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The Absolute Best Pumpkin Cookies with Cream Cheese Frosting

These pumpkin cookies with cream cheese frosting are a hug in cookie form, perfect for autumn baking, homemade gifts, or just because you deserve a little bit of sweetness.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour The foundation of our delightful cookies.
  • 1 teaspoon baking powder Helps them get nice and fluffy.
  • 1 teaspoon ground cinnamon The quintessential fall spice!
  • ½ teaspoon baking soda Works with the acid to give them a tender crumb.
  • ½ teaspoon ground nutmeg Adds a warm, sweet depth.
  • ½ teaspoon ground ginger A touch of warming spice that complements the pumpkin perfectly.
  • 1 cup unsalted butter, softened Make sure it's soft, not melted, for the best texture.
  • ¾ cup white sugar For sweetness and a tender cookie.
  • ¾ cup brown sugar Adds moisture and that lovely caramel note.
  • 2 teaspoons vanilla extract Because vanilla makes everything better!
  • 1 large egg Binds everything together.
  • 1 15 ounce can pumpkin puree Make sure it's pure pumpkin, not pumpkin pie filling.
For the Frosting
  • 1 3 ounce package cream cheese, softened The star of our dreamy frosting.
  • ¼ cup unsalted butter, softened Adds richness and helps create a smooth texture.
  • 1 teaspoon vanilla extract For that extra layer of deliciousness.
  • 2 cups powdered sugar For that classic sweet, creamy frosting.

Equipment

  • Electric mixer
  • medium bowl
  • Large bowl
  • Baking sheets
  • Wire rack

Method
 

  1. Step 1: Preheat and Prep: First things first, preheat your oven to 350 degrees F (175 degrees C). While that’s heating up, lightly grease two baking sheets. This prevents any sticky situations later on!
  2. Step 2: Whisk the Dry Stuff: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, ground nutmeg, and ground ginger. Give it a good mix so all those lovely spices are evenly distributed.
  3. Step 3: Cream the Wet Ingredients: In a separate, larger bowl, use your electric mixer to beat the softened butter, white sugar, brown sugar, vanilla extract, and the egg until everything is light and smooth.
  4. Step 4: Add the Pumpkin Power: Now, beat in the pumpkin puree until it's nicely combined with the butter mixture.
  5. Step 5: Combine Wet and Dry: Gradually stir the dry ingredients into the pumpkin mixture. Mix until just combined – don't overmix, or your cookies might turn out a little tough.
  6. Step 6: Portion the Dough: Drop rounded teaspoonfuls of the cookie dough about 2 inches apart onto your prepared baking sheets. This gives them a little room to spread as they bake.
  7. Step 7: Bake to Perfection: Pop those baking sheets into the preheated oven. Bake for about 10 to 12 minutes, or until the edges are lightly golden brown. I like to switch the racks halfway through baking to ensure they cook evenly.
  8. Step 8: Cool Down: Once they're done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This usually takes about 25 minutes, and patience is key here – you don't want melty frosting on warm cookies!
  9. Step 9: Whip Up the Frosting: While your cookies are cooling, it's time for the best part – the frosting! In a bowl, beat together the softened cream cheese, softened butter, and vanilla extract until it’s wonderfully soft and creamy.
  10. Step 10: Sweeten it Up: Gradually add the powdered sugar, about ½ cup at a time, beating until the frosting is smooth, creamy, and perfectly spreadable.
  11. Step 11: Frost Away!: Once your cookies are completely cool, spread a generous dollop of that dreamy cream cheese frosting over each one.

Notes

Want to put your own spin on these cookies? I love experimenting in the kitchen! Here are a few ideas: Spice it Up: Feel free to add a pinch of allspice or cloves to the cookie dough for an even deeper spice profile. Add-ins: Stir in about ½ cup of chopped pecans or walnuts into the cookie dough for a lovely crunch. Citrus Zest: A little bit of orange zest in the frosting can add a bright, unexpected flavor. Mini Cookies: Use a mini muffin scoop or just a smaller spoonful of dough for bite-sized treats, perfect for little hands or cookie platters. Rolled Cookies: If you prefer a different texture, you can chill the dough and then roll it into balls, toss in cinnamon sugar, and flatten slightly before baking.