Pumpkin Cookies with Frosting

Pumpkin cookies with frosting always remind me of a little baking mishap that turned into one of my favorite autumn recipes. One crisp afternoon, I was actually aiming to make a loaf of pumpkin bread, but halfway through, I realized I was out of loaf pans. So instead of scrapping the idea, I scooped the dough into little mounds and popped them in the oven. What came out was a soft, cake-like cookie that absolutely begged for a swirl of cream cheese frosting on top.

Since then, these cookies have become my go-to when I want something quick, festive, and guaranteed to disappear fast. They’re soft and pillowy with just the right balance of pumpkin spice and sweetness plus the frosting makes them extra special for gatherings or cozy nights in. Trust me when I say that one batch never lasts long in my kitchen!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Gives the cookies structure and softness
• Pumpkin purée – Provides moisture and that rich autumn flavor
• Brown sugar – Adds sweetness with a hint of molasses depth
• Granulated sugar – Balances the sweetness and helps with cookie texture
• Egg – Binds the ingredients and adds a touch of richness
• Butter – Adds richness and keeps the cookies tender
• Baking soda – Helps the cookies rise and stay fluffy
• Ground cinnamon – Brings that classic warm fall flavor
• Ground nutmeg – Adds subtle depth to the spice blend
• Ground ginger – Gives the cookies a bit of spicy warmth
• Vanilla extract – Enhances both the cookie and the frosting flavor
• Cream cheese – Makes the frosting smooth and tangy
• Powdered sugar – Sweetens the frosting and gives it structure
• Salt – Brings out the flavor of the pumpkin and spices

Tools You’ll Need

• Mixing bowls – For combining wet and dry ingredients separately
• Measuring cups and spoons – For accuracy in every step
• Hand mixer or stand mixer – To cream butter and sugar and mix the frosting
• Rubber spatula – Helps scrape down the sides and fold ingredients gently
• Baking sheet – Where the cookies will bake evenly
• Parchment paper or silicone baking mat – Keeps cookies from sticking and makes cleanup easy
• Cookie scoop or spoon – To portion out evenly sized cookies
• Wire rack – To cool the cookies before frosting
• Piping bag (optional) – For a pretty swirl of frosting on top

Instructions

Step 1: Preheat and prep

I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper so the cookies bake evenly without sticking.

Step 2: Mix the wet ingredients

In a large bowl, I cream together softened butter, brown sugar, and granulated sugar until it’s fluffy and light. Then, I beat in the pumpkin purée, egg, and vanilla extract until smooth.

Step 3: Combine dry ingredients

In another bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 4: Combine wet and dry

I slowly add the dry mixture into the wet ingredients, mixing until just combined. I’m careful not to overmix so the cookies stay soft and tender.

Step 5: Scoop and bake

Using a cookie scoop, I drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. I bake them for 12–14 minutes until the edges are set and the centers look slightly puffy.

Step 6: Cool completely

Once baked, I transfer the cookies to a wire rack and let them cool completely before frosting. This step is key because warm cookies will melt the frosting.

Step 7: Make the frosting

In a bowl, I beat together cream cheese, butter, powdered sugar, and vanilla until it’s creamy and smooth. If needed, I add a tablespoon of milk to thin it out.

Step 8: Frost the cookies

Once the cookies are cool, I either spread the frosting with a knife or pipe it on using a piping bag with a star tip for a pretty finish.

Tips

If you want a lighter frosting, I sometimes mix in a bit of whipped cream or Greek yogurt

I chill the dough for 20 minutes before baking to help the cookies hold their shape better

For extra flavor, I sprinkle a pinch of cinnamon or nutmeg on top of the frosting

These cookies freeze well even with the frosting – just store them in a single layer

Ways to Serve

These are perfect for fall parties, Halloween gatherings, or cozy weekends at home

I love pairing them with chai tea or a pumpkin spice latte for a full autumn experience

You can also sandwich two cookies together with frosting for a festive whoopie pie-style treat

Frequently Asked Questions

Can I use fresh pumpkin instead of canned in Pumpkin Cookies with Frosting?

Yes, just make sure it’s well-drained and puréed smooth so the texture stays soft and not watery.

How do I store Pumpkin Cookies with Frosting?

Keep them in an airtight container in the fridge for up to 5 days. Let them sit at room temperature before serving for best texture.

Can I freeze Pumpkin Cookies with Frosting?

Absolutely. Place them in a single layer on a tray to freeze first, then transfer to a container with parchment between layers.

Can I make these cookies gluten-free?

Yes, just substitute a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.

See You in the Kitchen

I hope you get a chance to try these pumpkin cookies with frosting! They’re such a fun and simple way to enjoy the flavors of fall, and they’re always a big hit wherever I take them. I’d love to hear what you think once you’ve made them. Don’t forget to save or pin the recipe for later!

Happy Cooking!

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