Pumpkin Cookies with Cream Cheese Frosting

These pumpkin cookies are soft, cake-like, and topped with tangy cream cheese frosting. Made with real pumpkin puree and pumpkin pie spice, they are full of warm fall flavor and ready in under 30 minutes. Perfect for cozy afternoons or holiday cookie trays, they are quick to mix, bake, and frost.

Cream cheese frosting takes these pumpkin cookies over the top

These pumpkin cookies are one of my favorite ways to use up that half can of pumpkin puree that is always left after baking Pumpkin Muffins or Pumpkin Cinnamon Rolls. I figure if I am opening a big can, I may as well get two treats out of it. The cookies are soft, full of cozy fall spice, and topped with the most irresistible cream cheese frosting that is sweet with just a little tang. I often make them for Halloween parties or play dates, and the kids devour them just as quickly as the grown-ups.

If you are as pumpkin-obsessed as I am, you will also want to try my Pumpkin Oatmeal Cookies, Pumpkin Chocolate Chip Cookies, and Pumpkin Whoopie Pies. That frosting alone is reason enough to bake a batch, but the pumpkin goodness does not have to stop here. Enjoy!

Ingredient Notes

Complete list of ingredients and amounts can be found in the recipe card below.

• Pumpkin Puree: Use canned pumpkin for consistent results, not pumpkin pie filling, which already contains sugar and spices. For the best texture, drain the puree on paper towels for a few minutes to remove excess moisture. This helps the cookies stay soft but not overly cakey.
• Pumpkin Spice: This blend of cinnamon, nutmeg, ginger, and cloves is what gives the cookies their signature fall flavor. Store-bought is fine, but making your own pumpkin pie spice lets you adjust the balance of spices to your taste.
• Cream Cheese: Choose full-fat cream cheese for the creamiest frosting. Make sure it’s at room temperature before mixing so it blends smoothly with the butter and sugar without lumps.

More Pumpkin Desserts To Try!

Pumpkin Muffins

Pumpkin Cheesecake

The Coziest Pumpkin Bundt Cake

Pumpkin Pie

All Pumpkin Recipes ➜

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Recipe

5 from 4 votes

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Pumpkin Cookies with Cream Cheese Frosting

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Total Time: 27 minutes mins

Author: Diana

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Soft, cake-like pumpkin cookies topped with a smooth cream cheese frosting. Packed with warm pumpkin spice, these cookies are perfect for fall gatherings and holiday trays.

28 cookies

Soft, cake-like pumpkin cookies topped with a smooth cream cheese frosting. Packed with warm pumpkin spice, these cookies are perfect for fall gatherings and holiday trays.

Equipment

• Mixing Bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Baking Sheets
• Parchment paper or Silicone Baking mats
• Wire cooling rack

Ingredients 

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Cookies:

• ▢ 2 ½ cups (300 g) all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon pumpkin pie spice
• ▢ ½ cup (113 g) unsalted butter softened
• ▢ 1 cup (200 g) granulated sugar
• ▢ ½ cup (110 g) light brown sugar packed
• ▢ 1 large egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ cup (225 g) canned pumpkin puree (drained on paper towels)

Cream Cheese Frosting:

• ▢ 4 ounces (110 g) cream cheese softened to room temperature
• ▢ 4 tablespoons (57 g) unsalted butter softened to room temperature
• ▢ 2 cups (240 g) powdered sugar
• ▢ 1 teaspoon pure vanilla extract

Instructions 

• Preheat oven to 350°F (180°C) and line baking sheets with parchment paper or silicone baking mats.
• Drain pumpkin puree on paper towels for a few minutes to remove excess moisture.
  
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
  
• In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, and beat until combined.
  
• Add pumpkin puree and mix until incorporated.
  
• Gradually add dry ingredients to the wet ingredients, mixing on low speed until just combined.
  
• Drop about 1 ½ tablespoons of dough per cookie onto prepared baking sheets, spacing 2 inches apart.
  
• Bake for 10-12 minutes or until set. Transfer cookies to a wire rack to cool completely.
  
• To make the frosting, beat cream cheese and butter together until smooth and creamy. Gradually mix in powdered sugar, then add vanilla extract. Beat until smooth.
  
• Frost cooled cookies with cream cheese frosting.
  

Notes:

• If the dough is too sticky to handle, chill for 20–30 minutes before scooping.
• Since cookies are frosted, store them in a single layer in an airtight container in the refrigerator.
• If you don’t have pumpkin spice, use 2 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¾ teaspoon ground ginger, and ¼ teaspoon ground cloves.
• Draining pumpkin puree on paper towels helps remove excess moisture, resulting in a better cookie texture.

Nutrition Information

Serving: 1cookie, Calories: 180kcal, Carbohydrates: 29g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 79mg, Potassium: 52mg, Fiber: 0.5g, Sugar: 20g, Vitamin A: 897IU, Vitamin C: 0.2mg, Calcium: 20mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Tips for Making These Cookies

• Let butter, cream cheese, and egg come to room temperature for smooth mixing.
• Cool cookies completely before frosting, so it doesn’t melt.
• Store frosted cookies in a single layer in the fridge for up to 4 days.
• Freeze unfrosted cookies for up to 2 months, then thaw and frost before serving.
• Add ½ – ¾ cup of chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.