Pumpkin Cookies with Cream Cheese Frosting: Your New Favorite Fall Dessert

As the leaves begin to turn and pumpkin spice takes over the shelves, there’s one treat that never fails to bring a smile—Pumpkin Cookies. These soft pumpkin cookies are pure autumn comfort, and when topped with a luscious cream cheese frosting, they become downright irresistible. Whether you’re prepping for a cozy weekend in, planning a bake sale, or just craving a sweet escape from the daily hustle, these cookies are about to become your fall favorite.

Why You’ll Love These Pumpkin Cookies

Think of these pumpkin cookies as little clouds of fall-flavored joy. They’re moist and tender with just the right hint of spice, and the cream cheese frosting? It’s like a creamy sweater hug for your taste buds. Easy to make and even easier to love, these cookies check all the boxes: comforting, crowd-pleasing, and totally delicious.

Ingredients

Pumpkin Cookies:

• 2½ cups (312 g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice (plus extra for sprinkling)
• ½ tsp salt
• ¾ cup (170 g) unsalted butter, room temperature
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 1¼ cups (305 g) canned pumpkin puree
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

Cream Cheese Frosting:

• 8 oz (226 g) block-style cream cheese, softened but cool
• ¼ cup (56 g) unsalted butter, softened but cool
• 1 tsp pure vanilla extract
• 1¾ cups (210 g) confectioners’ sugar, sifted

Steps to Pumpkin Cookie Bliss

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
3. In a stand mixer or with a hand mixer, beat butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until light and fluffy.
4. Add pumpkin puree, egg, and vanilla extract. Mix until smooth, scraping down the bowl as needed.
5. Gradually stir the dry ingredients into the wet mixture until just combined. The dough will be sticky and soft.
6. Drop dough by medium cookie scoop or heaping tablespoon onto the baking sheet, spacing them 2 inches apart.
7. Bake for 13–15 minutes until the edges are set and the centers are soft and fluffy.
8. Let cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
9. For frosting: Beat cream cheese and butter together until smooth, about 30 seconds. Add vanilla and sifted confectioners’ sugar. Mix until combined, about 30 more seconds.
10. Once cookies are cooled, frost each with cream cheese frosting. Sprinkle lightly with pumpkin pie spice or cinnamon.

Tips for Foolproof Soft Pumpkin Cookies

• Don’t skip room temperature ingredients—they help everything blend more smoothly.
• Use canned pumpkin puree, not pumpkin pie filling (big difference!).
• If your dough feels too soft to scoop, chill it for 15-20 minutes.
• Frost only once cookies are completely cool to avoid a melty mess.

My Cozy Cookie Story

These pumpkin cookies became a household staple after a rainy October afternoon a few years ago. My kids were grumpy, the dog tracked in mud, and I needed a little slice of joy. I whipped up a batch on a whim, and suddenly the kitchen smelled like heaven. My youngest declared them better than Halloween candy (high praise!), and now they’re a non-negotiable part of our fall traditions.

What to Serve with Pumpkin Cookies

These cookies pair beautifully with a hot cup of chai tea, spiced cider, or your go-to pumpkin spice latte. Hosting friends? Create a dessert platter with other fall treats like apple slices and caramel dip or mini pecan tarts. And if you’re feeling extra indulgent, sandwich two cookies with frosting in between—instant pumpkin whoopie pies!

How to Store Pumpkin Cookies with Cream Cheese Frosting

Since the frosting contains cream cheese, it’s best to store these cookies in the fridge. Place them in an airtight container with layers separated by wax paper. They’ll stay fresh for about 4-5 days. You can also freeze them (unfrosted) for up to 2 months—just thaw and frost before serving.

FAQs

Can I make these cookies ahead of time?

Absolutely! Bake the cookies in advance and frost them the day you plan to serve.

Can I substitute the cream cheese frosting?

Sure! A maple glaze or cinnamon buttercream would be delicious too.

Are these cookies soft or crispy?

These are delightfully soft pumpkin cookies—like little cakes in cookie form.

Can I use fresh pumpkin puree?

Yes, just make sure it’s strained to remove excess moisture.

The Final (Frosted) Word on Pumpkin Cookies

Pumpkin cookies are the ultimate fall dessert that brings together the best of the season: warm spices, cozy vibes, and just the right touch of sweetness. With a generous swirl of cream cheese frosting on top, these soft pumpkin cookies are sure to win over even the most pumpkin-skeptical guests. Bake a batch, brew your favorite hot drink, and enjoy a little bite of autumn bliss.

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Pumpkin Cookies with Cream Cheese Frosting: Your New Favorite Fall Dessert

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• Author: Olivia Hartwellen
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Pumpkin Cookies with Cream Cheese Frosting are soft, cake-like cookies infused with pumpkin spice and topped with a rich, creamy frosting. Moist, tender, and irresistibly cozy, they’re the perfect fall dessert for bake sales, gatherings, or everyday autumn indulgence.

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Ingredients

Scale 1x2x3x

Pumpkin Cookies:

• 2½ cups (312 g) all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tbsp pumpkin pie spice (plus extra for sprinkling)

• ½ tsp salt

• ¾ cup (170 g) unsalted butter, room temperature

• ¾ cup (150 g) granulated sugar

• ½ cup (100 g) packed light brown sugar

• 1¼ cups (305 g) canned pumpkin puree

• 1 large egg, room temperature

• 1 tsp pure vanilla extract

Cream Cheese Frosting:

• 8 oz (226 g) block-style cream cheese, softened but cool

• ¼ cup (56 g) unsalted butter, softened but cool

• 1 tsp pure vanilla extract

• 1¾ cups (210 g) confectioners’ sugar, sifted

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.

3. In a separate bowl, beat butter, granulated sugar, and brown sugar until fluffy (about 3 minutes).

4. Add pumpkin puree, egg, and vanilla; mix until smooth.

5. Gradually add dry ingredients to wet, stirring until just combined. Dough will be soft.

6. Drop by heaping tablespoon or medium cookie scoop onto prepared baking sheets, spacing 2 inches apart.

7. Bake for 13–15 minutes until set but soft.

8. Let cool on pan briefly, then transfer to a wire rack.

9. Beat cream cheese and butter until smooth. Add vanilla and sifted powdered sugar; beat until creamy.

10. Frost cooled cookies and sprinkle lightly with pumpkin pie spice or cinnamon.

Notes

Use canned pumpkin puree, not pumpkin pie filling.

Chill dough briefly if too soft to scoop.

Ensure cookies are fully cooled before frosting.

Store frosted cookies in the fridge in layers separated by wax paper.

Unfrosted cookies can be frozen for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American