Pumpkin Cookies with Cream Cheese Frosting
Hey there, fall baking bestie! You know how I get when the leaves start turning—I go full pumpkin mode. A while back, I was this close to perfecting a fancy pumpkin cookie wrapped around a cream cheese center, rolled in sugar, baked to golden perfection… but honestly? The steps were a total nightmare. Too fussy, too messy, and way too much work for a weeknight treat. So I said forget it and went back to the drawing board.
And thank goodness I did—because these pumpkin cookies with cream cheese frosting are everything I wanted and more. They’re soft but sturdy enough to grab and go, and topped with a swirl of pipeable cream cheese frosting that sets firm at room temp. No rolling, no wrapping, no drama—just pure, delicious, Thanksgiving-worthy joy in under an hour. Plus? They’re so pretty with that cinnamon-dusted swirl. Instant fall vibes.
Why You’ll Love These Pumpkin Cookies with Cream Cheese Frosting
- Soft but sturdy – no more cookies falling apart mid-bite
- Pipeable frosting that sets – perfect for gifting or party platters
- Make-ahead friendly – dough and unfrosted cookies freeze beautifully
- 38 cookies per batch – (with a 1.5 tbsp cookie scoop) means there are plenty to share (or not)
How to Store Your Pumpkin Cookies
- Room temp: 2 days in an airtight container
- Fridge: up to 5 days (let warm up 15 minutes before serving)
- Freezer: Flash-freeze frosted cookies on a tray for 1 hour, then transfer to an airtight container or ziplock bag for up to 2 months.
Tips & Notes for This Pumpkin Cookie Recipe
- Pumpkin purée: 100% pure pumpkin—no pie filling with sneaky sugar or spices.
- Sticky dough? This dough IS sticky, so just embrace it and scoop.
- Make-ahead win: Scoop dough, freeze solid on a tray, then bag it. Bake from frozen—add 1–2 minutes.
- No piping bag? Snip a zip-top bag or spread with a spoon. Still stunning.
- Thanksgiving prep: Bake and frost a day ahead—the flavors get even better.
- Half batch? Halve everything and use 1 medium egg (~40g).
Favorite Tools for this Recipe (Affiliate Links)
- Digital kitchen scale – precision = perfection
- #40 Cookie scoop (1.5 Tbsp) – uniform cookies, every time
- Non-stick cookie sheets – easy non-stick cleanup without baking spray
- Stand mixer – creaming without the arm workout
- Paddle attachment – a must-have for your stand mixer
- Disposable piping bags – easy cleanup
- Wilton 12 Tip – for small swirls (or a beginner piping tip set for more decorative options)
More Pumpkin Treats to Try
If you’re also obsessed with pumpkin, you’ll love our other pumpkin favorites.
Pumpkin Cheesecake Bars
Creamy cheesecake meets pumpkin pie spice in easy-to-share squares.
Go To Recipe
Pumpkin Bars with Cream Cheese Frosting
Soft, cakey bars with a thick layer of tangy frosting—crowd-pleaser alert!
Go To Recipe
Pumpkin Snickerdoodles
Soft, chewy cookies rolled in cinnamon-sugar with a pumpkin twist.
Go To Recipe
Pumpkin Spice Bread
Classic quick bread loaded with warm spices and that signature pumpkin glow.
Go To Recipe
Pumpkin Banana Bread
A cozy mash-up of two favorites—extra tender with a hint of banana sweetness.
Go To Recipe
Pumpkin Chocolate Chip Bread
Moist, studded with melty chips, and perfect for breakfast or snacking.
Go To Recipe
Fluffy Pumpkin Pancakes
Light, spiced, and begging for maple syrup—weekend breakfast goals.
Go To RecipeThese pumpkin cookies with cream cheese frosting are hands-down one of our absolute favorites—pretty enough for Thanksgiving, easy enough for a random Tuesday.
Happy baking!
Pumpkin Cookies with Cream Cheese Frosting
Print RecipeSoft, spiced pumpkin cookies that hold up perfectly—no crumbling! Topped with pipeable cream cheese frosting that sets at room temp. Easy, pretty, and freezer-friendly.
Servings: 38 cookies
EQUIPMENT (affiliate links)
- mixing bowl or
- stand mixer optional
- paddle attachment optional
- kitchen scale preferred for accuracy
- piping bags optional
Ingredients
Pumpkin Cookies
- 2 ¾ cups unbleached all-purpose flour, (weigh for best accuracy) 330g
- 2 tbsp cornstarch 15g
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp fine salt
- ½ cup salted butter, softened 115g
- 1 ½ cups granulated sugar 300g
- 1 cup canned pumpkin purée 240g
- 1 large egg
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz. full-fat cream cheese, softened 225g
- 3 tbsp salted butter, softened 40g
- 3 cups powdered sugar, sifted (weigh for best accuracy) 360g
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ⅛ tsp salt
- ground cinnamon or nutmeg for dusting
Instructions
To Make Pumpkin Cookies:
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment or use a nonstick baking sheet.
- Whisk flour, cornstarch, baking powder, soda, spices, and salt.2 ¾ cups unbleached all-purpose flour, (weigh for best accuracy), 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, ½ tsp fine salt
- In a separate bowl or your stand mixer, cream together butter sugar until fluffy.½ cup salted butter, softened, 1 ½ cups granulated sugar
- Add pumpkin puree, egg, and vanilla. Beat until smooth making sure to scrape the sides of the bowl.1 cup canned pumpkin purée, 1 large egg, 1 tsp vanilla extract
- Mix in the dry ingredients on low just until combined. The dough will be very soft and sticky.
- Scoop dough onto your baking sheets 2 inches apart. Optional: wet fingers and press to 1 cm thick.
- Bake 13–15 min until edges are set and tops spring back when touched. Cool on sheet 5 min then transfer to a wire rack to cool completely.
To Make Frosting:
- Beat cream cheese and butter for 1 minute. Add sifted powdered sugar and cornstarch. Whip for 2 min until light and fully incorporated. Add vanilla and salt and mix until fully incorporated.8 oz. full-fat cream cheese, softened, 3 tbsp salted butter, softened, 3 cups powdered sugar, sifted (weigh for best accuracy), 1 tbsp cornstarch, 1 tsp vanilla extract, ⅛ tsp salt
- Pipe or spread onto completely cooled cookies. Dust lightly with cinnamon or nutmeg while frosting is still wet.ground cinnamon or nutmeg
- Let set at room temperature for at least 1 hour for frosting to fully set.
Notes
- Pumpkin: Use pure pumpkin (canned or cooked), not pie filling.
- Dough Consistency: Dough is sticky—do not add flour.
- Freezer Storage: Flash-freeze on tray 1 hr, then store in airtight container up to 2 months.
- Make Ahead: Freeze scooped dough; bake from frozen +1–2 min.
- Travel: Stack set-frosted cookies between parchment.
Video
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