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!
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.
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!
Ingredients You’ll Need for These Cookies
- All-purpose flour
- Baking soda and baking powder
- Spices including cinnamon, nutmeg, ginger and cloves
- Unsalted butter
- Granulated sugar, brown sugar and powdered sugar
- Vanilla extract
- Canned pumpkin
- Cream cheese
Scroll below for full printable recipe.
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.
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 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.
More Pumpkin Recipes You Might Like
- Pumpkin Chocolate Chip Bread
- Streusel Pumpkin Pie
- Pumpkin Mini Cheesecakes
- Pumpkin Snickerdoodles
- Pumpkin Cake with Cinnamon Cream Cheese Frosting
Pumpkin Cookies with Cream Cheese Frosting
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!
- 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
Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
In a medium mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
Mix in egg, then blend in pumpkin and vanilla. Add in flour mixture and mix just until combined.
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.
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.
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:
In a mixing bowl using an electric hand mixer whip butter and cream cheese until smooth and fluffy.
Mix in powdered sugar and vanilla and mix until well combined.