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There will be no doubt that it’s fall with these pumpkin cookies with cream cheese frosting! If you’re a fan of all things pumpkin, the time is now to bake up these easy pumpkin cookies. They’re the perfect combination of soft and sweet – and every bite is loaded with pumpkin goodness! I’ll even go out on a limb and say that these are the best pumpkin cookies ever.
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Pumpkin Cookies with Cream Cheese Frosting
One of the reasons that I love fall is because of these frosted pumpkin cookies. There’s not a cookie recipe out there that I’ll turn down, but I do have a soft spot in my heart for soft pumpkin cookies with cream cheese frosting.
These cookies are literally the type of cookie that melts in your mouth – and have you craving more. One thing is for sure about these iced pumpkin cookies…You’re not going to be able to stop at just one.
Why you’ll love this recipe
- This recipe works: I’ve been making it over and over for years.
- These cookies are freezable – with or without frosting!
- Easy to make – you don’t even need a mixer.
- Unsalted butter – Make sure that it’s melted prior to use.
- Pumpkin puree – I like to use Libby canned pumpkin but any brand will do – make sure it’s not pumpkin pie mix.
- Brown sugar – You can use light or dark brown sugar, but the dark brown sugar will give the cookies a darker coloring.
- Egg yolk – Just using the yolk offsets the moisture in the pumpkin!
- Ground nutmeg, ginger, allspice, and cinnamon – Use my DIY Pumpkin Spice as well!
How to make Pumpkin Cookies with Cream Cheese Frosting
- Mix: Use a hand mixer or stand mixer to combine the butter, pumpkin puree, and all sugars until smooth.
- Add in the egg yolk, baking soda, salt, spices, and vanilla. Mix well.
- Add flour: Add the flour and stir until a cookie dough starts to form.
- Chill: Place the pumpkin cookie dough in the fridge to chill for a minimum of 2 hours. (Don’t skip this step! It’s important that the dough is chilled so that the cookies don’t spread while they bake.)
- Bake: Form the cookie dough balls by combining two tablespoons of cookie dough. Roll them into a ball and place them on a greased baking sheet. Put the cookies in the oven for 10-13 minutes at 350 degrees.
- Frost: Wait until the cookies are cooled completely before adding any frosting.
Storing and Freezing Instructions
Did I mention that these pumpkin cookies with cream cheese frosting can be stored for later AND frozen?!
Store any leftover cookies that you’re going to eat within 2-3 days in an airtight container. They’ll need to be kept in the fridge because of the cream cheese frosting.
To freeze these cookies, let them cool down all the way, and DON’T add the frosting. Just freeze the baked cookies without frosting. When you unthaw them, you can then add the frosting at that point in time.
Tip From Dorothy
- Don’t skip the chilling step – that ensures a puffy soft cookie.
- Learn how to separate eggs if you don’t know how!
- Dust the tops of these with a bit of cinnamon or pumpkin spice, or sprinkles!
As long as you store them in an airtight container, they’re good to enjoy for up to 3 days. If you need to freeze them, they’ll last up to 3 months!
Absolutely. If you like to bake in big batches, freeze some of the leftover cookies for later on. Just store them in a sealed bag or container and keep them in the freezer.
If you’re worried that the cookies are going to get soggy, add a piece of bread into the storage container that’s holding your cookies. This will absorb any excess moisture and keep your cookies fresh!
Pumpkin Cookies with Cream Cheese Frosting Recipe
- ½ cup (113g) unsalted butter melted
- ⅓ cup (81g) pumpkin puree
- ¾ cup (150g) packed brown sugar (light or dark)
- ¼ cup (50g) granulated sugar
- 1 egg yolk
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 ¾ cups (217g) all purpose flour
Cream Cheese Frosting
- 4 ounces (113g) cream cheese softened
- ¼ cup (57g) unsalted butter softened
- 1 ½ cups 170g) powdered sugar
- ½ teaspoon vanilla extract
- Place melted butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer, if you prefer. Mix until smooth, about 30 seconds. Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth. It’ll be a soft batter. Chill dough for at least 2 hours.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
- Scoop 2 tablespoon balls of cookie dough onto prepared cookie sheets. Bake for 10-13 minutes until they are no longer glossy. (I like to err on the side of under baked for a gooey cookie!) Cool completely before frosting.
- To make the frosting: cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frost cookies and dust with a bit of cinnamon.
- Store in an airtight container for up to 3 days or freeze unfrosted cookies for up to 1 month.
These easy and soft Pumpkin Cookies are the best cookie recipe for fall! They are topped with a cream cheese frosting and spiced with cinnamon, nutmeg, cloves and ginger.
Last Updated on September 23, 2023