Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Why You’ll Love This Recipe

Pumpkin Cookies with Cinnamon Cream Cheese Frosting are soft, cakey, and bursting with cozy fall flavors. The pumpkin base is moist and warmly spiced, while the cinnamon cream cheese frosting adds a sweet, tangy layer of decadence. Perfect for autumn gatherings or holiday dessert tables, these cookies are a comforting treat that feels like a bite of pumpkin pie in cookie form.

ingredients

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

all-purpose flour
baking powder
baking soda
ground cinnamon
ground nutmeg
ground ginger
salt
unsalted butter
granulated sugar
brown sugar
pure pumpkin purée
egg
vanilla extract

For the frosting:
cream cheese
unsalted butter
powdered sugar
ground cinnamon
vanilla extract
milk (as needed for consistency)

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 powder, baking soda, cinnamon, nutmeg, ginger, and salt.

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

Add the pumpkin purée, egg, and vanilla extract to the creamed mixture. Mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.

Bake for 12-15 minutes, or until the cookies are set and lightly golden on the bottom.

Let the cookies cool completely on a wire rack.

To make the frosting, beat the cream cheese and butter together until smooth.

Add powdered sugar, cinnamon, and vanilla extract, mixing until fluffy. Add a splash of milk if needed for spreadability.

Frost each cooled cookie generously with the cinnamon cream cheese frosting.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 12-15 minutes
Cooling and frosting time: 25 minutes
Total time: 50-55 minutes

Variations

Add chopped walnuts or pecans to the dough for crunch.
Stir mini chocolate chips into the batter for extra sweetness.
Sprinkle a dash of cinnamon or nutmeg on top of the frosting for decoration.
Use maple extract in the frosting for a fall-inspired twist.

storage/reheating

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze unfrosted cookies for up to 2 months and frost after thawing.
To enjoy warm, microwave each cookie for 10 seconds before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s puréed and not too watery.

Can I skip the frosting?

Yes, the cookies are delicious on their own but the frosting adds a special touch.

Why are my cookies flat?

Be sure to measure your ingredients carefully and avoid overmixing the dough.

Can I make the frosting ahead of time?

Absolutely, it can be refrigerated for up to 3 days. Let it soften before using.

Are these cookies chewy or cakey?

They are soft and cakey thanks to the pumpkin and leavening agents.

Can I double the recipe?

Yes, this recipe doubles easily for larger batches.

Do I need to chill the dough?

No chilling is necessary, but you can chill it for a slightly firmer texture.

What type of sugar works best?

A mix of granulated and brown sugar gives the best flavor and texture.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend.

Are these cookies kid-friendly?

Definitely—they’re sweet, soft, and full of cozy flavor kids love.

Conclusion

Pumpkin Cookies with Cinnamon Cream Cheese Frosting bring together the best of fall baking—warm spices, rich pumpkin flavor, and a dreamy, cinnamon-laced frosting. Whether served at a holiday party or enjoyed with a warm drink, these cookies are sure to become a seasonal favorite in your home.

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