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Pumpkin Cookies With Cream Cheese Frosting

Pumpkin cookies with cream cheese frosting are tender, cake-like rounds baked at 350°F, then generously frosted for a soft, swirled finish. Finish with a cinnamon dusting and a pecan on top for a classic American fall cookie.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 240
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 pecans for pressing on top

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cookies
  1. Preheat the oven to 350°F and line sheet pans with parchment for nonstick release.
  2. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Beat the softened unsalted butter, granulated sugar, and packed brown sugar until fluffy.
  4. Add the pumpkin puree, then beat in the egg and vanilla extract just until incorporated.
  5. Fold the flour mixture into the wet ingredients until a soft, cake-like dough forms.
  6. Drop the dough by 2-tablespoon portions onto the lined sheet pans, leaving space between cookies.
  7. Bake at 350°F for 10-12 minutes, until the cookies look set at the edges.
  8. Cool the cookies completely on a rack so the frosting won’t melt.
Frost and finish
  1. Beat the softened cream cheese and softened unsalted butter until smooth.
  2. Beat in the powdered sugar, vanilla, and cinnamon until the frosting is thick and spreadable.
  3. Frost each cookie generously with a swirled layer of cream cheese frosting.
  4. Dust the tops lightly with cinnamon for a warm spice finish.
  5. Press a pecan onto the top of each cookie as a final decorative cue.

Notes

For best texture, use softened (not melted) butter and cream cheese so the dough bakes evenly and the frosting stays pipeable. Store cookies in an airtight container in the refrigerator up to 5 days; bring to room temperature before serving. Freeze frosted cookies for up to 2 months if wrapped well. For a dairy-light option, use a 1:1 cream cheese and butter substitute labeled for baking.