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Pumpkin Cookies With Cream Cheese Frosting

Pumpkin cookies with cream cheese frosting are tender, cake-like fall cookies made with pumpkin puree and pumpkin pie spice, then generously swirled with a smooth cream cheese frosting. Finish each cookie with a cinnamon dusting and a pecan for a bakery-style look and texture.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
For cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 2.5 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 pecan

Equipment

  • 1 sheet pan

Method
 

Preheat and mix dry ingredients
  1. Preheat the oven to 350F and line baking sheets with parchment.
  2. Whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
Make the pumpkin cookie dough
  1. Beat the softened butter, granulated sugar, and brown sugar until fluffy.
  2. Add the pumpkin puree, egg, and vanilla extract, then beat until smooth.
  3. Fold in the flour mixture until the dough is soft and cake-like.
Bake and cool
  1. Drop the dough by 2-tablespoon portions onto the prepared baking sheets.
  2. Bake for 10-12 minutes, until the cookies are set.
  3. Cool the cookies completely on a rack.
Frost and finish
  1. Beat the cream cheese frosting ingredients until smooth.
  2. Frost each cookie generously with cream cheese frosting.
  3. Dust with cinnamon and press a pecan on top of each cookie.

Notes

Pro tip: ensure the butter and cream cheese are fully softened so the dough and frosting stay smooth and lump-free. Store cookies covered in the refrigerator up to 5 days; let them sit at room temperature 10 minutes before serving. Freezing is yes—freeze unfrosted cookies up to 2 months, thaw, then frost for best texture. For a lighter option, use low-fat cream cheese and reduce frosting powdered sugar slightly to keep the swirl thick enough.