If you’re on the hunt for a fall treat that’s bursting with cozy spices and creamy sweetness, you’ve got to try this Pumpkin Cookies with Cream Cheese Frosting Recipe. Trust me, these cookies are soft, flavorful, and the frosting takes them to a whole new level of yum. Whether you’re baking for a holiday gathering or just because pumpkin season is your favorite, stick with me—I’ll walk you through every step to make sure your batch turns out fabulous.

💙

Why This Recipe Works

Perfectly Balanced Spices: A classic pumpkin spice blend creates that warm, nostalgic flavor without overpowering the cookie.
Moist, Soft Texture: The canned pumpkin keeps the cookies tender and moist, making them wonderfully soft.
Cream Cheese Frosting: A luscious frosting that’s just the right amount of tangy-sweet to complement the pumpkin base.
Easy Prep and Bake: Straightforward steps mean even if you’re new to baking, you’ll have success and delicious results.

Pumpkin Cookies with Cream Cheese Frosting, fall pumpkin cookie recipes, soft pumpkin cookies, pumpkin spice cookies,cream cheese frosting desserts - The image shows a metal baking tray with white parchment paper holding several round orange-brown cookies. Each cookie has a thick layer of white creamy frosting spread unevenly on top, with a light dusting of brown spice powder sprinkled over the frosting. The cookies have a soft and slightly bumpy texture, and the edges are slightly rounded. There are two cinnamon sticks placed on the tray near the cookies on the right side. The tray is set on a white marbled surface, with a blue cloth partially visible to the right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Cookies with Cream Cheese Frosting Recipe plays a role in creating that perfect balance of flavor and texture. From the spices that bring out the pumpkin’s sweetness to the butter that keeps the cookies tender, here’s what you’ll want to keep in mind when shopping and prepping.

All-purpose flour: This gives the cookies structure; make sure to scoop and level for accurate measurement.
Baking soda & baking powder: These leavening agents help the cookies rise and stay soft instead of flat and tough.
Salt: Enhances the flavors, balancing the sweetness perfectly.
Ground cinnamon, nutmeg, ginger, cloves: The classic pumpkin spice mix that adds warmth and depth—freshly ground if you can!
Unsalted butter: I recommend softened, not melted, to get that pillowy texture in your cookies.
Granulated sugar & light brown sugar: The combo gives sweetness and a bit of chewiness thanks to the brown sugar’s molasses.
Egg: Provides moisture and binds everything together.
Vanilla extract: Boosts the flavor complexity with a sweet floral note.
Canned pumpkin: The star ingredient that keeps the cookies moist and tender—pure pumpkin, not pumpkin pie filling.
Cream cheese: Adds tang and creaminess to the frosting—make sure it’s near room temperature for smooth blending.
Powdered sugar: Gives the frosting its sweetness and silky texture.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love customizing this Pumpkin Cookies with Cream Cheese Frosting Recipe to fit different moods or occasions—and I encourage you to do the same! It’s all about making the cookies your own.

Use pumpkin pie spice instead of individual spices: I sometimes swap the cinnamon, nutmeg, ginger, and cloves for a measured pumpkin pie spice blend when I’m short on time, and it works beautifully.
Add chopped nuts or chocolate chips: Pecans or walnuts add a delightful crunch, and mini chocolate chips bring a touch of chocolatey magic.
Dairy-free adaptation: Use vegan butter and a dairy-free cream cheese alternative for a delicious allergy-friendly treat.
Make jumbo cookies: Try scooping double the dough to create oversized cookies—just increase baking time slightly and watch closely!

Step-by-Step: How I Make Pumpkin Cookies with Cream Cheese Frosting Recipe

Step 1: Prep Your Dry Ingredients

First, whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl for about 20 seconds. Getting these mixed well upfront means even flavor and good rising in every cookie. I like to set this bowl aside while I cream the butter and sugars—that way I’m ready for the next step without missing a beat.

Step 2: Cream Butter and Sugars

Using a stand mixer with a paddle attachment (or a hand mixer if that’s what you have), beat the softened butter with the granulated and brown sugars until the mixture looks fluffy and light—this usually takes 2-3 minutes. It’s so worth taking the time here; properly creamed butter and sugar set the texture foundation for soft, tender cookies.

Step 3: Mix in the Wet Ingredients

Mix in the egg until combined, then add the vanilla and canned pumpkin. Make sure everything is fully incorporated but don’t over-mix—once the flour goes in, you want to be gentle to avoid tough cookies.

Step 4: Combine with Dry Ingredients

Add the flour mixture in batches, mixing just until you don’t see streaks of flour anymore. Overworking the dough is a common mistake that can lead to dense cookies—so keep it light here!

Step 5: Scoop and Bake

Use a 1 1/2 tablespoon cookie scoop (or just a spoon) to portion out the dough onto baking sheets lined with silicone mats or parchment paper. Make sure to space cookies about 2 inches apart since they spread a little. Bake each sheet one at a time at 350°F for 13–15 minutes. You’ll know they’re done when the edges are set but the center still looks soft.

Step 6: Cool Completely and Frost

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up without losing that soft texture. Once fully cool, spread with the luscious cream cheese frosting—made by whipping butter and cream cheese until fluffy, then mixing in powdered sugar and vanilla. The best part? You can really pile it on!

💡

Pro Tips for Making Pumpkin Cookies with Cream Cheese Frosting Recipe

Soft Butter is Key: Using butter that’s too cold can make creaming difficult, while melted butter will change the cookie texture. Aim for room temp!
Don’t Skip Chilling the Frosting: I’ve found chilling the cream cheese frosting for 15 minutes before spreading helps it hold its shape better.
Bake One Sheet at a Time: This ensures even heat distribution and consistent baking, avoiding under- or overdone cookies.
Avoid Overbaking: Remember, cookies continue to bake a bit on the hot sheet outside the oven—pull them when edges are set and centers still look soft.

How to Serve Pumpkin Cookies with Cream Cheese Frosting Recipe

Garnishes

I like to sprinkle just a light dusting of cinnamon or a few chopped toasted pecans on top of the cream cheese frosting—adds that extra touch of texture and visual appeal. Sometimes, a little drizzle of melted white chocolate can feel extra-special for holiday parties.

Side Dishes

These cookies go perfectly with a warm cup of chai tea or a frothy latte. For a dessert spread, I pair them with vanilla ice cream or a simple bowl of fresh fruit to lighten it up. If you’re serving at a fall brunch, pumpkin muffins or apple cider are lovely companions.

Creative Ways to Present

For gatherings, I sometimes arrange the cookies on a rustic wooden board surrounded by autumn leaves, small pumpkins, and cinnamon sticks to highlight that cozy fall vibe. Another fun idea is stacking them with a bit of ribbon tied around for gifting. Mini versions of this recipe also make charming bite-sized treats for parties.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in a single layer in an airtight container in the fridge to keep the frosting fresh—stacking tends to smudge the frosting, so a single layer is best. They last about 3-4 days this way and still taste amazing after sitting overnight.

Freezing

If you want to freeze pumpkin cookies with cream cheese frosting, I freeze the cookies and frosting separately. Freeze the unfrosted cookies in a sealed container or bag for up to 3 months. For frosting, scoop into an airtight container. Thaw both in the fridge and then frost freshly for best results.

Reheating

To warm the cookies up, I let them come to room temperature, then pop them in the microwave for about 10 seconds to revive that soft texture without melting the frosting. If they’ve been frozen, thaw overnight in the fridge first.

FAQs

Can I use fresh pumpkin instead of canned pumpkin in this recipe?

You can, but you’ll need to cook and puree the fresh pumpkin first, and then reduce the amount slightly as fresh pumpkin has a higher water content than canned. For best consistency, canned pumpkin puree is recommended.
What’s the best way to make sure my cookies don’t spread too much?

Make sure your butter is softened but not melted, use exact flour measurements (scoop and level), and chill the dough briefly if it seems too soft. Also, spacing cookies adequately on the sheet prevents crowding and spreading together.
Can I make the cream cheese frosting ahead of time?

Absolutely! You can make it a day ahead, keep it covered in the fridge, and then bring it to room temperature and whip a bit before frosting. This really helps with spreading and texture.
Are these cookies suitable for freezing after they’re frosted?

It’s best to freeze the cookies unfrosted, then add the cream cheese frosting after thawing to keep the frosting’s texture intact. Freezing frosted cookies often results in a soggy or runny frosting.

Final Thoughts

This Pumpkin Cookies with Cream Cheese Frosting Recipe has quickly become one of my go-to autumn desserts because it hits all those nostalgic notes with minimal fuss. The soft, spiced cookie combined with that creamy frosting really feels like a warm hug on a chilly day. I hope you’ll have as much fun baking and sharing these as I do—and don’t forget, the best part is eating them with a big smile (and maybe a latte in hand!). Happy baking!