Pumpkin Cookies with Cream Cheese Frosting

10.05.2017

Pumpkin Cookies with Cream Cheese Frosting will give you just one more reason to love fall! They are perfectly soft and moist and covered with that sweet, rich cream cheese frosting we all crave. It’s a cookie that everyone will love!

Pumpkin Cookies with Cream Cheese Frosting

Homemade Pumpkin Cookies are Best!

With these cookies you get that unique pumpkin flavor with all those fall spices, then when it’s paired with that luxurious cream cheese flavor magic happens.

The great thing about these is that they are a dessert you can make for any get together this time of year and everyone will go crazy over them.

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I mean if you aren’t really feeling up to the work of making a pie no one will be complaining if you show up with these instead.

Just be sure to bring along a bunch because they’ll go quick. How could they not? They’re pumpkin cookies!

pumpkin cookie dough mounds on baking sheet before baking.

Ingredients You’ll Need for These Cookies

  • All-purpose flour
  • Baking soda and baking powder
  • Salt
  • Spices including cinnamon, nutmeg, ginger and cloves
  • Unsalted butter
  • Granulated sugar, brown sugar and powdered sugar
  • Egg
  • Vanilla extract
  • Canned pumpkin
  • Cream cheese

Scroll below for full printable recipe.

Cream cheese frosting for pumpkin cookies

How to Make Pumpkin Cookies

  • Preheat oven, line baking sheets.
  • Whisk together dry ingredients.
  • In a stand mixer cream butter, brown sugar and granulated sugar
  • Mix in egg then pumpkin and vanilla.
  • Mix in flour mixture.
  • Scoop dough out 1 1/2 Tbsp at a time and drop onto prepared baking sheets.
  • Bake until set. Cool completely then frost.
  • For the frosting mix butter and cream cheese until fluffy, then blend in powdered sugar and vanilla.

Creamy Mexican Corn Chowder

A Holiday Worthy Recipe

I love these too because they are a great after dinner weekday treat but they’re also good enough that you’d love to serve them to company on the weekend as well.

There the classic cake-like pumpkin cookie filled with autumn spices that we all look forward to this time of year.

Pumpkin cookies on baking sheet

Pumpkin Cookie Tips

  • Use 2 1/2 tsp pumpkin pie spice in place of the spices here if that’s what you have on had.
  • Don’t use canned “pumpkin pie mix.” It has added sweeteners and spices and wouldn’t work here.
  • Use parchment paper or baking mats, don’t butter baking sheets. Cookies spread more that way.
  • Keep finished cookies cold so the frosting doesn’t soften or melt at a warm room temperature. Let rest briefly at room temperature before serving.
  • Store in a single layer so they don’t stick (like my stack here did :). I like to store in a cookie sheet with a lid.
  • These would also make a great pumpkin chocolate chip cookie if you just swap out that frosting for chocolate chips in the batter instead.

Stack of pumpkin cookies

More Pumpkin Recipes You Might Like

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Print

Pumpkin Cookies with Cream Cheese Frosting

5 from 9 votes

A classic autumn-spice filled pumpkin cookie with a soft cake-like texture and a perfectly moist crumb. Crowned with a sweet and rich cream cheese frosting and sure to leave you craving more!

Course: Dessert
Cuisine: American
Keyword: pumpkin cookies
Servings: 30
Calories: 175 kcal
Author: Jaclyn

Ingredients

  • 2 cups (284g) all-purpose flour (scoop and level to measure)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 10 Tbsp (140g) unsalted butter, softened
  • 3/4 cup (160g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (243g) canned pumpkin

Cream Cheese Frosting

  • 5 Tbsp (70g) unsalted butter, nearly at room temperature
  • 4 oz. cream cheese, nearly at room temperature
  • 2 cups (248g) powdered sugar
  • 1/2 tsp vanilla exract

Instructions

  1. Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper. 

  2. In a medium mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds. Set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.

  4. Mix in egg, then blend in pumpkin and vanilla. Add in flour mixture and mix just until combined.

  5. Scoop dough out using a 1 1/2 Tbsp cookie scoop (filling it just slightly heaping). Drop onto prepared baking sheet spacing cookies 2-inches apart. 

  6. Bake one sheet at a time until cookies are set, about 13 - 15 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. 

  7. Once cool frost cookies with cream cheese frosting. Store in an airtight container in a single layer in refrigerator. Bring to room temperature before serving.

For the cream cheese frosting:

  1. In a mixing bowl using an electric hand mixer whip butter and cream cheese until smooth and fluffy. 

  2. Mix in powdered sugar and vanilla and mix until well combined. 

Nutrition Facts
Pumpkin Cookies with Cream Cheese Frosting
Amount Per Serving
Calories 175 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 25mg 8%
Sodium 117mg 5%
Potassium 47mg 1%
Total Carbohydrates 26g 9%
Sugars 18g
Protein 1g 2%
Vitamin A 29%
Vitamin C 0.4%
Calcium 1.8%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.
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21 comments

  • Lynn: Can these be frozen? December 3, 2018 at 7:22pm Reply

    • Jaclyn: They should freeze well without the frosting. I don’t think cream cheese frosting freezes well. December 3, 2018 at 7:57pm Reply

  • Barb: Hi Jaclyn: I just made these frosted pumpkin cookies. They are fabulous! Thank you for sharing the recipe. Love the cake texture and spices. Question: How long do they stay fresh tasting if storing them in the refrigerator? I made them today, (Tuesday) and would like them to be just as good on Thursday for Thanksgiving. Trying to decide if I should give this batch away and make a new batch tomorrow. Thanks for you input! November 20, 2018 at 11:34am Reply

    • Jaclyn: They should be good in the fridge for about 5 days. I’m so glad you like them! Happy Thanksgiving! November 21, 2018 at 9:07pm Reply

  • Rachel: Very good cookie – just had one straight from the oven. I’m not a pumpkin fan but very good! October 21, 2018 at 12:17pm Reply

  • Jan criscitiello: Made these today.. oh so good!!! Ty October 20, 2018 at 3:43pm Reply

  • Veronica: Okay, these cookies were amazing! Had to make a second batch for my husband to take to work and they were such a big hit I’m doubling the recipe so he can bring some more in this week. LOVE these! October 14, 2018 at 8:54pm Reply

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