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Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting are DELICIOUS and so soft, pillowy, light and fluffy. Perfect easy dessert to bring to any fall gathering!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 44
Calories: 136kcal
Author: Megan



  • 1/2 cup salted butter softened (1 stick)
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 15 oz pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 1/2 tsp pumpkin pie spice (substitution: combine 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger and 1/4 tsp ground cloves)
  • 1 tsp salt


  • 3 cups powdered sugar
  • 8 oz cream cheese softened
  • 1/4 cup salted butter softened
  • 1 tsp vanilla extract


  • pumpkin pie spice for sprinkling


  • Preheat the oven to 350°F and line 3 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown and granulated sugar, egg and vanilla and beat on medium speed until creamy and free of lumps. Mix in the pumpkin puree.
  • In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the bottom edges are golden brown. Remove from the oven, transfer the cookies to a wire rack and let cool.
  • Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners’ sugar, cream cheese, butter and vanilla. Beat on medium speed for 3 minutes.
  • Spread the frosting on the cookies. Sprinkle with pumpkin pie spice.


Pumpkin pie spice is a combination of spices that creates a delicious pumpkin flavor in baked goods. If you cannot find pumpkin pie spice, replace 2 1/2 teaspoons of it with:
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!
Consider making your own batch of pumpkin puree for an even fresher taste! Grab your Instant Pot and get started!


Calories: 136kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 140mg | Potassium: 41mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1675IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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