As the crisp air and vibrant leaves signal the arrival of fall, there’s nothing more comforting than Pumpkin Cookies with Cream Cheese Frosting. These soft, pillowy cookies are packed with the warm, aromatic flavors of pumpkin and pumpkin pie spice, topped with a rich and tangy cream cheese frosting that takes them to another level. Perfect for autumn gatherings, a cozy afternoon treat, or even a Halloween party, these cookies are the ultimate way to celebrate the season.
I first made these pumpkin cookies on a crisp October afternoon, craving something sweet but also seasonal. My friend had just shared her homemade pumpkin puree, and I was eager to bake something that would highlight its flavor. After a few tweaks, these cookies came out of the oven, smelling like pure fall. My family couldn’t wait to try them, and the creamy frosting added just the right touch of sweetness. If you’re a pumpkin fan like I am, you can find more delicious fall-inspired recipes on The Kitchn.
đźź© Why This Is So Good
- Soft and chewy – These cookies have a perfect texture, tender and chewy with a bit of spice. The pumpkin puree ensures they stay moist, while the pumpkin pie spice adds that cozy fall warmth.
- Cream cheese frosting – The tangy and creamy frosting is the perfect balance to the sweetness of the cookies, giving each bite a deliciously smooth finish.
- Made with pantry staples – These cookies use basic ingredients you probably already have in your pantry, making them simple to whip up.
- Ideal for fall celebrations – Whether it’s a Halloween party, Thanksgiving, or just an afternoon snack, these cookies make the perfect festive treat.
- Easy to make – The process is simple, and the recipe requires no special equipment. It’s perfect for anyone, from beginner bakers to seasoned pros.
After I made these cookies for the first time, I knew they would become a fall tradition. The combination of spices, pumpkin, and frosting was a hit at my Halloween party, and now every year my friends and family request them. There’s something about the combination of warm pumpkin and the cool cream cheese frosting that’s just irresistible. For more pumpkin-inspired recipes, check out Serious Eats for more pumpkin treats and tips.
đźź© Getting Your Ingredients Right
- Pumpkin puree – It’s important to use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar. You can use canned or homemade pumpkin puree—just make sure it’s thick and not too watery.
- Spices – Pumpkin pie spice is key for that authentic fall flavor. If you don’t have any on hand, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.
- Butter – The butter should be softened to room temperature so that it blends smoothly with the sugars. If your butter is too cold, the dough will be harder to mix.
- Low-fat cream cheese – For the frosting, use low-fat cream cheese to balance the richness. It still gives that tangy cream cheese flavor while keeping the frosting light.
- Powdered sugar – This is a must for the frosting to achieve that smooth, spreadable consistency. Don’t substitute granulated sugar—it will make the frosting grainy.
For a more reliable pumpkin puree, you can use Libby’s canned pumpkin, which is a trusted brand and easy to find in most stores. You can also find all the spices and frosting ingredients at King Arthur Flour or your local grocery store.
đźź© Making It Step by Step
Make the Cookie Dough
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside. In a separate bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 minutes. Add the pumpkin puree, egg, and vanilla extract, and mix until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and a bit sticky, which is exactly what you want.
Scoop and Bake the Cookies
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Make the Cream Cheese Frosting
While the cookies cool, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract and gradually add the powdered sugar, a little at a time, until the frosting is light and fluffy.
Frost the Cookies
Once the cookies have completely cooled, use a spatula or piping bag to generously frost the top of each cookie. Sprinkle with a pinch of pumpkin pie spice for an extra touch of fall flavor.
For more advanced recipes, visit busynurturingkitchen.com.
đźź© Making Sure It Turns Out
- Room temperature ingredients – Make sure both the butter and cream cheese are softened to room temperature. This will help them blend better and result in a smoother frosting.
- Don’t overmix the dough – Overmixing can result in tough cookies. Once you add the dry ingredients, mix until just combined.
- Cool completely before frosting – It’s important to allow the cookies to cool fully so that the frosting doesn’t melt off when you spread it.
- Watch your baking time – Since oven temperatures vary, start checking the cookies at 12 minutes. They should still feel soft but set in the center.
I once rushed through the cooling process and tried frosting the cookies while they were still a bit warm. The frosting melted right off! Now, I always let them cool completely before frosting—patience is key.
đźź© Perfect Serving Ideas
These Pumpkin Cookies with Cream Cheese Frosting are perfect for any fall gathering. Serve them alongside hot apple cider, a cozy chai latte, or even pumpkin spice coffee for a truly festive treat. They also pair beautifully with other fall favorites, like Hocus Pocus Chocolate Bark or a slice of apple pie.
đźź© Making It Different
- Add chocolate chips – Stir in a cup of mini chocolate chips to the dough for a delicious chocolate-pumpkin combo.
- Go nuts – Add a handful of chopped pecans or walnuts to the dough for a nutty crunch that pairs beautifully with the soft cookie texture.
- Cinnamon sugar topping – Before baking, sprinkle a little cinnamon sugar on top of each cookie for an extra burst of flavor.
- Make mini versions – Scoop smaller dough balls for mini cookies that are perfect for snacking or for a Halloween party treat.
đźź© Storage and Leftovers
These pumpkin cookies store beautifully! Keep them in an airtight container at room temperature for up to 4-5 days. You can also freeze the cookies (either frosted or unfrosted) for up to 3 months. If you freeze them, let them thaw at room temperature before serving. If you’re storing them frosted, you might want to layer them between sheets of parchment paper to avoid the frosting sticking.
đźź© Tips That Actually Help
- Chill the dough – If your dough is too sticky to scoop, chill it in the fridge for 15-30 minutes to make it easier to handle.
- Don’t overbake – These cookies are best when soft and chewy, so keep an eye on them during baking.
- Frost when cool – Be sure the cookies are completely cooled before frosting to prevent the frosting from melting off.
One of my biggest lessons with these cookies was learning the importance of letting them cool completely before frosting. The first time I didn’t wait, and the frosting just melted off. Now, I always make sure they’re cool and ready for that creamy topping!
Closing Paragraph
These Pumpkin Cookies with Cream Cheese Frosting have quickly become one of our favorite fall traditions. They’re soft, flavorful, and the perfect balance of sweet and spicy. Whether we’re celebrating Halloween, Thanksgiving, or just enjoying the crisp fall air, these cookies are always a hit. I can’t wait for you to try them and make them a part of your fall celebrations too. Give them a try—you’ll love how these cookies taste like autumn in every bite!
Frequently Asked Questions
→ Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sugar. Stick with plain pumpkin puree for the best results.
→ Can I make these cookies ahead of time?
Absolutely! You can bake the cookies in advance and freeze them. Just make sure to frost them after they thaw.
→ Can I make the frosting with regular cream cheese?
Yes, you can use regular cream cheese, but low-fat cream cheese will give a lighter finish to the frosting.
→ Do I have to frost the cookies?
No, if you prefer a simpler cookie, you can skip the frosting and enjoy them as is!
→ Can I add nuts to the cookie dough?
Yes, feel free to stir in chopped pecans or walnuts for added texture and flavor.
Pumpkin Cookies with Cream Cheese Frosting
Description
Soft pumpkin cookies with a creamy, tangy cream cheese frosting—perfect for fall celebrations.
Ingredients
→ For the pumpkin cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice, plus extra for sprinkling
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 teaspoon vanilla extract
→ For the cream cheese frosting
8 ounces (1 brick) low-fat cream cheese, room temperature
3 tablespoons butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
Instructions
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In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
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In another bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add pumpkin, egg, and vanilla and mix well.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Preheat the oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets and bake for 12–14 minutes.
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Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar until fluffy.
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Once the cookies are cooled, frost with the cream cheese frosting and sprinkle with pumpkin pie spice.
Notes
For a thicker frosting, add more powdered sugar to your desired consistency.
If you’re in a hurry, chill the dough before baking to make it easier to handle.
These cookies freeze well! Store in an airtight container for up to 3 months.
Keywords: Pumpkin Cookies with Cream Cheese Frosting
