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Pumpkin Sugar Cookies with Cream Cheese Frosting

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These Pumpkin Cookies with Cream Cheese Frosting are soft, fluffy, and packed with cozy autumn flavors. With a perfect balance of pumpkin spice and sweetness, they melt in your mouth and are topped with a smooth, tangy frosting for the ultimate fall treat.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

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

Instructions

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

Notes

  • No frosting needed—these cookies are great on their own.
  • Add cinnamon or nutmeg to the frosting for extra spice.
  • Use maple extract instead of vanilla in the frosting for a twist.
  • Add white chocolate chips or pecans to the dough for variety.
  • Use a smaller scoop for mini cookies and reduce bake time to 9–11 minutes.
  • Store frosted cookies in the fridge for up to 5 days.
  • Freeze unfrosted cookies or dough for up to 3 months.

Nutrition

Find it online: https://cheftinaskitchen.com/pumpkin-sugar-cookies-with-cream-cheese-frosting/