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

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.

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93 Comments

  • Ruth

    Favorite fall recipe! I’ve been making this every year for the past 4 or so years around this time of year and it’s always a crowd pleaser :)

  • Nicole

    Making these now I didnt have any nutmeg but added some cloves and also added chopped walnuts. I just dropped these on the pan using 2 spoons and the worked great!

  • Kylie

    These sound delicious! Do you think it would work if I rolled out the dough so I could cut out shapes? It would be fun to make these shaped like pumpkins!

    • Jaclyn

      Jaclyn Bell

      They’d be puffy pumpkins (not keeping a lot of detail) but should work okay.

  • Debbie

    Are the pumpkin sugar cookies dough sticky? My dough was a little sticky. Are they supposed to be sticky? If not, what should I do to make them not sticky and have perfectly round cookies? Also when you say two egg yolks, that’s only the yolks not the white part, right? I was get that confused. Thank you

    • Jaclyn

      Jaclyn Bell

      I used the scoop and level method to measure flour so I’m wondering if you used a spoon and level method. It sounds like you just need a bit more flour added. Hope that does the trick! And yes you’re correct about the egg yolks.

  • Elizabeth

    Hello, Just a quick question- does the frosting harden up so they are packageable or does it stay sticky to the touch?
    Thank you

  • Jenn

    These are delicious! My new favorite fall cookie recipe. They are not overly sweet, which a few people are complaining about, but I thought they were perfect. The icing was delicious and the consistency of the cookie was heavenly; so soft! I did slightly underbake them because that’s how I prefer cookies. Definitely a keeper!

  • Jenna

    Thank you for the recipe! My daughter and I just made these and they turned out perfectly! They are delicious! I’d like to add that they taste great even without the icing. So if you’re short on time or trying to cut back on sugar, give them a try without it – they are just as good!