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Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting

Published September 16, 2014. Updated August 17, 2017

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My obsession with sugar cookies continues. This time around we’ve got an autumn inspired sugar cookie that is completely irresistible! These are soft along with just the right amount of slight chewiness to them. The have just enough pumpkin and the cinnamon cream cheese frosting just takes them over the top. You need try these at least once…and then you’ll want to make them forever after.

Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting | Cooking Classy

I love pumpkin everything so its really due time that I have a pumpkin sugar cookie recipe. I know my family completely agrees. They got to test one from each of the 4 test batches this past weekend. Far too many cookies around here, but we aren’t complaining.

Enjoy!

Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting | Cooking Classy

Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting | Cooking Classy

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4.50 from 4 votes
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Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting

Soft and tender Lofthouse style cookies flavored with pumpkin and spices and topped with a rich cream cheese frosting. 
Servings: 24
Prep30 minutes
Cook24 minutes
Ready in: 54 minutes

Ingredients

Frosting

Instructions

  • For the cookies:
  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy.
  • Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
  • Scoop dough out and shape into 3 Tbsp balls (I just filled 1/4 cup 3/4 full). Place on Silpat or parchment paper lined baking sheets (you'll only be able to fit about 8 per sheet, these are fairly large cookies), and using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick.
  • Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.
  • For the frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy.
  • Mix in cinnamon, vanilla extract and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy.
Nutrition Facts
Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting
Amount Per Serving
Calories 240 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 34mg11%
Sodium 102mg4%
Potassium 60mg2%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 23g26%
Protein 2g4%
Vitamin A 1293IU26%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Dessert
Cuisine: American
Keyword: pumpkin cookies
Author: Jaclyn

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93 Comments

  • Sharee

    I made these cookies tonight. We liked them and I will definitely make them again with a few tweaks but I would agree with the other comments about them not being flat or looking like the photo shows. My dough was a bit on the sticky side. (It was too sticky to roll into a ball.) I tried the 3 TBSP. of dough as the recipe says and pressed it down with my fingers. I ended up using a little flour on my fingers to press them down because they were so sticky. Then I added a bit of extra flour to a small amount of dough and placed them on the same sheet to see how they baked compared to the “original” dough. Both the “original” dough and the “extra flour added” dough turned out the same…puffed up in the middle. There was no difference in the taste or texture. I wondered if they would flatten as they cooled on the wire rack, but they didn’t. I tried refrigerating the dough to see if that helped them stay more flat but there was no change. I also tried scooping them with a regular size cookie scoop to make them smaller but they baked the same. They are chewy but maybe more like a cake-like cookie. The cookie isn’t super sweet alone but with the frosting they are sweet. I think the next time I make them, I will add a bit more flour and try rolling them out, but thinner then the recipe says and cutting them in circles to get a more uniformed look. They are a good change to the same old cookie recipes that I have. Thanks for the recipe.

    • Ruby

      I added 1 whole egg, and 1 egg yold. Worked perfectly. I had to let the dough sit for about 15 minutes before being able to roll into a ball

  • LaurenB

    I recently made these and gave them out and they were a big hit! Great recipe. I wanted to be able to give cookies in little gift bags, and I knew stacking them would be a problem with the frosting, so instead I made smaller cookies and made “sandwiches” out of them. Big hit! Just a suggestion in case anyone wants to package them similarly. Thanks for the recipe! Love your blog!!

    • Jaclyn

      Jaclyn Bell

      Thanks for the tip! I’m so glad you liked them and thanks for letting me know you love my blog :)!!

  • Amy S

    I can’t wait to try these! How do you think they would turn out if made as bars in jelly role pan? Thanks for sharing so many delicious recipes!

    • Jaclyn

      Jaclyn Bell

      I can’t say for sure since I haven’t tried, you may need a little more butter in there just since they’ll be baking longer so they don’t dry?

  • Dana

    I made your cookies on the weekend for a party and they were a hit. I love all things pumpkin and these cookies were so tasty and flavorful. Everyone loved them, thanks for sharing!!

  • tabby

    These look amazing! I’m going to make them for a party for halloween! i was wondering though… could you use pumpkin pie spice in place of the nutmeg, ginger, and cinnamon??

  • Lynne

    Seemed like such a good idea – they looked so yummy, and different, that I had to try them. Disclaimer, I did mis-read the recipe and thought it said 2/3 can of pumpkin, so I ended up adding an additional 1/3 cup to the recipe. Since the dough wasn’t firm, I added 1/2 c of flour. It still didn’t seem as though it would hold a shape, I had to chill it overnight. I did not make the cookies as big as the recipe called for, only slightly smaller – it made 30 cookies. I found them to puff up considerably – not flat like the picture at all. I had pressed the balls down with the bottom of a glass pressed in sugar as I didn’t understand the instruction to press them with your fingers? Anyway, most came out puffy and misshapen.
    Now, the taste – I gave my daughter the bowl to eat, which she usually loves and asks for, but after one taste, she wouldn’t eat any more. I agreed that the dough seemed to be lacking sweetness, which is weird after 1.5 c sugar. I thought that once they were cooked, with the additional sugar I added on top, that they would be better. Nope – very blah tasting – that’s how I would describe it. Ok, I figure – they have to have the frosting. So, my daughter and I made the frosting – even without adding all the milk, it was more of the consistency of icing – very runny, so we added 1 cup more sugar, and it is now the correct consistency. The frosting did help the cookies, but not as much as I thought – you either taste the frosting, or the blah cookies, but it doesn’t really blend together, if that makes any sense.
    So, I don’t think that my blunder could have made such a difference to the taste and texture of the cookies, but maybe – seems like everyone else liked them, but they were not for us, and I doubt I’d try them again.

  • Sydney Sun

    I made pumpkin cookies the other night and they were delicious, I can only imagine how good these are. I’m definitely not as clean at icing the tops of cookies as you though! Great post :)

    Sydney

    • Jaclyn

      Jaclyn Bell

      You can they just won’t keep much detail so if it’s a basic shape like a pumpkin that should be fine.