Name: Pumpkin Cookies with Cream Cheese Frosting
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 cup canned pumpkin puree; 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 tsp vanilla extract (for frosting); Optional: pinch of salt for frosting

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Why You’ll Love This Recipe

These cookies are soft, cakey, and bursting with real pumpkin flavor. The cream cheese frosting adds a creamy, tangy contrast to the sweet and spiced cookie base, making every bite perfectly balanced. They’re easy to make with pantry staples and guaranteed to become a seasonal favorite. Whether you’re baking for a crowd or keeping them all to yourself, these cookies are pure comfort in dessert form.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Vanilla extract
Canned pumpkin puree

For the cream cheese frosting:

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Vanilla extract
Pinch of salt (optional)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, and pumpkin puree until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Scoop dough onto the baking sheet using a cookie scoop or spoon, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers are slightly firm.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter together until smooth.
Add powdered sugar and vanilla extract, beating until fluffy. Add a pinch of salt if desired.
Once cookies are cool, frost generously and enjoy!

Servings and timing

This recipe makes about 24 cookies.
Prep time: 20 minutes
Cook time: 12 minutes
Cooling and frosting time: 30 minutes
Total time: About 1 hour 5 minutes

Variations

Maple Frosting: Add 1–2 teaspoons of maple syrup to the frosting for extra fall flavor.
Spiced Frosting: Mix cinnamon or pumpkin pie spice into the frosting for a warm twist.
Mini Cookies: Use a smaller scoop to make bite-sized cookies and reduce baking time.
Gluten-Free: Use a gluten-free flour blend suitable for baking.
Vegan: Substitute the butter, egg, and cream cheese with plant-based alternatives.

Storage/Reheating

Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
Let them sit at room temperature for 10–15 minutes before serving for the best texture.
To freeze, place unfrosted cookies in a single layer in a freezer-safe container for up to 2 months. Thaw and frost before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and drained to avoid excess moisture.

Why are my cookies cakey?

Pumpkin adds a lot of moisture, giving these cookies a soft, cake-like texture—it’s exactly how they’re meant to be.

Can I make the frosting ahead of time?

Absolutely. Store it in the refrigerator and let it come to room temperature before spreading.

Do I need to refrigerate these cookies?

Yes, because of the cream cheese frosting, they should be stored in the fridge.

Can I make them without frosting?

Yes! They’re still delicious on their own or with a light dusting of powdered sugar.

How long do these cookies stay fresh?

Up to 5 days in the fridge. For best texture, let them warm slightly before eating.

What type of cream cheese should I use?

Full-fat brick-style cream cheese works best. Avoid whipped or spreadable varieties.

Can I pipe the frosting?

Yes, the frosting is thick enough to pipe if you want a decorative touch.

Can I add mix-ins to the cookie dough?

Definitely! Chopped nuts, white chocolate chips, or raisins are great additions.

Are these good for freezing?

Unfrosted cookies freeze well. Frost just before serving for best results.

Conclusion

Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall treat—soft, spiced, and topped with a luscious layer of cream cheese goodness. Easy to make and even easier to devour, they’re a must-bake during pumpkin season. Whether you’re sharing or savoring them solo, they deliver big autumn flavor in every bite.