Pumpkin Cookies with Cream Cheese Frosting Recipe

Pumpkin Cookies with Cream Cheese Frosting Recipe

Soft, spiced, and piled high with tangy cream cheese frosting, this Pumpkin Cookies with Cream Cheese Frosting Recipe is everything you want in a cozy fall dessert.

You know what? When the leaves start changing, these frosted pumpkin cookies are the first thing I bake. They’re tender and cake-like, full of warm pumpkin spice flavor, and crowned with a silky cream cheese icing that makes them taste like little portable pumpkin cakes. If you’re looking for an easy pumpkin cookie recipe that feels special enough for a holiday cookie tray but simple enough for a Tuesday night, you’ve found it.

This Pumpkin Cookies with Cream Cheese Frosting Recipe is my go-to autumn baking recipe for family game nights, church potlucks, and Thanksgiving dessert tables when I want a lighter, hand-held pumpkin dessert recipe instead of yet another pie. They’re moist pumpkin cookies, not dry or crumbly, and the frosting sets just enough so they’re stackable but still creamy when you bite in. I’ve tested them with canned pumpkin, homemade puree, and even gluten-free flour so you’ll see lots of little tips sprinkled in as we go.

And yes, they make your kitchen smell like a pumpkin spice candle—in the best way.

Why You’ll Love This Pumpkin Cookie Recipe

Let me explain why these homemade pumpkin cookies have become a regular in my fall baking rotation:

• Soft and cake-like – These soft pumpkin cookies are tender, fluffy, and almost melt in your mouth.
• Big pumpkin spice flavor – Cinnamon, nutmeg, ginger, and cloves create classic spiced pumpkin cookies with real autumn flavor.
• Frosting you’ll want to eat with a spoon – The cream cheese frosting is perfectly tangy, not too sweet, and spreads like a dream.
• Simple pantry ingredients – No fancy tricks; just pumpkin, flour, sugar, butter, and everyday spices.
• No chilling needed – Mix, scoop, bake—no waiting around for the dough to firm up.
• Great for holidays and gifting – This holiday cookie recipe holds well in boxes and cookie tins.
• Easy to customize – Add chocolate chips, nuts, or brown the butter for a deeper, toasty flavor.
• Freezer-friendly – Make them ahead for Thanksgiving or Christmas and frost later.

If you’re new to baking pumpkin cookies, this recipe is very forgiving. You don’t have to be a pro baker to pull off bakery-style frosted pumpkin cookies at home.

Ingredients for Pumpkin Cookies with Cream Cheese Frosting

Here’s what you’ll need to make this fall dessert recipe. I’ll give you amounts and also share quick notes on each ingredient so your pumpkin cookie recipe turns out just right.

For the Pumpkin Cookies

• 1 cup (220 g) canned pumpkin puree
  Use 100% pure pumpkin, not pumpkin pie filling (which has sugar and spices already added). Libby’s is my favorite.

• 1 cup (200 g) granulated sugar
  Gives sweetness and helps with structure.

• 1/2 cup (110 g) packed light brown sugar
  Adds moisture and a slight caramel flavor, which makes these moist pumpkin cookies.

• 1/2 cup (113 g / 1 stick) unsalted butter, melted and slightly cooled
  Melted butter helps keep the cookies soft. If using salted butter, cut the added salt down by half.

• 1 large egg, room temperature
  Brings everything together and helps the cookies rise.

• 2 teaspoons vanilla extract
  Real vanilla makes a difference in both the cookies and the frosting.

• 2 1/2 cups (300 g) all-purpose flour
  Spoon and level your flour—don’t scoop with the cup or you’ll pack in too much and lose that soft texture.

• 1 teaspoon baking powder

• 1 teaspoon baking soda
  These two together give a little lift and that light, cake-like crumb.

• 1/2 teaspoon fine sea salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves
  These spices build that classic pumpkin spice cookie flavor. You can swap them for 2 1/2 teaspoons pumpkin pie spice if that’s what you have.

• Optional mix-ins (choose 1–2, about 1 cup total):

  • Mini chocolate chips
  • Chopped pecans or walnuts
  • White chocolate chips
  • Dried cranberries

These turn simple easy pumpkin cookies into something a little extra special for a fall party.

For the Cream Cheese Frosting

• 8 oz (226 g) brick-style cream cheese, softened
  Use full-fat cream cheese that comes in a brick, not the tub. It’s thicker and makes a better cream cheese icing.

• 1/2 cup (113 g / 1 stick) unsalted butter, softened

• 3–3 1/2 cups (360–420 g) powdered sugar, sifted
  Sifting helps avoid lumps and gives you that smooth bakery-style frosting.

• 1 1/2 teaspoons vanilla extract

• Pinch of salt
  Just a pinch balances the sweetness.

• 1–2 tablespoons milk or heavy cream, as needed
  This lets you adjust the consistency from thick and pipeable to soft and spreadable.

Step-by-Step Directions

Take a breath, grab your mixing bowls, and let’s make some frosted pumpkin cookies.

1. Preheat and Prep

1. Preheat your oven to 350°F (175°C).
   Line two baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and helps them bake evenly.

2. Mix the Wet Ingredients

2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and melted butter until smooth and well combined.

3. Whisk in the egg and vanilla extract until the batter looks silky and uniform.
   If the butter looks like it’s separating, keep whisking; it’ll come back together.

3. Combine the Dry Ingredients

4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
   This step spreads the spices evenly so you don’t end up with a bite of cookie that’s all clove.

4. Bring the Dough Together

5. Add the dry ingredients to the wet ingredients in two additions, gently stirring with a spatula or wooden spoon.
   Stop as soon as you don’t see streaks of flour—over-mixing can make the cookies tough instead of soft.

6. If using any mix-ins (like chocolate chips or nuts), fold them in now.
   The dough will be thick and sticky, more like cake batter than traditional cookie dough. That’s exactly right for soft pumpkin cookies.

5. Scoop and Shape

7. Use a medium cookie scoop (about 1 1/2 tablespoons) or a spoon to drop rounded mounds of dough onto the prepared baking sheets.
   Leave about 2 inches between cookies—they spread just a little.

8. For smoother, rounded tops, you can gently flatten the mounds with damp fingertips or the back of a spoon. This helps them bake into pretty domes that are easier to frost.

6. Bake the Pumpkin Cookies

9. Bake one sheet at a time for 10–13 minutes, or until the cookies look set on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.

10. The cookies should be puffy and soft, not browned. Over-baking will dry them out, so check early at 10 minutes.

11. Let the cookies cool on the pan for 5 minutes, then move them to a wire rack to cool completely before frosting.
    Warm cookies will melt the cream cheese frosting, so patience pays off here.

7. Make the Cream Cheese Frosting

12. In a large bowl, beat the softened cream cheese and butter together with a hand mixer or stand mixer until very smooth and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.

13. Add 3 cups of powdered sugar, the vanilla, and a pinch of salt. Beat on low at first so you don’t get a powdered sugar cloud, then increase to medium-high until the frosting is creamy.

14. If the frosting seems too thin, add the remaining 1/2 cup powdered sugar. If it’s too thick, beat in 1–2 tablespoons milk or cream, a little at a time, until it’s spreadable but not runny.

You’re going for a soft, velvety cream cheese icing that holds soft peaks on a spoon.

8. Frost the Cookies

15. Once the pumpkin cookies are completely cool, use a small offset spatula, butter knife, or the back of a spoon to swirl a generous amount of frosting on top of each cookie.

16. If you’d like, sprinkle the tops with a tiny pinch of cinnamon, pumpkin pie spice, or even some festive fall sprinkles.

17. Let the frosted pumpkin cookies sit at room temperature for about 20–30 minutes to let the frosting firm up a bit before stacking or storing.

Servings & Timing

• Yield: About 24–28 cookies, depending on size
• Prep Time: 20 minutes
• Bake Time: 10–13 minutes per batch
• Cooling + Frosting Time: About 40 minutes
• Total Time: Approximately 1 hour 10 minutes

If you’re baking for a big crowd or a holiday party, you can easily double this pumpkin dessert recipe and bake on multiple racks, rotating the sheets halfway through.

Tasty Variations on Pumpkin Cookies with Cream Cheese Frosting

This basic recipe is already a winner, but here are some fun twists if you feel like playing:

• Maple Pumpkin Cookies – Add 1 teaspoon maple extract to the frosting and drizzle with a little pure maple syrup before serving.
• Pumpkin Chocolate Chip Cookies – Fold 1 cup mini chocolate chips into the cookie dough for a classic pumpkin-and-chocolate combo.
• Spiced Brown Butter Frosting – Brown the butter for the frosting first, cool it, then beat with cream cheese for a deeper nutty flavor.
• Gluten-Free Pumpkin Cookies – Use a 1:1 gluten-free flour blend (with xanthan gum) in place of the all-purpose flour.
• Nutty Pumpkin Spice Cookies – Stir in 3/4 cup chopped pecans or walnuts to the dough and sprinkle a few on top of the frosting.
• Lighter Cream Cheese Icing – Use reduced-fat cream cheese and thin the frosting with a little extra milk for a lighter, less rich topping.

How to Store and Freeze Pumpkin Cookies

These homemade pumpkin cookies store very well, which makes them smart for holiday planning and busy weeks.

Room Temperature

• Unfrosted cookies:
  Store in an airtight container at room temperature for up to 3 days.
• Frosted cookies:
  Because of the cream cheese frosting, keep them no more than 1 day at cool room temperature, and only if your kitchen isn’t warm.

Refrigerator

• Place frosted pumpkin cookies in a single layer, or stack with parchment paper between layers, in an airtight container.
• Store in the fridge for up to 5 days.
• For the best texture and flavor, let them sit at room temperature for 20–30 minutes before serving so the frosting softens again.

Freezer

• Unfrosted cookies:

  • Cool completely, then freeze them in a single layer on a baking sheet.
  • Once firm, transfer to a freezer bag or container and freeze for up to 2 months.
  • Thaw at room temperature, then frost.

• Frosted cookies:

  • Arrange the frosted cookies on a tray and freeze until the frosting is firm.
  • Transfer to a container with parchment between layers.
  • Freeze for up to 1–2 months.
  • Thaw in the fridge overnight, then bring to room temperature before serving.

Make-Ahead Tips

• You can mix the cookie dough up to 24 hours ahead, cover the bowl, and chill it. Let it sit on the counter 20–30 minutes before scooping and baking.
• The cream cheese frosting can be made 2–3 days ahead and stored in the fridge. Let it soften and re-whip briefly before spreading.

Notes From My Kitchen (Little Things That Matter)

After a few rounds of testing this pumpkin cookie recipe (my neighbors didn’t complain), here’s what I learned:

• Pumpkin puree moisture matters. Some brands are thicker and some are more watery. If your puree seems very loose, you can blot it with paper towels for a few minutes before measuring. This helps keep the cookies from spreading too much or turning gummy.
• Don’t pack your flour. This is probably the number-one reason pumpkin cookies turn out dense instead of soft. Spoon flour into your measuring cup and level it with a knife.
• Spice to your taste. If you like a stronger spice flavor (I do), increase the cinnamon to 2 1/2 teaspoons and the ginger to 3/4 teaspoon. If you’re baking for kids who don’t love strong spice, keep it mild.
• Use room temperature ingredients for the frosting. Cold cream cheese and butter can give you lumpy frosting that never quite smooths out. Let them sit out 30–45 minutes.
• Don’t over-bake. They should look set and puffed, but not brown. If they’re firm at the edges in the oven, they’re already a little over-done. Remember, soft pumpkin cookies will continue to set as they cool.
• Let the cookies cool fully before frosting. I know, it’s hard to wait. But even slightly warm cookies will melt the cream cheese icing and make it slide off or turn greasy.

If you like tracking baking trends like I do, pumpkin cookies and cream cheese frosting recipes always spike in online searches around October and November—so you’re in good company making these during the fall season.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes. Roast and puree your pumpkin, then strain any excess liquid. Use the same amount (1 cup), but make sure it’s thick, not watery, for the best cookie texture.

Why are my pumpkin cookies cakey?
Pumpkin adds a lot of moisture, so most pumpkin cookies will be more cake-like than chewy. That soft texture is intentional in this recipe and part of what makes them so cozy.

Can I make these pumpkin cookies without cream cheese frosting?
Absolutely. You can leave them plain, dust with powdered sugar, or drizzle a simple glaze made from powdered sugar and milk. They’re still delicious as soft pumpkin spice cookies.

My frosting is too runny—how do I fix it?
Add more powdered sugar, a few tablespoons at a time, until it thickens. Also check that your cream cheese wasn’t too warm or whipped for too long, which can soften it too much.

Can I reduce the sugar in this recipe?
You can cut up to 1/4 cup sugar from the cookies and still get a good texture. For the frosting, you’ll need close to the full amount for structure, but you can use less and accept a softer frosting.

How do I keep my cookies from spreading too much?
Make sure the butter is not hot when you add it, measure flour correctly, and if your dough seems very loose, you can chill it for 20–30 minutes before baking.

Can I make these as bar cookies instead?
Yes—spread the dough into a greased 9×13-inch pan and bake at 350°F for about 18–22 minutes, then cool completely and frost. You’ll get pumpkin cookie bars with cream cheese frosting, which are great for potlucks.

Are these cookies good for mailing in holiday boxes?
They can be, but it’s better to send them unfrosted. Mail the pumpkin cookies plain and include a recipe card for the cream cheese icing, or send a small jar of shelf-stable icing instead.

Final Thoughts & A Little Nudge to Bake

These Pumpkin Cookies with Cream Cheese Frosting are soft, spiced, and just sweet enough—like little bites of pumpkin cake topped with the creamiest, tangiest frosting. They’re the kind of fall dessert recipe that feels comforting and familiar but still special enough for a holiday spread or a cozy weekend baking project.

If you make this Pumpkin Cookies with Cream Cheese Frosting Recipe, I’d love to hear how it went—tell me what spices you used, if you added chocolate chips, or whether they disappeared before you could even store them. And if you’re in a baking mood, try pairing these with a batch of hot cocoa or another autumn baking recipe like apple crisp or snickerdoodles for a full-on cozy dessert night.

Pumpkin Cookies with Cream Cheese Frosting

Soft, spiced, cake-like pumpkin cookies topped with tangy cream cheese frosting. Perfect for cozy fall days, holidays, and make-ahead baking.

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Prep Time 20 minutes mins

Cook Time 26 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 26 cookies

Ingredients

  

1x2x3x

• 1 cup canned pumpkin puree 220 g, 100% pure pumpkin, not pumpkin pie filling
• 1 cup granulated sugar 200 g
• 1/2 cup light brown sugar 110 g, packed
• 1/2 cup unsalted butter 113 g / 1 stick, melted and slightly cooled
• 1 large egg room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour 300 g, spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves or 2 1/2 teaspoons pumpkin pie spice in place of all listed spices
• 1 cup optional mix-ins such as mini chocolate chips, chopped pecans or walnuts, white chocolate chips, or dried cranberries
• 8 oz cream cheese 226 g, full-fat brick-style, softened
• 1/2 cup unsalted butter 113 g / 1 stick, softened
• 3 cups powdered sugar 360–420 g, sifted; use up to 3 1/2 cups to thicken as needed
• 1 1/2 teaspoons vanilla extract
• salt pinch, to taste for frosting
• 1–2 tablespoons milk or heavy cream as needed to adjust frosting consistency
• ground cinnamon or pumpkin pie spice optional, for sprinkling on top
• sprinkles optional, festive fall sprinkles for garnish

Instructions

 

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
• In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and melted, slightly cooled butter until smooth and well combined. Whisk in the egg and 2 teaspoons vanilla extract until the mixture is silky and uniform.
  1 cup canned pumpkin puree, 1 cup granulated sugar, 1/2 cup light brown sugar, 1/2 cup unsalted butter, 1 large egg, 2 teaspoons vanilla extract
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves (or pumpkin pie spice). This helps distribute the spices evenly.
  2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
• Add the dry ingredients to the wet ingredients in two additions, gently stirring with a spatula or wooden spoon just until no streaks of flour remain. If using any mix-ins such as chocolate chips or nuts, fold them in now. The dough will be thick and sticky, similar to cake batter.
  1 cup optional mix-ins
• Use a medium cookie scoop (about 1 1/2 tablespoons) or a spoon to drop rounded mounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For smoother, rounded tops, gently flatten the mounds with damp fingertips or the back of a spoon.
• Bake one sheet at a time for 10–13 minutes, or until the cookies look set on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. The cookies should be puffy and soft, not browned. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
• In a large bowl, beat the softened cream cheese and softened butter together with a hand mixer or stand mixer until very smooth and fluffy, about 2–3 minutes, scraping down the bowl as needed. Add 3 cups of sifted powdered sugar, 1 1/2 teaspoons vanilla extract, and a pinch of salt. Beat on low speed at first, then increase to medium-high until the frosting is creamy. If the frosting is too thin, add up to an additional 1/2 cup powdered sugar. If it is too thick, beat in 1–2 tablespoons milk or cream, a little at a time, until spreadable but not runny.
  8 oz cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar, 1 1/2 teaspoons vanilla extract, salt, 1–2 tablespoons milk or heavy cream
• Once the cookies are completely cool, use a small offset spatula, butter knife, or the back of a spoon to generously frost the top of each cookie with cream cheese frosting. If desired, sprinkle lightly with ground cinnamon or pumpkin pie spice, or add festive fall sprinkles on top. Let the frosted cookies sit at room temperature for 20–30 minutes to allow the frosting to firm up slightly before stacking or storing.
  ground cinnamon or pumpkin pie spice, sprinkles

Notes

Yield: about 24–28 cookies, depending on size. Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Because of the cream cheese, frosted cookies should only sit at cool room temperature for up to 1 day; otherwise refrigerate up to 5 days, layering with parchment. For longer storage, freeze unfrosted cookies up to 2 months, or freeze frosted cookies (first on a tray, then in containers with parchment between layers) for 1–2 months. Thaw in the fridge, then bring to room temperature before serving. For best texture, avoid overpacking flour, do not overbake, and be sure cookies are fully cooled before frosting.

Keyword cream cheese frosting,, Fall Dessert, Pumpkin Cookies, Pumpkin Spice, Thanksgiving Cookies

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