Pumpkin Cookies with Cream Cheese Frosting

There’s something undeniably comforting about the combination of pumpkin and warm spices, especially as the crisp air of fall settles in. These pumpkin cookies with cream cheese frosting bring together soft, tender cookies infused with seasonal pumpkin spice and a luscious, tangy cream cheese frosting that perfectly balances the flavors. Whether you’re baking for a holiday gathering, a cozy afternoon treat, or just because you love pumpkin, this recipe will quickly become a favorite in your baking repertoire. The cookies are soft yet sturdy enough to hold the rich frosting, making every bite a delightful experience.

Why This Recipe Is a Must-Try

This pumpkin cookie recipe stands out because it perfectly captures the essence of fall in every bite. The use of pumpkin puree adds moisture and a subtle earthiness, while the pumpkin spice blend introduces depth and warmth. Unlike cakey pumpkin treats, these cookies maintain a soft, chewy texture that melts in your mouth. The cream cheese frosting is the perfect finishing touch — tangy and creamy, it complements the sweet spices beautifully. Plus, this recipe uses simple pantry staples and comes together quickly, making it accessible for bakers of all skill levels.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon pumpkin spice (a mix of cinnamon, nutmeg, ginger, cloves, and allspice)
• 1 stick (113 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• ½ cup (110 grams) light brown sugar, packed
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup (225 grams) canned pumpkin puree (about half of an 8 oz. can)
• For the Cream Cheese Frosting:
• 8 oz (225 grams) cream cheese, softened
• ½ cup (113 grams) unsalted butter, softened
• 3 cups (360 grams) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of salt

How To Make Pumpkin Cookies with Cream Cheese Frosting

Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. This ensures the spices are evenly distributed and the leavening agents are properly combined for perfect texture.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together using an electric mixer on medium speed. Continue beating until the mixture becomes light, fluffy, and pale in color. This usually takes about 3-4 minutes.

Step 3: Add the Wet Ingredients

Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat until well incorporated. Next, add the canned pumpkin puree and mix again until the batter is smooth and uniform.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed or folding with a spatula. Be careful not to overmix—just combine until there are no visible streaks of flour.

Step 5: Chill the Dough

Cover the cookie dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking.

Step 6: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.

Step 8: Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Make the Cream Cheese Frosting

While the cookies cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy. Gradually add the powdered sugar, ½ cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt. Continue to beat until the frosting is light and fluffy.

Step 10: Frost the Cookies

Once the cookies are completely cool, spread a generous layer of cream cheese frosting on each cookie using a butter knife or a piping bag fitted with your favorite tip.

Expert Tips

• Make sure your butter and cream cheese are softened to room temperature for the smoothest frosting.
• Don’t overmix the dough once you add the flour; overmixing can make the cookies tough.
• Chilling the dough is key for preventing the cookies from spreading too much and helps develop flavor.
• If you prefer a stronger pumpkin flavor, you can increase the pumpkin puree to ¾ cup but reduce the other wet ingredients slightly to maintain dough consistency.
• Use fresh pumpkin spice or make your own blend for the best aroma and flavor.
• Store the cookies completely cooled before frosting to prevent the frosting from melting.

Variations and Customizations

• Add nuts: Fold in ½ cup of chopped walnuts or pecans into the cookie dough for a delightful crunch.
• Chocolate chips: Add ½ cup of white or semi-sweet chocolate chips for extra sweetness and texture.
• Spice it up: Increase the cinnamon or add a pinch of cayenne pepper for a spicy kick.
• Gluten-free option: Substitute the all-purpose flour with a gluten-free baking blend that measures 1:1.
• Maple frosting: Replace the vanilla in the frosting with 1 teaspoon pure maple extract for a unique twist.
• Vegan adaptation: Use vegan butter and a flax egg substitute, and swap cream cheese for a vegan alternative.

How to Store Leftovers

Pumpkin cookies with cream cheese frosting are best enjoyed fresh but can be stored for later enjoyment. Keep the frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture. If you want to store the cookies without frosting, keep them in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months. To freeze, place the unfrosted cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. Thaw at room temperature before frosting.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but it needs to be cooked and pureed first. Roast or steam the pumpkin until soft, then blend it until smooth. Make sure to drain any excess moisture to avoid altering the cookie dough consistency.

Can I make these cookies without cream cheese frosting?

Absolutely! These cookies are delicious on their own with the warm pumpkin spice flavor. You can also dust them with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk if you prefer a lighter topping.

What if I don’t have pumpkin spice on hand?

You can make your own pumpkin spice by mixing 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and a pinch of allspice. Adjust to taste based on your preference.

Can I double this recipe for a larger batch?

Yes, doubling the recipe works well. Just be sure to mix the dough thoroughly and bake the cookies in batches without overcrowding the baking sheets to ensure even baking.

Conclusion

These pumpkin cookies with cream cheese frosting are a perfect way to celebrate the flavors of the season. Soft, tender cookies infused with pumpkin and spices paired with creamy, tangy frosting make for a classic autumn treat that everyone will love. Whether you’re baking for family gatherings or a cozy night in, this recipe is sure to impress and satisfy your sweet tooth. Give it a try, and enjoy the warm, comforting taste of fall in every bite!