Frosted Pumpkin Cookies made with butter, sugar, pumpkin puree and a warm blend of fall spices. These soft, tender cookies are finished with a spiced cream cheese frosting for a comforting seasonal treat.
Ingredients for Frosted Pumpkin Spiced Cookies
Butter: ½ cup salted butter, softened—adds richness and helps create a tender cookie.
Sugars: ½ cup white granulated sugar and ½ cup light brown sugar for sweetness and moisture.
Egg: 1 large egg to bind the dough and contribute to the texture.
Flour: 2 cups all-purpose flour forms the base of the dough.
Pumpkin: 1 cup pumpkin puree keeps the cookies moist and lends a subtle earthy sweetness.
Leavening agents: ½ tsp baking powder and ½ tsp baking soda to give the cookies a light lift.
Spices: 2 tsp ground cinnamon, 1 tsp nutmeg, and 1 tsp ground cloves for classic autumn warmth.
Spiced Cream Cheese Frosting
Cream cheese: 8 ounces cream cheese at room temperature for tang and creaminess.
Butter: 3 TBSP unsalted butter, softened, for a smoother, richer frosting.
Pumpkin spice: 2 ½ tsp pumpkin pie spice to amplify fall flavor.
Cornstarch: 1 ½ tsp cornstarch to help stabilize the frosting and keep it smooth.
Powdered sugar: 2 ½ cups powdered sugar to sweeten and thicken the frosting.
Tips for making Frosted Pumpkin Cookies
- Cookie scoop: We used a #40 scoop for uniform cookies, but a spoon works fine if you don’t have one.
- Wet dough: This dough is wetter than typical cookie dough because of the pumpkin. Resist the urge to add extra flour—baked cookies will still hold their shape and be tender.
- Minimal spreading: These cookies don’t spread much during baking, so you can place them relatively close together on the sheet.
How long are these Pumpkin Cheesecake Cookies good for?
Store the frosted cookies in the refrigerator in an airtight container for up to 5 days. Avoid stacking them to protect the frosting. Serve cold straight from the fridge or bring them to room temperature if preferred.
Frosted Pumpkin Cookies Recipe
Ingredients
- ½ cup salted butter softened
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 cup pumpkin puree
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 2 cups flour
Spiced Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 3 TBSP unsalted butter softened
- 2 ½ tsp pumpkin pie spice
- 1 ½ tsp cornstarch
- 2 ½ cups powdered sugar
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
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In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture is smooth and the sugar begins to dissolve.
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Add the egg and mix until incorporated, then stir in the pumpkin puree. Once combined, add the baking powder, baking soda, cinnamon, nutmeg, cloves, and flour. Mix gently until just combined and no dry streaks remain.
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Drop rounded tablespoons of dough (or use a #40 cookie scoop) onto the prepared baking sheet. Bake for about 12 minutes. Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
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To make the frosting: Beat the room-temperature cream cheese until smooth. Add the softened butter and vanilla, then mix in the pumpkin pie spice, cornstarch, and powdered sugar. Beat until the frosting is creamy and spreadable.
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Spread or pipe the frosting onto each cooled cookie. Chill briefly if needed to set the frosting, then serve and enjoy.
Notes
Enjoy cold from the fridge or allow them to come to room temperature before serving.
Nutrition
Can you freeze these frosted pumpkin cookies?
Yes. First let the frosting set by placing the cookies uncovered on a baking sheet and freezing for 1–2 hours until firm. Then layer them in an airtight container with wax paper or parchment between layers, or wrap each cookie individually. Seal and label the container; store in the freezer for 2–3 months. Thaw the container at room temperature before unwrapping to prevent condensation on the frosting.
What can be used in lieu of brown sugar in pumpkin cookies?
Substitute an equal amount of white granulated sugar plus 1 tablespoon of molasses or maple syrup to mimic brown sugar’s moisture and flavor. Using only white sugar will work in a pinch but will change texture and depth of flavor.
Can cream cheese frosting be prepared ahead of time?
Yes. Make the frosting 1–2 days ahead and refrigerate it. Before spreading, bring it to room temperature and rebeat until smooth.
Is there a difference between using fresh or canned pumpkin puree for cookies?
Canned pumpkin is thicker and consistent, giving reliable results. Fresh pumpkin puree can be more watery—if using fresh, strain or reduce it to avoid thinning the dough.
Are there options for making pumpkin cookies gluten-free?
Use a gluten-free all-purpose flour blend that includes xanthan gum or another binder to replace the structure provided by wheat flour. Verify that other ingredients like baking powder and spices are gluten-free certified.
Enjoy more pumpkin cookie ideas
- Pumpkin Meringues: light, airy cookies with sweet pumpkin flavor and a festive look.
- Pumpkin Cheesecake Snickerdoodle Bars: a combination of sugar cookie base, pumpkin cheesecake center, and cinnamon-sugar topping.
- Pumpkin Sugar Cookies: spiced cut-outs topped with cream cheese frosting for fall decorating.
- Cheesecake Stuffed Pumpkin Cookies: soft pumpkin cookies filled with creamy cheesecake for an indulgent treat.
- Pumpkin Oatmeal Cream Pies: pumpkin-oatmeal cookies sandwiched with fluffy cream cheese filling.
Frosted Pumpkin Cookies are a cozy autumn dessert—soft pumpkin-spiced cookies topped with a creamy, spiced cream cheese frosting. Perfect for sharing or enjoying with a warm drink.