These pumpkin cookies with cream cheese frosting are the kind of bake that feels like a warm hug on a chilly afternoon. They’re soft, slightly spiced, and finished with a tangy-sweet frosting that makes every bite sing. I test this recipe when I need something dependable to bring to potlucks, school events, or just to have on hand with a cup of coffee.

I like to keep my directions clear and my fridge stocked with one tub of cream cheese so it’s always possible to pull these together last minute. The dough is straightforward and forgiving, and the frosting is quick to whip up as the cookies cool. No fuss, no special ingredients — just good, seasonal flavor.

Below you’ll find what to buy, the exact steps to follow, troubleshooting tips, sensible swaps, and storage pointers so these cookies taste as good on day three as they do fresh from the oven.

What You’ll Need

Ingredients

2 ½ cups (300 g) all-purpose flour — the base; gives the cookies their structure.
1 teaspoon baking powder — helps the cookies rise and stay light.
½ teaspoon baking soda — balances acidity and adds slight lift.
½ teaspoon salt — enhances overall flavor; don’t skip.
1 tablespoon pumpkin pie spice — brings warm fall spice; adjust slightly if you prefer milder spice.
½ cup (113 g) unsalted butter, softened — for tenderness and flavor; soften, don’t melt.
1 cup (200 g) granulated sugar — sweetness and some structure.
½ cup (110 g) light brown sugar, packed — adds moisture and a hint of caramel.
1 large egg — binds the dough and adds richness.
1 teaspoon pure vanilla extract — rounds flavor; use good-quality vanilla.
½ cup (225 g) canned pumpkin puree (drained on paper towels) — the star ingredient; drain excess moisture per step to avoid a slack dough.
4 ounces (110 g) cream cheese, softened to room temperature — makes the frosting creamy and tangy.
4 tablespoons (57 g) unsalted butter, softened to room temperature — gives the frosting a silkier texture and stabilizes it.
2 cups (240 g) powdered sugar — sweetens and thickens the frosting to a spreadable consistency.
1 teaspoon pure vanilla extract — added to the frosting for depth and aroma.

Build Pumpkin Cookies with Cream Cheese Frosting Step by Step

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
Drain the ½ cup (225 g) pumpkin puree on paper towels for a few minutes to remove excess moisture; pat lightly if needed and set aside.
In a medium bowl, whisk together 2 ½ cups (300 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon pumpkin pie spice. Set the dry mixture aside.
In a large mixing bowl, beat ½ cup (113 g) unsalted butter (softened) with 1 cup (200 g) granulated sugar and ½ cup (110 g) packed light brown sugar until the mixture is light and creamy.
Add 1 large egg and 1 teaspoon pure vanilla extract to the butter–sugar mixture and beat until combined.
Add the drained pumpkin puree to the wet mixture and beat or stir until incorporated and uniform in color.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed (or stirring) until just combined. Do not overmix.
Using about 1 ½ tablespoons of dough per cookie, drop rounded portions onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10–12 minutes, or until the cookies are set. Remove from the oven and transfer the cookies to a wire rack to cool completely before frosting.
Meanwhile, make the frosting: ensure 4 ounces (110 g) cream cheese and 4 tablespoons (57 g) unsalted butter are softened to room temperature. In a bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add 2 cups (240 g) powdered sugar to the cream cheese mixture, mixing until combined. Add 1 teaspoon pure vanilla extract and beat until the frosting is smooth and spreadable.
Once the cookies are completely cool, frost them with the cream cheese frosting. Store frosted cookies refrigerated if not serving immediately.

Why This Pumpkin Cookies with Cream Cheese Frosting Stands Out

These cookies strike a balance between cake-like softness and cookie firmness. The drained pumpkin puree gives tenderness without turning the dough into a batter. Pumpkin pie spice layers in warmth so the cookies taste seasonal without needing multiple spices on hand.

The cream cheese frosting is deliberately simple: equal measures of cream cheese and butter (by weight), sweetened to the right point with powdered sugar. That tang from the cream cheese cuts through the sweetness and keeps the cookies from feeling cloying. The whole assembly comes together quickly, and the results are reliably crowd-pleasing.

Budget & Availability Swaps

Pumpkin puree: Canned pumpkin is inexpensive and available year-round. If fresh pumpkin is what you have, cook and puree it, then measure ½ cup and drain it on paper towels as directed to avoid extra moisture.
Spice: If pumpkin pie spice is sold out, combine a small amount of cinnamon, nutmeg, and a pinch of cloves to approximate the flavor.
Butter and cream cheese: Both are pantry basics. Buying store brands or blocks (not tubs of whipped butter) usually saves money without much flavor loss.
Sugar: If you’re short on granulated sugar, increase the light brown sugar slightly and reduce granulated sugar by the same volume, but expect a chewier texture and a deeper caramel note.

Equipment at a Glance

Mixing bowls — at least one medium and one large.
Electric mixer or sturdy whisk — a hand mixer speeds up creaming and frosting.
Baking sheets and parchment paper or silicone mats — prevents sticking and makes cleanup easier.
Measuring cups and spoons plus a kitchen scale (optional) — weight is more precise for best results.
Wire rack — cools cookies evenly before frosting.
Spoon or small cookie scoop (~1 ½ tablespoons) — for uniform cookies.

Pitfalls & How to Prevent Them

Too much moisture from the pumpkin will make the dough spread or remain underbaked. That’s why step 2 is important: drain the pumpkin on paper towels and pat it lightly. It only takes a few minutes and pays off in texture.

Overmixing once the flour is added can develop gluten and make the cookies tough. Mix until the dry ingredients are just incorporated. If you see streaks of flour, stop mixing.

If your cream cheese or butter for the frosting is cold, the frosting will be lumpy. Let both come to room temperature before beating. Conversely, if your kitchen is very warm, keep the frosting cool and use it promptly to avoid slippage on the cookies.

Smart Substitutions

Flour: Use a 1:1 gluten-free baking blend in place of all-purpose flour if you need a gluten-free option; texture will be slightly different.
Brown sugar: If you only have dark brown sugar, it will work; the cookies will have a deeper molasses note.
Pumpkin spice: Swap with 1 teaspoon cinnamon + ¼ teaspoon ground ginger + pinch of cloves and nutmeg to make roughly the same flavor profile.
Sweetener alternatives: Maple syrup or honey will change moisture balance and texture; I don’t recommend them as direct 1:1 swaps in this recipe.

Cook’s Commentary

I make these cookies all fall long. Small adjustments changed the recipe over time: draining the pumpkin was a game-changer. It keeps the dough from becoming too glossy and sticky, and the cookies bake more evenly.

For presentation, I sometimes pipe the frosting in a swirl or spread it with an offset spatula and finish with a light dusting of cinnamon. If you’re making these for kids, add a few chocolate chips to half the batch before baking — they pair surprisingly well with pumpkin.

Shelf Life & Storage

Unfrosted cookies: store in an airtight container at room temperature for up to 3 days. They stay soft and tender.

Frosted cookies: because the frosting contains cream cheese, store them in the refrigerator in a single layer or separated with parchment paper for up to 5 days. Bring to room temperature for 20–30 minutes before serving if you prefer a softer frosting texture.

Freezing: you can freeze unfrosted cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and frost once fully cooled. Frosted cookies freeze less well because the texture of the frosting can change, but you can flash-freeze frosted cookies and then store them in a single layer separated by parchment for up to 2 months.

Common Questions

Can I use fresh pumpkin? Yes. Roast, puree, and drain to the same ½ cup measure. Fresh pumpkin is milder, so the spice becomes more important.
Why drain the pumpkin? Canned pumpkin sometimes contains extra liquid. Draining removes that excess and prevents a wet dough and over-spread cookies.
My frosting is runny. What went wrong? Most likely the butter or cream cheese was too warm. Chill the frosting briefly and then beat again to firm it, or add a bit more powdered sugar, a tablespoon at a time, until spreadable.
Can I make the dough ahead? Yes. Refrigerate the dough for up to 48 hours wrapped tightly, then scoop and bake from cold; you may need an extra minute in the oven. For longer storage, freeze scooped dough on a tray and transfer to a bag for up to 2 months.

Next Steps

If you enjoyed these, consider trying a variation: add ½ cup chopped toasted pecans or walnuts to the dough for crunch, or swap half the granulated sugar for brown sugar for a deeper caramel flavor. For a lighter frosting, cut the powdered sugar by ¼ cup and add a tablespoon of Greek yogurt — it adds tang and loosens the texture slightly.

Make a double batch for gatherings; they’re easy to transport and always disappear fast. And if you post a photo of your batch, tag it however you share online — I love seeing readers’ bakes.

Print Recipe Save it for later

Pumpkin Cookies with Cream Cheese Frosting

Soft pumpkin cookies topped with a creamy cream cheese frosting. These spiced cookies use canned pumpkin puree and a classic cream cheese buttercream for a seasonal treat.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings: 28 servings

Ingredients

?2 1/2 cups 300 gall-purpose flour
?1 teaspoonbaking powder
?1/2 teaspoonbaking soda
?1/2 teaspoonsalt
?1 tablespoonpumpkin pie spice
?1/2 cup 113 gunsalted buttersoftened
?1 cup 200 ggranulated sugar
?1/2 cup 110 glight brown sugarpacked
?1 largeegg
?1 teaspoonpure vanilla extract
?1/2 cup 225 gcanned pumpkin puree(drained on paper towels)
?4 ounces 110 gcream cheesesoftened to room temperature
?4 tablespoons 57 gunsalted buttersoftened to room temperature
?2 cups 240 gpowdered sugar
?1 teaspoonpure vanilla extract

Instructions

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
Drain the ½ cup (225 g) pumpkin puree on paper towels for a few minutes to remove excess moisture; pat lightly if needed and set aside.
In a medium bowl, whisk together 2 ½ cups (300 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon pumpkin pie spice. Set the dry mixture aside.
In a large mixing bowl, beat ½ cup (113 g) unsalted butter (softened) with 1 cup (200 g) granulated sugar and ½ cup (110 g) packed light brown sugar until the mixture is light and creamy.
Add 1 large egg and 1 teaspoon pure vanilla extract to the butter–sugar mixture and beat until combined.
Add the drained pumpkin puree to the wet mixture and beat or stir until incorporated and uniform in color.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed (or stirring) until just combined. Do not overmix.
Using about 1 ½ tablespoons of dough per cookie, drop rounded portions onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10–12 minutes, or until the cookies are set. Remove from the oven and transfer the cookies to a wire rack to cool completely before frosting.
Meanwhile, make the frosting: ensure 4 ounces (110 g) cream cheese and 4 tablespoons (57 g) unsalted butter are softened to room temperature. In a bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add 2 cups (240 g) powdered sugar to the cream cheese mixture, mixing until combined. Add 1 teaspoon pure vanilla extract and beat until the frosting is smooth and spreadable.
Once the cookies are completely cool, frost them with the cream cheese frosting. Store frosted cookies refrigerated if not serving immediately.

Equipment

Mixing Bowls
Hand Mixer or Stand Mixer
Measuring Cups and Spoons
Whisk
Baking Sheets
Parchment paper or silicone baking mats
wire cooling rack

Notes

If the dough is too sticky to handle, chill for 20–30 minutes before scooping.
Since cookies are frosted, store them in a single layer in an airtight container in the refrigerator.
If you don’t have pumpkin spice, use 2 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¾ teaspoon ground ginger, and ¼ teaspoon ground cloves.
Draining pumpkin puree on paper towels helps remove excess moisture, resulting in a better cookie texture.