Pumpkin Cookies with Cream Cheese Frosting

It’s the time of year when I get inspired to break out all my favorite pumpkin recipes! For a fun Autumn treat, try these yummy Pumpkin Cookies. A soft cake-like cookie topped with cream cheese frosting.

pumpkin cookies

Pumpkin Cookies with Cream Cheese Frosting

Makes about 40 cookies


2 1/2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup unsalted butter (1 stick)

3/4 cup white sugar

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 15-ounce can of pumpkin (not “pumpkin pie” filling)

*Cream Cheese Frosting


Preheat oven to 350 degrees.

In a medium sized bowl combine the flour, baking powder, baking soda, spices and salt.  Mix well and set aside.

In a mixer with paddle attachment (or a hand-held mixer) cream together butter and sugars on medium-speed for 3 minutes.  Using a rubber spatula, scrape down the sides of the bowl once or twice to make sure all is combined evenly.

Add the egg and vanilla and mix well.  Then add the pumpkin and mix until well combined.

Turn the mixer on low-speed and slowly add in the flour mixture.  Mix just until all is combined- again, scraping down the bowl once or twice with a rubber spatula.

On a cookie sheet lined with parchment paper, scoop heaping tablespoons of dough, placing them about 1 1/2 inches apart.  Bake for 12-14 minutes.

Let cookies cool completely on a wire rack.

When completely cool, frost cookies.

*For a less sweet treat, these cookies are pretty delicious all on their own, unfrosted.  You can also dust a bit of powdered sugar on top instead of frosting.

**Cookies can be frozen for at least 1 month.  (If you are freezing frosted cookies, put them on a plate- unwrapped- and place in the freezer for at least 30 minutes so that the frosting can stiffen up a bit. Place sheets of parchment paper in between layers of cookies to prevent smudging the frosting.)

*Cream Cheese Frosting

Makes about 2 cups


1 stick unsalted butter, room temperature

1/2 cup (4 ounces) cream cheese, room temperature

2 cups powdered sugar, sifted

1/4 teaspoon fine sea salt

1 teaspoon vanilla


Using a stand mixer with paddle attachement (or a hand-held whisk) cream together the butter, cream cheese, powdered sugar and salt on medium speed until smooth and creamy. Turn the mixer to low and add the vanilla until well blended. Do not overmix.

Frosting can be refrigerated for up to a week. Bring to room temperature before frosting cupcakes.

One Response to Pumpkin Cookies with Cream Cheese Frosting

  1. Rose Chilibeck says:

    Hi Jessica! I just wanted to let you know that I saw this cookie recipe in Soap Digest and had to make them…they looked divine. They just came out of the oven…dangerous, I’ve eaten 4 already. 😉 They are one of the most delicious cookies I’ve ever had, such a perfect combo of taste and texture.
    My husband doesn’t like pumpkin pie and I LOVE it so I hesitate every Canadian Thanksgiving to make a whole pie for the 2 of us. Now I will make these cookies as he loves them as well. BTW we are vegan and these were easily
    ‘veganized’ using vegan egg substitute, cream cheese and butter.
    Also, I enjoy watching you every day of course on Y and R. :)) I like how your love of cooking has been incorporated into your character and the show.

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