These pumpkin cookies with cream cheese frosting are soft, cakey, and loaded with warm pumpkin spice, then topped with a tangy brown sugar cream cheese frosting that makes them impossible to stop at one. If you want a fall cookie that eats more like a pillow of pumpkin bread than a thin, crispy drop cookie, this is the recipe to save.
This recipe has one key timing step, one technique that blooms the spice flavor, and one post-bake move that makes a real difference in texture, here is what you need to know before you start.
Table of Contents
Why This Recipe Works
There are dozens of pumpkin cookie recipes online, but most of them land somewhere between cakey and forgettable. This one leans fully into the cakey side on purpose.
The pumpkin puree goes into the dough as-is, without blotting. When you blot pumpkin, you pull out moisture to get a chewier cookie. Here, that moisture is exactly what you want. It gives the baked cookie a tender, almost bread-like crumb that holds up under the weight of the frosting without going soft or soggy.
The full tablespoon of pumpkin pie spice might look like a lot, but when it is creamed with the butter and sugar, the fat absorbs and carries the spice throughout the entire dough. In my experience, spice mixed in with the dry ingredients never quite saturates the dough the same way. You get a background note instead of a real hit of fall flavor.
The cornstarch is the quieter trick. According to USDA food science guidance, starch-based additions interrupt gluten development in baked goods, which translates to a softer, more tender bite with less spreading. In these cookies, the cornstarch teams up with the pumpkin to produce that melt-in-your-mouth quality that makes you reach for a second before the first one is finished.
What You Need
Cookie dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar, firmly packed
- 1 tablespoon pumpkin pie spice
- 1/2 cup (130g) pumpkin puree, not pumpkin pie filling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3 1/4 cups (405g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
Cream cheese frosting:
- 6 oz (170g) cream cheese, softened
- 6 tablespoons (85g) butter, softened
- 2 tablespoons brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups (400g) powdered sugar
One thing worth flagging: pumpkin puree and pumpkin pie filling sit right next to each other on store shelves and look nearly identical. Pie filling already has sugar and spices added, which throws off the sweetness and spice balance in this recipe. Check the label before you buy.
How to Make Pumpkin Cookies with Cream Cheese Frosting
Make the dough. In a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and pumpkin pie spice together on medium-high speed for about 2 minutes until fluffy. Add the pumpkin puree, egg, egg yolk, and vanilla extract and mix on low until just combined. Whisk the flour, cornstarch, baking powder, and salt together in a separate bowl, then add to the wet mixture gradually on medium-low speed, scraping down the sides as you go.
Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 2 days. What surprised me was how much the texture improved with even the minimum chill time compared to baking straight away. The cold firms up the dough so the cookies hold their thick shape instead of spreading into flat rounds.
Bake the cookies. Preheat your oven to 350 degrees F and line baking sheets with parchment paper. Scoop and roll the dough into 2-tablespoon balls (about 42g each) and place them at least 2 inches apart. Bake for 12 to 13 minutes, until the edges look set and the tops are no longer glossy. Pull them out before they look fully done. These cookies firm up as they cool, and overbaked pumpkin cookies turn dry within hours.
Flatten and cool. Right out of the oven, press each cookie gently flat with the clean bottom of a glass or measuring cup. Let the cookies cool completely on the baking sheet, at least 30 minutes, before frosting.
Make the frosting. Beat the cream cheese, butter, and brown sugar together until smooth. Add the vanilla extract and salt and mix briefly. Gradually add the powdered sugar on low speed until the frosting is thick, smooth, and spreadable. Spread or pipe generously over each cooled cookie and finish with a sprinkle of freshly grated cinnamon or nutmeg.
After making this a dozen times, I’ve found the biggest mistake is frosting the cookies before they are completely cool. A warm cookie melts the cream cheese frosting, and it slides right off the edges. Give them a full 30 minutes at room temperature before you touch them with the piping bag.
Make-Ahead and Storage
These cookies keep at room temperature in an airtight container for up to 2 days. After that, the cream cheese in the frosting needs refrigeration. Store covered in the refrigerator for up to 5 days, and let them sit at room temperature for 15 minutes before serving for the best texture.
To freeze, place unfrosted cookies in a single layer, freeze until solid, then transfer to a zip-top bag for up to 2 months. Thaw at room temperature and frost before serving. The frosting can be made up to 3 days ahead and stored covered in the refrigerator.
The mistake most people make is storing these cookies loosely covered. Any airflow hardens the frosting surface and dries out the edges of the cookies fast. A properly sealed airtight container is the difference between a cookie that tastes great on day 2 and one that does not.
What to Serve With These Cookies
These frosted pumpkin cookies make an easy addition to any fall dessert spread. Try them alongside pumpkin bars, a warm glass of apple cider, or plate them with a scoop of vanilla ice cream for a simple but impressive fall dessert.
If you want to switch up the topping, here are some combinations that work well:
| Topping | Notes |
|---|---|
| Cream cheese frosting (original) | Tangy and smooth, the best pairing for warm pumpkin spice |
| Vanilla buttercream | Sweeter, simpler, and a good option if you want less tang |
| Brown butter frosting | Adds nutty, caramel depth that pairs beautifully with pumpkin |
| Cinnamon sugar (no frosting) | Roll warm cookies in cinnamon sugar for a snickerdoodle-style finish |
| Dark chocolate drizzle | A thin drizzle over the cream cheese frosting adds richness |
Nutrition Information
| Nutrient | Per Cookie (1 of 24) |
|---|---|
| Calories | 299 kcal |
| Carbohydrates | 43g |
| Protein | 3g |
| Fat | 13g |
| Sugar | 29g |
| Fiber | 1g |
| Sodium | 127mg |
Nutrition is calculated per cookie. Values are approximate.
Frequently Asked Questions
What are the common mistakes when baking pumpkin cookies?
Do cookies with cream cheese frosting have to be refrigerated?
Do pumpkin cookies need to be refrigerated after baking?
How long does cream cheese frosting for cookies last?
Can I use homemade pumpkin puree for pumpkin cookies?
These pumpkin cookies with cream cheese frosting are the kind of fall bake that earns a permanent spot in the rotation. The cakey texture, the deeply spiced base, and that tangy brown sugar frosting make for a combination that holds its own against anything from a bakery counter.
Pumpkin Cookies with Cream Cheese Frosting
Ingredients
- 1 cup unsalted butter 226g, softened to room temperature
- 1 cup granulated sugar 200g
- 1/2 cup light or dark brown sugar 100g, firmly packed
- 1 tablespoon pumpkin pie spice
- 1/2 cup pumpkin puree 130g, not pumpkin pie filling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour 405g
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 6 ounces cream cheese 170g, softened – for frosting
- 6 tablespoons unsalted butter 85g, softened – for frosting
- 2 tablespoons brown sugar tightly packed – for frosting
- 1 teaspoon vanilla extract for frosting
- 1/4 teaspoon salt for frosting
- 3 cups powdered sugar 400g – for frosting
Instructions
- In a stand mixer or using an electric hand mixer, cream together the butter, granulated sugar, brown sugar, and pumpkin pie spice on medium-high speed until well combined, about 2 minutes.
- Add the pumpkin puree, egg, egg yolk, and vanilla extract. Beat on low speed until just combined.
- In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- With the mixer on medium-low speed, gradually add the dry ingredients to the wet mixture, pausing to scrape down the sides of the bowl. Mix until a thick, slightly sticky dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- Shortly before the dough finishes chilling, preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove dough from the refrigerator. Roll into 2-tablespoon balls (about 42g each). Place on prepared baking sheets at least 2 inches apart.
- Bake at 350°F for 12 to 13 minutes, until the edges are set and the tops look just done. Do not overbake.
- Immediately after removing from the oven, use the bottom of a clean glass or measuring cup to gently flatten each cookie. Allow to cool completely on the baking sheet before frosting.
- Make the frosting: Beat the cream cheese, butter, and brown sugar together in a stand mixer or large bowl until smooth and well combined.
- Stir in the vanilla extract and salt. Scrape down the sides and beat once more briefly.
- With the mixer on low speed, gradually add the powdered sugar, pausing to scrape down the bowl, until the frosting is smooth and fluffy.
- Once the cookies have cooled completely, spread or pipe the cream cheese frosting over each cookie. Finish with a sprinkle of freshly grated cinnamon, nutmeg, or colorful sprinkles if desired.
