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    Home » Recipe » Dessert » Pumpkin Spice Cookies with Cream Cheese Frosting

    Pumpkin Spice Cookies with Cream Cheese Frosting

    Published Nov 16, 2020 · Updated May 1, 2025 by Ginnie · Leave a Comment

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    Treat yourself to these scrumptious Pumpkin Spice Cookies with Cream Cheese Frosting! This easy recipe makes the BEST soft, delicious cookies with a warm, spicy flavor. I guarantee you won't be able to stop at one!

    Pumpkin Spice Cookies on a marble counter with a glass of milk in the background.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pumpkin season is almost over, which makes me a little sad ... it's too short!

    I couldn't let fall pass without sharing these delightful Pumpkin Spice Cookies though. I've been working on this recipe for a while now, and it took me quite a few tries to perfect. It was sooo worth it though!

    These homemade Pumpkin Cookies have the perfect texture. Unlike many recipes, they're not cakey. Plus, they're loaded with scrumptious pumpkin flavor, and they're not overly sweet. And then there's that Cinnamon Cream Cheese Frosting. Yum!

    Best of all, they're easy to make, so whip up a batch (or three) before autumn is over. You'll find all the mouthwatering details below.

    Jump to:
    • Ingredients
    • How to Make Pumpkin Spice Cookies
    • Storing the Cookies
    • Related Recipes
    • Pumpkin Spice Cookies with Cream Cheese Frosting
    The finished cookies arranged on a white tray.

    Ingredients

    These tasty fall cookies use ingredients you can find in any grocery store! Here's what you'll need:

    • Pumpkin - For this recipe, make sure to use plain pumpkin puree (not pumpkin pie filling). You could also make your own homemade puréed pumpkin ... it's easy!
    • Flour - Grab some all-purpose flour.
    • Butter - You'll also need some unsalted butter.
    • Sugar - This recipe is sweetened with brown sugar. I used light brown sugar, but dark brown sugar will also work.
    • Spices - For that warm pumpkin spice flavor, you'll use a mixture of ground cinnamon, ginger, cloves, and nutmeg. (Feel free to substitute Pumpkin Pie Spice if you prefer.)
    • Vanilla - Vanilla extract adds another layer of flavor.
    • Leavener - A little baking soda helps the cookies rise as they cook.
    • Frosting - The cookies are topped with a delicious homemade Cream Cheese Frosting. It's made with cream cheese, powdered sugar, cinnamon, and vanilla extract.
    PRO TIP: This recipe doesn't use eggs. I skipped the egg to cut the moisture content (there's already a lot in the pumpkin), and to keep the cookies from puffing up and becoming too cakey. The resulting cookie is soft, but dense (almost chewy), very moist, and loaded with delicious pumpkin spice flavor! Because there's no egg, you could easily make these cookies vegan by using a plant based butter. The frosting might be a little more difficult to replicate (let me know if you try!), but the plain cookies are actually quite delish all on their own.

    You'll Also Need

    To make this recipe, get out your stand mixer (or hand mixer) to mix the cookies and frosting. You’ll also need a couple baking sheets to bake the cookies.

    Closeup of a pumpkin cookie with cream cheese frosting on a marble counter.

    How to Make Pumpkin Spice Cookies

    These soft Pumpkin Cookies are super easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:

    1. Make dough. Start by whisking together the dry ingredients (flour, baking soda, spices, and salt). Set that aside, and cream the butter and sugar together until they're light and fluffy. Then, mix in the vanilla extract and pumpkin. Next, add half of the flour mixture to the butter-pumpkin mixture. When it's mostly incorporated, add the remaining flour, then continue mixing just until everything is well combined. Tip: Make sure to stop and scrape down the bowl a few times (these silicone spatulas work perfectly for this!) to ensure everything gets evenly mixed.
    2. Shape Cookies. Drop heaping tablespoons of dough onto your baking pans, about two inches apart. Next, wet your hands very lightly with water, then press down the tops of the cookies until they're about ½-inch thick. Tip: If you prefer perfectly round cookies, roll the dough into balls (with wet hands) before flattening them.
    3. Bake. Transfer the baking sheet to your oven, and bake the flattened cookies until they're lightly browned on the bottom. Let the cookies cool for about five minutes on the pan, then transfer them to a baking rack to cool completely before frosting. Tip: You will need two baking sheets to cook all the cookies (unless you have a really big one), and I'd recommend baking each batch separately. If you do bake both at the same time, rotate the pans halfway through. They many need a little extra cooking time, too.
    4. Frost the cookies. To make the frosting, mix the cream cheese until smooth (there shouldn't be any visible lumps). Next, add the powdered sugar, cinnamon, vanilla extract, and just a pinch of salt, then mix until well combined. Once the cookies have cooled completely, add a generous dollop of icing, then swirl it around to frost the cookies (a small offset spatula is great for this). Add a sprinkle of cinnamon for a cute finishing touch.

    And that's all there is to it! These Pumpkin Spice Cookies with Cream Cheese Frosting are so delicious that they definitely won't last long. Make them for Halloween, Thanksgiving, or anytime a pumpkin craving strikes.

    A photo collage showing how to make Pumpkin Spice Cookies step by step.
    PRO TIP: It can be hard to tell when darker cookies, like these, are done baking. To check, carefully lift a cookie with a spatula. When the bottoms are lightly browned, the cookies are done (see photo below). They don't need to be browned around the edges (these are not crispy, crunchy cookies and less time is better). This took about 10 minutes for me, but every oven is different. I'd recommend checking the cookies at 9 minutes (sooner, if your oven runs hot). If you do not flatten the cookies, they will take longer to cook (about 14 minutes in my oven).
    A hand holding a cookie over a baking sheet topped with more cookies.

    Storing the Cookies

    Once frosted, refrigerate the cookies in a single layer in a large airtight container (I have one of these Tupperware pie keepers, and it's perfect for cookies). I actually like these Frosted Pumpkin Cookies even better when they're slightly chilled. Let me know if you agree!

    To freeze the cookies, line a baking sheet with parchment paper, then top with the cookies in a single layer and freeze. Once frozen, transfer the cookies to an airtight container, separating any layers with parchment paper. They should keep for about a month this way. Defrost in your refrigerator, or for about half an hour at room temp.

    A glass of milk on a polka dot napkin surrounded by cookies.

    Related Recipes

    If you enjoyed this recipe, make sure to check out my Pumpkin Chocolate Chip Cookies! And you'll love these Pumpkin Spice Pumpkin Seeds and Spicy Pumpkin Steamer, too. Craving more pumpkin desserts? Try these recipes next:

    • This Pumpkin Cream Cheese Spread is perfect for topping bagels and other fall treats!
    • If you like mini desserts, you'll love these tasty Pumpkin Tarts and these Chocolate Toffee Pumpkin Pies.
    • Craving a cool treat? Make this scrumptious Pumpkin Frozen Yogurt.
    • These yummy Pumpkin Cake Pops are a great grab and go dessert and so fun for parties.
    • Looking for more pumpkin + cream cheese recipes? You'll love this No Bake Pumpkin Cheesecake and these Mini Pumpkin Pies (which have an irresistible cinnamon cheesecake topping)!
    • Impress your guests with this gorgeous Layered Pumpkin Mousse!

    P.S. You can find all my favorite pumpkin recipes here ... both sweet (like these Pumpkin Pie Overnight Oats) and savory (like this Pumpkin and Lentil Curry)!

    The finished cookies on a marble counter.
    Frosted Pumpkin Spice Cookies on a white tray.
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    5 from 3 votes

    Pumpkin Spice Cookies with Cream Cheese Frosting

    Treat yourself to the BEST Pumpkin Cookies ... they're easy to make and so delicious!
    Prep Time25 minutes mins
    Cook Time10 minutes mins
    Total Time35 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 20 cookies
    Calories: 205kcal
    Author: Ginnie

    Ingredients

    For Cookies:

    • nonstick cooking spray
    • 2 cups flour
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 ½ teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • ¾ cup unsalted butter, at room temperature
    • ¾ cup packed brown sugar
    • ¾ cup pumpkin puree
    • 1 teaspoon vanilla extract

    For Frosting:

    • 1 (8-ounce / 226 gram) block cream cheese, at room temperature
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • pinch kosher salt

    Equipment

    • Stand Mixer
    • 2 Baking Sheets

    Instructions

    • Preheat oven to 350°F (175°C). Spray 2 baking sheets lightly with nonstick cooking spray.

    Prepare Cookies:

    • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
    • Using a stand mixer (or hand mixer), cream together butter and brown sugar until light and fluffy. Mix in pumpkin puree and vanilla extract. Scrape down bowl with a spatula occasionally as you go.
    • Add half the flour mixture and mix until mostly incorporated. Scrape down bowl, then add remaining flour. Mix until everything is combined (check the bottom of the bowl).
    • Drop heaping tablespoons of dough onto baking sheets, spaced about 2 inches apart.
    • Lightly wet hands with water, then flatten cookies to about ½-inch thick and smooth any rough edges.
    • Bake cookies until lightly browned on bottom, about 10 to 12 minutes.
    • Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool.

    Prepare Frosting:

    • While cookies bake, mix cream cheese in stand mixer (or with a hand mixer) until completely smooth.
    • Add powdered sugar, cinnamon, vanilla extract, and pinch salt. Mix until well combined.

    Frost Cookies:

    • Once cookies have cooled completely, frost generously with cream cheese icing.
    • Eat cookies immediately, or refrigerate in a covered container until ready to eat. Enjoy!

    Notes

    Pumpkin - Make sure to use pumpkin puree NOT pumpkin pie filling (which is already flavored and sweetened). There is enough pumpkin puree in one 15-ounce can for two batches of cookies (you will have a little bit leftover). Feel free to double the recipe if you prefer.
    Spices - You can substitute 1 tablespoon Pumpkin Pie Spice for the different spices, if you prefer.
    Baking the Cookies - You will need to cook the cookies on two separate baking sheets (unless you're using a very large pan). For best results, bake only one pan of cookies at a time. 
    More - Check out the info before this recipe card for more helpful tips!
     
     

    Nutrition

    Calories: 205kcal
    Did you make this recipe?I love hearing from you! Leave a comment and rating below, or tag @HelloLittleHome or #hellolittlehome on Instagram!
    A white tray topped with Pumpkin Spice Cookies.
    Pumpkin Spice Cookies with Cream Cheese FrostingPumpkin Spice Cookies with Cream Cheese Frosting
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

    5 from 3 votes (3 ratings without comment)
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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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