Pumpkin Cookies with Cream Cheese Icing

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As the leaves begin to turn and the air grows crisp, there’s no better way to celebrate the season than with warm, spiced desserts.

One classic that never fails to impress is Pumpkin Cookies with Cream Cheese Icing.

These cookies are soft, fluffy, and bursting with pumpkin flavor, perfectly complemented by a tangy-sweet cream cheese frosting.

Whether you’re baking for a fall gathering, Thanksgiving, or simply for a cozy night in, this recipe is a seasonal must-have.

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Why You’ll Love These Cookies

  • Soft and cakey texture

  • Infused with pumpkin spice and real pumpkin

  • Topped with a rich, creamy icing

  • Perfect for make-ahead or gifting

These cookies combine the best of pumpkin pie and frosted cupcakes in one delicious bite.

Ingredients You’ll Need

For the Pumpkin Cookies:

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • ½ cup brown sugar

  • 1 cup canned pumpkin puree

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon salt

For the Cream Cheese Icing:

  • 4 oz cream cheese, softened

  • ¼ cup unsalted butter, softened

  • 1 ½ cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1–2 tablespoons milk (as needed for consistency)

How to Make Pumpkin Cookies with Cream Cheese Icing

1. Make the Cookie Dough

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract and mix until smooth.

In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

2. Bake the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Drop the cookie dough by rounded tablespoons onto the prepared sheets, spacing them about 2 inches apart.

Bake for 12–14 minutes, or until the edges are set and the centers look slightly puffed. Remove from the oven and let cool on a wire rack.

3. Prepare the Cream Cheese Icing

In a medium bowl, beat together the cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla extract, mixing until fully combined.

Add milk a tablespoon at a time until the icing reaches a spreadable consistency.

4. Frost the Cookies

Once the cookies have completely cooled, spread a generous layer of cream cheese icing over each one.

You can use the back of a spoon, a small offset spatula, or even a piping bag for a decorative touch.

Tips for Success

  • Don’t skip the cooling step: If the cookies are warm, the icing will melt.

  • Use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.

  • Make ahead: Both the cookies and icing can be made a day ahead and stored separately until ready to frost.

  • Add-ins: For a fun twist, stir in chopped walnuts, pecans, or white chocolate chips to the dough before baking.

Serving & Storage

These cookies are best enjoyed the same day they’re frosted, but they’ll keep in an airtight container in the refrigerator for up to 5 days.

You can also freeze unfrosted cookies for up to 2 months—just thaw and ice when ready to serve.

Recommended Baking Tools

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FAQs About Pumpkin Cookies with Cream Cheese Icing

Can I make the frosting thicker or thinner?

Yes! Add more powdered sugar for a thicker icing or a little milk for a thinner, more spreadable consistency.

Do I need to refrigerate the cookies?

Because of the cream cheese icing, it’s best to store them in the fridge if not eaten within a day.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-puréed and drained of excess moisture. Canned pumpkin is more consistent in texture and flavor.

Can I freeze these cookies?

Unfrosted cookies freeze well. Just thaw and ice them when ready to enjoy.

What can I substitute for cream cheese in the frosting?

Mascarpone is a good substitute, or you can use a simple vanilla buttercream if preferred.

Final Thoughts

Pumpkin Cookies with Cream Cheese Icing are the perfect fall dessert—simple to make, crowd-pleasing, and full of cozy seasonal flavor.

Whether you’re hosting a harvest party or just want a sweet afternoon snack, these cookies are sure to become a seasonal favorite in your home.

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