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+ servings

Pumpkin Cookies with Cream Cheese Frosting

Pumpkin cookies are the perfect dessert for fall! The cookies are soft, perfectly spiced and topped with a rich cream cheese frosting. They are melt in your mouth good!

Recipe from Two Peas & Their Pod

4.8 from 5 votes


For the cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 cup 100% pure pumpkin
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract

For the cream cheese frosting:

  • ½ cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 3 cups confectioner’s sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt


  • Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or Silpat baking mats. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  • Using a stand mixer or hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula, as necessary. Add the pumpkin, egg and vanilla and beat until smooth.
  • Add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Use a cookie scoop or spoon to drop the cookie dough by rounded tablespoon onto the prepared baking sheets.
  • Bake for or 14 to 18 minutes or until edges are firm but cookies are still soft in the center. Cool on baking sheets for 2 to 5 minutes; transfer to wire cooling racks to cool completely.
  • While the cookies are cooling, make the cream cheese frosting. In the bowl of a stand mixer, combine butter and cream (you can also use an electric hand mixer) and beat until creamy and smooth, about 1 minute.
  • Add the confectioner’s sugar, vanilla, and salt. Mix on low for 30 seconds and then turn to medium speed and mix until smooth, about 1 minute. Stop and scrape down the sides of the bowl, as necessary. If you want a thicker frosting add an additional ¼ cup to ½ cup of confectioner’s sugar and beat again.
  • Frost the cooled cookies with cream cheese frosting


Calories: 176kcal, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 25mg, Sodium: 110mg, Potassium: 51mg, Fiber: 1g, Sugar: 19g, Vitamin A: 1308IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
Keywords baking, fall