Whenever the air turns crisp and the leaves start to paint the ground with gold and orange hues, I reach for my favorite recipe: Pumpkin Cookies with Cream Cheese Frosting Recipe. I remember the first time I baked these for a casual fall get-together; the sweet-spiced aroma instantly filled the house, drawing everyone to the kitchen. Watching my friends’ eyes light up with the first bite reminded me why these cookies become an autumn staple in my home year after year. They’re soft, flavorful, and just the right amount of cozy sweetness.

What I love most about this Pumpkin Cookies with Cream Cheese Frosting Recipe is the perfect balance between the tender, moist pumpkin cookie and that luscious, tangy cream cheese frosting swirled on top. The warm notes of pumpkin pie spice shine through, paired with the creamy frosting that’s neither too sweet nor too dense. Plus, the dough chills easily and the cookies bake in just minutes, making it a wonderful seasonal treat that won’t keep you waiting. You’ll notice the beautiful light orange tone of the cookies and, once finished, a sprinkle of colorful fall sprinkles that’s just the right festive touch.

Don’t worry if you’re new to baking — this Pumpkin Cookies with Cream Cheese Frosting Recipe is as straightforward as it gets. I’ll walk you through each step, sharing tips so your cookies come out soft, perfectly shaped, and topped with frosting that spreads like a dream. You’ll be hiding extras before anyone else can grab them!

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Why This Recipe Shines

Flavor Harmony: The warm pumpkin pie spices perfectly blend with the smooth tang of cream cheese frosting for an irresistible combo.
Easy Assembly: Chilling the dough keeps things simple and yields soft cookies that hold their shape nicely.
Texture Play: Tender, slightly cakey cookies topped with creamy, silky frosting deliver a delightful mouthfeel every time.
Showstopper Finish: Colorful fall sprinkles add a festive, playful pop that’s perfect for any gathering or gift.

A stack of three thick, soft orange-brown cookies is shown on a white plate placed on a white marbled surface. Each cookie is separated by a layer of smooth white cream, piped in a spiral pattern. The top cookie has a bite taken out, revealing its soft texture inside. The cream on the top cookie is decorated with small, round, colorful candy sprinkles in red, yellow, green, orange, and brown. A few sprinkles are scattered on the plate and surface around the stack. In the blurred background, there are some small yellow and orange pumpkins and a cloth with soft folds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

As you gather your ingredients, pay close attention to measuring accurately—this really helps with texture and flavor balance. You’ll find all exact amounts listed clearly in the printable recipe card at the end.

Pumpkin puree: Use canned or homemade—not pumpkin pie filling—to keep flavor pure and moisture just right.
Vegetable oil: Adds tenderness; you can swap with melted coconut oil for a subtle twist.
Granulated sugar: Sweetens and helps with cookie structure.
Egg: Adds moisture and binds ingredients; room temperature is best.
Vanilla extract: Enhances sweetness with aromatic depth; pure extract is ideal.
Baking soda and baking powder: Provide the right rise and lift—double-check they’re fresh.
Pumpkin pie spice: The star spice blend—warm and fragrant with cinnamon, nutmeg, and cloves.
Kosher salt: Balances sweetness and heightens flavors.
All-purpose flour: Sponge and level to keep cookies tender but sturdy.
Butter (for frosting): Softened for creamy texture; unsalted gives you control over saltiness.
Cream cheese: Softened, for tangy richness that pairs beautifully with pumpkin.
Powdered sugar: Creates smooth, spreadable frosting; sift for best texture.
Fall sprinkles: Optional but adds a festive, colorful finale.

If you want dairy-free, swap butter and cream cheese for plant-based alternatives. For a gluten-free twist, try a 1:1 flour blend instead of all-purpose flour.

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Chef’s Note

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

Tools You’ll Need

Mixing bowls: Large enough to combine wet and dry ingredients comfortably.
Electric mixer or hand mixer: Speeds up cream cheese frosting making—makes it silky smooth.
Measuring cups and spoons: Accurate measurements are the secret to cookie success.
Baking sheets: Use rimmed and lined with parchment or silicone mats to prevent sticking.
Cooling rack: To let cookies cool evenly and avoid sogginess.
Spoon or cookie scoop: For even-sized cookies that bake uniformly.
Spatula or butter knife: For spreading the frosting smoothly.

How to Make Pumpkin Cookies with Cream Cheese Frosting Recipe

Ready to dive in? The process is easy and fun—just mix, chill, bake, and frost. Let’s break it down step-by-step so you get perfect cookies from the get-go.

Mix wet ingredients: Combine pumpkin puree, vegetable oil, granulated sugar, egg, and vanilla extract in a large bowl. Beat until everything is smooth and even—no lumps here!
Add dry ingredients: Stir in baking soda, pumpkin pie spice, baking powder, salt, and all-purpose flour. Mix just until combined to keep cookies tender; avoid overmixing.
Chill the dough: Cover and refrigerate the dough for at least one hour or up to eight hours. This step helps the cookies hold their shape and develop deeper flavors.
Prepare to bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat to ensure cookies don’t stick.
Shape cookies: Scoop 2 tablespoons of dough per cookie onto the baking sheet, spacing them 2 inches apart to allow for spreading.
Bake: Bake for 10-12 minutes until the tops are set and edges turn light golden brown—you’ll know they’re done when a gentle touch feels firm, but the centers remain soft.
Cool: Let cookies sit on the sheet 5 minutes before transferring to a wire rack to cool completely. This prevents breakage and keeps their shape intact.
Make the frosting: Beat softened butter and cream cheese together for 2-3 minutes until light and fluffy. Slowly add powdered sugar in batches, mixing on low speed until combined. Stir in vanilla extract. If frosting feels too thick, add a teaspoon of milk at a time until spreadable.
Frost & decorate: Spread frosting over cooled cookies before it hardens to ensure smooth coverage. Top with fall-themed sprinkles for a festive finish.
Serve or store: Enjoy immediately, or store airtight at room temp for up to 3 days.

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Kitchen Wisdom

Tip 1: Chilling the dough is crucial to prevent spreading and to deepen the pumpkin flavor.
Tip 2: Use a cookie scoop for consistent size, ensuring even baking across batches.
Tip 3: Make sure cookies are completely cool before frosting to avoid melting and sliding.
Tip 4: Add sprinkles immediately after frosting before it sets to keep them stuck and vibrant.

How to Serve

The image shows several round ginger cookies with two layers. The bottom layer is a thick, brown cookie with a soft texture. The top layer is a thick, swirled white cream spread evenly on each cookie, decorated with small round candy balls in bright colors like red, yellow, orange, green, and brown scattered on top. The cookies sit on a surface with a white marbled texture, and there is a yellow small pumpkin in the background. The photo looks warm and cozy with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

Try sprinkling a tiny bit of cinnamon or nutmeg on top of the frosting for extra warmth. A dusting of finely chopped toasted pecans or walnuts adds a crunchy contrast. Drizzle a bit of caramel sauce or a pinch of sea salt to elevate the sweet-savory balance.

Perfect Pairings

These cookies are fantastic alongside a hot cup of chai tea or a rich espresso. If you prefer something cold, a glass of cold milk or a lightly spiced apple cider perfectly complements the pumpkin and cream cheese flavors.

Presentation Touches

For parties, arrange Pumpkin Cookies with Cream Cheese Frosting Recipe on a rustic wooden board or tiered dessert stand for a charming autumn centerpiece. They make lovely gifts too—just stack a few in a pretty box with parchment paper separating layers. Individually wrapped, they travel well for potlucks or office treats.

Variations & Easy Swaps

Swap vegetable oil for melted coconut oil to add subtle coconut notes.
Use dairy-free cream cheese and vegan butter to make the frosting suitable for lactose intolerance.
Add 1/2 cup chopped nuts, like walnuts or pecans, for crunch.
Mix in mini chocolate chips for a fun, chocolatey twist.
Replace pumpkin pie spice with chai spice blend to try a different warming spice profile.
For gluten-free, substitute all-purpose flour with a gluten-free baking blend of the same volume.

Make-Ahead, Storage & Reheating

Make the cookie dough up to 8 hours ahead and keep chilled until baking.
Store frosted cookies in an airtight container at room temperature for up to 3 days.
For longer storage, cookies without frosting freeze well up to 3 months; thaw completely before frosting.
Reheat non-frosted cookies briefly (10-12 seconds) in the microwave to regain softness.
If frosting softens too much with warmth, chill the cookies before serving.

FAQs

Can I use fresh pumpkin instead of canned puree? Yes! Roast and puree fresh pumpkin, but make sure it’s cooked and smooth. Measure after pureeing to match the 1 cup called for.
Why do I need to chill the dough? Chilling firms the dough, preventing the cookies from spreading too much during baking and enhancing flavor.
Can I skip the frosting? You can, but the cream cheese frosting makes these cookies truly special with its tang and creaminess.
How should I store leftover cookies? Store in an airtight container at room temperature for up to 3 days. Refrigerate in warmer climates to keep frosting fresh.
Can I make this recipe gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free blend and ensure your baking powder is gluten-free.