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Homemade pumpkin cookies with cream cheese icing on a white kitchen table, top-down view with rustic, cozy feel.

pumpkin cookies with cream cheese icing

Soft, spiced pumpkin cookies topped with rich cream cheese icing – the perfect fall treat.
Print Pin
Course: Cookies, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Dough (optional): 30 minutes
Total Time: 1 hour
Servings: 24 cookies
Calories: 150kcal
Cost: $8–$10

Equipment

  • 2 Large mixing bowls One for wet, one for dry ingredients
  • 1 Electric mixer or stand mixer For creaming butter and frosting
  • 1 set Measuring cups and spoons
  • 2 Baking sheets Lined with parchment paper
  • 1 roll Parchment paper
  • 2 Wire cooling racks For cooling cookies
  • 1 Cookie scoop or spoon To portion dough
  • 1 Offset spatula For spreading icing

Ingredients

Cookie Dough

  • 1 cup Pumpkin puree Fresh or canned
  • 2 cups All-purpose flour
  • ½ cup Brown sugar Packed
  • ½ cup White sugar
  • ½ cup Butter Softened
  • 2 Large eggs Room temperature
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground cloves

Cream Cheese Icing

  • 4 oz Cream cheese Softened
  • ¼ cup Butter For icing
  • 2 cups Powdered sugar For icing
  • 1 teaspoon Vanilla extract For icing
  • 2–3 tablespoon Milk Adjust consistency

Instructions

  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Cream the softened butter with brown and white sugar until fluffy using an electric or stand mixer.
  • Add eggs, pumpkin puree, and vanilla extract. Mix until fully combined.
  • In another bowl, whisk together flour, baking powder, baking soda, salt, and all spices.
  • Gradually add the dry mixture to the wet mixture, folding until just combined.
  • Use a cookie scoop or spoon to drop dough onto prepared baking sheets.
  • Bake for 12 minutes or until set. Transfer to cooling racks to cool completely.
  • For icing: Beat cream cheese and butter together until smooth.
  • Add powdered sugar, vanilla extract, and milk. Whip until smooth and fluffy.
  • Once cookies are cool, spread icing over the tops with an offset spatula.

Notes

Chilling the dough before baking can help maintain shape and improve flavor, but it’s optional!

Nutrition

Serving: 40g | Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 25mg | Sodium: 120mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1800IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg