If you’re on the hunt for a cozy, irresistibly soft treat that screams fall, you’ve just found your new favorite. This Pumpkin Cookies with Cream Cheese Frosting Recipe is seriously fan-freaking-tastic — perfect for those chilly afternoons when you want something sweet but comforting. I’ve tested it more times than I can count, and I’m excited to share how you can nail it every time in your kitchen.

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Why This Recipe Works

Perfect Texture: The cookies stay wonderfully soft and chewy thanks to the pumpkin and the right balance of flour and butter.
Warm Spices Blend: Cinnamon, nutmeg, ginger, and cloves come together for that signature fall flavor without overpowering the cookie.
Cream Cheese Frosting Contrast: The tangy, silky frosting pairs perfectly with the sweet pumpkin base, adding a luscious finish.
Beginner Friendly: No fancy techniques needed, just straightforward mixing and baking for delicious results every time.

Pumpkin Cookies with Cream Cheese Frosting, fall pumpkin cookie recipe, easy pumpkin cookies, soft pumpkin cookies, pumpkin dessert ideas - The image shows a metal baking tray with white parchment paper holding several round orange-brown cookies. Each cookie has a thick layer of white creamy frosting spread unevenly on top, with a light dusting of brown spice powder sprinkled over the frosting. The cookies have a soft and slightly bumpy texture, and the edges are slightly rounded. There are two cinnamon sticks placed on the tray near the cookies on the right side. The tray is set on a white marbled surface, with a blue cloth partially visible to the right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Cookies with Cream Cheese Frosting Recipe serves a purpose, coming together to balance flavor, texture, and moisture. When you shop, grab good-quality pumpkin puree and fresh spices for the best results — you’ll notice the difference.

Pumpkin Cookies with Cream Cheese Frosting, fall pumpkin cookie recipe, easy pumpkin cookies, soft pumpkin cookies, pumpkin dessert ideas - Flat lay of a small mound of all-purpose flour, a few whole brown eggs with clean shells, a small white ceramic bowl of granulated sugar, another small white bowl with light brown sugar packed gently, a few whole sticks of unsalted butter neatly arranged, a small white bowl containing bright orange pumpkin puree, a small white bowl filled with powdered sugar, a tiny white bowl with ground cinnamon, another tiny white bowl with ground nutmeg, a small white bowl with ground ginger, and a very small white bowl with ground cloves, plus a small white bowl with vanilla extract, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure but not too much, so cookies stay tender.
Baking soda & baking powder: Create just enough lift to keep the cookies fluffy without getting cakey.
Salt: Enhances flavor complexity and balances the sweetness.
Ground cinnamon, nutmeg, ginger, cloves: Classic warm spices that bring out that irresistible “pumpkin spice” vibe.
Unsalted butter: Adds richness and moisture; softened to cream perfectly with sugars.
Granulated and light brown sugar: The granulated sugar adds crispness, while the brown sugar keeps cookies soft and adds depth.
Large egg: Binds ingredients and adds tenderness.
Vanilla extract: Balances flavor with a sweet aromatic note.
Canned pumpkin: The star of the show — brings moisture, flavor, and that seasonal charm.
Cream cheese & powdered sugar (for frosting): Cream cheese brings tang and creaminess, powdered sugar adds sweetness and smoothness.

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

Make It Your Way

I love customizing this recipe depending on the occasion or what I have on hand. It’s super forgiving, and you can tweak the spices or frosting to suit your mood or diet — trust me, you’ll enjoy making it your own!

Spice it up: Sometimes I swap cloves for a little cardamom for a unique twist — it’s surprisingly delicious and gives a fresh spin on this classic flavor.
Dairy-free option: Use vegan butter and dairy-free cream cheese for the frosting; the texture stays creamy and the taste still spot-on.
Pumpkin swap: If canned pumpkin isn’t available, you can puree fresh roasted pumpkin — just make sure it’s smooth and drained well.
Frosting flavors: Adding a splash of maple extract or orange zest to the cream cheese frosting totally elevates these cookies for holiday parties.

Step-by-Step: How I Make Pumpkin Cookies with Cream Cheese Frosting Recipe

Step 1: Mix Your Dry Ingredients Like a Pro

Start by whisking together the flour, baking soda, baking powder, salt, and your warm spices in a medium bowl. I usually do this for about 20 seconds to evenly distribute the spices, so every bite has that perfect pumpkin spice pop. It sounds simple, but getting this right sets your cookie foundation.

Step 2: Cream Butter and Sugars Until Fluffy

Using your stand mixer with the paddle attachment (or a sturdy hand mixer), cream the softened butter with both sugars until it’s light and fluffy. This step makes a huge difference because it traps air, helping your cookies rise just right. Resist rushing — it usually takes about 2-3 minutes here.

Step 3: Blend in Egg, Pumpkin, and Vanilla

Mix in the egg until combined, then add the pumpkin and vanilla extract. Sometimes I use freshly poured vanilla — it makes me feel fancy, but store-bought is totally fine. The pumpkin adds moisture and that unmistakable fall vibe, so don’t skimp here!

Step 4: Combine Everything Gently

Pour the dry ingredients into the wet mix and stir just until everything is combined. Be careful not to overmix — you want tender cookies, not tough ones. The dough will be a bit thick but scoopable.

Step 5: Scoop & Bake

I use a 1 1/2 tablespoon cookie scoop, slightly heaping, to drop dough onto baking sheets lined with silicone mats or parchment paper. Space cookies about 2 inches apart so they have room to spread. Bake one sheet at a time at 350°F for 13 to 15 minutes until cookies are set. They’ll still look soft, but that’s perfect. Let them cool on the sheet briefly before transferring to a wire rack.

Step 6: Whip Up the Cream Cheese Frosting

While the cookies cool, beat together room-temperature butter and cream cheese until silky and fluffy. Then, add powdered sugar and vanilla and combine until smooth. If your frosting feels too thick, a small splash of milk helps loosen it easily. Spread generously on cooled cookies — this is the part everyone looks forward to!

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Tips from My Kitchen

Soft Butter Works Wonders: Make sure your butter is softened, not melted. It creams better with sugar and gives the cookies a light texture.
Don’t Skip the Cooling: Frosting warm cookies? Bad idea. Wait until they’re fully cool so the frosting stays smooth and doesn’t melt into a mess.
Single-Batch Baking: I bake cookies one sheet at a time for even heat distribution; it keeps each batch perfectly soft.
Don’t Overbake: Pull cookies out just as edges are set — they’ll firm up while cooling and stay nice and chewy.

How to Serve Pumpkin Cookies with Cream Cheese Frosting Recipe

Garnishes

I’m a big fan of simple garnishes like a light sprinkle of cinnamon or finely chopped toasted pecans on top of the frosting. They add a little crunch and make the cookies look extra inviting without stealing the show.

Side Dishes

These cookies shine alongside a warm mug of chai tea or a creamy latte. For a festive brunch, I like serving them next to spiced apple cider or a pumpkin spice latte — it’s a total mood booster!

Creative Ways to Present

For holidays, I sometimes arrange these cookies on a rustic wooden board with autumn leaves and mini pumpkins around. Another fun idea? Stack them with parchment paper between layers and tie together with a colorful ribbon for gifting — who wouldn’t love that?

Make Ahead and Storage

Storing Leftovers

The best way is to keep your frosted cookies in a single layer in an airtight container in the refrigerator. I usually let them come back to room temperature before serving so the frosting softens beautifully and the flavors pop.

Freezing

I’ve had great luck freezing un-frosted cookies—just bake, cool completely, then freeze them on a tray before transferring to a freezer-safe bag. When you’re ready, thaw overnight and frost fresh. You can also freeze frosted cookies but do so flat and in a single layer to avoid smushing.

Reheating

To reheat, I gently warm cookies for 5-7 seconds in the microwave to revive softness, especially if refrigerated. If frosted, be mindful not to overheat or the frosting may melt—room temp is usually enough.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Cookies with Cream Cheese Frosting Recipe?

Absolutely! You can roast fresh pumpkin and puree it until smooth. Just make sure to drain any excess moisture, so your cookie dough isn’t too wet. The flavor will be just as delicious, maybe even fresher.
How long can I store these cookies in the fridge?

Stored properly in an airtight container, these cookies stay fresh for up to 5 days in the refrigerator. Always bring them back to room temperature before serving for the best flavor and texture.
Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Be sure it includes xanthan gum or another binder, so the cookies hold together well.
Is it okay to omit the cream cheese frosting?

Of course! The cookies themselves are moist and flavorful enough to enjoy without frosting. You could also dust them with powdered sugar or drizzle melted chocolate if you want some extra indulgence.
What’s the best way to scoop and space the cookie dough?

I recommend using a 1 1/2 tablespoon cookie scoop, slightly heaping, and spacing cookies about 2 inches apart on the baking sheet. This spacing lets them spread just enough without running into each other.

Final Thoughts

This Pumpkin Cookies with Cream Cheese Frosting Recipe has become my go-to whenever I want a little piece of autumn joy on my plate — and I bet once you try it, it will be yours, too. The mix of spicy, sweet, and tangy frosting is pure magic, and baking them brings that warm, cozy feeling I want to share with friends and family. Give it a try and let me know how your batch turns out — I have a feeling you’re going to love making these as much as eating them!