Pumpkin cookies with cream cheese frosting are an enchanting treat that combines the cozy flavors of fall with a soft, cake-like texture that melts in your mouth. Rich and flavorful, these cookies are made with pure pumpkin puree, which adds a delightful moisture and natural sweetness, while the warm aroma of pumpkin pie spice fills your kitchen, instantly creating that heartwarming, autumn vibe. Once frosted, these cookies dress up beautifully with a luscious layer of cream cheese frosting that complements their chewy goodness perfectly.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pumpkin Cookies with Cream Cheese Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting

The best part? These pumpkin cookies are incredibly easy to whip up, making them a perfect choice for beginner bakers and seasoned pros alike. Whether you’re hosting a fall gathering, celebrating a holiday, or simply satisfying a craving for something sweet, these cookies won’t disappoint. They capture the essence of comfort food and make every bite feel like a warm hug. Trust me, once you try these pumpkin cookies with cream cheese frosting, you’ll be reaching for a second (or third) one before you know it!

Why You’ll Love This Recipe

Simple & Quick: With only 30 minutes of prep time, you’ll have delicious cookies ready to enjoy in no time.
Irresistible Flavor: The combination of pumpkin and spices delivers a cozy taste that’ll have everyone asking for your secret.
Eye-Catching Appeal: Frosted with cream cheese and topped with fun fall sprinkles, they look as good as they taste!
Flexible Serving: Perfect for snack time, parties, or just because—these cookies fit any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free flours or dairy-free frosting—everyone can enjoy a bite!

Ingredients You’ll Need

1 cup canned pumpkin puree: Look for 100% pure pumpkin puree for the best flavor, not pumpkin pie filling that has added sugar and spices.
1/2 cup vegetable oil: This keeps the cookies moist. You can substitute with melted coconut oil for a different flavor.
1 cup granulated sugar: Adds just the right amount of sweetness. Brown sugar can be used if you prefer a richer flavor.
1 egg: Helps bind the ingredients together. Ensure it’s at room temperature for better mixing.
1/2 teaspoon vanilla extract: A must for enhancing the overall flavor of the cookies.
1 teaspoon baking soda: This is essential for leavening and achieving that perfect soft texture.
1 1/2 teaspoons pumpkin pie spice: This blend adds warm, cozy flavors that are quintessential to pumpkin treats.
2 teaspoons baking powder: Works alongside baking soda to give the cookies a light and fluffy texture.
1/2 teaspoon kosher salt: Balances the sweetness and enhances flavors.
2 cups all-purpose flour: Provides structure to the cookies. Whole wheat flour can also work for a nuttier flavor.
1/2 cup butter (softened): Lasting richness in flavor and a fluffy texture in the frosting. Use unsalted butter for controlled salt levels.
8 ounces cream cheese (softened): This is the star of the frosting, providing that creamy, tangy flavor.
4 1/2 cups powdered sugar: Ensures the frosting is sweet and holds its shape. Adjust the amount based on your desired sweetness.
1 teaspoon vanilla extract (for frosting): Adds flavor to the frosting, creating a delicious topping.
1/2 cup fall sprinkles: These add a fun touch on top of your cookies but can be omitted or substituted according to your preferences.

How to Make Pumpkin Cookies with Cream Cheese Frosting

Mix Wet Ingredients: In a large bowl, combine 1 cup canned pumpkin puree, 1/2 cup vegetable oil, 1 cup granulated sugar, 1 egg, and 1/2 teaspoon vanilla extract. Use a whisk until everything is well blended and creamy.
Add Dry Ingredients: Sprinkle in 1 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 2 cups all-purpose flour. Stir gently until just combined—don’t overmix!
Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour or up to 8 hours. This step is crucial for the cookies to hold their shape while baking.
Preheat the Oven: When you’re ready to bake, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
Scoop Cookies: Using a cookie scoop or tablespoon, place 2 tablespoons of dough onto the baking sheet, spaced about 2 inches apart.
Bake: Bake in your preheated oven for 10-12 minutes or until the tops are set and the edges are lightly golden brown. Let them cool on the baking sheet for about 5 minutes.
Transfer to Rack: Carefully transfer the cookies to a cooling rack to cool completely, repeating the process with the remaining dough.
Make the Frosting: In the bowl of a mixer, combine 1/2 cup softened butter and 8 ounces softened cream cheese. Beat on medium speed until light and fluffy, about 2-3 minutes.
Add Powdered Sugar: Gradually add in 4 1/2 cups powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud. Add in 1 teaspoon vanilla extract and mix for another 30 seconds.
Adjust Consistency: If the frosting is too thick, add 1 teaspoon of milk at a time until you reach your desired consistency—smooth enough to spread, yet thick enough to hold its shape.
Frost Cookies: Spread the cream cheese frosting generously over each cooled cookie, then top with the fun fall sprinkles for an extra festive touch.
Serve & Enjoy: Serve immediately, or store your scrumptious cookies in an airtight container for up to 3 days.

Storing & Reheating

To keep your pumpkin cookies fresh, store them at room temperature in an airtight container for up to three days. If you want to keep them longer, refrigerate the cookies, where they can last about a week. For freezing, place parchment paper between layers of cookies in an airtight container or freezer bag and freeze for up to three months. Once you’re ready to enjoy them, simply thaw at room temperature or warm them slightly in the microwave for about 10-15 seconds, but be aware the texture may change slightly after freezing.

Chef’s Helpful Tips

Avoid Overmixing: Be gentle when mixing your dough; overmixing can lead to tough cookies.
Room Temperature Ingredients: For the best results, use room temperature butter and eggs—they mix more easily.
Check Cookies Early: Ovens can vary in temperature, so start checking your cookies at the 10-minute mark to avoid over-baking.
Frost After Cooling: Always let your cookies cool completely before frosting; this prevents the frosting from melting.
Flavor Variations: Feel free to add chopped nuts or chocolate chips to the dough for added texture and flavor.

Pumpkin cookies with cream cheese frosting bring a unique and comforting flavor that you won’t want to miss. They’re easy to prepare and sure to impress, making them a delightful addition to your baking repertoire. Whether you’re whipping up a batch for a party or simply treating yourself at home, give this recipe a try! Experiment with flavors or toppings, and enjoy every sweet bite.

Recipe FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! You can roast fresh pumpkin, then puree it for a fresher taste. Just make sure to remove excess moisture from the puree to avoid watery cookies.

How long can I store these cookies?

You can store your pumpkin cookies at room temperature for up to three days, or keep them refrigerated for about a week in an airtight container.

Can I make the dough ahead of time?

Yes! You can prepare the dough ahead of time and refrigerate it for up to 8 hours before baking. This chilling process actually improves the flavor and texture of the cookies.

Can I freeze the cookies?

Yes, they freeze beautifully! Layer your cooled cookies with parchment paper in an airtight container or freezer bag and store them for up to three months. Just thaw or warm them slightly before enjoying!

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Pumpkin Cookies with Cream Cheese Frosting

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Author: Anna
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 18 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These pumpkin cookies are irresistibly soft, filled with warm spices, and topped with creamy frosting. Easy to make, they are perfect for gatherings and celebrations.

Ingredients

Scale

1 cup canned pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups all purpose flour
1/2 cup butter softened
8 ounces cream cheese softened
4 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup fall sprinkles

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Instructions

In a large bowl, combine pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract. Mix until smooth.
Add baking soda, pumpkin pie spice, baking powder, kosher salt, and all-purpose flour. Stir until just combined.
Cover the bowl and refrigerate the dough for at least one hour, up to eight hours.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Drop 2 tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes until the tops are set and edges are lightly golden.
Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a cooling rack. Continue with remaining dough.

Notes

For a softer cookie, do not overbake. Watch for the edges to be lightly golden.
Chilling the dough enhances the flavors and makes it easier to handle.
These cookies can be stored in an airtight container for up to a week.