Pumpkin season always sneaks up just when we need it most. Whether it’s crisp leaves falling outside or the familiar buzz of back-to-school chaos, there’s comfort in the scent of cinnamon, nutmeg, and warm sugar wafting from the kitchen. And if there’s one recipe that captures that seasonal coziness, it’s Pumpkin Sugar Cookies with Cream Cheese Frosting.
These cookies are soft and tender, with just the right balance of sweet pumpkin flavor and subtle autumn spices. Unlike traditional sugar cookies, they’re enriched with real pumpkin puree, kissed with cinnamon, and topped with a cloud of whipped cream cheese frosting. Perfect for a fall bake sale, Thanksgiving dessert table, or simply a sweet after-school treat, this recipe hits all the right notes. Ready to bake something that feels like a warm hug in cookie form?
From Scratch to Soft – Why These Pumpkin Sugar Cookies Hit the Spot
A cookie that tastes like fall in every bite
There’s something timeless about baking with pumpkin. It’s nostalgic, warm, and instantly cozy. But what makes these pumpkin sugar cookies with cream cheese frosting so irresistible isn’t just the flavor—it’s the texture. They’re pillowy-soft in the center, slightly chewy at the edges, and topped with a smooth layer of frosting that melts on your tongue. The combination is indulgent but not heavy, making them easy to reach for again and again.
Where classic sugar cookies tend to lean crisp, these fall squarely into the soft cookie category. The pumpkin puree keeps them moist, while brown sugar adds extra richness that plain granulated sugar just can’t match. Add a bit of cinnamon, nutmeg, and clove, and you’ve got a cookie that feels like wrapping yourself in a warm sweater.
Why pumpkin and cream cheese are a perfect match
Pumpkin and cream cheese belong together like autumn and sweaters. The mild sweetness of the pumpkin base is beautifully balanced by the tangy creaminess of the frosting. Cream cheese doesn’t just add flavor—it adds a soft richness that complements the spices without overwhelming them.
Plus, this cream cheese frosting is whipped to airy perfection. Just a touch of vanilla and a pinch of salt turn it into more than just a topping. It’s a finishing touch that brings out the best in every bite. Whether piped or swirled with a spoon, it clings lovingly to the cookie, adding a cool contrast to the warm spiced crumb underneath.
For those looking to impress without the fuss of roll-out cookies or chilling dough for hours, this recipe delivers. It’s fast, it’s easy, and every batch tastes like a slice of fall magic.
Pumpkin Sugar Cookies with Cream Cheese Frosting
Ingredients
- 1/2 cup unsalted butter softened: adds richness and soft texture
- 1/2 cup granulated sugar: sweetens and helps cookie structure
- 1/4 cup brown sugar: adds moisture and depth of flavor
- 1/3 cup pumpkin puree: provides moisture and pumpkin flavor
- 1 egg yolk: helps bind and create a tender crumb
- 1 tsp vanilla extract: enhances flavor
- 1 1/2 cups all-purpose flour: forms the cookie base
- 1/2 tsp baking powder: provides slight lift
- 1/4 tsp salt: balances sweetness and enhances flavor
- 1 tsp ground cinnamon: adds warmth
- 1/4 tsp ground nutmeg: complements the pumpkin
- 1/8 tsp ground cloves: deepens the spice profile
- 4 oz cream cheese softened: forms the base of the frosting
- 2 tbsp unsalted butter softened: helps smooth and enrich frosting
- 1 cup powdered sugar: sweetens and thickens frosting
- 1/2 tsp vanilla extract: flavors the frosting
- Pinch of salt: balances the frosting sweetness
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add the pumpkin puree, egg yolk, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Scoop dough using a tablespoon or cookie scoop and drop onto the prepared baking sheets, spacing them evenly.
- Bake for 10–12 minutes or until the edges are set and the tops no longer look wet. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- While cookies cool, prepare the frosting: Beat together cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and a pinch of salt. Beat until light and fluffy. Adjust consistency with more powdered sugar or a drop of milk if needed.
- Once cookies are completely cool, frost generously and serve.
Notes
Cool cookies completely before frosting to avoid melting.
Store frosted cookies in the refrigerator in an airtight container for up to 3 days.
Freeze unfrosted cookies for up to 2 months.
Add white chocolate chips or crushed pecans for extra texture. Nutrition
Serving Size: 1 cookieCalories: 145Sugar: 13gSodium: 85mgFat: 6gSaturated Fat: 3.5gUnsaturated Fat: 2gTrans Fat: 0gCarbohydrates: 21gFiber: 0.5gProtein: 1.5gCholesterol: 20mg
Ingredients Breakdown – Building Layers of Flavor
The secret behind soft and chewy texture
The soft, cakey interior of these cookies is no accident—it’s the result of a carefully balanced mix of fats, sugars, and binding agents. Let’s start with the star: pumpkin puree. Not only does it provide unmistakable autumn flavor, but it also replaces some of the moisture typically provided by eggs or milk in standard sugar cookie recipes.
Using just one egg yolk instead of a whole egg keeps the dough rich without becoming overly soft or spongy. Yolks contribute fat, which leads to tenderness, while skipping the egg white ensures the cookies don’t puff up too much during baking.
Unsalted butter brings that classic cookie flavor while allowing for full control over the salt levels. Creaming it with both granulated sugar and brown sugar creates tiny air pockets in the dough, giving the cookies a light but chewy texture. The brown sugar adds depth and extra moisture, helping them stay soft for days.
Flour provides structure, but too much can result in dry, crumbly cookies. That’s why this recipe uses a modest 1½ cups of all-purpose flour, just enough to support the pumpkin without overpowering its delicate softness.
| Ingredient | Purpose |
|---|---|
| Butter | Richness, flavor, structure |
| Granulated sugar | Sweetness, slight crispness |
| Brown sugar | Moisture, deeper flavor, chewiness |
| Pumpkin puree | Moisture, flavor, fall identity |
| Egg yolk | Tender crumb, richness |
| All-purpose flour | Structure, holds everything together |
| Baking powder | Gentle lift, keeps cookies light |
| Salt | Balances sweetness, sharpens flavor |
This careful balance of ingredients creates a dough that’s easy to scoop and bakes into consistently soft cookies without spreading too much on the pan.
The role of spices, butter, and pumpkin puree
The spice blend in these pumpkin sugar cookies with cream cheese frosting adds unmistakable warmth without overwhelming the sweetness. Cinnamon brings a familiar coziness, while nutmeg and cloves layer in that deeper, earthy spice note that makes pumpkin treats so iconic.
These aren’t spice cookies—they’re sugar cookies first, with a pumpkin twist. That’s why the spices are used sparingly, in perfect proportion to the pumpkin.
A full ⅓ cup of pumpkin puree may seem small, but that’s all you need for both flavor and texture. It’s just enough to add moisture and a golden hue without making the dough too wet to hold its shape.
The cream cheese frosting gets its smooth texture from a mix of softened cream cheese and unsalted butter, whipped until light and fluffy. Adding powdered sugar creates the right consistency for spreading or piping, while vanilla extract brings warmth and depth. A pinch of salt rounds it all out and keeps the sweetness in check.
Frosting Tip: If you want a slightly firmer frosting for transport or presentation, chill the frosting for 10–15 minutes before spreading.
Step-by-Step Baking Guide (No Fuss, All Flavor)
Mixing, scooping, and baking to golden perfection
There’s no chilling required in this cookie recipe, which means you can go from mixing to baking in under 10 minutes. That’s a major bonus during busy fall days when you want something homemade but don’t have time for complicated steps.
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Using parchment keeps the bottoms from browning too quickly and helps the cookies release without sticking.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. This should take about 2–3 minutes of beating until the mixture looks pale and fluffy. This step creates air pockets that lead to a lighter texture.
Next, add the pumpkin puree, egg yolk, and vanilla extract. Mix until fully combined—don’t worry if the mixture looks a little curdled; that’s normal when working with pumpkin.
In a separate bowl, whisk together your dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add these to the wet ingredients and stir until just combined. The key here is not to overmix—doing so can lead to dense cookies.
Using a tablespoon or small cookie scoop, portion out the dough onto your prepared baking sheets. Space them evenly, leaving room for slight spreading.
Bake for 10–12 minutes, or until the edges are just set and the tops no longer look shiny. You’re not aiming for browned edges; the cookies should be soft and light in color. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
| Baking Step | What to Watch For |
|---|---|
| Creaming butter + sugars | Pale, fluffy texture for light cookies |
| Mixing wet + dry | Stop when no streaks of flour remain |
| Baking time | Edges just set, tops matte—not browned |
| Cooling | Cool completely before frosting to avoid melting |
Frosting tips for perfect creamy tops
Once your cookies are completely cool, it’s time to frost. You can spread the frosting with a knife, use the back of a spoon for swoops, or go fancy with a piping bag.
To make the frosting, beat the softened cream cheese and butter together until smooth—no lumps! Then slowly add the powdered sugar, beating until fluffy. Add the vanilla extract and a pinch of salt to bring it all together.
Want your frosting a little stiffer? Add an extra tablespoon of powdered sugar. Need it smoother? Add a tiny splash of milk or cream.
Once frosted, you can sprinkle with a dash of cinnamon, crushed pecans, or even mini white chocolate chips if you’re feeling playful. But even plain, these cookies are a showstopper.
Tip: If you’re transporting them or planning to stack them, refrigerate the frosted cookies for 30 minutes to set the topping without drying them out.
Storage, Add-ins, and Common Questions Answered
How to store, freeze, and make ahead
One of the best things about these pumpkin sugar cookies with cream cheese frosting is how well they hold up over time—if they even last that long. For maximum freshness, here’s how to store and plan ahead:
- Room Temperature (Unfrosted): Store in an airtight container for up to 3 days.
- Refrigerated (Frosted): Once frosted, keep cookies in the fridge. They’ll stay fresh for up to 3 days. Bring to room temperature before serving for the best texture.
- Freezer (Unfrosted): Freeze baked, unfrosted cookies in a single layer until solid, then transfer to a freezer-safe bag. They’ll keep well for up to 2 months.
- Freezer (Frosting Only): You can also freeze the frosting separately in an airtight container. Let it thaw and re-whip before spreading.
If you want to get ahead for a party or holiday, bake and freeze the cookies, then frost them the day of your event. This keeps the frosting smooth and fresh while saving time.
Add-in ideas:
- White chocolate chips for extra sweetness
- Chopped toasted pecans for crunch
- A dash of maple extract in the frosting for deeper fall flavor
These variations make the recipe endlessly flexible while keeping the soft base and creamy topping at the center.
FAQ: Pumpkin cookie troubleshooting and tips
What makes pumpkin sugar cookies soft and chewy?
The moisture from pumpkin puree, paired with brown sugar and a single egg yolk, creates a soft and tender crumb. Avoid overbaking to keep the centers moist.
Can I use canned pumpkin in cookies?
Yes—use pure pumpkin puree, not pumpkin pie filling. Pie filling contains sugar and spices that will throw off the recipe’s balance.
How do you keep cream cheese frosting from being runny?
Use softened, not melted, butter and cream cheese. Gradually add powdered sugar and whip until fluffy. If it’s still too loose, add more sugar or chill briefly before spreading.
How should you store pumpkin cookies with frosting?
Store frosted cookies in an airtight container in the refrigerator. They’ll stay fresh for 2–3 days. Always let them come to room temperature before serving for the best texture and flavor.
Final Thoughts
These pumpkin sugar cookies with cream cheese frosting are a celebration of fall in every bite. From the warm spices to the silky frosting, they’re simple to make and even easier to love. Whether you’re baking for a cozy night in or sharing with friends at a fall gathering, they’ll bring a little extra joy to your day.
If soft, frosted, and pumpkin-spiced is your idea of cookie perfection—you’ve just found your go-to recipe.
