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These Frosted Pumpkin Cookies are the ultimate fall treat—pillowy soft, full of cozy pumpkin spice flavor, and finished with a rich cream cheese frosting that melts in your mouth. Perfect for bake sales, cozy weekends, Thanksgiving dessert tables, or sharing with family and friends, they capture everything you love about autumn (and the holiday!) in one sweet, spiced bite.

If Thanksgiving feels overwhelming, I made a simple guide that walks you through the whole week.

Frosted Pumpkin Cookies

• 2 ½ cups (312 g) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon pumpkin pie spice, plus extra for sprinkling

• ½ teaspoon salt

• ¾ cup (170 g) unsalted butter, room temperature

• ¾ cup (150 g) granulated sugar

• ½ cup (100 g) packed light brown sugar

• 1 ¼ cups (305 g) canned pumpkin puree

• 1 large egg, room temperature

• 1 teaspoon pure vanilla extract

Ingredients for Cream Cheese Frosting:

• 8 ounces (226 g) block-style cream cheese, softened but still cool

• ¼ cup (56 g) unsalted butter, softened but still cool

• 1 teaspoon pure vanilla extract

• 1 ¾ cups (210 g) confectioners’ sugar, sifted

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. In the bowl of a stand mixer (or using a hand mixer), beat butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add pumpkin purée, egg, and vanilla, and mix until combined. Scrape the bottom and sides of the bowl if necessary.
5. Add flour mixture to wet ingredients and mix just until combined. The dough will be a little sticky and soft.
6. Use a medium cookie scoop (or spoon) to scoop a heaping tablespoon of dough and place it on the prepared baking sheet. Space cookies about 2 inches apart.
7. Bake at 350°F for 13–15 minutes, or until the edges are set and the cookies are soft and fluffy. Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
8. For the cream cheese frosting, beat cream cheese and butter together on medium-high speed until smooth, about 30 seconds. Add vanilla and confectioners’ sugar, then mix again just until combined, about 30 seconds more.
9. Use an offset spatula or knife to frost cooled pumpkin cookies. Garnish with a sprinkle of cinnamon and serve.

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!