Introduction

These pumpkin cookies with cream cheese frosting are a delightful fall treat, combining warm spices with a rich, creamy topping. Perfect for sharing or enjoying with a cup of tea, they offer a soft, flavorful bite that’s both comforting and festive.

Six round cookies with a light brown color are arranged on a wooden board. Each cookie has a thick layer of white cream swirled on top in a rose pattern, sprinkled with a light dusting of cinnamon powder. Two of the cookies have an extra topping of green pumpkin seeds on one side of the cream. The board rests on a white marbled surface, with a few cinnamon sticks and extra pumpkin seeds scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin purée
1 large egg
1 tsp vanilla extract
3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 cup butter, softened (for frosting)
8 oz cream cheese, softened
1 cup icing sugar
1 tsp vanilla extract (for frosting)
Pinch of salt (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cream together the butter, sugar, and brown sugar in a large bowl until it’s light and fluffy.
Step 3: Add the pumpkin purée, vanilla extract, and egg. Mix until smooth and fully combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 5: Gradually add the dry ingredients to the wet mixture. Stir until just combined; avoid overmixing.
Step 6: Drop spoonfuls of dough onto a greased or lined baking sheet, spacing them about 2 inches apart.
Step 7: Bake for 12-15 minutes, until the edges are lightly golden. Let the cookies cool completely on a wire rack.
Step 8: While the cookies bake, prepare the frosting by beating the butter until smooth and creamy.
Step 9: Add the softened cream cheese and beat until the mixture is silky smooth.
Step 10: Slowly add the icing sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
Step 11: Once cookies are completely cooled, spread the cream cheese frosting generously on top. Optionally, sprinkle a little cinnamon for extra flavor.

Tips & Variations

For a deeper spice flavor, increase the cinnamon to 3 teaspoons and add a pinch of cloves.
Use fresh pumpkin purée for a more vibrant taste or canned for convenience.
If you prefer a firmer frosting, chill it for 30 minutes before spreading.
Swap out the cream cheese frosting for a simple vanilla glaze for a lighter option.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, refrigeration is important for freshness. Let cookies come to room temperature before serving, or warm slightly for a soft texture. You can also freeze unfrosted cookies for up to 2 months and frost after thawing.

How to Serve

The image shows soft, round cookies with a light brown base, each topped with one thick layer of white cream frosting shaped like a rose or smooth swirls. Most frostings have a light sprinkle of brown powder on top, with one cookie decorated with green pumpkin seeds along one edge. There are seven cookies on a round wooden board and two more on a white marbled surface, one with a bite taken out of it. The scene includes cinnamon sticks, some scattered pumpkin seeds, star anise, and clear glass bottles and a glass of milk sitting on a gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash instead of pumpkin?

Yes, butternut squash puree can be a good substitute. Just make sure it’s cooked and pureed smoothly for the best texture.

How do I prevent the frosting from melting?

Ensure the cookies are completely cooled before frosting and keep the frosted cookies refrigerated until serving. If your kitchen is warm, store them in the fridge to maintain the frosting’s texture.