Pumpkin Cookies with Cream Cheese Frosting

I make these pumpkin cookies with cream cheese frosting at least twice every fall because they patch up every cold morning, chaotic lunchbox, and last-minute potluck like a sugar-spiced bandage. They’re soft, slightly cakey cookies with a cozy pumpkin-ginger flavor and a tangy cream cheese frosting that makes you feel like you deserve a nap — or at least a second cookie.

My husband practically does a happy dance when he sees the Tupperware come out. He’ll tuck one in the car, eat one at his desk, and still manage to find a third when I’ve “hidden them for emergencies.” My kid once smeared frosting on their shirt and then declared it a fashion statement. We’ve made them for friends, teachers, and once, accidentally for a neighborhood dog — long story, it involved a dropped cookie and a very grateful lab. They’re the kind of recipe that became a household habit: cozy, forgiving, and one of the few things I’ll admit I make without measuring every time.

Kitchen Talk

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I have a love/hate relationship with rolling cookie dough into perfect balls. Hate it. So I spoon-drop and call it rustic. These cookies forgive me. I once swapped half the oil for applesauce because I was out of cooking oil — texture changed a bit (softer), but the family still ate three each, so I declared it a win. Also: don’t skip chilling the dough if you want them to keep shape; I learned that the hard way when they looked like a small pumpkin puddle on the sheet. Cleanup is the worst part, but the frosting bowl? Worth it.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour unless you want cakier cookies — measure by spooning into the cup or weigh for best results. Check your baking powder/soda date; old leaveners give sad, flat cookies.
– Fats & Oils: Butter gives the best flavor in the cookies; a neutral oil (canola/vegetable) keeps them extra tender — pick based on how buttery you want them.
– Spices: Freshly ground cinnamon, ginger, and a pinch of nutmeg make a big difference; buy small jars and replace yearly for brighter flavor.
– Cheese: For the frosting, full-fat cream cheese gives the creamiest, tangiest finish — avoid low-fat if you want that lush texture.
– Nuts & Seeds: If you plan to add chopped pecans or walnuts, toast them briefly for more flavor and less bitterness.

Prep Ahead Ideas

– Make the cookie dough a day ahead and keep it tightly covered in the fridge; it actually firms up and handles better when scooped.
– Mix the frosting the day before and keep it chilled in an airtight container; bring it to room temp and beat it again just before spreading.
– Store scooped dough on a baking sheet, freeze until solid, then transfer to a freezer bag — bake straight from frozen, add an extra minute or two to the bake time.
– Use clear, shallow containers for layered storage: cookies on the bottom, parchment between layers keeps frosting from becoming a glue disaster.

✔Time-Saving Tricks

– Use a cookie scoop so all the cookies are roughly the same size and bake evenly — less eyeballing, fewer sadoverbakes.
– If you’re short on time, skip chilling but scoop cold dough onto hot parchment for slightly quicker bake times — they’ll spread a bit more.
– Microwave the cream cheese and butter for 10–15 seconds to soften quickly before whipping the frosting, but don’t melt them.
– Batch-bake: bake a full tray while the oven’s hot, cool quickly on a wire rack, and freeze extras for later.

✔Common Mistakes

– Overmixing the dough: I once beat the life out of the batter looking for smoothness and ended up with denser cookies. Stir until just combined.
– Not checking oven temps: ovens lie. If your cookies brown too fast, lower the temp 10–15°F and bake a little longer.
– Frosting too warm: if your frosting is too soft, pop it in the fridge for 10–20 minutes; if too hard, leave it at room temp and re-whip.
– Baking straight from a warm sheet: transfer to a rack before baking the next batch or they’ll start cooking prematurely. I’ve done that and gotten weird flat edges.

What to Serve It With

– Simple hot coffee or a chai latte — the spices play nicely together.
– A big green salad for contrast if you serve these after dinner.
– Soft buttered dinner rolls if you want a full carb party.
– Warm apple cider for a fall spread.

✔Tips & Mistakes

– Use parchment or silicone mats — cookies stick less and cleanup’s easier.
– Salt is a friend: a pinch in the batter and a little flaky salt on top of the frosting is oddly perfect.
– If cookies are underdone, give them a few minutes on the cooling rack; carryover cooking works wonders.
– Too-sweet frosting? Add a little lemon juice to balance it.

✔Storage Tips

Keep frosted cookies in a single layer or with parchment between layers in an airtight container at room temp for 2 days. In the fridge they’ll last up to a week, but they firm up — let them warm to room temp before serving. Baked cookies (unfrosted) freeze well for up to 3 months; thaw and then frost. Cold cookie for breakfast? No shame — I’ve done it and called it a lifestyle choice.

✔Variations and Substitutions

– Swap half the butter for coconut oil for a subtle tropical note — texture changes a bit but still delicious.
– Use pumpkin pie spice instead of measuring individual spices for convenience.
– Honey or maple syrup can replace part of the sugar, but the cookies may brown differently and be a touch denser.
– For dairy-free, use vegan cream cheese and a plant-based butter — I’ve tried it, and the flavor was excellent though slightly less tangy.
– Want nuts? Stir in toasted pecans for crunch.

Frequently Asked Questions

Pumpkin Cookies with Cream Cheese Frosting

Soft, spiced pumpkin cookies crowned with tangy cream cheese frosting. Cozy flavors in every tender bite.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 2 tsp pumpkin pie spice
• ▢ 1 tsp ground cinnamon
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 1 tbsp cornstarch for extra tender cookies
• ▢ 0.75 cup softened unsalted butter for the cookie dough
• ▢ 0.75 cup packed brown sugar
• ▢ 0.25 cup granulated sugar
• ▢ 1 cup canned pumpkin puree not pumpkin pie filling
• ▢ 2 tsp vanilla extract for the cookie dough
• ▢ 6 oz cream cheese, softened for the frosting
• ▢ 0.25 cup unsalted butter, softened for the frosting
• ▢ 2 cup powdered sugar sift if lumpy
• ▢ 1 tsp vanilla extract for the frosting
• ▢ 1 tbsp milk or a splash of heavy cream
• ▢ 0.125 tsp fine salt pinch, for the frosting

Instructions

Preparation Steps

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, salt, and cornstarch in a bowl.
• Beat softened butter with brown and granulated sugars until light and creamy.
• Mix in pumpkin puree and vanilla until smooth and combined.
• Stir dry ingredients into the wet mixture just until no flour streaks remain.
• Let the dough rest 10 minutes to thicken for easier scooping.
• Scoop tablespoon-sized mounds onto sheets, spacing 2 inches. Gently flatten tops.
• Bake 11–13 minutes until set and lightly golden at the edges.
• Cool on the sheet 5 minutes, then move cookies to a rack to cool completely.
• For frosting, beat cream cheese and butter until very smooth and creamy.
• Gradually add powdered sugar, then beat in vanilla, milk, and a pinch of salt until fluffy.
• Spread frosting over cooled cookies. Chill 15 minutes to help set, if desired.

Notes

Try stirring chopped pecans into the dough or dusting the frosted cookies with cinnamon sugar. Store frosted cookies covered in the fridge up to 4 days; bring to room temperature before serving.

This recipe is an original creation inspired by classic Pumpkin Cookies with Cream Cheese Frosting flavors. All ingredient ratios and instructions are independently developed.