Pumpkin Cookies with Cream Cheese Frosting Recipe
If you love soft, cozy fall desserts that taste like a hug, this Pumpkin Cookies with Cream Cheese Frosting Recipe is about to become a new family favorite. These moist pumpkin cookies are packed with warm spices and topped with a tangy cream cheese icing that melts right into every bite.
Pumpkin cookies are one of those treats I start craving the minute the air turns crisp and the grocery stores stack those big cans of pumpkin puree by the entrance. This batch is all about soft pumpkin cookies, heavy on the cinnamon and pumpkin spice, and finished with a silky cream cheese frosting that sets just enough for stacking—but still feels lusciously creamy.
What makes this version special? They’re not dry or cakey like some spiced pumpkin cookies. Instead, they’re tender, moist, and a little fluffy, with that classic bakery-style frosted pumpkin cookies look. I bake them for fall dessert platters, holiday cookie swaps, and honestly, any random Tuesday when I need the house to smell like autumn.
You know what I love most, though? They’re easy. No mixer gymnastics, no chilling the dough for hours, and the ingredients are simple pantry staples. If you can stir, scoop, and spread, you can make this pumpkin cookie recipe like a pro.
Why You’ll Love This Pumpkin Cookies with Cream Cheese Frosting Recipe
- Soft, bakery-style texture – These homemade pumpkin cookies stay moist and tender, not dry or crumbly.
- Cozy fall flavor in every bite – Pumpkin puree, cinnamon, and pumpkin spice make them the ultimate fall dessert recipe.
- Simple, familiar ingredients – Everything is easy to find at a regular grocery store; no fancy specialty items.
- Perfect for holidays and gatherings – This holiday cookie recipe looks pretty on platters, in gift boxes, and at potlucks.
- Make-ahead friendly – Both the cookies and cream cheese frosting store well, so you can bake ahead of busy days.
- Kid-approved and adult-loved – Soft, sweet, and not too spicy, so everyone from toddlers to grandparents is happy.
- Frosting that actually sets – The cream cheese icing firms up in the fridge but stays creamy when you bite into it.
- Flexible flavors – Easy to turn into spiced pumpkin cookies, nutty pumpkin cookies, or even pumpkin sandwich cookies.
Ingredients
Here’s everything you need to make these soft pumpkin cookies with cream cheese frosting. Measure accurately—especially the flour and pumpkin—for the best texture.
For the Pumpkin Cookies
- 1 cup (220 g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (300 g) all-purpose flour – Spoon and level, don’t pack it.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice – Or a mix of cinnamon, nutmeg, ginger, and cloves.
- 1/2 teaspoon fine sea salt
Ingredient Tips:
- Use pure pumpkin puree like Libby’s; pumpkin pie filling is sweetened and spiced already and will throw off the recipe.
- Melted butter helps create a soft, almost cake-like pumpkin cookie that still feels rich.
- Room temperature egg combines more smoothly with the pumpkin mixture and helps with even baking.
For the Cream Cheese Frosting
- 6 ounces (170 g) cream cheese, softened – Full-fat blocks work best.
- 1/4 cup (57 g) unsalted butter, softened
- 2–2 1/2 cups (240–300 g) powdered sugar, sifted – Start with 2 cups and adjust to taste and thickness.
- 1 teaspoon pure vanilla extract
- Pinch of salt – Balances the sweetness.
- 1–2 tablespoons heavy cream or milk (optional) – Use only if you need to thin the frosting.
If you want a stronger cream cheese flavor, you can hold back a bit on the powdered sugar. For stiffer cream cheese icing that travels better, add more powdered sugar a tablespoon at a time.
Directions
1. Preheat and prep
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Make sure your oven rack is in the center; pumpkin cookies bake more evenly this way.
2. Mix the wet ingredients
- In a large mixing bowl, whisk together the pumpkin puree and melted butter until smooth.
- Add the granulated sugar and brown sugar and whisk until the mixture looks thick and glossy.
- Whisk in the egg and vanilla extract until fully combined. The batter should look smooth and a bit creamy.
3. Combine the dry ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- This quick whisk helps prevent clumps of baking soda or spice, so your spiced pumpkin cookies bake evenly.
4. Bring the dough together
- Add the dry ingredients to the wet ingredients in two additions, stirring gently with a spatula or wooden spoon.
- Mix just until no streaks of flour remain. The dough will be thick, soft, and slightly sticky—almost like a cross between cookie dough and cake batter.
- Don’t overmix. Once the flour is incorporated, stop. Overmixing can make the cookies tough instead of tender.
5. Scoop and bake
- Using a medium cookie scoop (about 1 1/2 tablespoons of dough), scoop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- For more evenly shaped cookies, lightly dampen your fingertips and gently press the tops to smooth any peaks.
- Bake one sheet at a time for 11–13 minutes, or until the edges are set and the tops look dry and slightly puffed.
- The centers should spring back lightly when touched; they’ll continue to set as they cool.
6. Cool the cookies
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Don’t frost warm cookies—the cream cheese frosting will melt and slide right off. Ask me how I know.
7. Make the cream cheese frosting
- In a medium bowl, beat the cream cheese and butter together with a hand mixer (or stand mixer) on medium speed until smooth and fluffy, about 2–3 minutes.
- Add the vanilla and salt, then mix again.
- Gradually add 2 cups powdered sugar, mixing on low at first so it doesn’t puff everywhere, then on medium until smooth and creamy.
- If the frosting seems too thin, add more powdered sugar a couple of tablespoons at a time. If it’s too thick, mix in 1–2 teaspoons of cream or milk at a time until it reaches a spreadable consistency.
8. Frost and finish
- Once the cookies are completely cool, use a small spatula or butter knife to generously spread cream cheese frosting over the tops.
- If you’d like, sprinkle a pinch of cinnamon or pumpkin spice over the frosted pumpkin cookies for a pretty finish.
- Let the cookies sit at room temperature for about 20–30 minutes so the frosting can set a bit, especially if you’re packing them up.
Servings & Timing
- Yield: About 24–28 cookies, depending on size
- Prep Time: 20 minutes
- Bake Time: 11–13 minutes per sheet (about 25 minutes total with two sheets)
- Cooling & Frosting Time: 45–60 minutes
- Total Time: About 1 hour 30 minutes
If you’re baking for a party or holiday gathering, I like to make the cookies earlier in the day and frost them once the kitchen has quieted down a bit.
Variations on These Frosted Pumpkin Cookies
You can easily tweak this pumpkin dessert recipe to fit your mood—or what’s in your pantry.
- Maple Pumpkin Cookies: Add 1–2 tablespoons pure maple syrup to the frosting and reduce the milk/cream.
- Nutty Pumpkin Spice Cookies: Stir 1/2 cup chopped pecans or walnuts into the dough before baking.
- Chocolate Chip Pumpkin Cookies: Fold in 3/4 cup semi-sweet or mini chocolate chips for a bakery-style treat.
- Pumpkin Sandwich Cookies: Use two small cookies and a thick layer of cream cheese frosting in between.
- Gluten-Free Pumpkin Cookies: Use a good 1:1 gluten-free baking flour blend; the texture will be slightly softer but still delicious.
- Lighter Frosting: Swap half the cream cheese for plain Greek yogurt for a tangier, lighter cream cheese icing.
Storage & Reheating (or Rather, Re-Softening)
Because of the cream cheese frosting, these homemade pumpkin cookies should be kept chilled.
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Refrigerator:
- Store frosted cookies in a single layer, or with parchment between layers, in an airtight container for 4–5 days.
- For the best texture, let them sit at room temperature for 15–20 minutes before serving so the frosting softens slightly.
-
Freezer:
- You can freeze the unfrosted pumpkin cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, then frost.
- Frosted cookies can also be frozen, but the frosting may pick up a few freezer “scuffs.” Wrap each cookie well in plastic wrap and store in a container.
-
Make-Ahead Tips:
- Bake the cookies a day or two ahead and store them unfrosted at room temperature in an airtight container.
- Make the cream cheese frosting up to 3 days ahead and refrigerate; bring back to room temperature and re-whip briefly before spreading.
Notes from My Kitchen (and My 50-Year-Old Back)
- Measuring flour: If your pumpkin cookies come out too cakey or dry, you probably have a bit too much flour. Spoon it into your cup and level it with a knife instead of scooping straight from the bag.
- Pumpkin moisture: Different pumpkin brands hold different amounts of water. If your batter looks very loose, let it sit for 5 minutes. The flour will hydrate and thicken it a bit.
- Spice level: My family likes a good hit of spice, but not knock-your-socks-off strong. If you love bold spiced pumpkin cookies, add an extra 1/2 teaspoon pumpkin pie spice.
- Cookie size: Smaller cookies bake faster and are easy for kids. Larger cookies feel bakery-style but may need an extra minute or two in the oven.
- Frosting sweetness: Start with the lower amount of powdered sugar. You can always add more, but you can’t take it out once it’s in there.
- Chilled dough: If your kitchen is very warm, you can chill the dough for 20 minutes before baking so the cookies spread less.
Honestly, after a few batches, you’ll know exactly what you like—thicker, thinner, more spice, less spice. That’s the fun part.
FAQs about Pumpkin Cookies with Cream Cheese Frosting
1. Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s very well mashed and drained. Fresh pumpkin can be wetter than canned, which might make the dough too soft.
2. Why are my pumpkin cookies cakey?
Pumpkin naturally adds moisture and softness, so pumpkin cookies lean a bit cake-like. If they’re too cakey, you may have used too much flour or overbaked them.
3. Do I have to refrigerate cookies with cream cheese frosting?
Yes. Because of the cream cheese, these frosted pumpkin cookies should be stored in the fridge for food safety. Let them warm slightly before serving.
4. Can I make the frosting less sweet?
You can. Use the lower end of the powdered sugar range and add a pinch more salt or a squeeze of lemon juice to balance the flavor.
5. My frosting is too runny—how do I fix it?
Chill it for 15–20 minutes, then beat in more powdered sugar, a few tablespoons at a time, until it thickens.
6. Can I bake these as bar cookies instead?
Yes. Spread the dough in a greased 9×13-inch pan and bake at 350°F for 20–25 minutes, then cool and frost as pumpkin cookie bars.
7. Can I freeze the dough?
You can scoop the dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
8. Are these pumpkin cookies very sweet?
The cookies themselves are moderately sweet; the cream cheese frosting adds more sweetness. If you like things less sweet, use a thinner layer of frosting.
Conclusion: Your New Favorite Fall Dessert Recipe
These Pumpkin Cookies with Cream Cheese Frosting bring together everything we love about autumn baking—warm spices, soft pumpkin cookies, and that tangy-sweet cream cheese topping that makes everyone reach for “just one more.” They’re simple enough for a weekday bake, but special enough for Thanksgiving dessert tables and holiday cookie platters.
If you try this Pumpkin Cookies with Cream Cheese Frosting Recipe, let me know how it went—did you add nuts, chocolate chips, or keep them classic? Leave a comment, share a photo, or bookmark this for your next round of autumn baking. And if you’re in a pumpkin mood, you might also enjoy exploring my other cozy fall dessert recipes next.
Pumpkin Cookies with Cream Cheese Frosting
Ingredients
- 1 cup canned pumpkin puree 220 g, not pumpkin pie filling
- 1/2 cup unsalted butter 113 g, melted and slightly cooled
- 1 cup granulated sugar 200 g
- 1/2 cup light brown sugar 100 g, packed
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour 300 g, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves
- 1/2 teaspoon fine sea salt
- 6 ounces cream cheese 170 g, full-fat block, softened
- 1/4 cup unsalted butter 57 g, softened
- 2-2 1/2 cups powdered sugar 240–300 g, sifted
- 1 teaspoon pure vanilla extract for frosting
- salt pinch, for frosting
- 1-2 tablespoons heavy cream or milk optional, to thin frosting if needed
- ground cinnamon or pumpkin pie spice optional, for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Position the oven rack in the center for even baking.
- In a large mixing bowl, whisk together the pumpkin puree and melted, slightly cooled butter until smooth. Add the granulated sugar and brown sugar and whisk until thick and glossy. Whisk in the egg and 2 teaspoons vanilla extract until the mixture is smooth and creamy.1 cup canned pumpkin puree, 1/2 cup unsalted butter, 1 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and fine sea salt until well combined and no clumps remain.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon fine sea salt
- Add the dry ingredients to the wet ingredients in two additions, stirring gently with a spatula or wooden spoon after each addition. Mix just until no streaks of flour remain. The dough will be thick, soft, and slightly sticky—similar to a soft cake batter. Avoid overmixing so the cookies stay tender.
- Using a medium cookie scoop (about 1 1/2 tablespoons of dough), portion mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly dampen your fingertips and gently smooth the tops if needed. Bake one sheet at a time for 11–13 minutes, or until the edges are set, the tops look dry and slightly puffed, and the centers spring back lightly when touched. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- In a medium bowl, beat the softened cream cheese and 1/4 cup softened butter together with a hand mixer or stand mixer on medium speed until smooth and fluffy, about 2–3 minutes. Add 1 teaspoon vanilla extract and a pinch of salt and mix again. Gradually add 2 cups of sifted powdered sugar, mixing on low at first, then on medium until smooth and creamy. If the frosting is too thin, add more powdered sugar a couple of tablespoons at a time. If it is too thick, mix in 1–2 teaspoons of heavy cream or milk at a time until it reaches a spreadable consistency.6 ounces cream cheese, 1/4 cup unsalted butter, 2-2 1/2 cups powdered sugar, 1 teaspoon pure vanilla extract, salt, 1-2 tablespoons heavy cream or milk
- Once the cookies are completely cool, generously spread cream cheese frosting over the tops with a small spatula or butter knife. If desired, lightly sprinkle cinnamon or pumpkin pie spice over the frosted cookies. Let them sit at room temperature for 20–30 minutes so the frosting can set slightly, especially if you plan to stack or pack them.ground cinnamon or pumpkin pie spice
- Store frosted cookies in an airtight container in the refrigerator for 4–5 days. For the best texture, let them sit at room temperature for 15–20 minutes before serving so the frosting softens slightly. Unfrosted cookies can be frozen for up to 2 months in an airtight container or freezer bag, then thawed at room temperature and frosted. You can also freeze frosted cookies, well wrapped, though the frosting may show slight freezer marks.
