: Whip Up the Cream Cheese Frosting

While the cookies cool, whip the frosting. Beat nearly room temperature butter and cream cheese until super smooth and fluffy with an electric mixer. Then add powdered sugar and vanilla and continue mixing until creamy and spreadable. Taste as you go — sometimes I add a tiny pinch of salt depending on the sweetness level.

Step 7: Frost & Enjoy

Once cookies are completely cooled, spread or pipe the cream cheese frosting on top. Store them in a single layer in an airtight container in your fridge. Just remember to bring them to room temp before serving for the best flavor and texture.

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Tips from My Kitchen

Room Temperature Ingredients: Always bring butter, cream cheese, and the egg to room temp — it makes mixing way easier and ensures a smooth batter.
Measure Flour Carefully: Too much flour tightens cookies; scoop and level your flour using a spoon and straight edge for best texture.
Don’t Overbake: Cookies look soft when done; they’ll firm up as they cool to a perfect chewiness.
Frosting Consistency: If your frosting feels too thick, add a splash of milk; if too thin, add more powdered sugar until just right.

How to Serve Pumpkin Cookies with Cream Cheese Frosting Recipe

Garnishes

I love sprinkling some extra cinnamon or finely chopped toasted pecans over the frosting for a little extra charm. Sometimes, a tiny drizzle of maple syrup or a dusting of cocoa powder adds an unexpected but delightful twist. It’s those small finishing touches that make serving these cookies a little more special.

Side Dishes

These cookies pair wonderfully with a hot cup of chai tea or a rich latte. If you’re hosting, I also like to offer them alongside fresh fruit or a spreadable cheese platter for an irresistible fall-inspired dessert board.

Creative Ways to Present

For parties, I’ve arranged these cookies in a pumpkin-shaped stack or placed them on a tiered stand with some autumn leaves and mini pumpkins scattered around. Wrapping a few frosted cookies in parchment with a cute ribbon also makes for lovely gifts.

Make Ahead and Storage

Storing Leftovers

After frosting, store the cookies in a single layer in an airtight container in the fridge — this keeps them fresh for up to 5 days. Before enjoying, take them out about 30 minutes ahead to let the frosting soften and the cookies warm slightly.

Freezing

I’ve frozen both the baked cookies and the frosting separately before. Cookies freeze beautifully — just wrap individual cookies tightly in plastic wrap, place in a freezer bag, and thaw overnight in the fridge before frosting. The frosting freezes well too but requires a good stir after thawing.

Reheating

If you want to warm leftover cookies, pop them in a microwave for about 10-15 seconds — just enough to soften, not melt the frosting. I usually reheat unfrosted cookies and then add fresh frosting for the best texture.

FAQs

Can I use fresh pumpkin instead of canned in this Pumpkin Cookies with Cream Cheese Frosting Recipe?

Yes, you can use fresh pumpkin, but it requires a bit more prep. You’ll want to roast and puree the pumpkin flesh until smooth and make sure it’s drained to remove excess moisture. Using canned pumpkin, which is typically cooked and pureed, keeps the texture consistent and the dough not too wet.
Why are my pumpkin cookies spreading too much?

Overly soft butter or too warm dough can cause spreading. Also, too little flour or baking powder might affect the spread. Make sure to chill the dough if your kitchen is warm and measure ingredients accurately to avoid this problem.
Can I make these cookies vegan or dairy-free?

You can substitute dairy butter with coconut oil or vegan butter and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of a regular egg. For the frosting, try a dairy-free cream cheese alternative or a coconut cream-based frosting.
How long do these pumpkin cookies with cream cheese frosting last?

Stored properly in the refrigerator in an airtight container, they stay fresh for about 4-5 days. Because of the cream cheese frosting, refrigeration is important to prevent spoilage.
Can I skip the cream cheese frosting?

Absolutely! The cookies are delicious on their own or with a simple dusting of powdered sugar. The frosting adds a lovely tang and richness, but it’s not mandatory if you’re short on time or prefer less sweetness.

Final Thoughts

This Pumpkin Cookies with Cream Cheese Frosting Recipe is one of those recipes I keep coming back to — it’s reliable, comforting, and always impresses the people I share it with. Baking these feels like a warm hug from the inside, and I hope you find that same joy and satisfaction in every bite. Give it a try, tweak it to your liking, and most importantly, savor the process and the wonderful flavors. Happy baking, friend!