Name: Pumpkin Sugar Cookies with Cream Cheese Frosting
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 tablespoon pumpkin pie spice (plus extra for sprinkling); ½ teaspoon salt; ¾ cup unsalted butter, at room temperature; ¾ cup granulated sugar; ½ cup packed light brown sugar; 1 ¼ cups canned pumpkin puree; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 8 oz block-style cream cheese, softened but still cool; ¼ cup unsalted butter, softened but still cool; 1 teaspoon pure vanilla extract; 1 ¾ cups confectioners’ sugar, sifted

These Pumpkin Cookies with Cream Cheese Frosting are soft, fluffy, and bursting with cozy autumn flavor. With just the right balance of pumpkin spice and sweetness, they melt in your mouth and are topped with a smooth, tangy cream cheese frosting. They come together quickly and are perfect for fall baking, holiday cookie trays, or a comforting treat with your afternoon coffee.

Why You’ll Love This Recipe

These cookies offer all the warmth of pumpkin pie in soft, pillowy form. The dough is easy to mix and scoop, and there’s no need to chill unless you’re making them ahead. The cream cheese frosting adds a decadent touch that pairs beautifully with the subtle spice of the cookie. Whether you’re baking for guests or just want a seasonal snack, these cookies are always a hit. Pumpkin Sugar Cookies with Cream Cheese Frosting

Ingredients

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

For the Pumpkin Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice (plus extra for sprinkling)
½ teaspoon salt
¾ cup unsalted butter, at room temperature
¾ cup granulated sugar
½ cup packed light brown sugar
1 ¼ cups canned pumpkin puree
1 large egg, at room temperature
1 teaspoon pure vanilla extract

For the Cream Cheese Frosting:
8 oz block-style cream cheese, softened but still cool
¼ cup unsalted butter, softened but still cool
1 teaspoon pure vanilla extract
1 ¾ cups confectioners’ sugar, sifted

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a stand mixer (or using a hand mixer), beat butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until light and fluffy.
Add pumpkin puree, egg, and vanilla extract. Mix until combined, scraping the sides of the bowl as needed.
Gradually add the flour mixture to the wet ingredients and mix until just combined. The dough will be soft and sticky.
Use a medium cookie scoop or spoon to scoop heaping tablespoons of dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 13–15 minutes or until the edges are set and the cookies look fluffy. Allow cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
To make the frosting, beat cream cheese and butter together on medium-high speed until smooth (about 30 seconds).
Add vanilla extract and sifted confectioners’ sugar. Mix again just until combined.
Once cookies are cooled, frost using a small offset spatula or knife. Sprinkle lightly with pumpkin pie spice or cinnamon before serving, if desired.

Servings and timing

Yield: 30 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 35 minutes

Variations

No Frosting Needed: These cookies are delicious even without frosting—perfect for a lightly sweet snack.
Spiced Frosting: Add a pinch of cinnamon or nutmeg to the frosting for extra fall flavor.
Maple Twist: Replace vanilla extract in the frosting with maple extract for a maple cream cheese variation.
Mini Cookies: Use a smaller scoop and reduce baking time to 9–11 minutes for bite-sized treats.
Add-Ins: Mix in white chocolate chips or chopped pecans to the dough for added texture and flavor.

Storage/Reheating

Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
To freeze, chill the cookie dough or baked (unfrosted) cookies for up to 3 months. Thaw in the refrigerator or at room temperature. Frost just before serving.
If frosting becomes firm in the fridge, let cookies sit out for 15–20 minutes before serving.

FAQs

Do I need to chill the cookie dough?

No chilling is required, but you can chill the dough for up to 24 hours if you want to prepare it ahead of time.

Can I freeze these cookies?

Yes. Freeze the unfrosted cookies or dough for up to 3 months. Thaw and frost before serving.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-drained and thick. Watery puree can change the dough texture.

Can I make these dairy-free?

Use dairy-free butter and cream cheese substitutes, and check all other ingredients for dairy content.

How do I make them gluten-free?

Use a 1:1 gluten-free baking flour substitute. Be sure to check that your other ingredients are gluten-free.

Can I double the recipe?

Absolutely. Double all ingredients for a larger batch—perfect for gatherings or freezing extras.

What if I don’t have pumpkin pie spice?

You can make your own: 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves.

Why is my frosting too soft or runny?

Ensure your cream cheese and butter are cool (not warm). If needed, add more sifted sugar to thicken.

Can I make the frosting ahead of time?

Yes, the frosting can be made a day or two in advance and stored in the fridge. Let it soften before spreading.

Are these cookies soft or crispy?

They’re soft, fluffy, and cake-like—almost like little pumpkin cakes in cookie form.

Conclusion

Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall comfort cookie—soft, spiced, and sweet with a creamy finish. They’re quick to whip up, crowd-pleasing, and versatile enough to suit any autumn occasion. Whether you’re baking for a gathering, holiday dessert table, or just for fun, these cookies are sure to become a seasonal favorite.