These Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall treat—pillowy soft, brimming with warm spices, and generously topped with luscious, tangy-sweet frosting. Every bite tastes like a cozy afternoon bundled up in your favorite sweater. You’ll want to make them year-round after your first batch—trust me!
Why You’ll Love This Recipe
- Unbelievably Soft and Cake-Like: Each cookie is fluffy and melt-in-your-mouth tender, thanks to the pumpkin and careful mixing—no dry or crumbly bites here!
- Dreamy Cream Cheese Frosting: The tangy frosting crowns every cookie with a swirl of creamy, sweet luxury that perfectly balances the spices.
- Classic Fall Flavors in Every Bite: Cinnamon, nutmeg, ginger, and cloves bring all the cozy autumn vibes—these cookies basically taste like sweater weather!
- Simple, Pantry-Friendly Ingredients: No fancy or hard-to-find items required—just staple ingredients mixed together for magic.
Ingredients You’ll Need
This recipe comes together with simple, classic ingredients that work together to create cookies bursting with flavor and a gorgeous golden color. Don’t skip—or skimp on!—the spices, since they’re the secret to those irresistible fall aromas.
- All-purpose flour: Creates the cookie’s tender structure and keeps them deliciously cakey.
- Baking soda & Baking powder: Give the cookies lift and make them nice and fluffy.
- Salt: Just a pinch wakes up all the sweet and spicy flavors.
- Ground cinnamon, nutmeg, ginger, & cloves: The essential quartet for that unmistakable pumpkin spice punch—don’t be shy, let them shine!
- Unsalted butter: Adds rich flavor and softness to both the cookies and the dreamy frosting.
- Granulated sugar & Light brown sugar: Granulated sugar sweetens, while brown sugar infuses a subtle caramel note and extra moisture.
- Large egg: Helps bind everything together and adds just the right amount of richness.
- Vanilla extract: Brings warmth and rounds out both the cookie dough and the frosting.
- Canned pumpkin: The star of the show! It creates that pillowy texture and bright, autumnal color.
- Cream cheese: For the frosting—tangy, creamy, and absolutely essential for balance.
- Powdered sugar: Whips into the cream cheese for a light, fluffy, billowing frosting.
Variations
One of my favorite things about these Pumpkin Cookies with Cream Cheese Frosting is how truly easy they are to customize! You can adjust them for food allergies, personal taste, or whatever’s in your pantry with just a couple quick tweaks.
- Nutty Crunch: Stir in a handful of chopped toasted walnuts or pecans for a little texture and earthy flavor.
- Maple Frosting: Swap a tablespoon of the powdered sugar for pure maple syrup when making the frosting for a delightful fall twist.
- Gluten-Free Version: Substitute a 1:1 gluten-free flour blend in place of all-purpose flour—just make sure your mix contains xanthan gum or add a 1/2 teaspoon.
- Dairy-Free Delight: Try vegan butter and a dairy-free cream cheese alternative for both the cookie and frosting—so everyone can enjoy!
How to Make Pumpkin Cookies with Cream Cheese Frosting
Step 1: Prep and Preheat
First things first—preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats. Giving your cookie dough a happy, nonstick place to land keeps the texture just right and cleanup a breeze.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all those glorious spices (cinnamon, nutmeg, ginger, and cloves). This ensures every bite is infused with balanced, cozy flavor.
Step 3: Cream the Butters and Sugars
In a stand mixer fitted with the paddle (or using a hand mixer and a large bowl), beat the butter, granulated sugar, and brown sugar together until the mixture is fluffy and pale—this sets the stage for super-soft cookies!
Step 4: Add the Wet Ingredients
Beat in the egg, then blend in the pumpkin and vanilla extract, mixing until everything is smooth and lush. Get excited: the dough will be softly orange and smell heavenly already!
Step 5: Combine and Scoop
On low speed, gently mix the dry ingredients into the wet just until combined—no overmixing, please. Use a 1 1/2 tablespoon cookie scoop to portion out heaping mounds onto your baking sheets, leaving a couple inches between each little beauty.
Step 6: Bake and Cool
Bake one sheet at a time for 13–15 minutes, or until the cookies are set and lightly golden at the edges. Let them cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely—patience is key here for perfect texture and frosting later!
Step 7: Whip the Cream Cheese Frosting
While the cookies cool, beat the softened butter and cream cheese together until fluffy and smooth. Gradually add the powdered sugar and vanilla, mixing until ultra-creamy and irresistible. You’ll want to sneak a spoonful—but save it for the cookies!
Step 8: Frost and Enjoy!
Once the cookies are completely cool, lavish each one with a swirl of cream cheese frosting. Admire your handiwork—and then treat yourself to the first bite of pumpkin spice heaven!
Pro Tips for Making Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Purée Perfection: Use 100% pure pumpkin (not pie filling!) for the best cookie texture—extra moisture in pie filling can make the cookies overly soft and sticky.
- Room-Temperature Ingredients: Make sure your butter, cream cheese, and egg are all at room temp to ensure smooth mixing and a fluffy, lump-free frosting.
- Don’t Overbake! The cookies should look set and just barely golden at the edges. Slightly underbaking keeps them soft and cake-like, rather than dry.
- Single Layer Storage: Store your frosted cookies in a single layer—stacking will smush that gorgeous frosting. If you must stack, use sheets of parchment to protect them.
How to Serve Pumpkin Cookies with Cream Cheese Frosting
Garnishes
Dress up your Pumpkin Cookies with Cream Cheese Frosting in style! Try a sprinkle of ground cinnamon, a dusting of nutmeg, chopped toasted nuts, or even a few festive holiday sprinkles for added flair and crunch.
Side Dishes
These cookies are a delightful pairing with a cozy mug of spiced chai or a creamy latte. For gatherings, serve them alongside a platter of apple slices, crisp pears, or a beautiful fruit salad—they’ll play so nicely with all kinds of autumn flavors.
Creative Ways to Present
Make your Pumpkin Cookies with Cream Cheese Frosting the centerpiece! Arrange them on a rustic wooden board with mini pumpkins and fall leaves, use a piping bag to create frosting rosettes, or pack them in pretty boxes for heartwarming edible gifts.
Make Ahead and Storage
Storing Leftovers
Store your frosted cookies in an airtight container in the fridge—because of the cream cheese frosting, it’s best to keep them cool. They’ll stay fresh and delicious for up to 5 days (if they last that long!).
Freezing
The good news is that both the pumpkin cookies and the frosting freeze beautifully! For best results, freeze the cookies and frosting separately. Just thaw and frost before serving for perfect texture and flavor.
Reheating
Let refrigerated or frozen cookies come to room temperature before serving—no need to microwave them, as warming can melt the frosting. If you’re craving a warm cookie, try a quick zap in the microwave before frosting!
FAQs
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Can I use homemade pumpkin purée instead of canned?
Absolutely! Just make sure your homemade purée is very well-drained (sometimes fresh pumpkin is wetter), and cool it to room temperature before using. This helps keep your Pumpkin Cookies with Cream Cheese Frosting wonderfully fluffy and not at all soggy.
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Is it okay to make the dough ahead of time?
Yes! You can chill the cookie dough overnight and bake it off the next day. Let the dough sit at room temp for about 15–20 minutes before scooping and baking, for the best shape and texture.
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How do I keep my cream cheese frosting from being too soft or runny?
Make sure both the butter and cream cheese are softened but not melting, and beat them together until fluffy before adding powdered sugar. If your frosting is still a bit loose, pop it in the fridge for 10-15 minutes to firm up before spreading it onto your Pumpkin Cookies with Cream Cheese Frosting.
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Can I double the recipe for a big gathering?
You sure can! This recipe doubles beautifully—just use two mixing bowls if needed and bake in batches. Your Pumpkin Cookies with Cream Cheese Frosting will be everyone’s new favorite, so you might want to make extra anyway!
Final Thoughts
I can’t wait for you to try these Pumpkin Cookies with Cream Cheese Frosting! Whether you’re baking up a cozy family treat or sharing with friends, every bite is pure autumn joy—soft, warmly spiced, and crowned with creamy frosting. Cozy up, pour some tea, and let yourself fall in love with this sweet pumpkin tradition!
Print
Pumpkin Cookies with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the flavors of fall with these soft and moist Pumpkin Cookies topped with luscious Cream Cheese Frosting. Perfect for any autumn gathering or as a sweet treat for yourself.
Ingredients
Cookies:
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 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
Cream Cheese Frosting:
- 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
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silicone mats or parchment paper.
- Whisk together dry ingredients in a bowl.
- Cream butter and sugars, then add egg, pumpkin, and vanilla.
- Combine wet and dry ingredients.
- Scoop dough, place on baking sheet, and bake.
- Cool and frost with cream cheese frosting.
- For frosting: Beat butter and cream cheese until fluffy. Add sugar and vanilla.
Notes
- Make sure butter and cream cheese are at the right temperature for best results.
- Allow cookies to cool completely before frosting.
- Store frosted cookies in the refrigerator.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
