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pumpkin cookies with cream cheese frosting and cinnamon on top.
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5 from 1 vote

Pumpkin Cookies with Cream Cheese Frosting

This recipe boasts a super soft cookie, bursting with that spicy pumpkin flavor. Finish these decadent morsels off with creamy frosting and you have the perfect fall dessert.
Prep Time5 mins
Cook Time10 mins
Refrigerate1 hr
Total Time1 hr 15 mins
Course: Dessert, Holidays
Cuisine: American
Servings: 24
Calories: 253kcal


  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 1 tsp vanilla extract


  • In a large bowl, combine the vegetable oil, pumpkin puree, brown sugar, granulated sugar, 1 tsp vanilla extract, and egg. Mix well.
  • Add the flour, baking soda, baking powder, salt, and pumpkin pie spice. Mix well. Cover and refrigerate for one hour.
  • Preheat oven to 350 degrees F. Using a mini scoop, scoop about 1 tbsp of the cookie dough onto a lined baking sheet 2 inches apart. Bake for 10 minutes.
  • Once the cookies are done baking, you'll want to get started on the cream cheese frosting.
  • To make the cream cheese frosting, add the unsalted softened butter and softened cream cheese to a bowl and mix with an electric mixer for 1-2 minutes or until smooth.
  • Add the powdered sugar and vanilla extract. Mix for 2-3 minutes or until fluffy.
  • Let the cookies cool for at least 20 minutes before frosting.


Decorate with holiday sprinkles or a pinch of ground cinnamon. 


Calories: 253kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 96mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1844IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg