Name: Pumpkin Cookies With Cream Cheese Frosting for the Table
Yield: 4

Soft Pumpkin Cookies With Cream Cheese Frosting and a sprinkle of pumpkin pie spice to finish them off. The reliable fall treat!

author’s note

Pumpkin Cookies That Melt in Your Mouth!

One of the most popular pumpkin recipes on my site is my soft-baked pumpkin chocolate chip cookies. They’re satisfying and impossible to resist. But if you’re like my son and not a big fan of chocolate, you need a pumpkin cookie that’s just as good, without the chocolate.

That’s how these cookies came to be! My son loves cream cheese frosting, and I knew these cookies would make his day. What I didn’t expect was for them to become my new favorite cookie too. They’re that good!

They’re thick, chewy, and full of the best flavor and spice.

Ingredients

Ingredient	Swap / Tip
Flour	Spoon & level for accuracy. Too much flour = dry cookies.
Pumpkin Purée	Use 100% pure pumpkin, not pumpkin pie filling.
Pumpkin Pie Spice & Cinnamon	Make your own blend if you don’t have pumpkin pie spice.
Brown Sugar	Use dark brown sugar for deeper flavor.
Unsalted Butter	Salted butter works, just cut back on added salt.
Cream Cheese (for frosting)	Room temp, full-fat cream cheese works best for stability.

How To Make Pumpkin Cookies With Cream Cheese Frosting

Mix Dry Ingredients: Combine all dry ingredients in one bowl.
Cream Butter and Sugars: In another bowl, mix together wet ingredients.
Combine Mixtures: Mix the wet and dry ingredients together.
Scoop Dough: Place the dough onto a lined baking sheet and flatten slightly.
Bake: Cook in a preheated oven until just set.
Prepare Frosting: Beat together cream cheese, butter, and sugar until smooth.
Frost Cookies: Frost cooled cookies and enjoy. Store leftovers in the fridge.

Featured Comment

“I’ve made these cookies a few times now and I get compliments every time! They don’t last very long when I take them places. I’ll never use another recipe.”
– Abby

Wet and dry ingredients mix together to create the satisfying dough.

Storage

Can You Freeze Pumpkin Cookies With Cream Cheese Frosting?

Unfrosted cookies: Keep in an airtight container at room temp for 3 to 4 days or in the fridge for up to a week.
Frosted cookies: Store in the fridge with parchment between layers. Best within 3 to 4 days.
Freezing dough: Scoop dough balls onto a tray, freeze until solid, then place in a bag for up to 3 months. Bake from frozen with 1 to 2 extra minutes.
Frosting: Do not freeze. Make fresh when ready to use.