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Homemade iced pumpkin cookies with creamy frosting on a white kitchen table, shot from above.

Iced Pumpkin Cookies

Soft, spiced iced pumpkin cookies with a creamy cream cheese frosting — the ultimate cozy fall treat.
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Prep Time 15 minutes
Cook Time 18 minutes
Chill Dough 30 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups All-purpose flour Spoon & level method
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground cloves
  • ½ teaspoon Salt
  • 1 cup Unsalted butter Softened
  • 1 cup Granulated sugar
  • 2 large Eggs Room temperature
  • 1 cup Pumpkin puree Not pumpkin pie filling
  • 1 teaspoon Vanilla extract
  • 4 oz Cream cheese Softened
  • 1 ½ cups Powdered sugar For frosting
  • 2 tablespoon Milk Adjust for desired frosting texture

Equipment

  • 1 Large mixing bowl For combining dry ingredients
  • 1 Electric or hand mixer For creaming butter and sugar
  • 1 Whisk To mix dry ingredients evenly
  • 1 Baking sheets Lined with parchment paper
  • 1 Wire rack For cooling cookies completely
  • 1 Cookie scoop For uniform cookie size
  • 1 Frosting knife or piping bag To spread or pipe icing
  • 1 Measuring cups/spoons For accuracy in baking

Method
 

  1. Whisk flour, baking powder, soda, spices, and salt.
  2. Cream butter and sugar until fluffy.
  3. Add eggs, vanilla, and pumpkin puree.
  4. Combine wet and dry mixtures.
  5. Scoop dough onto baking sheets.
  6. Bake 15–18 mins at 350°F.
  7. Cool completely on wire rack.
  8. Beat cream cheese, sugar, milk for frosting.
  9. Frost cooled cookies.

Notes

For best flavor, chill the dough before baking and use fresh pumpkin puree. Store cookies in an airtight container.