Why You’ll Love This Recipe
I love how this recipe balances warmth and sweetness in every bite. The cookies are tender and light, with a hint of cinnamon, nutmeg, and ginger that pairs perfectly with the rich tang of the cream cheese frosting. They’re easy to make and even easier to love. The sugar coating gives them a subtle crunch, while the frosting makes them feel extra special—especially when I add some seasonal sprinkles for a festive touch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Sugar Cookies:
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2 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup brown sugar, packed
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1/2 cup pumpkin puree (not pie filling)
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1 large egg
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1 teaspoon vanilla extract
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1/4 cup granulated sugar (for rolling)
For the Cream Cheese Frosting:
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4 ounces cream cheese, softened
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1/4 cup unsalted butter, softened
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1 1/2 cups powdered sugar
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1 teaspoon vanilla extract
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Optional: orange or autumn-colored sprinkles for decoration
Directions
1. Preheat and Prep
I start by preheating the oven to 350°F and lining a baking sheet with parchment paper or a silicone baking mat.
2. Make the Dough
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, I cream the softened butter with both sugars until light and fluffy. Then I mix in the pumpkin puree, egg, and vanilla extract until smooth.
I gradually add the dry ingredients into the wet mixture, mixing just until everything is combined.
3. Shape and Bake
I scoop tablespoon-sized portions of dough and roll them into balls, then roll each ball in the extra granulated sugar.
I place them on the baking sheet about 2 inches apart and press them down slightly with the bottom of a glass.
I bake the cookies for 10–12 minutes, just until the edges are set and slightly golden. I let them cool for 5 minutes on the sheet before transferring them to a wire rack.
4. Make the Frosting
While the cookies cool, I beat together the softened cream cheese and butter until smooth.
I add the powdered sugar gradually, along with the vanilla, and beat until the frosting is thick and fluffy.
5. Frost and Decorate
Once the cookies are fully cooled, I spread a generous layer of frosting on each one. If I’m feeling festive, I finish them off with some seasonal sprinkles.
Servings and Timing
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Servings: 24 cookies
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Prep Time: 10 minutes
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Cook Time: 12 minutes
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Total Time: 27 minutes
Variations
Here are a few fun ways I like to change up the recipe:
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Frosting Flavor Boost: A drizzle of maple syrup or a pinch of cinnamon in the frosting gives it a cozy twist.
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Sprinkle Swap: I use Halloween, Thanksgiving, or leaf-shaped sprinkles depending on the occasion.
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Mini Cookies: I make smaller cookies and sandwich two together with frosting for bite-sized treats.
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Gluten-Free Version: With a good 1:1 gluten-free flour blend, I can easily adapt these for gluten-sensitive friends.
Storage/Reheating
Refrigerator:
I store these cookies in an airtight container in the fridge for up to 1 week. Because of the cream cheese frosting, I always keep them chilled.
Freezer (Dough):
If I want to prep ahead, I freeze the unbaked cookie dough balls. I just add a couple of extra minutes to the bake time when I’m ready to use them.
Freezer (Baked Cookies):
I freeze the baked, unfrosted cookies for up to 2 months. I thaw and frost them fresh for the best texture.
FAQs
Can I use pumpkin pie filling instead of puree?
No, I always stick with pure pumpkin puree. Pumpkin pie filling has added sugar and spices, which can throw off the flavor and texture.
Do I have to chill the dough?
No chilling is necessary, which is one of the reasons I love this recipe—it’s quick and easy to get into the oven.
Can I make the frosting ahead of time?
Yes, I often make the frosting a day ahead and store it in the fridge. I let it come to room temperature and re-whip it before spreading.
How do I keep the cookies soft?
I store them in an airtight container and avoid overbaking. These cookies are naturally soft thanks to the pumpkin, and they stay that way for days.
What’s the best way to frost the cookies?
I use a small offset spatula or the back of a spoon to spread the frosting evenly. For a cleaner look, I also pipe it using a round tip.
Conclusion
These Pumpkin Sugar Cookies with Cream Cheese Frosting are the perfect treat for when I want something seasonal, soft, and sweet. They come together quickly, are full of fall spice, and look beautiful with a little frosting and a few sprinkles. Whether I’m baking for a party or just indulging in a cozy moment at home, these cookies always make the season feel extra special.
Print
Pumpkin Sugar Cookies with Cream Cheese Frosting
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These pumpkin sugar cookies with cream cheese frosting are soft, spiced, and topped with rich, creamy icing. The perfect easy fall dessert for cozy gatherings or festive baking days.
Ingredients
For the Pumpkin Sugar Cookies:
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
¼ cup granulated sugar (for rolling)
For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Optional: orange or autumn-colored sprinkles for decoration
Instructions
1. Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Dough
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
Mix in pumpkin puree, egg, and vanilla extract.
Gradually add dry ingredients to the wet ingredients until just combined.
3. Shape & Bake
Scoop tablespoon-sized portions of dough and roll into balls.
Roll each dough ball in granulated sugar.
Place on prepared baking sheet, spacing 2 inches apart.
Flatten slightly with your hand or the bottom of a glass.
Bake for 10–12 minutes, until edges are set and lightly golden.
Cool on the pan for 5 minutes, then transfer to wire rack to cool completely.
4. Make the Frosting
Beat cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla, beating until thick and fluffy.
5. Frost & Decorate
Once cookies are completely cool, frost each with a generous layer of cream cheese frosting.
Decorate with festive sprinkles if desired.
Notes
Pumpkin Puree: Be sure to use 100% pure pumpkin — not pumpkin pie filling.
Storage: Store in the fridge in an airtight container for up to 1 week.
Customization: Add maple syrup or cinnamon to the frosting for a fun twist.
Freezing Tip: Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
