Pumpkin Cookies With Cream Cheese Frosting Recipe

These soft Pumpkin Cookies With Cream Cheese Frosting are made with canned pumpkin, maple syrup, warm spices like cinnamon and nutmeg, and rich butter. The result is a wonderfully cakey and moist cookie, perfectly balanced by a tangy and sweet cream cheese frosting. They are the ultimate autumn treat, perfect for a cozy afternoon, and the recipe makes enough for the whole family to enjoy.

Pumpkin Cookies With Cream Cheese Frosting Ingredients

For the cookies:

• 1 cup sugar
• 2 sticks unsalted butter, softened
• 2 tablespoons Maple syrup
• 2 eggs
• 1 cup canned pumpkin puree
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt

For the frosting:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup confectioners’ sugar
• 1/4 cup milk
• 1 tablespoon vanilla extract
• Zest of one lemon

For Garnish:

• Whole pecans

How To Make Pumpkin Cookies With Cream Cheese Frosting

1. Preheat the oven: Set your oven to 350°F (175°C). You do not need to grease the cookie sheets for this recipe.
2. Cream the wet ingredients: In a stand mixer fitted with a paddle attachment, cream the sugar and softened butter together until they are light and fluffy. Add the maple syrup and eggs, and mix until just incorporated. Scrape down the sides of the bowl, then add the pumpkin puree and mix again to combine.
3. Sift the dry ingredients: In a separate medium bowl, sift or whisk together the flour, baking powder, salt, cinnamon, allspice, nutmeg, and cloves.
4. Mix the cookie dough: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour is just combined. Do not overmix.
5. Bake the cookies: Drop rounded tablespoonfuls of the dough onto the ungreased cookie sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let them cool on the sheets for a minute before transferring to wire racks to cool completely.
6. Make the cream cheese frosting: While the cookies cool, clean your mixer bowl. Add the softened cream cheese and beat with the paddle attachment until light and fluffy. Gradually beat in the powdered sugar until smooth. Add the milk and vanilla and continue to beat until the frosting is smooth and creamy. If it seems too thick, you can add a little more milk. Gently fold in the lemon zest with a spatula.
7. Frost and garnish the cookies: Once the cookies are completely cool, spread a generous layer of cream cheese frosting on top of each one. Garnish with a whole pecan before serving.

Recipe Tips

• Use Softened Butter and Cream Cheese: For the best texture, ensure your butter and cream cheese are truly at room temperature. This allows them to whip up light and airy, preventing lumps in your cookie dough and frosting.
• Don’t Overmix the Dough: Once you add the flour, mix only until it’s just barely combined. Overmixing develops gluten, which can make these soft, cake-like cookies tough and dense.
• Cool Cookies Completely: This is a crucial step! Do not attempt to frost the cookies while they are still warm. The warmth will melt the cream cheese frosting, causing it to become a runny, sticky mess.
• Fresh Lemon Zest is Key: The small amount of lemon zest in the frosting makes a huge difference. It adds a bright, fresh note that cuts through the richness and sweetness, perfectly balancing the warm spices in the cookie.

What To Serve Pumpkin Cookies

These delicious pumpkin cookies are a perfect treat all on their own. They pair wonderfully with classic beverages like a tall glass of cold milk or a hot cup of black coffee. For a truly autumnal experience, enjoy them with a warm mug of spiced apple cider or a pumpkin spice latte.

How To Store Pumpkin Cookies Leftovers

Refrigerate: Because of the cream cheese frosting, these cookies must be stored in the refrigerator. Place them in a single layer in an airtight container to protect the frosting. They will stay fresh for up to 5 days. Freeze: For the best results, freeze the cookies unfrosted. Once baked and cooled, place them in a freezer-safe bag or container for up to 3 months. Make the frosting fresh when you’re ready to serve. You can also freeze the frosted cookies, but the frosting’s texture may change slightly upon thawing.

Pumpkin Cookies With Cream Cheese Frosting Nutrition Facts

Serving Size: 1 cookie

• Calories: 280 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 110mg
• Total Carbohydrate: 34g
• Sugars: 22g
• Protein: 3g

Frequently Asked Questions

• Can I use pumpkin pie filling instead of canned pumpkin? No, you should use 100% pure canned pumpkin puree for this recipe. Pumpkin pie filling is pre-sweetened and contains spices, which would make the cookies overly sweet and alter the flavor balance.
• My cookie dough is very sticky. Is that normal? Yes, it is completely normal for this cookie dough to be very soft and sticky, more like a thick cake batter than a typical firm cookie dough. This is what gives the finished cookies their signature soft, cake-like texture.
• Can I make these cookies ahead of time? Absolutely. You can bake the cookies up to two days in advance and store them unfrosted in an airtight container at room temperature. Prepare the frosting and ice the cookies on the day you plan to serve them for the freshest taste.
• Can I use pumpkin pie spice instead of the individual spices? Yes, you can substitute the individual spices with a pre-made pumpkin pie spice blend. Use about 2 to 2 1/2 teaspoons of pumpkin pie spice in place of the cinnamon, allspice, nutmeg, and cloves.

Try More Recipes:

• Pumpkin Caramels Recipe
• Pumpkin Love Cake Recipe
• Pecan Pumpkin Crunch Recipe