These Pumpkin Pie Cookies with Cream Cheese Frosting are the perfect fall treat! Soft, spiced pumpkin cookies are topped with creamy, tangy frosting, making them an irresistible dessert for the season.
Why You’ll Love This Recipe
There’s something magical about the combination of pumpkin and warm spices. These cookies bring all the cozy flavors of fall into a soft, chewy treat with a luscious cream cheese frosting on top. The blend of cinnamon, ginger, nutmeg, and cloves gives the cookies a festive touch, while the cream cheese frosting adds a smooth, tangy contrast. Whether you’re serving them at a fall gathering or just indulging with a cup of coffee, these cookies will quickly become a favorite.
Ingredients
For the Cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons milk or heavy cream (for desired consistency)
Pinch of salt
Optional Garnishes:
Chopped pecans or walnuts
Sprinkles (fall-themed)
Cinnamon sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preparing the Cookie Dough:
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Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
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Cream Butter and Sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
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Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
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Incorporate Pumpkin Puree: Add the pumpkin puree and mix until just combined.
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Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
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Chill the Dough: Cover and chill the dough for at least 1 hour (preferably 2-3 hours).
Baking the Cookies:
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Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
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Scoop and Arrange Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
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Bake: Bake for 10-12 minutes, or until the edges are lightly golden and centers are set.
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Cool on Baking Sheets: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.
Preparing the Cream Cheese Frosting:
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Cream Cheese and Butter: Beat the cream cheese and butter until smooth and creamy.
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Add Powdered Sugar: Gradually add powdered sugar, beating until combined.
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Add Vanilla and Salt: Beat in vanilla extract and a pinch of salt.
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Adjust Consistency: Add milk or heavy cream, 1 tablespoon at a time, to reach desired consistency.
Frosting and Garnishing the Cookies:
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Frost the Cookies: Once the cookies have cooled, frost them with the cream cheese frosting.
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Garnish (Optional): Add chopped nuts, sprinkles, or cinnamon sugar on top for extra flavor and appeal.
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Let Frosting Set: Allow frosting to set before serving.
Servings and Timing
This recipe makes approximately 24 cookies. The preparation time is about 20 minutes, with a chilling time of 1-3 hours, and baking takes 10-12 minutes. Cooling and frosting will take an additional 20-30 minutes.
Variations
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Spice it Up: Add a pinch of cayenne pepper to the cookie dough for a subtle kick.
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Chocolate Chips: Fold in 1 cup of chocolate chips (milk, dark, or semi-sweet) to the dough for a sweet twist.
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Maple Glaze: Skip the cream cheese frosting and drizzle the cookies with a maple glaze instead.
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Brown Butter: Brown the butter for a richer, nuttier flavor in both the cookies and frosting.
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Add Oats: For a chewier texture, substitute 1/2 cup of flour with rolled oats.
Storage/Reheating
Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. Allow the cookies to come to room temperature before serving for the best flavor and texture. You can freeze the un-frosted cookies for up to 2 months and frost them once thawed.
FAQs
How do I prevent my cookies from spreading too much?
Make sure to chill the dough for at least an hour. If the dough is still too soft, you can add a little extra flour to firm it up.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sugar. Use pure pumpkin puree for the best results in this recipe.
How do I know when the cookies are done baking?
The edges should be lightly golden brown, and the centers should be set when gently touched.
Can I make the cream cheese frosting ahead of time?
Yes, you can make the frosting a day in advance and store it in the fridge. Be sure to re-whip it before using.
How thick should the frosting be?
The frosting should be thick enough to spread easily without running off the cookies. Adjust the consistency with milk or powdered sugar to your liking.
Can I freeze the frosted cookies?
It’s best to freeze the un-frosted cookies, as frosting can become messy once frozen. Frost after thawing.
Can I substitute the cream cheese in the frosting?
You can use mascarpone cheese as a substitute for cream cheese if you prefer a milder flavor.
Why did my cookies turn out dry?
If your cookies are too dry, try not to overbake them. Also, make sure you’re using enough butter and pumpkin puree for moisture.
What should I do if my frosting is too runny?
Add more powdered sugar, a tablespoon at a time, until the frosting reaches your desired consistency.
Can I add nuts to the dough?
Yes, you can add chopped walnuts or pecans to the dough for added texture and flavor.
Conclusion
These Pumpkin Pie Cookies with Cream Cheese Frosting are a delightful treat for fall, packed with all the seasonal spices and topped with smooth, tangy frosting. They’re perfect for any fall celebration or a cozy afternoon snack. Whether you stick with the classic recipe or try one of the variations, these cookies are sure to be a hit!
Print
Pumpkin Pie Cookies with Cream Cheese Frosting
- Total Time: 2-3 hours (including chilling)
- Yield: 24 cookies
- Diet: Vegetarian
Description
These delicious pumpkin pie cookies are soft, spiced to perfection, and topped with a creamy, smooth cream cheese frosting. Perfect for fall, these cookies are the ideal treat for cozy gatherings or holiday celebrations. Rich with warm spices and pumpkin flavor, they’ll melt in your mouth with every bite.
Ingredients
For the Cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2–4 tablespoons milk or heavy cream (for desired consistency)
Pinch of salt
Optional Garnishes:
Chopped pecans or walnuts
Sprinkles (fall-themed)
Cinnamon sugar
Instructions
Prepare the Cookie Dough:
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
Incorporate Pumpkin Puree: Mix in the pumpkin puree until just combined.
Add Dry Ingredients: Gradually mix in the dry ingredients until just combined. Do not overmix.
Chill Dough: Cover the dough and refrigerate for at least 1 hour (preferably 2-3 hours).
Bake the Cookies:
Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop and Arrange Dough: Drop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart.
Bake: Bake for 10-12 minutes or until edges are golden brown and centers are set.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
Beat Cream Cheese and Butter: In a large bowl, beat softened cream cheese and butter until smooth and creamy.
Add Powdered Sugar: Gradually mix in the powdered sugar, 1 cup at a time, on low speed.
Add Vanilla and Salt: Beat in the vanilla extract and pinch of salt.
Adjust Consistency: Add milk or cream, 1 tablespoon at a time, until the frosting is smooth and spreadable.
Frost the Cookies:
Once cookies are completely cool, frost with cream cheese frosting using a spatula or piping bag.
Optional Garnish: Top with chopped pecans, fall-themed sprinkles, or a dusting of cinnamon sugar.
Notes
Chill Dough: Chilling the dough is essential for soft cookies and preventing spreading.
Use Room Temperature Ingredients: Ensure that the butter and cream cheese are softened for smooth frosting.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
- Prep Time: 20 minutes (excluding chilling time)
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
