When autumn arrives, I always crave something cozy, sweet, and filled with warm spices. These Pumpkin Cookies with Cream Cheese Frosting are my personal favorite for that reason. Every bite brings back memories of chilly mornings, baking in a kitchen that smells like cinnamon and nutmeg. I remember the first time I baked these cookies—it was a lazy Sunday afternoon. The scent of pumpkin and vanilla filled the air, and when I took that first bite, I knew I had found the perfect fall treat. They were soft, light, and simply melted in my mouth.
What I love about these cookies is how easy they are to make. Even if you’re not a professional baker, you can create bakery-style cookies right at home without any hassle. The batter comes together quickly, and the cream cheese frosting takes only a few minutes to whip up. It’s one of those recipes that feels special yet completely approachable. The best part? You can enjoy them with a warm cup of tea or serve them at a family gathering—they never disappoint.
Why You’ll Love This Recipe
These pumpkin cookies are the perfect combination of soft, fluffy texture and creamy sweetness. The cream cheese frosting adds a smooth and slightly tangy balance to the spiced pumpkin base, creating an irresistible harmony of flavors. You’ll love how these cookies capture the essence of fall in every bite.
Versatile
This recipe is wonderfully adaptable. You can make the cookies smaller for bite-sized treats or larger for bakery-style indulgence. Add chopped nuts or a sprinkle of pumpkin spice on top for extra texture. If you prefer less sweetness, you can even enjoy them without frosting.
Budget-Friendly
Most of the ingredients are pantry staples—flour, butter, sugar, and eggs—so you won’t need anything fancy. Pumpkin puree and cream cheese are affordable and easy to find during the fall season. With a single batch, you can make about 30 cookies, making it ideal for sharing or gifting.
Ingredients for Pumpkin Cookies with Cream Cheese Frosting
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2 ½ cups (312 g) all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 tablespoon pumpkin pie spice (plus extra for sprinkling)
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½ teaspoon salt
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¾ cup (170 g) unsalted butter (room temperature)
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¾ cup (150 g) granulated sugar
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½ cup (100 g) packed light brown sugar
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1 ¼ cups (305 g) canned pumpkin puree
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1 large egg (room temperature)
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1 teaspoon pure vanilla extract (Alcohol-Free)
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8 ounces (226 g) cream cheese (softened but still cool)
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¼ cup (56 g) unsalted butter (softened but still cool)
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1 teaspoon pure vanilla extract (Alcohol-Free)
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1 ¾ cups (210 g) confectioners’ sugar (sifted)
How to Make Pumpkin Cookies with Cream Cheese Frosting
When I start making these pumpkin cookies, I always feel a sense of calm. The process is simple, and the aroma that fills the kitchen is worth every minute. To begin, I preheat my oven to 350°F and line a baking sheet with parchment paper. This small step ensures the cookies bake evenly and never stick.
Step-by-Step Instructions for Making
First, I whisk together the dry ingredients—flour, baking powder, baking soda, salt, and pumpkin pie spice. This mix gives the cookies their soft texture and that unmistakable fall flavor. In another bowl, I cream together the butter, granulated sugar, and brown sugar. I make sure to beat them until the mixture turns light and fluffy, which usually takes about three minutes.Next, I add the pumpkin puree, egg, and vanilla extract (alcohol-free) to the butter mixture. It’s important to mix until everything blends perfectly, scraping the sides of the bowl when needed. Then, I add the dry ingredients to the wet mixture and stir gently until combined. The dough should be soft, slightly sticky, and smooth.
With a medium cookie scoop, I take a heaping tablespoon of dough and drop it onto the prepared baking sheet, leaving about two inches between each cookie. This spacing helps them bake evenly and maintain their soft, round shape. I bake them for about 13 to 15 minutes, just until the edges are set but the centers remain fluffy. Once baked, I let the cookies rest on the pan for a few minutes before transferring them to a wire rack to cool completely.
Quick and Easy
These cookies are wonderfully quick to prepare. From start to finish, the whole process takes less than 40 minutes. The dough doesn’t require chilling, so you can move straight from mixing to baking. That’s why I love making them on busy weekdays when I still want something homemade and comforting.Customizable
You can easily adjust this recipe to your taste. For extra spice, add a pinch more pumpkin pie spice or a touch of cinnamon on top of the frosting. If you want a lighter version, skip the frosting and sprinkle a bit of powdered sugar instead. You can also use vegan butter and vegan cream cheese if you want a dairy-free version.Crowd-Pleasing
Whenever I bake these cookies for a gathering, they disappear fast. The soft, cake-like texture combined with that smooth cream cheese frosting makes them irresistible. The frosting adds a creamy finish that perfectly complements the lightly spiced cookie base. Sprinkle a little pumpkin pie spice or cinnamon on top for a bakery-style look.To make the cream cheese frosting, I beat the softened cream cheese and butter together on medium-high speed until smooth—this takes about 30 seconds. Then, I add vanilla extract and sifted confectioners’ sugar, beating again until the mixture becomes creamy and spreadable. Once the cookies are completely cool, I use an offset spatula or butter knife to spread the frosting evenly over each cookie. For a perfect finish, I dust them lightly with pumpkin pie spice.
These cookies are soft, flavorful, and beautifully balanced. Each bite feels like fall, and the combination of pumpkin spice with smooth cream cheese makes them taste like a hug in cookie form.
FAQs
Can I make these pumpkin cookies ahead of time?
Yes, absolutely. These cookies stay soft for several days when stored in an airtight container. You can bake them a day or two ahead and frost them right before serving for the best texture and flavor.Can I freeze the cookies?
Yes, you can freeze both the unfrosted cookies and the frosting separately. Let the cookies cool completely before placing them in a freezer-safe container. When ready to serve, thaw at room temperature and frost them fresh. The frosting can be stored in the freezer for up to one month.Can I use homemade pumpkin puree?
Definitely. Just make sure your puree is thick and not watery, as too much liquid will make the dough sticky. If your puree seems thin, strain it through a cheesecloth before using it.Why are my cookies flat instead of soft and puffy?
This usually happens when the butter is too warm or melted before mixing. Always use room-temperature butter and don’t overmix the dough. Properly creamed butter and sugar help the cookies keep their shape.Can I skip the frosting?
Yes, you can enjoy these cookies plain. They’re flavorful enough on their own. If you prefer something lighter, dust them with powdered sugar or drizzle a simple glaze made from confectioners’ sugar and milk.Can I make them gluten-free?
Yes, you can use a gluten-free all-purpose flour blend. Make sure it includes xanthan gum to maintain the soft and chewy texture of the cookies.Can I make them dairy-free or vegan?
Of course. Replace butter with vegan butter and use vegan cream cheese for the frosting. The texture and taste remain delightful, and everyone can enjoy them.How do I store the cookies?
Store the frosted cookies in an airtight container in the refrigerator. They’ll stay fresh for up to five days. Let them sit at room temperature for a few minutes before serving for the best flavor.
Pumpkin Cookies with Cream Cheese Frosting
These Pumpkin Cookies with Cream Cheese Frosting are soft, pillowy, and bursting with fall flavor. They combine the sweetness of pumpkin with warm spices and a creamy, tangy frosting. Perfect for cozy gatherings, they’re quick to make and taste just like bakery-style treats.
- Total Time: 35 minutes
- Yield: 30 cookies 1x
Ingredients
Scale-
2 ½ cups (312 g) all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 tablespoon pumpkin pie spice (plus extra for sprinkling)
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½ teaspoon salt
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¾ cup (170 g) unsalted butter (room temperature)
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¾ cup (150 g) granulated sugar
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½ cup (100 g) packed light brown sugar
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1 ¼ cups (305 g) canned pumpkin puree
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1 large egg (room temperature)
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1 teaspoon pure vanilla extract (Alcohol-Free)
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8 ounces (226 g) cream cheese (softened but still cool)
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¼ cup (56 g) unsalted butter (softened but still cool)
-
1 teaspoon pure vanilla extract (Alcohol-Free)
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1 ¾ cups (210 g) confectioners’ sugar (sifted)
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
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In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
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Add pumpkin puree, egg, and vanilla extract (alcohol-free). Mix until fully combined, scraping sides when necessary.
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Add the dry ingredients to the wet ingredients and mix gently until the dough forms. It should be soft and slightly sticky.
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Scoop heaping tablespoons of dough onto the prepared sheet, spacing about 2 inches apart.
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Bake for 13–15 minutes, or until the edges are set and the centers are fluffy.
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Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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To prepare frosting, beat cream cheese and butter together on medium-high speed until smooth, about 30 seconds.
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Add vanilla extract and confectioners’ sugar, and beat until creamy and spreadable.
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Frost cooled cookies evenly with a spatula or butter knife.
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Sprinkle with pumpkin pie spice and serve.
Notes
For a lighter version, skip the frosting and dust with powdered sugar. These cookies can also be made gluten-free or vegan with simple substitutions. Store frosted cookies in the refrigerator for up to five days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes