Rating: 4.5 stars
137 Ratings
  • 5 star values: 95
  • 4 star values: 29
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 0

Pumpkin cookies with cream cheese frosting are always a hit, especially around Halloween and Thanksgiving. And when they're soft, moist, and topped with a sweet cream cheese frosting? Well, they're impossible to resist! After getting this easy recipe from a friend, I have made them over 100 times for family and friends. As far as the spices go, less is more; this is not a full-on pumpkin pie, pumpkin bread, or pumpkin cake. Sprinkle frosted cookies with chopped walnuts or pecans if desired.

Advertisement

These pumpkin cookies with cream cheese frosting are a little sweet, a little spicy, and chock-full of cozy fall flavor. 

Pumpkin Cookies with Cream Cheese Frosting Ingredients

You probably already have most of the ingredients you'll need to make these pumpkin cookies. If you don't, here's what to add to your grocery list: 

· For the cookies: all-purpose flour, leaveners (baking soda and baking powder), spices (cinnamon, nutmeg, and ginger), butter, white sugar, brown sugar, vanilla extract, egg, and pumpkin puree
· For the frosting: cream cheese, butter, vanilla extract, and powdered sugar

Pumpkin Cookies with Cream Cheese Frosting on a plate with pumpkins behind them
Credit: LemkeBoysgirls

How to Make Pumpkin Cookies with Cream Cheese Frosting

You'll find the full, step-by-step recipe below — but here's what you can expect when you make this top-rated pumpkin cookies with cream cheese frosting:

1. Make the dough: Whisk the dry ingredients together in a bowl. In a separate bowl, beat the wet ingredients. Stir the dry ingredients into the wet ingredients. 
2. Bake the cookies: Drop the dough in teaspoonfuls two inches on a prepared baking sheet. Bake in a preheated oven until the cookies are lightly browned. 
3. Make the frosting: Beat cream cheese, butter, and vanilla in a bowl until it's soft and creamy. Add the powdered sugar a little at a time. Continue beating until the frosting is smooth. 
4. Frost the cookies: Allow the cookies to cool completely. Spread the frosting over the cookies. 

How to Store Pumpkin Cookies with Cream Cheese Frosting

The best way to store these cookies depends on whether they have or have not been frosted. Unfrosted cookies will last for about a week in an airtight container at room temperature. Frosted cookies, meanwhile, should stay refrigerated. They'll last for about three days (in an airtight container) in the fridge. 

Pumpkin Cookies with Cream Cheese Frosting close up
Credit: GigiJax

Can You Freeze Pumpkin Cookies with Cream Cheese Frosting?

You can freeze unfrosted pumpkin cookies — it's best to frost the cookies after thawing, as cream cheese frosting does not freeze well. 

Flash freeze the cookies on a baking sheet for a few hours or up to overnight. Transfer the now-frozen cookies to a zip-top freezer bag or another freezer-safe container. Freeze for up to two months and thaw in the fridge overnight. Allow the cookies to come to room temperature before frosting and serving. 

Allrecipes Community Tips and Praise

"Made these last weekend and my family ate most of them before I could even get them frosted," says CJulienAZ. "Wonderful, soft, cake-like texture. I followed the recipe and loved them that way!"

"A very 'grown-up' kind of cookie," according to Regina Mastillo. "Not too sweet, and the cream cheese icing gives the right amount of tang that is very complimentary to the cookie! Goes well with Mexican (Abuelita) hot chocolate or coffee."

"Delicious and easy," says Amanda. "I did add a pinch of cardamom and coriander just because I like spice. We will definitely make it again."

Editorial contributions by Corey Williams

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Cookies:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.

    Advertisement
  • Make cookies: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl.

  • Beat butter, both sugars, egg, and vanilla with an electric mixer in a separate large bowl until smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture until combined; batter will be moist.

  • Drop teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets.

  • Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes, switching racks halfway through.

  • Remove from the oven and let cool on the sheets for 5 minutes. Transfer cookies to a wire rack and cool completely, about 25 minutes.

  • While the cookies are cooling, make frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until soft and creamy. Beat in powdered sugar, about 1/2 cup at a time, until frosting is smooth and spreadable.

  • Spread frosting over cooled cookies.

Nutrition Facts

152 calories; protein 1.3g; carbohydrates 20.6g; fat 7.5g; cholesterol 24.7mg; sodium 115mg. Full Nutrition
Advertisement