These Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall dessert — soft, pillowy, and perfectly spiced with homemade pumpkin pie spice. The creamy, tangy frosting adds a luxurious finish that melts in your mouth. Whether you’re baking for a holiday, a cozy weekend, or just craving a seasonal treat, these cookies are quick to make, rich in flavor, and utterly satisfying.
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Why These Pumpkin Cookies Stand Out
Pumpkin Cookies with Cream Cheese Frosting are more than just a seasonal treat — they’re a baking staple for autumn lovers. Thanks to canned pumpkin purée, the cookies stay incredibly soft and moist. The homemade pumpkin pie spice infuses each bite with cozy fall flavor, while the frosting elevates the cookie from delicious to decadent. Best of all, this is a no-chill recipe, making it ideal for bakers short on time.
The Flavor-Packed Ingredient Breakdown
• Pumpkin Purée: Provides moisture, natural sweetness, and that signature earthy flavor.
• Pumpkin Pie Spice: Adds depth with cinnamon, nutmeg, ginger, and cloves — a warm and inviting blend.
• Unsalted Butter: Softens the cookie crumb and adds richness to both dough and frosting.
• Granulated Sugar: Enhances sweetness while balancing the pumpkin’s earthiness.
• Light Brown Sugar: Adds molasses notes for a deeper caramel-like flavor.
• Egg: Binds the dough and contributes to structure and chew.
• Vanilla Extract: Enhances the spice and balances sweetness.
• All-Purpose Flour: Creates structure and soft texture.
• Baking Soda & Baking Powder: Leavens the cookies, making them puffy and cake-like.
• Salt: Balances sweetness and sharpens flavors.
• Cream Cheese: The tangy base of the frosting, essential for contrast.
• Confectioners’ Sugar: Sweetens and thickens the frosting without graininess.
Ingredient Swaps for Flexibility
• Gluten-Free Option: Substitute with 1:1 gluten-free all-purpose flour blend.
• Vegan Version: Use plant-based butter, vegan cream cheese, and a flax egg.
• Low Sugar: Cut sugar by 25%, or replace with coconut sugar for a deeper flavor.
• Dairy-Free: Try dairy-free butter and vegan cream cheese — texture and taste stay creamy and rich.
• Homemade Pumpkin Purée: If using homemade, blot excess moisture with a paper towel for better texture.
How to Make Pumpkin Cookies with Cream Cheese Frosting
- Prep the Oven: Preheat to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat room-temperature butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Mix in pumpkin purée, egg, and vanilla extract until well combined. Scrape down the bowl if needed.
- Combine: Add dry ingredients into the wet mixture. Stir just until combined — the dough will be soft and a little sticky.
- Scoop and Bake: Scoop heaping tablespoons of dough and roll gently into balls. Place 2 inches apart on the baking sheet. Bake for 13–15 minutes, or until edges are set and centers are puffy and soft.
- Cool: Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat softened (but still cool) cream cheese and butter until smooth. Add vanilla and sifted confectioners’ sugar, then beat until combined and fluffy.
- Frost and Serve: Use an offset spatula or butter knife to generously frost each cooled cookie. Sprinkle with cinnamon or pumpkin spice for garnish, if desired.
Pro Tips for Perfect Pumpkin Cookies
• Use Libby’s Pumpkin: This brand offers thicker purée, which results in fluffier, softer cookies.
• Avoid Overmixing: Stir just until the flour disappears to prevent tough cookies.
• Cool Before Frosting: Always let cookies cool completely before adding the cream cheese frosting to prevent melting.
• Thick Frosting Trick: If frosting becomes too thin, chill for 15 minutes, then beat again to stiffen.
• Portion Consistently: Use a medium cookie scoop for even sizes and uniform baking.
Serving Suggestions and Flavor Variations
• Top With Chopped Pecans: Adds crunch and nutty contrast.
• Spicy Version: Add a pinch of cayenne or extra ginger for a warming kick.
• Maple Cream Cheese Frosting: Swap vanilla for maple extract in the frosting for deeper autumn vibes.
• Pair With Hot Drinks: These cookies shine alongside chai tea, coffee, or spiced cider.
• Gluten-Free Twist: Use your favorite gluten-free baking mix to make them celiac-friendly.
• Mini Sandwich Cookies: Use two cookies with frosting in between for a fun variation on whoopie pies.
The Cozy Season’s Best Baking Companion
Pumpkin Cookies with Cream Cheese Frosting aren’t just about satisfying your sweet tooth — they’re about celebrating fall flavors in a comforting, nostalgic way. Whether shared at family gatherings, added to bake sales, or savored with a warm drink, these cookies are the epitome of seasonal joy. Try freezing a batch and defrosting one at a time for instant cozy cravings all season long.
Wrapping Up: A Must-Try Fall Favorite
These Pumpkin Cookies with Cream Cheese Frosting are everything you want in an autumn dessert — quick to prepare, rich in cozy spice, and topped with silky cream cheese frosting that makes each bite unforgettable. Whether you’re baking for a holiday, a cookie exchange, or just your own personal treat stash, this recipe guarantees soft, flavorful cookies that deliver on both taste and texture. Make a batch (or two) and watch them disappear in minutes.
Frequently Asked Questions
How should I store Pumpkin Cookies with Cream Cheese Frosting?
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. To serve, allow them to sit at room temperature for 10–15 minutes for the best flavor and texture. If storing unfrosted, they can remain at room temperature for 2–3 days.
Can I freeze these pumpkin cookies?
Yes! You can freeze the cookie dough or baked cookies (unfrosted) for up to 3 months. For dough, scoop onto a tray and freeze, then transfer to a zip-top bag. For baked cookies, wrap tightly and freeze. Thaw before frosting and serving.
Why is my cream cheese frosting runny?
This usually happens if the cream cheese or butter is too warm. For best results, use softened but cool ingredients. If the frosting turns runny, refrigerate it for 15–20 minutes and then beat it again to restore thickness.
More Relevant Recipes
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Pumpkin Cookies with Cream Cheese Frosting
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Description
These Pumpkin Cookies with Cream Cheese Frosting are ultra-soft, warmly spiced, and topped with a luscious cream cheese frosting. Perfect for fall baking, they offer melt-in-your-mouth texture and rich seasonal flavor. Quick to prepare and crowd-pleasing, these cookies are a cozy treat you’ll bake again and again.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ¼ cups canned pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces block-style cream cheese, softened but cool
- ¼ cup unsalted butter, softened but cool
- 1 teaspoon pure vanilla extract (for frosting)
- 1 ¾ cups confectioners’ sugar, sifted
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. Set aside.
- In a separate bowl, beat room-temperature butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the pumpkin puree, egg, and vanilla extract. Mix until fully combined, scraping the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be soft and slightly sticky.
- Using a cookie scoop or spoon, scoop heaping tablespoons of dough and place on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 13 to 15 minutes or until edges are set and centers are puffy and soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat softened cream cheese and butter until smooth and creamy.
- Add vanilla extract and sifted confectioners’ sugar. Beat until fully combined and fluffy.
- Once cookies are completely cool, frost them using an offset spatula or knife. Sprinkle with cinnamon or extra pumpkin spice if desired.
Notes
- Use Libby’s canned pumpkin for best texture — it’s less watery than homemade puree.
- Let cookies cool completely before frosting to avoid melting.
- If frosting is too thin, refrigerate for 15–20 minutes, then beat again.
- Dough can be made 24 hours ahead and refrigerated.
- Unfrosted cookies and dough freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 168 kcal
- Sugar: 16 g
- Sodium: 133 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 23 mg
