Pumpkin Sugar Cookies with Cream Cheese Frosting

I’m sharing a soft, warmly spiced pumpkin sugar cookie recipe topped with a tangy cream cheese frosting. These cookies balance cozy autumn flavors with creamy sweetness and are perfect for fall baking.

Why You’ll Love This Recipe

I love this recipe because:

• The cookies are soft, slightly cakey, and full of pumpkin spice flavor.

• The cream cheese frosting adds a tangy contrast that’s not overly sweet.

• The dough is easy to mix (no long chilling required).

• You can make a batch ahead and frost just before serving.

• They’re a crowd‑pleaser in fall gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• 2 ½ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• ½ cup packed brown sugar

• 1 ¼ cups pumpkin purée (not pumpkin pie filling)

• 1 egg

• 1 teaspoon vanilla extract

For the cream cheese frosting:

• 8 ounces cream cheese, softened

• ¼ cup (4 tablespoons) unsalted butter, softened

• 1 teaspoon vanilla extract

• 2 cups powdered sugar

Directions

1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.

2. In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

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

4. Mix in the pumpkin purée, egg, and vanilla until well combined.

5. Gradually add the dry ingredients and mix just until incorporated. The dough will be soft.

6. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the lined baking sheets, spacing them about 2 inches apart. Lightly press them down if desired (they won’t spread much).

7. Bake for about 13 to 15 minutes, or until the tops are set and edges are lightly golden.

8. Transfer cookies to a wire rack to cool completely before frosting.

9. To make the frosting: Beat the cream cheese and butter together until smooth. Add vanilla, then gradually beat in the powdered sugar until creamy and spreadable.

10. When cookies are fully cooled, spread or pipe the frosting on top.

Servings and timing

• Makes about 24 to 30 cookies (depending on size)

• Prep time: ~15 minutes

• Bake time: 13–15 minutes

• Cooling + frosting time: ~10 minutes

Variations

• Stir in ½ cup chopped pecans or walnuts into the cookie dough.

• Add mini chocolate chips for a pumpkin‑chocolate twist.

• Skip the frosting and dust with a cinnamon‑sugar blend for a lighter version.

• Use a flavored frosting—maple cream cheese, brown butter frosting, or cinnamon buttercream.

• Make sandwich cookies by spreading frosting between two cookies.

storage/reheating

Store frosted cookies in a single layer in an airtight container, preferably in the refrigerator, for up to 4–5 days. Let them come to room temperature before serving so they are softer.
Unfrosted cookies can be stored at room temperature in a sealed container for a few days or frozen for up to 2 months. Frosting can be stored separately in the fridge and used when needed.

FAQs

What if my dough seems too wet?

That’s expected, since pumpkin adds moisture. Just mix gently and use a cookie scoop. If it’s extremely loose, chill it briefly for 10–15 minutes to firm up.

Can I use homemade pumpkin purée?

Yes, but homemade purée often contains more water. Blot it with paper towels to remove excess moisture before using, or slightly reduce the liquid in the recipe.

What if the frosting melts or becomes runny?

Make sure both the cream cheese and butter are soft but still cool. If the frosting becomes too warm, chill it for a few minutes and re‑beat before applying.

Can I freeze these cookies?

Yes. Freeze baked but unfrosted cookies in a sealed container for up to 2 months. Thaw, then frost just before serving. You can also freeze the frosting separately.

Can I make them dairy‑free or vegan?

I haven’t tested it, but substitutions like plant‑based butter and cream cheese alternatives might work. You may need to adjust consistency and chill the dough.

Conclusion

These pumpkin sugar cookies with cream cheese frosting are a delightful autumn treat—soft, warmly spiced, and topped with a creamy tangy frosting. I love making them for gatherings or cozy afternoons. If you try them, let me know how they turn out or if you try any fun variations!