Soft pumpkin cookies frosted with creamy, spiced cream cheese frosting. Made with pumpkin puree, warm fall spices, and a whole lotta love.

Okay, real talk. Pumpkin pie used to be my ride-or-die every fall. Like, we’re talking “bake two, one for sharing and one for me” kind of relationship. But then… these Pumpkin Cookies with Cream Cheese Frosting happened. And honestly? Pie who?

this recipe

It all started on a chilly October afternoon when I was knee-deep in fall decor (you know, pretending I live in a Hallmark movie). I had half a can of pumpkin purée left (because who ever uses the whole can in one recipe?) and zero interest in making pie crust from scratch. But cookies? Cookies are always the answer. So I mixed up this soft, pumpkin-spiced dough, slathered it in cream cheese frosting, and bam—new fall tradition unlocked.

I even texted my sister a photo of them fresh out of the oven. Her reply? “WHY have you never made these before?!” Trust me, you’re about to get the same reaction.

Why You’ll Love This Pumpkin Cookies with Cream Cheese Frosting Recipe?

First off, these aren’t your average crisp, crunchy cookies. Nope. These are soft, cakey, little clouds of pumpkin goodness that feel like a cozy blanket for your tastebuds. They’re spiced just right—not too overwhelming, but definitely enough to make you want to grab a mug of chai tea and call it a day.

But let’s be honest, the frosting is what takes them over the top. Cream cheese whipped into sweet, pumpkin pie spice-infused bliss. Whether you’re a “dollop it on thick” person or prefer a casual drizzle, this frosting is non-negotiable. (Though I won’t judge if you sneak a few unfrosted cookies straight off the cooling rack—I’ve done it.)

Ingredient Notes:

Let’s keep it real. These are made with simple, pantry-staple ingredients. Nothing fancy. But oh, do they work together.

• Flour (2 1/2 cups): All-purpose. No need for anything fancy-schmancy.

• Baking Powder & Baking Soda: They’re not just for science experiments—they give these cookies their soft, puffy texture.

• Cinnamon, Nutmeg, Cloves: The holy trinity of fall baking. Adjust to your heart’s desire.

• Salt (1/2 tsp): Because salt in sweet things is the secret ingredient.

• Butter (1/2 cup, softened): Creamy, dreamy, and makes everything better.

• White Sugar (1 cup) + Brown Sugar (1/2 cup): A little brown sugar gives that warm, cozy depth.

• Pumpkin Puree (1 1/4 cups): The star of the show. (And the reason I always have half a can lingering in my fridge.)

• Egg (1 large): The glue that holds the magic together.

• Vanilla (1 tsp): It’s not optional. Ever.

• Cream Cheese (4 oz.): For that glorious frosting.

• Powdered Sugar (3/4 cup): Sweetens things up but keeps the frosting light.

• Pumpkin Pie Spice (1/2 tsp): Just enough to make you feel all the fall vibes.

How To Make Pumpkin Cookies with Cream Cheese Frosting?

Alright, are you ready? Here’s how we’re gonna make these cookies without any stress, and maybe with a little frosting taste-test along the way.

Step 1: Mix Up Your Dry Team

Grab a bowl and whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set it aside. They’ll hang out while you handle the fun stuff.

Step 2: Cream That Butter and Sugar Like You Mean It

In your stand mixer, beat together the softened butter with the white and brown sugars until it’s light and fluffy. If you don’t feel like waiting, blast your butter in the microwave for 5 seconds—but not too much. You want soft, not melted.

Once fluffy, toss in the pumpkin puree, egg, and vanilla. Mix until smooth and looking dangerously spoon-lickable.

Step 3: Dry Meets Wet—Don’t Overthink It

Add the dry ingredients into the wet mixture. Stir gently by hand until it all comes together. Lumps? They’re fine. Overmixing? Nope, not today. This dough wants to stay tender.

Step 4: Scoop, Flatten, and Sugar Press (My Favorite Part)

Scoop out heaping tablespoons of dough onto a parchment-lined baking sheet. Then—here’s my grandma’s trick—dip the bottom of a drinking glass in sugar and use it to flatten the cookies. It gives them a cute little sparkle and keeps the dough from sticking. Win-win.

Step 5: Bake Until Puffy and Perfect

Pop them in a preheated oven at 350°F for about 13-15 minutes. You’ll know they’re ready when they look set and your kitchen smells like a pumpkin spice candle exploded (in the best way).

Step 6: Frosting Time (aka Where Restraint Goes Out the Window)

Beat together the cream cheese, powdered sugar, and pumpkin pie spice until smooth and creamy. Frost those cooled cookies however you like—neat swirls or messy zig-zags, no judgment here. Or just dunk them straight into the bowl. Again, no judgment.

Storage Options:

Honestly? These cookies are dangerous. But if you do manage to have leftovers, store them in an airtight container in the fridge for up to 5 days. The frosting stays perfect. You can also freeze the unfrosted cookies for later—just thaw and frost when you’re ready. Pro tip: frozen cookie emergencies are real.

Variations and Substitutions:

Want to switch things up? Go for it. Here are a few ways to make these cookies your own:

• No Cream Cheese? A simple vanilla glaze works wonders.

• Add Some Crunch: Chopped pecans or walnuts are a delicious twist.

• Chocolate Chips? Absolutely. Pumpkin and chocolate are a dream team.

• Make Them Gluten-Free: Use a good 1:1 gluten-free flour blend.

• Dial Up the Spice: Feel free to add extra cinnamon or a dash of ginger if you’re feeling bold.

What to Serve with Pumpkin Cookies with Cream Cheese Frosting?

• Coffee with Cinnamon: The obvious choice.

• Hot Apple Cider: Because fall is about more than just pumpkin spice.

• A Big Glass of Milk: For that classic cookie-dunking moment.

• Chai Latte: Pumpkin + Chai = chef’s kiss.

Frequently Asked Questions:

Can I make the dough ahead of time?
Absolutely! Chill it for up to 24 hours. It actually makes the flavors even better.

Can I freeze them?
Yes, but frost them after thawing. Otherwise, you’ll have a sticky situation (though not a terrible one).

They seem really soft—did I do something wrong?
Nope, that’s exactly how they should be. These are soft, cakey cookies, not crunchy ones. If they’re melting in your mouth, you did it right.

So, are you ready to ditch the pie for a batch of these Pumpkin Cookies with Cream Cheese Frosting? I promise you, once you taste them, you’ll understand why they’ve become my fall go-to. And hey—if you’re a “spoon straight into the frosting bowl” kind of baker, you’re my kind of person. Let me know how yours turn out!

Keep the Flavor Coming – Try These:

Chocolate Chip Cookie Bars

Easy Rotel Sausage Crescents

Cheesy Chicken Fritters Recipe

Pumpkin Cookies with Cream Cheese Frosting

Soft and spiced pumpkin cookies topped with a rich cream cheese frosting. Made with pumpkin purée, warm spices, and a smooth cream cheese topping for a perfect fall dessert.

PRINT PIN REVIEW SAVE Saved!

Servings

Ingredients

1x2x3x

For the Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 1/4 cups canned pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 4 ounces cream cheese softened
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon pumpkin pie spice

Cook ModePrevent your screen from going dark

Instructions

 

Preheat the Oven:

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

Prepare the Dry Ingredients:

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Ensure the ingredients are well combined and set aside.

Cream the Butter and Sugars:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, approximately 2 to 3 minutes.

Incorporate Wet Ingredients:

1. Add the pumpkin purée, egg, and vanilla extract to the butter mixture. Mix on medium speed until smooth and fully combined, scraping down the sides of the bowl as necessary.

Combine Dry and Wet Ingredients:

1. Gradually add the dry ingredients to the wet mixture, stirring by hand or on low speed until just incorporated. Do not overmix to maintain a tender cookie texture.

Shape the Cookies:

1. Using a heaping tablespoon, drop portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart. To flatten, lightly butter the bottom of a drinking glass, dip it in granulated sugar, and gently press each dough mound to about 3/4 inch thickness, re-dipping the glass in sugar as needed to prevent sticking.

Bake the Cookies:

1. Bake in the preheated oven for 13 to 15 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Transfer the cookies to a wire rack and allow them to cool completely before frosting.

Prepare the Cream Cheese Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners’ sugar, and pumpkin pie spice together on medium speed until smooth and creamy, approximately 2 minutes.

Frost the Cookies:

1. Once the cookies have fully cooled, spread or drizzle the cream cheese frosting over the tops of each cookie as desired. Allow the frosting to set before serving.

Notes

To make these Pumpkin Cookies with Cream Cheese Frosting gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend that includes xanthan gum or a similar binding agent. Ensure all other ingredients, such as baking powder and powdered sugar, are certified gluten-free to avoid cross-contamination. The texture may vary slightly, but the cookies will remain soft and flavorful.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/