Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting

September 16, 2014

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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.


Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting | Cooking Classy

Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting | Cooking Classy

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.50 from 4 votes

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




  • 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.


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  • Karen

    I made these as written except with white whole wheat flour. Yummy! Soft and moist. A big hit! I baked them for 10 minutes

  • Aimee unsatified

    I’m so mad I wasted time & didn’t read the reviews on this cookie. I made this recipe exactly how it’s written and they’re hard dull looking hockey pucks. I’m sad they don’t have much flavor. Not chewy at all

  • Eden Passante

    These look delicious! I’m definitely trying this recipe out for the holidays!

  • Ashley

    Just made these and they’re delicious! I already ate 2 and I’m supposed to bring them to a party! ;) I would suggest making them smaller than 3 tbsp. though… they are quite big and fluffy… it only made me a dozen, not 2.

  • Mary

    I just took these out of the oven and they are pretty good. They are totaly not what I was expecting. They came out more like cake than cookies. I was hoping for something soft chewy like a sugar cookie. If I try them again I may try to up the sugar since even with the frosting they aren’t very sweet. I by no means dislike them, they just aren’t what I had planned on making.

  • Candace

    These are delicious! I don’t care that they aren’t flat and uniform. I doubled the batch because I want to share some with my neighbors. I was worried at first because I used fresh pumpkin purée and the dough was sticky, but I threw them in the oven anyway and was delighted with the outcome! My 3 and 5 year old boys were my taste tasters and they approved 100%!

  • Marcia

    HI. Had just enough leftover pumpkin to make your recipe…no problem with dough…came out just right…I did add 3/4 cup of toasted chopped walnuts at the end…the only change I made was cooking time …. 11-12 minutes was not a good time. Came out perfect at 17 minutes and I used the little scooper …about 1- 11/2 tablespoon…also used a heavy glass dipped in cin and sugar…mad for nice even circles …nice light lovely cookie not a sugar jolt…thanks for the great directions

  • Christine

    I made these tonight and accidentally put the while egss in. Still amazing! I also skipped the frosting because we are dairy free