Pumpkin Cookies with Cream Cheese Frosting

Why You’ll Love This Recipe

Pumpkin Cookies with Cream Cheese Frosting are soft, cake-like cookies packed with warm spices and rich pumpkin flavor, topped with a tangy and sweet cream cheese frosting. Perfect for fall gatherings or cozy evenings, these cookies are incredibly moist and flavorful, making them a favorite seasonal treat that’s easy to love and even easier to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking sodabaking powderground cinnamonground nutmegground clovesaltsalted butterbrown sugarsugarpumpkin pureeeggsvanilla extract

For the frosting:

cream cheeseunsalted butterconfectioners’ sugarvanilla extract

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.

Add the pumpkin puree, eggs, and vanilla extract to the wet mixture and blend until smooth.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are firm and the centers are set.

Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat the cream cheese and butter until smooth. Add vanilla and gradually mix in confectioners’ sugar until fluffy.

Once cookies are fully cooled, spread cream cheese frosting on top.

Servings and timing

This recipe yields approximately 24 cookies.Preparation time: 20 minutesBaking time: 10-12 minutesCooling and frosting time: 30 minutesTotal time: 60-65 minutes

Variations

Add chopped pecans or walnuts to the dough for a crunchy texture.

Mix a touch of maple syrup into the frosting for a fall-inspired twist.

Sprinkle cinnamon or nutmeg on top of the frosting for extra flavor.

Use mini chocolate chips in the dough for a sweet surprise.

Make them sandwich cookies by placing frosting between two cookies.

storage/reheating

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days.Separate layers with parchment paper to prevent sticking.Freeze unfrosted cookies for up to 2 months and frost after thawing.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureed and well-drained to avoid excess moisture.

Is the frosting necessary?

It enhances the flavor, but the cookies are delicious even without it.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Why are my cookies cakey?

That’s their intended texture—soft, moist, and cake-like.

Can I add raisins or dried cranberries?

Absolutely, they add a nice chewy contrast.

Can I use margarine instead of butter?

Butter is preferred for flavor, but margarine can work if needed.

Do I need to refrigerate the dough?

Not required, but chilling can help maintain shape while baking.

How do I prevent cookies from sticking?

Use parchment paper or a silicone baking mat for best results.

Can I double the recipe?

Yes, it scales well for larger batches.

Are these cookies kid-friendly?

Definitely! The mild spice and sweet frosting are a hit with kids.

Conclusion

Pumpkin Cookies with Cream Cheese Frosting are the perfect blend of warm spices, pumpkin goodness, and creamy sweetness. Whether you’re baking for a fall party or just treating yourself, these cookies deliver comfort and joy in every bite. Try them once, and they’ll become a cozy-season favorite.

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