If fall had a flavor, these Pumpkin Sugar Cookies with Cream Cheese Frosting would be it. I still remember baking them on a crisp October afternoon—the warm scent of pumpkin spice filled the kitchen, and the tangy cream cheese frosting made each soft, pillowy cookie irresistible. They’re festive, cozy, and perfect for Thanksgiving, Halloween parties, or simply enjoying with a hot cup of coffee. These cookies combine the best of pumpkin pie and classic sugar cookies, topped with a creamy frosting that melts in your mouth.
Ingredients
For the cookies
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin puree
1 large egg
1 tsp vanilla extract
For the frosting
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Optional: ground cinnamon or sprinkles for garnish
Instructions & Video
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add pumpkin, egg, and vanilla. Gradually mix in dry ingredients until combined. Scoop tablespoon-sized dough onto baking sheets. Bake 10–12 minutes until edges are set. Let cool completely. For frosting, beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and salt until creamy. Frost cooled cookies and sprinkle with cinnamon if desired.
Watch the step-by-step video in our video section.
Substitutions
Use homemade pumpkin puree if you prefer. Swap pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves. For a lighter frosting, try Greek yogurt cream cheese. Gluten-free flour blends can replace all-purpose flour for a GF version.
Equipment
Mixing bowls
Electric hand mixer or stand mixer
Whisk
Measuring cups and spoons
Baking sheets lined with parchment
Spatula for frosting
Storage
Refrigerator: Store frosted cookies in an airtight container up to 5 days.
Freezer: Freeze unfrosted cookies for up to 2 months. Frost after thawing.
Reheating: Not necessary—cookies are best served at room temperature.
Top Tips
Chill dough for 30 minutes if it’s too sticky. Always cool cookies before frosting to avoid melting. Add extra pumpkin spice to frosting for more fall flavor. For neat frosting, use a piping bag instead of a spatula.
FAQs
Can I make these ahead of time? Yes, bake the cookies in advance and frost the day you serve them.
Do I have to refrigerate frosted cookies? Yes, because of the cream cheese frosting.
Can I skip the frosting? Absolutely, but it’s what makes them extra special.
Can I double the recipe? Yes, these cookies freeze well and are perfect for sharing.