Soft, cakey, and full of cozy fall flavor, these Pumpkin Cookies with Cream Cheese Frosting are the ultimate autumn treat. The cookies are lightly spiced and incredibly tender, topped with a tangy-sweet cream cheese frosting that takes them over the top. Perfect for holiday gatherings, bake sales, or a cozy night in.

Ingredients

For the Pumpkin Cookies:

2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice (plus extra for garnish)
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
1¼ cups canned pumpkin purée
1 large egg
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz low-fat cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Optional: milk or water, to adjust consistency

Instructions

Make the Pumpkin Cookies:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Combine dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
Cream the butter and sugars:
In a stand mixer or large mixing bowl, beat the butter, granulated sugar, and brown sugar together on medium-high speed for about 1 minute until light and fluffy.
Add wet ingredients:
Mix in the pumpkin purée, egg, and vanilla extract. Beat until just combined.
Mix dry into wet:
Gradually fold in the dry ingredients until no flour streaks remain. Do not overmix.
Scoop and shape:
Drop heaping tablespoonfuls of dough onto the prepared baking sheet. Slightly flatten each cookie with a spoon or your fingers, as they won’t spread much while baking.
Bake:
Bake for 15–20 minutes, or until the cookies bounce back gently when touched. Let cool on a wire rack to room temperature.

Make the Cream Cheese Frosting:

In a medium bowl, beat together the cream cheese, butter, and vanilla until smooth and fluffy.
Gradually add the powdered sugar, mixing until fully combined and creamy.
Adjust consistency if needed: Add 1–2 teaspoons of milk (or water) to thin, or more powdered sugar to thicken.
Once cookies are completely cool, frost generously and sprinkle with extra pumpkin pie spice or cinnamon if desired.

Why You’ll Love This Recipe

Incredibly soft and cakey—like pumpkin muffins in cookie form
Full of cozy fall flavor thanks to pumpkin pie spice
Cream cheese frosting adds richness and a tangy contrast
Make-ahead friendly and perfect for gifting or gatherings

Tips

Don’t overmix the dough after adding dry ingredients—this keeps the cookies soft.
Flatten before baking to get the shape you want, as these cookies don’t spread much.
Cool completely before frosting to prevent the icing from melting.
Chill the dough for 20–30 minutes if it’s too sticky to scoop easily.

Variations and Substitutions

No pumpkin pie spice? Use 1½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves.
Try maple frosting: Replace vanilla in the frosting with maple extract for a different twist.
Add-ins: Fold in ½ cup chopped pecans or walnuts for crunch.
Dairy-free option: Use plant-based butter and vegan cream cheese.

FAQs

Can I make these cookies ahead of time?
Yes! The cookies (unfrosted) keep well at room temperature for up to 3 days, or in the fridge for up to 5 days. Frost just before serving for best texture.

Can I freeze them?
Yes—freeze unfrosted cookies in an airtight container for up to 2 months. Thaw and frost before serving.

Do I have to use low-fat cream cheese?
Not at all—full-fat cream cheese will work perfectly and create a richer frosting.

Serving and Suggestions

Perfect with: A warm chai latte, pumpkin spice coffee, or hot cider
Presentation tip: Sprinkle cinnamon or chopped nuts over the frosting for a decorative touch
Occasions: Great for fall parties, Thanksgiving dessert tables, or cozy weekends at home
Make it a dessert sandwich: Use two cookies with frosting in between for a decadent treat