There’s nothing quite like the cozy feeling you get from baking pumpkin spice cookies with cream cheese frosting. The warm spices combined with the rich, tangy frosting make these cookies a perfect treat for cool autumn days or any time you want a comforting dessert.
You’ll love how easy it is to whip up this recipe and how quickly your kitchen will fill with the inviting scents of cinnamon, nutmeg, and pumpkin. Whether you’re baking for a holiday gathering or just to satisfy a sweet craving, these cookies are sure to impress.
Why You'll Love This Recipe
- Soft, tender cookies bursting with classic pumpkin spice flavors
- Rich and creamy cream cheese frosting adds the perfect balance
- Simple ingredients you likely already have on hand
- Great for fall celebrations, parties, or everyday enjoyment
- Easy to customize with nuts or chocolate chips if desired
Ingredients
Gather these ingredients to make a batch of pumpkin spice cookies with luscious cream cheese frosting.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
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Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approximately 180 per cookie
How to Make pumpkin spice cookies with cream cheese frosting
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until smooth, then mix in the pumpkin puree until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined; avoid overmixing to keep cookies tender.
- Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, until the edges are set and the centers look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting, beat together the cream cheese and butter until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, vanilla, and salt, beating until fluffy.
- Spread or pipe the cream cheese frosting over cooled cookies and garnish with a light sprinkle of cinnamon if desired.
Tips for the Best Results
- Use room temperature ingredients for smoother batter and frosting.
- Don’t overmix the dough to keep cookies soft and tender.
- Allow cookies to fully cool before frosting to prevent melting.
- For extra flavor, add chopped pecans or walnuts to the dough.
- Store cookies in an airtight container to maintain freshness and moisture.
Storage and Reheating
Store your pumpkin spice cookies with cream cheese frosting in an airtight container in the refrigerator. They will keep fresh for up to 5 days. For longer storage, you can freeze the unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
When ready to enjoy, thaw the frozen cookies at room temperature and frost them fresh. To warm refrigerated cookies, let them sit at room temperature for about 15 minutes or microwave for 10 seconds, but avoid heating frosted cookies to prevent melting the frosting.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Fresh pumpkin can be used, but it should be cooked and pureed until smooth. Make sure it’s well-drained to avoid excess moisture, which can alter the cookie texture.
How do I make these cookies dairy-free?
Substitute dairy butter and cream cheese with plant-based alternatives. Coconut oil or vegan butter works well for the dough, and vegan cream cheese can replace traditional cream cheese in the frosting.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Chopped pecans, walnuts, or chocolate chips add great texture and flavor. Fold in about 1/2 cup of your preferred mix-ins right before scooping the dough.
How long do these cookies last at room temperature?
Because of the cream cheese frosting, it’s best to keep the cookies refrigerated. Without frosting, cookies can last 2-3 days at room temperature in an airtight container.