Last updated: June 25, 2026
Quick Answer: Pumpkin cookies with cream cheese icing are soft, cake-like cookies made with canned pumpkin puree and warm fall spices, then topped with a smooth, tangy cream cheese frosting. They come together in about 25 minutes, yield around 3 dozen cookies, and are one of the easiest fall baking projects you can make — even if you’re a first-time baker.
❤️ Why You’ll Love These Pumpkin Cookies with Cream Cheese Icing
- Soft, moist, cake-like cookies.
- Creamy homemade cream cheese icing.
- Full of warm fall spices.
- Easy enough for beginner bakers.
- Perfect for holiday cookie trays and parties.
- Freezer-friendly and great for making ahead.
If you’re looking for the perfect fall cookie, these Pumpkin Cookies with Cream Cheese Icing are hard to beat. They’re incredibly soft, lightly spiced, and topped with a rich cream cheese frosting that makes every bite taste like autumn.
Made with canned pumpkin puree and simple pantry ingredients, these cookies are easy enough for everyday baking yet special enough for holiday dessert tables, bake sales, and Thanksgiving celebrations.
Ingredients You’ll Need
These soft pumpkin cookies are made with simple baking staples and plenty of warm fall spices. The homemade cream cheese icing adds the perfect sweet and tangy finish, making these cookies irresistible for holidays and everyday baking alike.
Flour
All-purpose flour gives the cookies structure while keeping them soft and tender.
Pumpkin Puree
Use pure canned pumpkin puree, not pumpkin pie filling. It adds moisture, natural sweetness, and classic pumpkin flavor.
Fall Spices
Cinnamon, nutmeg, cloves, and a pinch of salt create the warm, cozy flavor that makes these cookies perfect for autumn.
Butter, Sugar, Egg & Vanilla
These classic baking ingredients create a rich, flavorful cookie dough with a soft, cake-like texture.
Cream Cheese
Softened cream cheese creates a smooth, tangy frosting that perfectly complements the sweet pumpkin cookies.
Powdered Sugar
Powdered sugar sweetens the frosting while keeping it silky and easy to spread.
How to Make Pumpkin Cookies with Cream Cheese Icing
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a bowl. Set aside.
- Beat softened butter and sugar together in a large bowl until light and fluffy, about 2 minutes.
- Mix in the pumpkin puree, egg, and vanilla until fully combined.
- Gradually stir in the dry ingredients until a soft dough forms. Don’t overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the edges are set and the tops look matte (not glossy).
- Let cookies cool completely on a wire rack before frosting.
- For the icing: beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, then mix until fluffy. Add milk one tablespoon at a time until you reach a spreadable consistency.
- Spread or pipe the icing onto cooled cookies. Garnish with a whole pecan or a sprinkle of cinnamon if you like.
Pro Tip
Let the cookies cool completely before frosting. Even slightly warm cookies can cause the cream cheese icing to melt and slide off.
Why Are My Pumpkin Cookies Dry
Dry pumpkin cookies are almost always caused by one of three things: too much flour, overbaking, or using pumpkin pie filling instead of pure puree.
- Too much flour: Spoon flour into your measuring cup rather than scooping directly from the bag. Scooping packs the flour and can add up to 20% more than the recipe calls for.
- Overbaking: Pull the cookies out when the tops look matte, and the edges are just set. They’ll continue to firm up as they cool.
- Wrong pumpkin product: Pumpkin pie filling has a different moisture content than pure puree, and can produce drier, oddly flavored cookies.
Tips for the Best Pumpkin Cookies with Cream Cheese Icing
- Use pure pumpkin puree, not pumpkin pie filling.
- Measure the flour correctly by spooning it into the measuring cup instead of scooping.
- Mix the dough just until combined to keep the cookies soft.
- Allow the cookies to cool completely before frosting.
- Refrigerate the frosted cookies because of the cream cheese icing.
Storage & Make-Ahead Tips
Refrigerator
Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
Freezer
Freeze the cookies without frosting for up to 2 months. Thaw completely before adding the cream cheese icing.
Make Ahead
Prepare the cookie dough up to 24 hours in advance and refrigerate until ready to bake. You can also bake the cookies a day ahead and frost them just before serving.
Easy Pumpkin Cookie Variations
Chocolate Chip Pumpkin Cookies
Fold 1 cup of mini chocolate chips into the dough before baking.
Pumpkin Pecan Cookies
Add chopped pecans for extra crunch and a classic fall flavor.
Maple Cream Cheese Frosting
Replace the vanilla with maple extract for a richer autumn taste.
Gluten-Free Version
Use a 1:1 gluten-free baking flour blend.
Pumpkin Spice Cookies
Replace the individual spices with 2 teaspoons of pumpkin pie spice.
Ways to Serve Pumpkin Cookies with Cream Cheese Icing
These soft pumpkin cookies are delicious on their own, but they’re even better with one of these cozy pairings or toppings.
- Hot coffee
- Chai latte
- Hot apple cider
- Vanilla ice cream
- Caramel drizzle
- Chopped pecans
- A light sprinkle of ground cinnamon
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin puree can make the cookies overly sweet and affect the texture.
- Overbaking will dry out the cookies. Remove them when the tops look set and the edges are lightly golden.
- Frosting warm cookies will cause the cream cheese icing to melt.
- Overmixing the dough can make the cookies less tender.
- Using cold cream cheese may result in a lumpy frosting.
FAQ
Do pumpkin cookies need to be refrigerated? Yes, once frosted with cream cheese icing, they should be refrigerated. The dairy in the frosting can spoil at room temperature after a couple of hours.
Can I add mix-ins to the cookie dough? Absolutely. Mini chocolate chips, chopped walnuts, pecans, or dried cranberries all work well. Stir them in after the dry ingredients are incorporated.
Why did my cookies spread flat? Flat cookies usually mean the butter was too warm or the dough wasn’t chilled. Try refrigerating the dough for 30 minutes before baking.
Can I make these gluten-free? Yes. Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture will be slightly different but still soft and moist.
How many cookies does this recipe make? This recipe yields approximately 36 cookies using a standard tablespoon-sized scoop.
Can I freeze frosted pumpkin cookies?
You can, but the frosting may soften slightly after thawing. For the best texture, freeze the cookies unfrosted and add the cream cheese icing after they have thawed.
Conclusion
Pumpkin cookies with cream cheese icing are the kind of recipe you’ll come back to every fall. They’re simple enough for beginners, fast enough for busy weeknights, and impressive enough to bring to any party or gathering. The key things to remember: use pure pumpkin puree, don’t overbake, and always let the cookies cool completely before frosting.
Make a batch this weekend, store them in the fridge, and watch them disappear. If you love soft, frosted cookies, you’ll also enjoy these Strawberry Sugar Cookies and these Carrot Cake Cookies for year-round baking inspiration. Happy baking!
