When the air turns crisp and the scent of cinnamon fills the kitchen, one dessert stands out as the ultimate symbol of autumn: Pumpkin Cookies with Cream Cheese Frosting. These soft, cake-like cookies are packed with warm spices, real pumpkin puree, and crowned with a luscious, tangy-sweet cream cheese frosting that makes them taste like bite-sized pieces of pumpkin pie.

Perfect for Halloween parties, Thanksgiving dessert tables, fall bake sales, or cozy weekend baking with the kids, these cookies are a crowd-pleasing favorite. They’re moist, flavorful, and easy to make—requiring just one bowl and simple ingredients you likely already have in your pantry.

In this comprehensive, SEO-optimized guide of over 1,500 words, we’ll cover:

Why these cookies are better than pumpkin pie
A foolproof recipe for soft, spiced cookies
Step-by-step instructions with pro tips

Creative variations (gluten-free, vegan, mini versions)
How to store, freeze, and serve
And why this recipe is a must-have for food bloggers and seasonal content creators

Let’s get baking—because fall tastes best in cookie form.

What Are Pumpkin Cookies with Cream Cheese Frosting?

Pumpkin Cookies with Cream Cheese Frosting are soft, tender, spiced drop cookies made with real pumpkin puree, warm fall spices, and a cake-like crumb. After baking, they’re generously frosted with a rich, creamy cream cheese frosting—creating a dessert that’s sweet, tangy, and perfectly balanced.

These cookies are:

Moist and cake-like (thanks to pumpkin and oil)
Packed with cinnamon, nutmeg, ginger, and cloves
Topped with a thick swirl of tangy frosting

Easy to customize with nuts, chocolate chips, or sprinkles
Perfect for holidays, gifts, or meal prep

Think of them as pumpkin pie in cookie form—only easier to eat, share, and love.

Why These Cookies Are Better Than Pie (Sometimes)

While pumpkin pie is a holiday classic, Pumpkin Cookies with Cream Cheese Frosting offer several advantages:

1. No Crust, All Flavor

No soggy bottom or pastry stress—just pure pumpkin spice goodness in every bite.

2. Portion-Controlled & Shareable

Easy to serve at parties, pack in lunchboxes, or gift in mason jars.

3. Faster to Make

No blind-baking, cooling, or slicing. Mix, scoop, bake, frost, and enjoy.

4. Freezer-Friendly

Both unfrosted cookies and frosting freeze beautifully—ideal for make-ahead baking.

5. Kid-Approved

The soft texture and sweet frosting make these a hit with children and adults alike.

Pumpkin Cookies with Cream Cheese Frosting Recipe (Makes 24–30 Cookies)

Prep Time: 20 minutes
Cook Time: 10–12 minutes per batch
Cooling Time: 30 minutes
Frosting Time: 15 minutes
Total Time: ~1 hour 30 minutes
Servings: 24–30 cookies
Difficulty: Easy
Dietary Info: Vegetarian, optionally gluten-free and vegan

Ingredients:

For the Cookies:

2 cups all-purpose flour

1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon

½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt

¾ cup granulated sugar
¾ cup brown sugar (packed)
⅓ cup vegetable oil or melted coconut oil

½ cup 100% pure pumpkin puree (not pie filling)
1 large egg
1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz (2 blocks) full-fat cream cheese, softened
½ cup (1 stick) unsalted butter, softened

3–4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Optional Add-Ins:

½ cup chopped walnuts or pecans
½ cup chocolate chips or white chocolate chunks

¼ cup raisins or dried cranberries
Halloween sprinkles (for seasonal flair)

Step-by-Step Instructions:

1. Preheat & Prepare Baking Sheets
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

3. Combine Wet Ingredients
In a large bowl, beat sugars, oil, pumpkin puree, egg, and vanilla until smooth and creamy.

4. Combine Wet and Dry
Gradually add dry ingredients to wet, mixing just until combined. Do not overmix.

5. Fold in Add-Ins (Optional)
Stir in nuts, chocolate chips, or cranberries.

6. Scoop & Bake

Use a cookie scoop or tablespoon to portion dough into 1.5-inch balls.

Place 2 inches apart on baking sheets.
Bake for 10–12 minutes, until edges are set but centers still look soft.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

7. Make the Frosting

In a large bowl, beat cream cheese and butter until smooth and fluffy.
Gradually add powdered sugar (start with 3 cups), vanilla, and salt.

Beat on medium until light and spreadable. Add more sugar if needed.

8. Frost the Cookies

Once cookies are completely cool, spread or pipe frosting on top.

Use a small spatula or piping bag for a professional swirl.

9. Serve & Enjoy
Best served at room temperature. Store in the fridge if frosted.

Tips for Perfect Pumpkin Cookies

Use real pumpkin puree: Libby’s 100% Pure Pumpkin is ideal. Avoid pie filling.

Don’t overbake: Cookies firm up as they cool. Soft centers = chewy texture.
Cool completely before frosting: Warm cookies will melt the frosting.
Chill the dough (optional): For thicker cookies, chill dough for 30 minutes before baking.

Use room temperature ingredients: Ensures even mixing and rise.
Double the batch: These disappear fast!

Creative Variations to Try

Make these cookies your own:

1. Gluten-Free Pumpkin Cookies

Swap flour for a 1:1 gluten-free blend (like Bob’s Red Mill).
Ensure baking powder is GF-certified.

2. Vegan Version

Replace egg with flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins)

Use vegan butter and dairy-free cream cheese
Choose plant-based chocolate chips

3. Pumpkin Cream Cheese Stuffed Cookies

Roll dough around a small cube of cream cheese before baking.

Creates a gooey, tangy center.

4. Pumpkin Snickerdoodles

Roll dough balls in cinnamon-sugar before baking.
Skip frosting for a simpler, spicier cookie.

5. Mini Pumpkin Cookies

Use a teaspoon scoop and bake for 8–9 minutes.
Perfect for cookie jars, gifts, or parties.

6. Maple Cream Cheese Frosting

Replace vanilla with 2 tbsp pure maple syrup.

Reduce powdered sugar slightly.

Press dough into a 9×13-inch pan and bake for 25–30 minutes.
Frost and slice into squares.

Why This Recipe Is Perfect for Food Bloggers & SEO

If you’re a food blogger, recipe developer, or content creator, Pumpkin Cookies with Cream Cheese Frosting are a high-traffic, seasonal SEO goldmine. Here’s why:

1. High Seasonal Search Volume

Keywords like “pumpkin cookies with cream cheese frosting,” “soft pumpkin cookie recipe,” and “fall cookie ideas” spike every September through November. Ranking for these can bring thousands of seasonal visitors.

2. Long-Tail Keyword Opportunities

Target low-competition, high-intent phrases:

“Best moist pumpkin cookie recipe”
“Easy cream cheese frosting pumpkin cookies”
“Gluten-free pumpkin cookies with frosting”

“Vegan pumpkin spice cookies”
“Pumpkin cookie bars with cream cheese”

These cookies are incredibly photogenic—golden-orange cookies with white frosting swirls are perfect for:

Pinterest pins
Instagram Reels (show the scooping and frosting)
TikTok “fall baking” videos

YouTube shorts for holiday prep

4. Affiliate Marketing Potential

Promote:

Cookie scoops and baking sheets

Quality pumpkin puree
Spices and vanilla extract
Piping bags and tips

5. Link-Worthy for Roundups

This recipe is likely to be featured in:

“Top 10 Thanksgiving Desserts”
“Best Fall Baking Recipes”

“Easy Holiday Cookie Swaps” Earning you valuable backlinks and organic traffic.

Serving & Presentation Ideas

Make your cookies the star:

Holiday Platter: Arrange on a tiered stand with fall leaves.

Gift Jars: Layer dry ingredients in a mason jar with a recipe tag: “Mix, Bake, Frost, Love.”
Cookie Bouquet: Stick frosted cookies on sticks and arrange in a vase.
Party Favors: Package 3–5 in cellophane with a ribbon.

Storage & Make-Ahead Tips

Room Temperature: Store unfrosted cookies in an airtight container for up to 5 days.
Refrigerator: Frosted cookies keep for up to 1 week.
Freezer:
- Unfrosted cookies: Freeze for up to 3 months. Thaw and frost as needed.
- Frosted cookies: Freeze in a single layer, then stack with parchment.
Make Ahead: Bake cookies 2–3 days in advance. Frost the day of serving.

Nutritional Notes

While a treat, pumpkin adds some benefits:

Vitamin A & Fiber from pumpkin
Antioxidants from warm spices

Protein & Calcium from eggs and dairy

Enjoy in moderation as part of a balanced diet.

Pumpkin Cookies with Cream Cheese Frosting are more than just a dessert—they’re a celebration of autumn, comfort, and creativity. With their soft crumb, warm spices, and creamy frosting, they’re the kind of treat that brings smiles with every bite.

Whether you’re celebrating a fall birthday, hosting a holiday gathering, or just craving a little seasonal sweetness, these cookies deliver on every level: flavor, ease, and beauty.

And for content creators, they’re a seasonal SEO powerhouse—easy to rank for, highly shareable, and endlessly adaptable.

So preheat your oven, grab that can of pumpkin, and let the spice magic begin. These cookies aren’t just delicious—they’re unforgettable.

Recipe Summary: Pumpkin Cookies with Cream Cheese Frosting

Prep Time: 20 mins
Cook Time: 10–12 mins per batch
Cooling Time: 30 mins
Total Time: ~1 hour 30 mins
Servings: 24–30
Calories: ~140 per cookie (without frosting), ~220 with frosting

Key Ingredients:

½ cup pumpkin puree
⅓ cup oil
1 egg

Spices: cinnamon, nutmeg, ginger
Cream cheese frosting (cream cheese, butter, powdered sugar)

Pro Tip: Add ½ tsp espresso powder to enhance flavor without adding coffee taste!

Pumpkin Cookies with Cream Cheese Frosting: Soft, Spiced, and Irresistibly Creamy Fall Treats

Author: WAFA LI

Print Recipe

Ingredients

• 2 cups all-purpose flour • 1 cup pumpkin puree • ½ cup butter, softened • ½ cup brown sugar • ¼ cup granulated sugar • 1 egg • 1 tsp vanilla extract • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ½ tsp baking soda • ¼ tsp salt

FOR CREAM CHEESE FROSTING: • 8 oz cream cheese, softened • ¼ cup butter, softened • 2 cups powdered sugar • ½ tsp vanilla extract

Instructions

Preheat oven to 350°F

Line baking sheets with parchment paper
Cream butter and both sugars until fluffy
Add pumpkin, egg, and vanilla, mix well

Combine flour, spices, baking soda, and salt
Gradually add flour mixture to wet ingredients
Drop rounded tablespoons onto baking sheets

Bake 10-12 minutes until edges are set
Cool on baking sheets 5 minutes
Transfer to wire racks to cool completely

Beat cream cheese and butter until smooth
Gradually add powdered sugar and vanilla
Frost cooled cookies
Store covered in refrigerator

PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 12 mins, Total Time: 32 mins, Servings: 18, Calories: 120, Net Carbs: 18g, Fats: 6g, Protein: 2g