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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. My first bite quickly turned into eating about three more of them right away! 

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stacked pumpkin cookies with frosting on top

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

  • You can bake these iced pumpkin cookies in a large batch to share with family and friends
  • This soft pumpkin cookies recipe can be stored in the freezer to get that pumpkin fix later on in the year
  • You just need a few minutes of prep time to make these pumpkin cookies with frosting

Easy Pumpkin Cookies Ingredients

All you need are the easy ingredients listed below to get started! You’ll be snacking on soft pumpkin spice cookies with cream cheese frosting in no time at all! 

  • Unsalted butter – Unsalted is key, and make sure that it’s melted prior to use. 
  • Pumpkin puree – I like to use Libby canned pumpkin for my Libby pumpkin cookies recipe. (it’s because it’s actually pumpkin in the cans and not squash!) 
  • Brown sugar – You can use light or dark brown sugar, but the dark brown sugar will give the cookies a darker coloring. 
  • Granulated sugar – Added for a boost of extra sweetness. 
  • Egg yolk – Adding the egg yolk to cookies keeps them nice and soft. 
  • Baking soda – This gives the cookies a fluffy texture! 
  • Salt – Just a pinch. If you happen to use salted butter, omit this. 
  • Ground nutmeg, ginger, allspice, and cinnamon – Use my DIY Pumpkin Spice as well! 
  • Vanilla extract – Pure vanilla extract always has the best flavor. 
  • All-purpose flour – My go-to flour for most cookie recipes. 

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. 
stacked pumpkin cookies with frosting on top and the cookie on top cut in half

Storing and Freezing Instructions

Did I mention that these pumpkin cream cheese frosting cookies 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. 

cookies with frosting on top laid out on a cutting board


How long do pumpkin cookies last?

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! 

Can soft pumpkin cookies be frozen?

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. 

How do you make cream cheese frosting?

You can easily make your own homemade cream cheese frosting with just four simple ingredients. Mix together cream cheese, butter, powdered sugar, and vanilla – and top your cookies, cakes, and more! For a more detailed recipe, check out my DIY cream cheese frosting recipe! 

How do you keep pumpkin cookies from getting soggy?

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! 

Other Pumpkin Cookie Recipes:

Have You Made This Recipe?

Leave a rating by clicking the stars below!

stacked pumpkin cookies with frosting on top

Pumpkin Cookies with Cream Cheese Frosting Recipe

5 from 20 votes
Soft and chewy pumpkin cookies are even better with the best cream cheese frosting recipe. These are the best fall cookies!
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Yield 22 servings
Serving Size 1 serving



  • ½ cup (113g) unsalted butter melted
  • 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.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 35mg | Fiber: 1g | Sugar: 18g | Vitamin A: 852IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
stacked pumpkin cookies with frosting on top and words on top

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 August 24, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. This is my new favorite pumpkin cookie! SO delicious, soft, and perfectly spiced. I only made a half batch of the frosting (and added a bit more powdered sugar to make it thicker), and this was the perfect amount for us.