Pumpkin Cookies With Cream Cheese Frosting are soft, tender, cakey cookies made with pumpkin puree, warm spices, and a smooth cream cheese topping. They bake at 350°F, make 24 frosted cookies, and work especially well for holiday trays, casual gatherings, or make-ahead dessert prep when you want something simple but still a little special.
What Makes This Pumpkin Cookies With Cream Cheese Frosting Great?
These cookies lean into everything people want from a pumpkin dessert: a soft texture, cozy spice, and a cool, creamy frosting on top. The dough is easy to mix, the cookies bake quickly, and the frosting turns them from everyday snack to party-ready treat without adding a complicated extra step.
Why You’ll Love It
- Great for holiday baking, the recipe makes 24 cookies, so it fills a tray nicely without requiring multiple complicated components.
- Easy for beginner bakers, the dough is a simple mix-and-drop style with no rolling, cutting, or shaping.
- Make-ahead friendly, because the unfrosted cookies can be baked in advance and frozen for up to 2 months.
- Nice for gatherings and dessert tables, since the cream cheese frosting adds a polished finish with very little extra work.
- Useful for flexible serving, the cookies are best served cool or after sitting at room temperature for about 10 minutes.
The Pumpkin Cookie Dough
This dough is all about softness. Pumpkin puree brings moisture and that unmistakable fall flavor, while the mix of granulated sugar and brown sugar keeps the cookies sweet, tender, and lightly caramel-like without making them dense.
The spice blend matters here too. Cinnamon leads the way, with nutmeg and ginger rounding things out so the cookies taste warm and balanced instead of flat. The finished dough should be thick, soft, and a little sticky, which is exactly what gives these cookies their cakey texture.
What You’ll Need for the Pumpkin Cookie Dough
- 1 cup unsalted butter, softened, so it creams properly with the sugars and gives the cookies a tender crumb.
- 1 cup granulated sugar, for sweetness and structure.
- 1/2 cup light brown sugar, packed, for extra moisture and a deeper flavor.
- 1 cup pumpkin puree, which gives the cookies their soft texture and pumpkin flavor.
- 1 large egg, to help bind the dough and keep it smooth.
- 1 teaspoon vanilla extract, for a little extra warmth and roundness in the flavor.
- 3 cups all-purpose flour, which gives the cookies body while still keeping them soft.
- 2 teaspoons baking powder, to help the cookies rise and stay light.
- 1/2 teaspoon baking soda, which supports lift and browning.
- 1/2 teaspoon salt, to balance the sweetness and sharpen the spice flavor.
- 2 teaspoons ground cinnamon, the main warm spice in the dough.
- 1/2 teaspoon ground nutmeg, for that classic baked pumpkin flavor.
- 1/2 teaspoon ground ginger, which adds a gentle little kick and warmth.
The Cream Cheese Frosting
This frosting is the cool, creamy contrast that makes the whole recipe feel complete. The cookies themselves are soft and warmly spiced, so the tang of cream cheese keeps everything from tasting too sweet. Honestly, it is the part that makes them feel bakery-case worthy.
Because the cookies are tender, you want a frosting that spreads easily without running all over the place. Beating the butter first, then the cream cheese, helps keep it smooth and lump-free. If it softens too much, a short chill firms it right back up.
What You’ll Need for the Cream Cheese Frosting
- 1/4 cup unsalted butter, softened, to give the frosting a creamy, spreadable texture.
- 8 oz cream cheese, softened, for the signature tangy flavor and smooth body.
- 2 cups powdered sugar, to sweeten the frosting and thicken it to a spreadable consistency.
- 1 teaspoon vanilla extract, which rounds out the frosting flavor.
- 1/8 teaspoon salt, just enough to balance the sweetness.
How to Make Pumpkin Cookies With Cream Cheese Frosting
Prepare the oven and pans
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them so the cookies release easily after baking. Since these are soft cookies, that little bit of prep really helps when it is time to move them.
Cream the butter and sugars
In a large mixing bowl, beat 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar with a hand mixer or stand mixer for about 2 to 3 minutes. You want the mixture to look pale, light, and fluffy. That step builds a softer final texture, so do not rush it.
Add the wet ingredients
Add 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract to the bowl. Beat until the mixture is smooth and evenly combined. It may look a little loose and soft at this stage, which is totally normal for pumpkin cookie dough.
Mix the dry ingredients
In a separate medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger. Whisking helps distribute the leavening and spices evenly, so every cookie bakes and tastes consistent.
Make the cookie dough
Add the dry ingredients to the pumpkin mixture in 2 additions, mixing on low speed just until no dry streaks remain. The dough should be thick, soft, and slightly sticky. Try not to overmix here, because that can make the cookies heavier than they should be.
Portion the cookies
Use a spoon or cookie scoop to drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Keeping the scoops similar in size helps the cookies bake evenly. No shaping drama here, just scoop and go, which is kind of the beauty of this recipe.
Bake the cookies
Bake for 12 to 15 minutes, until the tops look set and the edges are lightly golden. The cookies should still feel soft and tender rather than crisp. Let them rest on the baking sheets for 5 minutes, then transfer them to a wire rack so they can finish cooling without getting soggy on the bottom.
Cool completely
Let the cookies cool fully before frosting, about 25 minutes. If they are even a little warm, the frosting will soften too much and slide around. Cool cookies make a much neater finished dessert, trust me on this one.
Make the frosting
In a clean mixing bowl, beat 1/4 cup softened butter until creamy. Add 8 oz softened cream cheese and beat until smooth with no lumps, then add 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Beat until the frosting is thick, smooth, and easy to spread.
Frost the cookies
Spread the cream cheese frosting over the cooled cookies with a small spatula or butter knife. Aim for a soft, even layer over the top of each cookie. Once frosted, they are ready to serve cool or after about 10 minutes at room temperature.
Variations and Customizations
This recipe is pretty straightforward, but there is still some room to make it fit your style. The main thing is to keep the base dough and frosting method intact, then play around with serving or spice preferences in a way that still suits the soft texture of the cookies.
- For a little more spice presence, increase the cinnamon, nutmeg, or ginger slightly to suit your taste, but keep the overall dough texture the same.
- If you want a less heavily frosted cookie, spread on a thinner layer of the cream cheese frosting instead of piling it on.
- For dessert trays, make the cookies a little smaller when scooping so they are easier to serve in bite-sized portions, while still baking until the tops are set.
- If you are prepping ahead, bake the cookies in advance and freeze them unfrosted, then thaw completely and frost before serving.
Toppings, Add-Ons, and Finishing Touches
These cookies do not need much beyond the frosting, but a few finishing touches can make them feel extra polished for parties or holiday baking. Think a little contrast, a little texture, or a light extra hint of spice, nothing too heavy that fights with the soft cookie underneath.
- A light dusting of ground cinnamon over the frosting for a simple, pretty finish.
- A tiny pinch of ground nutmeg on top if you want the spice profile to stand out a bit more.
- An extra-small swoop of frosting on each cookie if you want them to look more bakery-style for serving trays.
Storing, Reheating, and Meal Prep
Store the frosted cookies in an airtight container in the refrigerator for up to 4 days. If you need to stack them, place parchment paper between the layers so the frosting stays neat instead of getting smudged everywhere. They are best served cool or after sitting at room temperature for about 10 minutes.
For make-ahead prep, bake the cookies first and freeze them unfrosted for up to 2 months. Thaw them completely, then frost before serving. Do not reheat after frosting, since the cream cheese topping will soften too much and lose its texture.
Pumpkin Cookies With Cream Cheese Frosting
Description
Soft pumpkin cookies with warm fall spices and a smooth cream cheese frosting. These cookies bake up tender and cakey, making them a simple dessert for parties, holiday trays, or an afternoon treat.
Ingredients
For the Pumpkin Cookies
For the Cream Cheese Frosting
Instructions
Prepare the oven and pans
-
Prepare the oven and pans
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or lightly grease them so the soft cookies lift away easily after baking.
Cream the butter and sugars
-
Cream the butter and sugars
In a large mixing bowl, beat 1 cup softened butter, the granulated sugar, and brown sugar with a hand mixer or stand mixer until the mixture looks pale, light, and fluffy. This usually takes about 2 to 3 minutes.
Add the wet ingredients
-
Add the wet ingredients
Add the pumpkin puree, egg, and 1 teaspoon vanilla extract to the bowl. Beat until smooth and evenly combined. The mixture may look a little soft and loose, which is normal for this dough.
Mix the dry ingredients
-
Mix the dry ingredients
In a separate medium bowl, whisk together the flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, nutmeg, and ginger until the spices are evenly distributed.
Make the cookie dough
-
Make the cookie dough
Add the dry ingredients to the pumpkin mixture in 2 additions, mixing on low speed just until no dry streaks remain. The dough will be thick, soft, and slightly sticky. Do not overmix or the cookies can become heavy.
Portion the cookies
-
Portion the cookies
Use a spoon or cookie scoop to drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Try to keep the scoops similar in size so the cookies bake evenly.
Bake the cookies
-
Bake the cookies
Bake for 12 to 15 minutes, or until the tops look set and the edges are lightly golden. The cookies should feel soft and tender, not crisp. Let them sit on the baking sheet for 5 minutes, then transfer them to a wire rack.
Cool completely
-
Cool completely
Let the cookies cool fully before frosting. This takes about 25 minutes. If they are still warm, the frosting will soften too much and slide off.
Make the frosting
-
Make the frosting
In a clean mixing bowl, beat 1/4 cup softened butter until creamy. Add the cream cheese and beat until smooth with no lumps. Add the powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt, then beat until the frosting is thick, smooth, and easy to spread.
Frost the cookies
-
Frost the cookies
Spread the cream cheese frosting over the cooled cookies with a small spatula or butter knife. The frosting should sit in a soft, even layer on top of each cookie.
Note
Store the frosted cookies in an airtight container in the refrigerator for up to 4 days. If stacking, place parchment paper between layers to keep the frosting neat. If the frosting feels too soft, chill it for 10 to 15 minutes before spreading. If it feels too thick, let it sit at room temperature for a few minutes and stir again. These cookies are best served cool or after sitting at room temperature for about 10 minutes. Do not reheat after frosting. You can freeze the unfrosted cookies for up to 2 months. Thaw completely, then frost before serving.
