Pumpkin Cookies with Cream Cheese Frosting
Pumpkin soice cookies are soft, spiced treats made with pumpkin puree, cinnamon, nutmeg, and ginger, topped with a tangy cream cheese frosting. This recipe takes just over 30 minutes to prepare and yields 24 cookies, perfect for sharing or savoring solo. The combination of warm spices and creamy frosting makes them irresistible for autumn gatherings or holiday celebrations.
The first time I made these cookies was for a friend’s fall dinner party, and they disappeared so quickly I barely had time to enjoy one myself. Their pillowy texture and fragrant spice blend truly steal the show every time.
Table of Contents
- Why is Pumpkin Cookies with Cream Cheese Frosting so popular?
- What ingredients do you need for Pumpkin Cookies with Cream Cheese Frosting?
- How do you make Pumpkin Cookies with Cream Cheese Frosting step by step?
- Frequently Asked Questions About Pumpkin Cookies with Cream Cheese Frosting
Why is Pumpkin Cookies with Cream Cheese Frosting so popular?
These cookies perfectly blend warm pumpkin spice flavors with creamy, tangy frosting, creating a treat that hits all the right notes for fall. They’re loved for their soft texture, comforting aroma, and versatility.
- Perfect Fall Dessert: The warm spices and pumpkin puree evoke the cozy flavors of autumn.
- Simple Ingredients: Easy-to-find pantry staples make this recipe approachable for any home baker.
- Quick to Make: With just 15 minutes of prep and a short baking time, these cookies come together fast.
- Customizable: You can sprinkle cinnamon on top for extra flair or adjust the spice levels to your taste.
What ingredients do you need for Pumpkin Cookies with Cream Cheese Frosting?
This recipe includes simple pantry staples combined with a few standout flavors to create these delightful cookies. Here’s everything you’ll need to make them.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
The canned pumpkin puree adds moisture and rich flavor to the cookies, while the ground spices deliver the signature fall taste.
How do you make Pumpkin Cookies with Cream Cheese Frosting step by step?
Making these cookies is straightforward and fun. Follow these steps to create your pumpkin-spiced masterpiece.
Step 1 — Preheat the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
You might also enjoy our soft pumpkin cookies with cream.
Step 2 — Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3 — Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 4 — Add Wet Ingredients
Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated. Then, mix in the canned pumpkin puree until smooth.
Step 5 — Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
For more ideas, check out our paula deen pumpkin bars with.
Step 6 — Portion the Dough
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7 — Bake the Cookies
Bake for 12-15 minutes or until the edges are lightly golden and the cookies are set. Cool them completely on a wire rack.
Step 8 — Make the Frosting
Beat the cream cheese and butter in a medium bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and thick.
Step 9 — Frost the Cookies
Spread or pipe the frosting onto the cooled cookies. For extra indulgence, sprinkle a pinch of cinnamon on top.
Looking for something similar? Try our pumpkin bars with cream cheese frosting.
Frequently Asked Questions About Pumpkin Cookies with Cream Cheese Frosting
Can I make these cookies ahead of time?
Yes, you can bake the cookies a day ahead and frost them on the day you plan to serve.
How long do Pumpkin Cookies with Cream Cheese Frosting last?
Stored in an airtight container in the fridge, these cookies last up to 5 days.
Can I freeze these cookies?
Absolutely! Freeze the unfrosted cookies in a sealed bag for up to 3 months. Add frosting after thawing.
What’s the best way to reheat these cookies?
For unfrosted cookies, gently warm them in the oven at 300°F for 5 minutes. Frosted cookies are best served cold.
Can I substitute fresh pumpkin puree for canned?
Yes, freshly cooked and pureed pumpkin can be used, but ensure it’s well-drained to avoid extra moisture.
Pumpkin Cookies with Cream Cheese Frosting
Equipment
- mixing bowl
- whisk
- baking sheet
- parchment paper
- oven
Ingredients
- 2 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
- Mix in the canned pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Allow to cool completely on a wire rack.
- To make the frosting, beat the cream cheese and butter together in a medium bowl until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until the frosting is creamy and thick.
- Spread or pipe the cream cheese frosting onto the cooled cookies.
- Optional: Sprinkle with a pinch of cinnamon for garnish.
Notes
Nutrition
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