Soft, cakey, warmly spiced, and finished with a tangy cream cheese frosting. If you have been waiting for a pumpkin cookie recipe worth making from scratch, this is the one to bookmark.
Pumpkin cookies are a fall staple, and for the longest time I was the person picking up a big container from the store every season without thinking twice about making my own. I have cookie recipes going back years, even Crumbl copycat cinnamon swirl cookies, and somehow the most classic fall cookie was never on the list.
I finally nailed this recipe early enough in the season that I am already planning to put together little gift bags of these, frosting included. They are the kind of cookie that travels well and looks good without much effort, which makes them perfect for that. If you are already deep into pumpkin season, the mini pumpkin pies are worth adding to those gift bags too.
The cookies themselves are soft and cakey, more like a little pumpkin spice cake than a regular cookie. The pumpkin purée keeps them moist, the cinnamon, nutmeg, and ginger give them that cozy fall flavor, and the brown sugar adds a deeper sweetness underneath everything. The pumpkin macarons are in that same fall baking category if you want something a little more involved to pair with these.
The cream cheese frosting is what really ties it together though. It is more creamy and tangy than sugary, which keeps the whole thing from going too sweet and makes every bite feel rich without being heavy. And if you want something to sip while the cookies bake, the pumpkin spice cold brew and the caramel turtle pumpkin cream cold brew are already in my rotation this season.
Ingredients
I like using pure pumpkin purée here because it keeps the cookies soft and gives them that real pumpkin flavor. Just make sure it is not pumpkin pie filling, since that already has sugar and spices mixed in. Brown sugar helps keep the cookies extra soft and gives them a warmer flavor, and for the frosting, I always go with block cream cheese. The tub kind is usually too soft and can make the frosting runny.
See the recipe card for exact quantities.
Top Tips for Pumpkin Cookies with Cream Cheese Frosting
Blot the pumpkin purée if it looks watery: Pumpkin brands vary in moisture. If yours looks loose, press it between a few paper towels first so the cookies stay soft and cakey instead of turning wet or gummy.
Chill the dough if it feels too sticky: About 20 to 30 minutes in the fridge makes a very soft dough easier to scoop without adding extra flour, which can make the cookies dry.
Let the cookies cool on the pan briefly: Give them about 5 minutes before moving them to a wire rack. They are very soft straight from the oven and can break if transferred too soon.
How to Make Pumpkin Cookies with Cream Cheese Frosting?
These pumpkin cookies are soft, cakey, and warmly spiced, with a creamy frosting that makes them feel more like a fall dessert than a regular cookie.
Cream the butter and sugars
Preheat the oven to 350°F and line a baking sheet with parchment paper, then beat the butter, granulated sugar, and brown sugar until light and fluffy.
- The butter should be softened, not melted, so the dough does not turn greasy.
- Beat until the mixture looks lighter and smoother before adding the pumpkin.
Add the wet ingredients
Mix in the pumpkin purée, egg, and vanilla until everything is combined.
- The mixture may look softer than regular cookie dough because pumpkin adds moisture.
Mix the dry ingredients
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a separate bowl, then gradually mix them into the pumpkin mixture.
- Add the dry ingredients slowly so they blend evenly into the soft dough.
- Stop mixing as soon as no dry streaks remain.
Scoop the cookies
Drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each one.
- Keep the scoops similar in size so the cookies bake at the same pace.
- The dough will be soft and sticky, so a cookie scoop can make portioning easier.
Bake
Bake for 12 to 15 minutes, until the edges are lightly golden and the centers look set.
- The cookies should look puffed and soft, not wet in the middle.
- Avoid overbaking, since pumpkin cookies can dry out quickly once the centers are set.
Make the cream cheese frosting
Beat the butter until smooth, then add the softened cream cheese and beat again before mixing in the icing sugar, vanilla, and salt.
- The butter and cream cheese should both be softened so the frosting turns smooth instead of lumpy.
- Add the icing sugar gradually so it does not puff out of the bowl.
- Beat until the frosting looks fluffy and spreadable, not stiff or grainy.
Frost the cookies
Spread the cream cheese frosting over the cookies once they are completely cool.
- Warm cookies can melt the frosting and make it slide off.
- If the frosting feels too soft, chill it briefly before spreading.
- Store frosted cookies in the refrigerator because of the cream cheese frosting.
Yes. You can bake the cookies a day or two ahead and frost them later. Keep the unfrosted cookies in an airtight container until you are ready to decorate them.
Pumpkin adds a lot of moisture to cookie dough, which gives these cookies a softer, more cake-like texture. That is normal for this style of pumpkin cookie.
Yes. Pumpkin pie spice can replace the cinnamon, nutmeg, and ginger if you prefer a shortcut. Use enough to match the level of spice you like.
Yes. Chocolate chips, chopped pecans, or walnuts all work well with the pumpkin and warm spices. Fold them in after the dry ingredients are mixed.
This can happen if the butter is too warm or the dough is especially soft. Chilling the dough briefly before scooping can help the cookies hold their shape better.
Yes. They are still good plain, or you can finish them with a simple glaze, powdered sugar, or a light dusting of cinnamon sugar instead.
Yes. Just adjust the baking time depending on the size. Smaller cookies will bake faster, while larger scoops may need a few extra minutes.
Pumpkin Cookies with Cream Cheese Frosting
Ingredients
Cookies:
- 1 cup butter softened
- 1 cup sugar
- ½ cup brown sugar
- 1 cup pumpkin purée
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
Cream Cheese Frosting:
- ½ cup butter softened
- 8 oz cream cheese softened
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin purée, egg, and vanilla. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden. Transfer to a wire rack and let cool completely.
- For the frosting, beat the butter until smooth and creamy. Add the softened cream cheese and beat until fully combined.
- Gradually mix in the icing sugar, vanilla, and a pinch of salt until light and fluffy.
- Spread the frosting over the completely cooled cookies before serving.
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