Pumpkin Cookies with Cream Cheese Frosting Recipe
Soft, pillowy, and brimming with cozy autumn flavor, Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall treat you’ll want to share with just about everyone you know. The pumpkin-spiced cookies are gently spiced and perfectly sweet, while the luscious cream cheese frosting adds a rich, tangy finish that no one can resist. Whether you bake them for a holiday gathering or as an afternoon pick-me-up, these cookies are guaranteed to become a seasonal favorite in your kitchen, combining warmth, nostalgia, and a touch of decadence all in one bite.
Ingredients You’ll Need
It’s amazing how a handful of kitchen staples come together to create something so irresistible. Each ingredient in these Pumpkin Cookies with Cream Cheese Frosting serves a special purpose, whether it’s for tender texture, flavorful warmth, or creamy topping perfection.
- Unsalted butter (1 cup, softened): Gives the cookies their tender crumb and is the secret to a creamy, rich dough.
- Granulated sugar (1 cup): Sweetens the cookies and helps them bake up with those beautiful domed tops.
- Brown sugar (½ cup, packed): Adds deep caramel notes and helps keep the cookies soft and moist.
- Canned pumpkin puree (1 cup): The star of the show, giving every cookie a delicate pumpkin flavor and lovely orange hue.
- Large egg (1): Binds the dough together and adds just a touch of richness.
- Vanilla extract (1 teaspoon): Rounds out the flavors in both the cookies and the frosting, making everything taste homemade.
- All-purpose flour (2 ½ cups): Provides structure for perfectly soft, bake-shop-style cookies.
- Baking powder (1 teaspoon): Lifts the cookies just enough to keep them light and fluffy.
- Baking soda (1 teaspoon): Works alongside the baking powder to ensure soft, cloud-like results.
- Ground cinnamon (1 ½ teaspoons): The classic spice that brings out all the cozy, familiar pumpkin flavors.
- Ground nutmeg (½ teaspoon): Offers warm, nutty depth to every bite.
- Ground cloves (¼ teaspoon): Just a pinch creates an aromatic, spiced foundation.
- Salt (¼ teaspoon): Balances the sweetness and wakes up all the flavors.
- Cream cheese (4 oz, softened): Essential for that dreamy, tangy cream cheese frosting.
- Unsalted butter (for frosting, ¼ cup, softened): Makes the frosting extra rich and spreadable.
- Powdered sugar (1 ½ cups): Gives the frosting its smooth, velvety finish.
- Vanilla extract (for frosting, ½ teaspoon): Brings a touch of warmth and balances out the sweetness.
How to Make Pumpkin Cookies with Cream Cheese Frosting
Step 1: Prepare Your Equipment and Preheat the Oven
Begin by preheating your oven to 350°F. Line your baking sheets with parchment paper to make sure the cookies come off easily, with no sticky mess or stress.
Step 2: Cream the Butter and Sugars
In a large bowl, use a hand or stand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat until the mixture is fluffy and pale, letting plenty of air in for soft, pillowy cookies.
Step 3: Add Pumpkin, Egg, and Vanilla
Drop in the pumpkin puree, large egg, and a teaspoon of vanilla extract. Mix until everything is smooth and beautifully orange. The dough will look creamy—exactly what you want for soft Pumpkin Cookies with Cream Cheese Frosting.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures all the spices are evenly distributed and your cookies bake with a uniform flavor in every bite.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to your pumpkin batter, stirring until just combined. Don’t overmix! You want your cookies to stay light and delicate.
Step 6: Shape and Bake
Drop rounded tablespoons of dough onto your baking sheets, leaving about 2 inches of space between each. Bake for 12 to 14 minutes, until the cookies are set and just golden underneath. Cool for 5 minutes on the pan, then move them to a wire rack to finish cooling completely.
Step 7: Make the Cream Cheese Frosting
Beat softened cream cheese and butter together until super smooth and creamy. Gradually add powdered sugar and a splash of vanilla, whipping until the frosting is light and fluffy—ready to top your soon-to-be favorite Pumpkin Cookies with Cream Cheese Frosting!
Step 8: Frost Each Cookie
Once the cookies are fully cooled, generously spread each one with the luscious cream cheese frosting. If you want, finish with a sprinkle of cinnamon or even some chopped pecans for extra flavor and crunch.
How to Serve Pumpkin Cookies with Cream Cheese Frosting
Garnishes
Give your Pumpkin Cookies with Cream Cheese Frosting an extra-special touch by dusting frosted cookies with a hint of ground cinnamon or freshly grated nutmeg. Chopped pecans or walnuts look beautiful and add a bit of crunch, and a light drizzle of caramel sauce takes them over the top for special occasions.
Side Dishes
Pair these cozy cookies with a mug of hot spiced chai, apple cider, or pumpkin spice latte for the ultimate autumn afternoon treat. They also shine alongside a simple fruit salad or a scoop of vanilla bean ice cream if you’re turning dessert into a little celebration.
Creative Ways to Present
Arrange your Pumpkin Cookies with Cream Cheese Frosting on a pretty platter for gatherings, tuck them into a decorative fall tin for a thoughtful homemade gift, or package them up in parchment for a sweet lunchbox surprise. They make a fabulous “cookie sandwich” with extra frosting in the middle for fun, too!
Make Ahead and Storage
Storing Leftovers
These cookies are just as delightful on day two or three. Store leftover Pumpkin Cookies with Cream Cheese Frosting in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 15 to 20 minutes before serving for the best soft, tender texture.
Freezing
For longer storage, freeze unfrosted cookies in a sealed container for up to 2 months. If you want to freeze frosted cookies, place them in a single layer on a baking sheet to harden the frosting, then transfer to a container with parchment between the layers. Thaw in the fridge before serving for a fresh-from-the-oven taste.
Reheating
If you love a slightly warm, melt-in-your-mouth cookie, you can very gently reheat unfrosted Pumpkin Cookies with Cream Cheese Frosting in the microwave for just 5–10 seconds. For frosted cookies, let them come to room temperature, as reheating may soften the frosting too much.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes! Just make sure your homemade pumpkin puree is thick—not watery—to avoid a runny cookie dough. Drain off any excess moisture, and you’ll get the same delicious, tender results.
What’s the best way to frost the cookies?
Wait until the cookies are completely cool, then use a small offset spatula or even the back of a spoon to swirl on a generous layer of frosting. For a bakery look, pipe the frosting on with a piping bag fitted with a large round or star tip.
Can I make these gluten free?
Absolutely! Use your favorite cup-for-cup gluten free flour blend in place of all-purpose flour. The cookies will still be soft and flavorful, but always check your blend for added binders for best results.
How do I know when the cookies are done baking?
The cookies are ready when they feel set on top and their bottoms are just lightly golden. They might not look very browned on top, so don’t overbake—soft is perfect for these spiced treats!
Can I double the recipe?
Yes, this recipe doubles beautifully. Just make sure to mix your dough thoroughly, and bake in batches so you don’t overcrowd your oven. It’s a tasty way to prepare for parties or cookie swaps.
Final Thoughts
These Pumpkin Cookies with Cream Cheese Frosting bring pure fall joy to any occasion, and they’re surprisingly easy to make at home. Gather your friends or family, pour a cup of something cozy, and enjoy baking up a batch of these spiced, creamy treats—your kitchen will smell incredible, and every bite will remind you why homemade is always best.
Print
Pumpkin Cookies with Cream Cheese Frosting Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Cookies with Cream Cheese Frosting are the perfect fall treat. Soft, spiced cookies topped with a creamy frosting – they’re sure to be a hit at any gathering.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar. Beat in the pumpkin puree, egg, and vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 12 to 14 minutes.
- Make frosting: Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy.
- Frost cookies: Once cookies are cooled, frost each one and enjoy!
Notes
- For extra flavor, sprinkle frosted cookies with cinnamon or chopped pecans.
- Cookies can be stored in the fridge for up to 5 days.
- Let cookies come to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frosted cookie
- Calories: 190
- Sugar: 15g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
