Frosted Pumpkin Cookies made with butter, sugar, pumpkin puree & a warm blend of Fall spices! Soft cookies topped with a spiced cream cheese frosting you’ll love!

Ingredients for Frosted Pumpkin Spiced Cookies

Butter: Soften the cookie dough and add richness by using ½ cup salted butter, softened.

Sugars: Use ½ cup each white granulated sugar and light brown sugar for sweetness and moisture.

Egg: 1 large egg helps bind ingredients together and creates great texture.

Flour: The base for this cookie recipe is 2 cups flour.

Pumpkin: Adding 1 cup pumpkin puree keeps the cookies moist and tender. It also brings a subtle earthy sweetness that pairs well with cinnamon, nutmeg, and cloves.

Leavening agents: You need ½ tsp each baking powder and baking soda to ensure your cookies rise properly as they bake.

Spices: 2 tsp ground cinnamon, 1 tsp nutmeg, and 1 tsp cloves give the cookies their classic fall warmth.

Spiced Cream Cheese Frosting

Cream cheese: Using 8-ounces cream cheese, room temperature, adds tang and creaminess.

Butter: 3 TBSP unsalted butter, softened, gives the frosting a rich flavor.

Pumpkin spice: Amplify the fall flavor by adding 2 ½ tsp pumpkin pie spice

Cornstarch: 1 ½ tsp cornstarch helps maintain a smooth, stable consistency.

Powder sugar: Sweeten and thicken the frosting with 2 ½ cups powdered sugar.

Tips for making Frosted Pumpkin Cookies

1. We used a #40 cookie scoop for our cookie dough, but you can also just use a spoon. Using a cookie scoop will help you get more uniform looking cookies, but feel free to use whatever you have on hand!
2. This cookie dough is a lot more wet than traditional cookie dough because of the pumpkin puree. Don’t try to keep adding flour to “fix” the cookie dough. 
3. These cookies aren’t going to spread very much, so you can pack them close together if you’d like. 

How long are these Pumpkin Cheesecake Cookies good for?

These cookies should be stored in the fridge for up to 5 days. Make sure they are stored in an airtight container and avoid stacking them to preserve the frosting.

You can enjoy these cookies cold or let them come to room temperature before serving. I personally enjoy them more straight from the fridge.

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Frosted Pumpkin Cookies Recipe

Frosted Pumpkin Cookies made with butter, sugar, pumpkin puree and a warm blend of Fall spices for a delightful treat! Soft cookies topped with a spiced cream cheese frosting you'll love!

Course Cookies, Dessert

Cuisine American

Keyword Frosted Pumpkin Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 18 cookies

Calories 277kcal

Author Jessica & Nellie

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

• Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
• Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Use an electric hand mixer to cream the ingredients until the sugar is dissolved.
• Whisk in the egg followed by the pumpkin puree. Once the wet ingredients are fully combined, add the baking powder, baking soda, cinnamon, nutmeg, cloves, and flour. Gently whisk the ingredients together until no dry clumps remain.
• Use a spoon or cookie scoop to drop balls of cookie dough onto a baking sheet. Bake your cookies for 12 minutes. Once your cookies come out of the oven, let them cool for a few minutes and then transfer them to a wire cooling.
• To make the frosting: Add the cream cheese to a medium size bowl. Use an electric hand mixer to beat the cream cheese for about a minute, or until it is smooth. Whisk in the softened butter and vanilla extract. Add the pumpkin pie spice, cornstarch, and powdered sugar. Gently whisk the ingredients together until the frosting is smooth and creamy.
• Spread or pipe frosting to the top of each cookie. Serve and enjoy!

Notes

These cookies should be stored in the fridge for up to 5 days. Make sure they are stored in an airtight container and avoid stacking them to preserve the frosting.

You can enjoy these cookies cold or let them come to room temperature before serving. I personally enjoy them more straight from the fridge.

 

Nutrition

Calories: 277kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 118mg | Potassium: 89mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2518IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Can you freeze these frosted pumpkin cookies?

To freeze frosted cookies, first let the frosting set completely — place the cookies uncovered on a baking sheet and freeze them for about 1–2 hours until the frosting is firm. Once the frosting is set, layer the cookies in an airtight container with pieces of wax paper or parchment between each layer to prevent sticking or smudging. You can also wrap each cookie individually for extra protection.

Seal the container tightly, label it with the date, and store it in the freezer for up to 2–3 months. When ready to enjoy, remove the container from the freezer and let the cookies thaw inside it at room temperature before unwrapping. This prevents condensation from forming on the frosting and keeps the cookies looking fresh.

What can be used in lieu of brown sugar in pumpkin cookies?

You can replace brown sugar with an equal amount of white granulated sugar mixed with a tablespoon of molasses or maple syrup to mimic its moisture and flavor.

Using only white sugar will change the texture and sweetness but still works in a pinch.

Can cream cheese frosting be prepared ahead of time?

Yes, you can make the frosting 1-2 days ahead and store it in the refrigerator.

Before spreading, bring it to room temperature and beat it again for a smooth texture.

Is there a difference between using fresh or canned pumpkin puree for cookies?

Canned pumpkin is thicker and consistent, providing reliable moisture and flavor.

Fresh pumpkin puree can be more watery, so you may need to strain or reduce it before using.

Are there options for making pumpkin cookies gluten-free?

Use a gluten-free all-purpose flour blend that includes xanthan gum for structure.

Check that all other ingredients, like baking powder and spices, are gluten-free certified.

Enjoy more of our favorite Pumpkin cookie recipes here:

• Pumpkin Meringues are light, airy cookies with a sweet pumpkin flavor and festive orange hue. Shaped like tiny pumpkins, they’re a delightful and elegant treat for fall gatherings or Thanksgiving dessert tables!
• These Pumpkin Cheesecake Snickerdoodle Bars combine sugar cookie dough, creamy pumpkin cheesecake, and a cinnamon-sugar topping for a rich, cozy fall dessert. Easy to make and perfect for any autumn gathering!
• Pumpkin Sugar Cookies are spiced cut-out cookies topped with rich cream cheese frosting. They blend classic sugar cookie texture with cozy pumpkin flavor, making them a perfect fall favorite!
• Our recipe for Cheesecake Stuffed Pumpkin Cookies feature soft, pumpkin dough filled with creamy cheesecake for the ultimate fall treat. Perfectly sweet, cozy, and irresistibly delicious!
• Pumpkin Oatmeal Cream Pies are pumpkin oatmeal cookies filled with fluffy cream cheese frosting. A cozy fall twist on a classic treat, perfect for holiday trays or enjoying with a warm cup of coffee!

Frosted Pumpkin Cookies are soft, flavorful cookies made with pumpkin puree, butter, sugar, and cozy fall spices. Topped with creamy spiced frosting, they’re a deliciously comforting autumn treat!

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