Frosted Pumpkin Cookies

Frosted Pumpkin Cookies are the perfect soft, cake-like treat for pumpkin lovers. With a light and fluffy texture, warm spices, and a rich cream cheese frosting, these cookies taste like pumpkin pie in handheld form. They’re easy to make, irresistibly cozy, and ideal for fall gatherings or anytime you’re craving a sweet seasonal treat.

Why You’ll Love This Recipe

These pumpkin cookies are soft, pillowy, and loaded with autumn spice. The addition of pumpkin purée gives them a moist, tender crumb, while the cream cheese frosting adds a tangy, sweet finish that balances every bite. This recipe is simple, bakes quickly, and yields cookies that stay soft for days — perfect for sharing or stashing in your fall dessert rotation.

Ingredients

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

Pumpkin Cookies:

• 2 cups all-purpose flour

• 2 teaspoons pumpkin pie spice

• ½ teaspoon ground cinnamon

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, at room temperature

• ½ cup light brown sugar

• ½ cup granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

• 1 cup canned pumpkin purée

Cream Cheese Frosting:

• 4 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 1½ cups powdered sugar

• ½ teaspoon vanilla extract

• ⅛ teaspoon salt

Directions

Make the Pumpkin Cookies

1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.

2. In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

3. In a separate large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy using a hand or stand mixer.

4. Add the egg and vanilla extract, then mix in the pumpkin purée until smooth.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing each about 2 inches apart.

7. Bake for 15–18 minutes, or until the edges are set and the centers are soft but not gooey.

8. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting

1. In a medium bowl, beat cream cheese and butter together until smooth and creamy.

2. Add powdered sugar, vanilla extract, and salt. Mix until fluffy and spreadable.

Frost and Finish

1. Once the cookies are completely cooled, spread the frosting generously over each one.

2. Optionally, dust with ground cinnamon for garnish.

3. Serve and enjoy!

Servings and timing

This recipe yields 18 cookies.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Maple Twist: Add ½ teaspoon of maple extract or a tablespoon of maple syrup to the frosting for a fall-inspired flavor.

• Nutty Crunch: Sprinkle chopped pecans or walnuts on top of the frosting for added texture.

• Spice Boost: Add a pinch of cloves or allspice to the dry mix for extra warmth.

• Mini Cookies: Use a smaller scoop to make bite-sized cookies. Reduce baking time accordingly.

• Dairy-Free Option: Use plant-based butter and vegan cream cheese for a dairy-free version.

Storage/Reheating

Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
Allow them to come to room temperature before serving for best flavor and texture.
Unfrosted cookies can be frozen for up to 2 months. Thaw and frost when ready to serve.

FAQs

Can I make these cookies ahead of time?

Yes! You can bake and cool the cookies a day in advance and frost them just before serving.

Do I need to refrigerate the cookies?

Because of the cream cheese frosting, it’s best to store them in the refrigerator.

Can I freeze these cookies?

Unfrosted cookies freeze well. Frost them after thawing for best texture and appearance.

How do I keep the cookies soft?

Store them in an airtight container, and place a slice of bread inside to maintain moisture.

Can I use homemade pumpkin purée?

Yes, but make sure it’s thick and not watery. Drain excess liquid if needed.

What’s the best way to frost the cookies?

Use a butter knife or offset spatula to spread a thick, even layer of frosting.

Can I use pre-made frosting?

Yes, but homemade cream cheese frosting gives the best flavor and texture.

Can I make the dough in advance?

Yes, the dough can be refrigerated for up to 24 hours. Let it sit at room temperature for 10–15 minutes before scooping and baking.

Why did my cookies spread too much?

Make sure your butter isn't too warm and avoid overmixing the dough. Also, chilling the dough briefly can help.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Conclusion

Frosted Pumpkin Cookies are soft, spiced, and topped with rich cream cheese frosting — a delicious celebration of fall in every bite. Whether you serve them at a gathering or bake them for cozy nights at home, these cookies bring comfort and seasonal joy to your dessert table. Keep this recipe on hand for pumpkin season and beyond.

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