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Pumpkin Sugar Cookies with Cream Cheese Frosting

These Pumpkin Sugar Cookies with Cream Cheese Frosting are soft, spiced, and frosted to perfection. Perfect for fall baking, they combine warm autumn spices with creamy, tangy frosting for a festive treat everyone will love.
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Total Time 27 minutes
Servings 24

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

Use pure pumpkin puree, not pumpkin pie filling.
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