These Pumpkin Sugar Cookies with Cream Cheese Frosting are soft, chewy, and bursting with cozy fall flavors. The pumpkin purée adds natural moisture, while the warm spices make each bite taste like autumn. Topped with tangy-sweet cream cheese frosting, they’re perfect for holiday gatherings, bake sales, or simply treating yourself with a cup of coffee. If you’re craving a festive cookie that feels like a hug in dessert form, this recipe is it.
At a Glance
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus cooling)
- Difficulty: Easy
- Estimated Cost: $8–10
Ingredients
For the Cookies:
- 2 ½ cups (300 g) all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional, for extra spice)
- ½ tsp salt
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- ½ cup (120 g) pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 tsp pure vanilla extract
For the Cream Cheese Frosting:
- 4 oz (113 g) cream cheese, softened
- ¼ cup (½ stick / 56 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Ingredient Swaps & Notes:
- Use gluten-free all-purpose flour blend if baking gluten-free.
- Swap butter for coconut oil or dairy-free margarine for a dairy-free version (and use vegan cream cheese).
- Add a handful of mini white chocolate chips to the dough for extra sweetness.
Step-by-Step Instructions
- Prep the oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk flour, baking soda, spices, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add wet ingredients: Mix in pumpkin purée, egg, and vanilla until well combined.
- Combine: Slowly add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
- Scoop dough: Using a cookie scoop or spoon, place rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes, until edges are set but centers look slightly soft. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; mix until fluffy.
- Frost cookies: Once cookies are completely cool, spread or pipe frosting generously on top.
Pro Tips & Variations
- For a thicker frosting, chill it in the fridge for 20 minutes before spreading.
- Sprinkle cinnamon sugar or chopped pecans over the frosting for added crunch.
- Want a festive look? Tint the frosting with natural food coloring or top with seasonal sprinkles.
- Make them sandwich cookies by spreading frosting between two cookies.
Serving Suggestions
These cookies pair perfectly with hot apple cider, a pumpkin spice latte, or a cold glass of milk. Serve them at fall parties, Thanksgiving dessert tables, or package them up as edible gifts tied with ribbon.
Storage & Reheating
- Store frosted cookies in an airtight container in the fridge for up to 4 days.
- If stacking, place parchment paper between layers to prevent sticking.
- Unfrosted cookies can be frozen for up to 2 months. Thaw at room temperature, then frost before serving.
Troubleshooting
- Cookies too cakey? Make sure to measure pumpkin purée accurately too much adds extra moisture.
- Runny frosting? Add more powdered sugar or chill before spreading.
- Dry cookies? Don’t overbake; they should look slightly soft in the middle when you pull them out.