Pumpkin Sugar Cookies with Cream Cheese Frosting Recipe

Introduction

These pumpkin sugar cookies with cream cheese frosting combine soft, spiced pumpkin-flavored dough with a rich and tangy frosting. Perfect for fall gatherings or cozy afternoons, they offer a delicious twist on classic sugar cookies.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup pumpkin puree
• 1 egg yolk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened (for frosting)
• 1 cup powdered sugar
• 1/2 tsp vanilla extract (for frosting)
• Pinch of salt (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
3. Step 3: Add the pumpkin puree, egg yolk, and vanilla extract to the bowl. Mix until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add these dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Step 5: Scoop the dough using a tablespoon or cookie scoop and drop portions onto the prepared baking sheets, spacing them evenly.
6. Step 6: Bake for 10–12 minutes or until the edges are set and the tops are no longer wet. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: While the cookies cool, prepare the frosting by beating together the cream cheese and butter until smooth.
8. Step 8: Add powdered sugar, vanilla extract, and a pinch of salt to the frosting mixture. Beat until light and fluffy.
9. Step 9: Once the cookies are completely cooled, frost generously with the cream cheese frosting.

Tips & Variations

• Don’t overmix the dough once you add the flour to keep the cookies soft and tender.
• Allow cookies to cool completely before frosting to prevent the frosting from melting.
• Always use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• For a richer frosting flavor, add a pinch of nutmeg to the cream cheese frosting.

Storage

Store frosted cookies in an airtight container in the refrigerator for up to 3 days. Before serving, you can let them come to room temperature or enjoy chilled. If refrigerated, allow frosting to soften slightly for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains spices and sugars that will alter the flavor and texture of the cookies. Always use pure pumpkin puree for accurate results.

How do I keep the cookies soft?

Be careful not to overmix the dough once the flour is added, and avoid overbaking by watching the cookies closely. Letting them cool on the baking sheet for a few minutes before transferring helps retain moisture.

Pumpkin Sugar Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

Delight in these soft and flavorful Pumpkin Sugar Cookies topped with a rich cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and cloves, these fall-inspired cookies blend the sweetness of pumpkin puree with a tender sugar cookie base. Easy to make and ideal for autumn gatherings or a cozy treat.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
• 1 egg yolk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well incorporated, about 2–3 minutes.
3. Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined into a smooth batter.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined—taking care not to overmix to ensure tender cookies.
6. Shape Cookies: Use a tablespoon or cookie scoop to drop dough evenly spaced onto the prepared baking sheets.
7. Bake: Bake the cookies for 10–12 minutes or until edges are set and the tops no longer appear wet.
8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Prepare Frosting: While cookies cool, beat together softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt, then beat again until the frosting is light and fluffy.
10. Frost Cookies: Once cookies are completely cooled, generously frost each cookie with the cream cheese frosting.

Notes

• Do not overmix the dough when adding the flour to keep the cookies soft and tender.
• Allow cookies to cool completely before frosting to prevent the frosting from melting.
• Always use pure pumpkin puree, not the sweeter pumpkin pie filling.
• For added depth, add a pinch of nutmeg to the frosting as well.
• Store frosted cookies in an airtight container in the refrigerator for up to 3 days.

Keywords: pumpkin cookies, sugar cookies, cream cheese frosting, fall dessert, pumpkin sugar cookies