Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall treat that combines soft, spice-infused cookies with luxurious tangy frosting. These pumpkin cookies with cream cheese frosting deliver the perfect balance of warm autumn spices and creamy sweetness, making them an irresistible addition to any holiday table or cozy afternoon. As the weather cools down, these easy pumpkin cookies will become your go-to baked good for everything from Thanksgiving celebrations to simple family treats.
What makes these soft pumpkin cookies so special is their incredible texture and flavor profile. The cookies themselves are wonderfully moist pumpkin cookies with just the right amount of spice, while the cream cheese frosting adds a tangy contrast that keeps you coming back for more. If you’re looking for the best pumpkin cookies recipe that’s both impressive and easy to make, you’ve found it!
Why You’ll Love These Pumpkin Cookies with Cream Cheese Frosting
These soft pumpkin cookies are pure autumn nostalgia in every bite: cakey-soft, fragrant, and topped with the creamiest frosting. Perfect for gifting, holidays, or a weekend bake with the kids—plus, packed with real pumpkin and no artificial flavors. If you enjoy these seasonal treats, you might also love our Pumpkin Bars with Cream Cheese Frosting for another delicious way to enjoy the classic pumpkin and cream cheese combination.
- Super soft & thick texture – true bakery-style pumpkin cookies
- Classic fall spice flavor with warm cinnamon and nutmeg
- Quick, no-chill dough – ready in under 30 minutes
- Freezes beautifully for make-ahead holiday desserts
- Crowd-pleasing appearance perfect for Thanksgiving desserts
Ingredients & Substitutions For Pumpkin Cookies with Cream Cheese Frosting
Creating these homemade Pumpkin Cookies with Cream Cheese Frosting requires simple ingredients that you probably already have in your pantry. For those with dietary restrictions, we’ve included plenty of substitution options to ensure everyone can enjoy these delicious pumpkin spice cookies.
| Ingredient | Substitute/Tips |
|---|---|
| Pumpkin Puree | Use homemade (blot excess moisture) or canned pure pumpkin |
| All-Purpose Flour | 1:1 gluten-free blends work perfectly |
| Butter | Can swap with coconut oil for dairy-free option |
| Brown Sugar | Coconut sugar for less refined option |
| Egg | Flax egg for vegan pumpkin cookies |
| Cream Cheese | Vegan or lactose-free spread for dairy-free frosting |
| Cinnamon, Nutmeg | Pumpkin pie spice blend for convenience |
When making these pumpkin cookies with real pumpkin puree, it’s important to use high-quality ingredients. If you’re looking for more delicious fall dessert recipes, check out our popular Caramel Apple Cookies for another seasonal favorite.
How to Make Pumpkin Cookies with Cream Cheese Frosting (Step by Step)
Making these easy pumpkin cookies recipe is straightforward, but following these steps carefully will ensure you get the perfect chewy pumpkin cookies every time. The process is similar to other cookie recipes but with a few pumpkin-specific tips.
1. Mix the Dough
Cream butter and sugars until fluffy. Add egg and vanilla, then pumpkin and blend until just combined. Whisk dry ingredients separately; gently fold into pumpkin mix until no dry streaks remain for perfect moist pumpkin cookies. If you love baking with seasonal flavors, you might also enjoy our Gingerbread Cookie Bars for another holiday favorite.
2. Bake for the Perfect Texture
Scoop large tablespoons onto lined baking trays. Bake at 350°F (175°C) for 11–13 minutes—edges set, centers soft. Cool fully on a wire rack before frosting these delicious fall cookies. The key to perfect cakey pumpkin cookies is not overbaking them.
3. Whip Up the Cream Cheese Frosting
Beat softened cream cheese, butter, and vanilla until very smooth. Gradually add powdered sugar, whipping until light, fluffy, and spreadable. Once cookies are completely cool, frost generously and enjoy these incredible pumpkin desserts! For more frosting ideas, check out our No-Bake Cheesecake Recipe which uses a similar cream cheese base.
Common Mistakes & Troubleshooting
Even experienced bakers can run into issues when making Pumpkin Cookies with Cream Cheese Frosting. Here are the most common problems and how to solve them to ensure your pumpkin cream cheese cookies turn out perfectly every time.
| Mistake | Solution |
|---|---|
| Cookies too cakey | Don’t overmix, and drain pumpkin puree thoroughly |
| Flat cookies | Chill dough 15 min, use fresh baking soda |
| Sticky texture after cooling | Increase bake time slightly; cool on wire rack completely |
| Frosting melting | Cool cookies completely before frosting |
| Bland flavor | Boost with more spices or salt; use real vanilla extract |
Expert Baking Tips
After testing multiple batches of these pumpkin cookies for autumn, we’ve discovered several tips that will take your baking to the next level. These insights will help you create the perfect pumpkin dessert cookies every single time.
- Try our Pumpkin Bars with Cream Cheese Frosting for more fall flavor inspiration
- Blot pumpkin puree well with paper towels for dense, fudgy results in your moist pumpkin cookies
- Don’t overbake—slightly underdone centers yield softer, more cake-like pumpkin cookies
- For sharp piping: chill frosting slightly before use on your cream cheese frosting cookies
- Healthy Banana Bread makes a great breakfast pairing
- Store with a slice of bread to keep soft pumpkin cookies fresh longer
- Use room temperature ingredients for better incorporation in your easy pumpkin cookies recipe
- For gluten free pumpkin cookies, use a reliable 1:1 gluten-free flour blend
Storage, Freezing & Make-Ahead
One of the best things about these holiday pumpkin cookies is how well they store. Refrigerate frosted pumpkin cookies in an airtight container for up to 5 days (all about food safety: foodsafety.gov). Unfrosted cookies freeze up to 2 months; thaw and frost before serving. For more make-ahead tips for your Thanksgiving cookies, reference our complete holiday baking guide.
Nutrition Information
While these are definitely a treat, it’s helpful to understand the pumpkin cookie nutrition profile. Each cookie provides a good source of Vitamin A from the pumpkin, making these a slightly better option than many other desserts. For those looking for healthy pumpkin cookies, we’ve included substitution options in the ingredients table.
| Nutrition Facts | Per Cookie (est.) |
|---|---|
| Calories | 140 |
| Fat | 5g |
| Carbs | 22g |
| Protein | 2g |
| Vitamin A | 30% DV |
| Pumpkin Health Benefits | Rich in Beta-Carotene |
Pumpkin Cookies FAQs
How do I keep pumpkin cookies soft?
Drain excess moisture from pumpkin puree, avoid overbaking, and store cookies with a slice of bread in the container to maintain that perfect soft texture in your homemade pumpkin cookies.
Can I freeze pumpkin cookies with cream cheese frosting?
Yes, freeze unfrosted cookies for up to 3 months; thaw and frost before serving for best texture. Frosted cookies can also be frozen but may have slightly different texture upon thawing.
Is homemade pumpkin puree OK for cookies?
Absolutely! Homemade pumpkin puree works wonderfully. Just be sure to blot it with paper towels to remove excess moisture for the best cookie results.
Why do pumpkin cookies get sticky?
Too much moisture from pumpkin, or improper baking times—always blot puree and bake until just set. Proper cooling on a wire rack also prevents stickiness.
Do frosted pumpkin cookies need refrigeration?
Yes, due to cream cheese frosting, store in airtight container in the fridge. Bring to room temperature before serving for best flavor and texture.
How long will pumpkin cookies stay fresh?
4–5 days in the refrigerator; 2 months unfrosted in the freezer. For best quality, consume within 3 days of frosting.
Related Recipes
If you enjoyed these pumpkin cookies with cream cheese frosting, you’ll love these other seasonal treats from our kitchen. Each recipe has been tested and perfected to ensure delicious results every time.
- Pumpkin Bars with Cream Cheese Frosting – Classic combination everyone loves
- Caramel Apple Cookies – Another fall favorite with gooey caramel
- Gingerbread Cookie Bars – Perfect for holiday gatherings
- Christmas Brownie Recipe – Rich chocolate holiday treat
- Easy Dessert Recipes Collection – More sweet inspiration for every occasion
Conclusion & Update Note
This recipe for Pumpkin Cookies with Cream Cheese Frosting was last updated on November 18, 2025. For more seasonal baking ideas, visit our complete collection of autumn recipes. These pumpkin cookies with cream cheese frosting have become a reader favorite for their perfect texture and balanced flavors.
Cozy up with a batch of these irresistible pumpkin spice cookies—because fall baking just isn’t complete without them. Perfect for holiday gatherings, cookie exchanges, or simply enjoying with a warm cup of coffee on a crisp autumn day. Whether you’re making them as Thanksgiving cookies or just because, these homemade pumpkin cookies are sure to become a seasonal tradition in your home.
For more delicious dessert ideas, explore our entire collection of Easy Dessert Recipes and Thanksgiving Desserts to make your holiday baking truly memorable.
Updated: November 18, 2025 | See all Fall & Thanksgiving recipes →
Pumpkin Cookies with Cream Cheese Frosting
These Soft Pumpkin Cookies are delightfully fluffy with a rich pumpkin-spiced aroma, topped with a decadent cream cheese frosting, making them perfect for any autumn occasion.
For the Cookies
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 1.5 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (1 stick)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk or heavy cream (for desired consistency)
Preparation
- Whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl. Set aside.
- In a large bowl or stand mixer, cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the pumpkin puree until well combined. Then, add the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Cover with plastic wrap and chill the dough in the refrigerator for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Frosting
- In a large bowl, cream together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Beat in the vanilla extract and then add milk one tablespoon at a time until the frosting reaches your desired consistency.
Assembly
- Once the cookies are completely cool, frost them with the cream cheese frosting.
- If desired, decorate with sprinkles, chopped nuts, or a dusting of cinnamon.
Serving
- Serve the cookies immediately, or store in an airtight container in the refrigerator for up to 3 days.
You can make the dough ahead of time and chill it for up to 24 hours. Cookies can also be frozen for up to 3 months.
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