Pumpkin cookies with cream cheese frosting are a delightful autumn treat that brings warmth and coziness to any occasion. The rich, spiced flavor of pumpkin pairs beautifully with the creamy sweetness of the frosting, creating a dessert that is equal parts soft and satisfying. You’ll find these cookies are more than just good; they evoke memories of crisp fall days, bustling pumpkin patches, and the delightful aroma of spices wafting through the kitchen.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pumpkin Cookies with Cream Cheese Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting

When I first made these cookies, I was on a quest to find the perfect fall dessert. I wanted something that felt festive but also homemade. Once I took my first bite of these pumpkin cookies, I was instantly transported to a world of flavors that reminded me of my grandmother’s kitchen, filled with laughter, warmth, and the irresistible smell of baked goods. Trust me—once you try these cookies, you’ll want to make them a regular part of your fall festivities.

Why You’ll Love This Recipe

Simple & Quick: Whip up these cookies in about an hour and have them ready for sharing in no time!
Irresistible Flavor: The combination of pumpkin and pumpkin pie spice creates a heavenly taste that will have everyone coming back for seconds.
Eye-Catching Appeal: Topped with colorful fall sprinkles, these cookies are as fun to look at as they are to eat.
Flexible Serving: Perfect for cozy nights at home or festive gatherings, they fit any occasion.
Diet-Friendly Options: Easily make these cookies gluten-free by substituting flour, catering to different dietary preferences!

Ingredients You’ll Need

1 cup canned pumpkin puree: Look for 100% pure pumpkin puree rather than pumpkin pie filling to control the sweetness and spices in your recipe.
1/2 cup vegetable oil: This keeps the cookies moist and tender. You can substitute with melted coconut oil or unsweetened applesauce for a healthier option.
1 cup granulated sugar: Sweetness is key for balancing the spices. You can reduce sugar slightly for a less sweet cookie if desired.
1 large egg: This acts as a binder, giving the cookies structure. Make sure it’s at room temperature for better mixing.
1/2 teaspoon vanilla extract: A touch of vanilla enhances the overall flavor, making them even more delightful.
1 teaspoon baking soda: This gives the cookies a lift, helping them rise properly.
1 1/2 teaspoons pumpkin pie spice: The signature blend of cinnamon, nutmeg, and ginger brings that cozy fall flavor.
2 teaspoons baking powder: Helps the cookies stay soft and fluffy while they bake.
1/2 teaspoon kosher salt: Balances the sweetness and brings out more flavor.
2 cups all-purpose flour: This is the base of your cookies; be sure to spoon it into the measuring cup and level it off for accuracy.
1/2 cup butter, softened: Adds richness and flavor to the frosting. It should be at room temperature for easy mixing.
8 ounces cream cheese, softened: This gives the frosting a luscious texture; full-fat cream cheese works best for smooth results.
4 1/2 cups powdered sugar: Sweetness for the frosting. If it’s too sweet, you can adjust by adding less sugar or pairing with a tangy cream cheese.
1 teaspoon vanilla extract (for frosting): Again, enhance the flavor with a hint of vanilla.
1/2 cup fall sprinkles: These make the cookies festive, adding a pop of color.

How to Make Pumpkin Cookies with Cream Cheese Frosting

Combine Wet Ingredients: Place 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of granulated sugar, 1 large egg, and 1/2 teaspoon of vanilla extract in a large bowl. Mix until everything is well combined, and it looks smooth and creamy.
Add Dry Ingredients: Gently add in 1 teaspoon of baking soda, 1 1/2 teaspoons of pumpkin pie spice, 2 teaspoons of baking powder, 1/2 teaspoon of kosher salt, and 2 cups of all-purpose flour. Stir until just combined; be careful not to overmix or your cookies may become tough.
Chill the Dough: Cover the bowl with plastic wrap and chill the dough for at least 1 hour, or up to 8 hours. This will help the cookies maintain their shape while baking.
Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a nonstick baking mat for easier cleanup.
Scoop Cookie Dough: Use a tablespoon or cookie scoop to place 2 tablespoons of batter onto the baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
Bake: Bake in the preheated oven for 10-12 minutes. Look for set tops and light golden edges—keep an eye on them, as you want them soft and chewy!
Cool the Cookies: Once done, let them sit for 5 minutes before transferring to a cooling rack. Allow the cookies to cool completely before frosting.
Make the Frosting: In a mixing bowl, combine 1/2 cup of softened butter and 8 ounces of softened cream cheese. Beat them together until light and fluffy, about 2-3 minutes.
Add Powdered Sugar: Gradually add in 4 1/2 cups of powdered sugar, one cup at a time. Mix on low speed to avoid a sugar cloud! Once incorporated, add 1 teaspoon of vanilla extract and mix for another 30 seconds.
Adjust Consistency: If your frosting is too thick, add 1 teaspoon of milk at a time until you reach your desired spreadable consistency.
Frost the Cookies: Spread the cream cheese frosting over the cooled cookies and finish with a sprinkle of 1/2 cup of fall sprinkles for that festive touch.
Serve & Enjoy: You can serve these delicious cookies immediately or store them in an airtight container for up to 3 days.

Storing & Reheating

To keep your cookies fresh, store them at room temperature in an airtight container where they’ll last for about three days. If you prefer a longer storage option, refrigerate in a sealed container for up to a week. You can also freeze the cookies for up to three months; just make sure to wrap them tightly in plastic wrap and place them in a freezer bag. When you’re ready to enjoy, simply thaw at room temperature, or warm them in the microwave for a few seconds—this will refresh their texture and make the frosting slightly melt into the cookie.

Chef’s Helpful Tips

To avoid spreading too much, ensure the dough is well chilled—this is essential for pumpkins cookies.
For the best flavor and texture, let your butter and cream cheese sit at room temperature before mixing.
If your cookies come out a bit dry, they likely needed less baking time, or too much flour was added—measure carefully!
Consider adding 1/2 cup of chopped nuts or chocolate chips to the dough for added texture if you want to switch things up.
You can make the cookies ahead of time and freeze them without frosting, then whip up a fresh batch of frosting just before serving.

There’s something exceptionally comforting about enjoying homemade pumpkin cookies with cream cheese frosting. They’re not just a treat; they’re an experience evoking those warm, nostalgic feelings of fall. Whether you’re indulging in a quiet moment with a cup of coffee or sharing them with family at a gathering, these cookies will surely become a favorite. Don’t hesitate to experiment with the spices or add a personal touch. Grab your apron and give this recipe a try—you won’t regret it!

Recipe FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you’re using fresh pumpkin, make sure to roast your pumpkin until soft, then purée until smooth. You’ll need about 1 cup of purée from the fresh pumpkin.

How do I know when the cookies are done baking?

The cookies are ready when the tops are set and the edges are lightly golden. You can also test for doneness by lightly pressing the center; it should spring back slightly.

Can I make these cookies ahead of time?

Yes! You can prepare the dough a day in advance and store it in the fridge. Just remember to let it sit at room temperature for about 10 minutes before baking for best results.

What can I do if my frosting is too runny?

If your frosting ends up too thin, add a bit more powdered sugar until it thickens to your liking. Mixing on low speed helps keep it from becoming too aerated!

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Pumpkin Cookies with Cream Cheese Frosting

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Author: Anna
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 18 cookies 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Pumpkin Cookies with Cream Cheese Frosting feature an irresistible blend of flavors, are simple to prepare, and perfect for dessert lovers seeking an easy, homemade treat.

Ingredients

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1 cup canned pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups all purpose flour
1/2 cup butter softened
8 ounces cream cheese softened
4 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup fall sprinkles

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Instructions

In a large bowl, combine pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract. Mix thoroughly.
In the same bowl, add baking soda, pumpkin pie spice, baking powder, salt, and all-purpose flour. Stir until just mixed.
Cover the dough and chill in the refrigerator for at least one hour, or up to 8 hours.
Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper or a nonstick baking mat.
Using 2 tablespoons of dough, place onto the baking sheet, leaving 2 inches of space between each cookie.
Bake for 10-12 minutes until the tops are set and the edges are slightly golden brown.
Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Notes

For best results, chill the dough overnight for enhanced flavor.
The cream cheese frosting can be adjusted for sweetness by adding more or less powdered sugar.
Feel free to customize with different sprinkles or toppings.