These Pumpkin Cookies with Cream Cheese Frosting are soft, chewy, and have the perfect amount of pumpkin flavor. But it’s that luscious, sweet but slightly tangy, cream cheese frosting that sends them over the top.
Easy Pumpkin Cookies with Cream Cheese Frosting
This pumpkin cookie with cream cheese frosting recipe is just another reason to love fall. The soft and chewy texture combined with the pumpkin spices, then topped with a delicious cream cheese frosting is what puts these cookies over the top.
These cream cheese frosted pumpkin cookies are also perfect for the holidays. My boys do not care for pumpkin pie, but LOVE these cookies. They are also, in my opinion, a lot easier to make than most pumpkin desserts and definitely easier to serve and share.
Why You’ll Love These Cream Cheese Frosted Pumpkin Cookies
Why are these one of my favorite pumpkin desserts? Let me tell you…
- Soft, chewy texture. The texture of these pumpkin cookies is just phenomenal. It has that classic soft, chewy texture that would expect from a sugar cookie, without being a sugar cookie.
- Luscious frosting. The cream cheese frosting is REALLY what sets these cookies apart from the rest. It’s smooth, creamy, and has a sweet but tangy cream cheese flavor.
- Super easy to prepare. These cookies come together in just a few simple steps and only require 10 minutes in the oven. Keep in mind that they do need to cool before frosting, though!
What You’ll Need
These pumpkin cookies with cream cheese frosting are made primarily with pantry staples, plus pumpkin puree and cream cheese. See the recipe card below for measurements.
- Sugar – These cookies are made with equal amounts of powdered sugar and granulated sugar.
- Butter – Butter is used in both the cookies and the frosting.
- Coconut oil – Helps keep the cookies super moist.
- Egg yolk – Helps to hold the cookies together.
- Pumpkin puree – You can use canned puree or homemade pumpkin puree.
- All-purpose flour
- Cream of tartar – Helps ensure a chewy texture in the cookies.
- Salt – Balances out the sweetness.
- Baking soda – Helps the cookies rise a bit in the oven.
- Spices – Cinnamon, ginger, nutmeg, and cloves give these cream cheese frosted pumpkin cookies a warm flavor.
- Cream cheese – Allow it to come to room temperature so it mixes easily.
How to Make Pumpkin Cookies with Cream Cheese Frosting
These cream cheese frosted pumpkin cookies are quick and easy to prepare. The hardest part is simply waiting for them to cool to frost!
- Make the cookie dough. Cream the butter and sugars then add the egg yolk, vanilla, and pumpkin puree. Once combined, slowly mix in the coconut oil. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the pumpkin and mix to combine.
- Form the dough balls. Roll 2 tablespoons of dough into a ball, place on the cookie sheet, and gently press down to 1/4 inch thickness.
- Bake. Bake for 10 to 12 minutes. Transfer to a wire rack to cool.
- Make the frosting. Beat the cream cheese, butter, and vanilla on medium-high speed until smooth. Gradually add in the powdered sugar until the desired consistency is reached and the frosting is smooth.
- Frost the cookies. Once the pumpkin cookies have cooled completely, frost the top of each one.
Tips for Success
I am obsessed with this recipe and after making it several times, I’ve noticed a few things worth keeping in mind.
- Make sure not to used canned “pumpkin pie mix”. This has sweeteners and spices included that would not work well with this recipe.
- A baking mat works the best with these cookies. They release so much easier than from just a greased baking sheet.
- Adjust the frosting consistency. If it is too thick, add in a tablespoon or two of milk (or water) until it reaches your desired consistency. If it is too thin, add in more powdered sugar until it reaches your desired consistency.
- Make sure the cookies are completely cooled before frosting. This will prevent any of the frosting from melting.
- Try cinnamon cream cheese frosting. If you’re a fan of cinnamon, these cookies would also pair well with my cinnamon cream cheese frosting.
- Do I really need the frosting? Nope! If cream cheese frosting in not your thing, you could try adding in chocolate chips to the batter, or just leave the cookies as they are.
These pumpkin cookies with cream cheese frosting should be stored in the fridge. However, they are best at room temperature so I always let them sit on the counter for a few minutes before enjoying.
Store these cream cheese frosted pumpkin cookies in an airtight container in the fridge. I recommend placing parchment paper between layers to prevent sticking.
More Pumpkin Recipes You May Like
Pumpkin Cookies with Cream Cheese Frosting
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1/2 cup butter softened
- 1/2 cup coconut oil melted
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup pumpkin puree NOT filling
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Preheat oven to 350 degrees
- In a large mixing bowl, cream the butter and sugars together. Add in the large egg yolk, vanilla, and pumpkin puree and mix well. Then slowly mix in coconut oil.
- In another small bowl, whisk the flour, salt, baking soda, cream of tartar, cinnamon, and spices together. Add the dry mixture into the pumpkin mixture and combine.
- Line cookie sheets with a cookie mat, parchment or spray with cooking spray. Scoop 2 Tablespoons of cookie dough and roll into balls. Place 2 inches apart on cookie sheet and slightly press down with the back of a wooden spoon or your hand to 1/4 inch thickness.
- Bake at 350 degrees for 10 to 12 minutes. Cool on wire rack.
Cream Cheese Frosting Directions
- With an electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth. Gradually add in the powdered sugar until it is all combined and the frosting is smooth. If it is too thick, add in a tablespoon or two of milk (or water) until it reaches your desired consistency. If it is too thin, add in more powdered sugar until it reaches your desired consistency.
- When the cookies are completely cooled, spread the frosting on top of each cookie.