A Cozy Fall Favorite

If you’re looking for the ultimate fall dessert, these Pumpkin Cookies with Cream Cheese Frosting are it. Soft, chewy, warmly spiced, and topped with a luscious, tangy-sweet cream cheese frosting—this recipe captures the comforting essence of autumn in every bite. Whether you’re baking for a fall potluck, Thanksgiving dessert table, or simply to enjoy with your morning coffee, these cookies are guaranteed to delight.

These cookies are designed for bakers of all levels, from beginners to seasoned pros. The recipe is straightforward, with no fancy equipment required, yet the end result tastes like something straight from a high-end bakery. Best of all? You can make a big batch in under an hour. Let’s dive in.

Why You’ll Love These Pumpkin Cookies

These pumpkin cookies hit all the right notes:

• Soft & pillowy texture from the pumpkin puree and a perfect blend of butter and coconut oil.
• Warm fall spices like cinnamon, ginger, nutmeg, and cloves make every bite cozy.
• Tangy cream cheese frosting balances the sweetness perfectly.
• Simple pantry ingredients that you probably already have at home.
• Great make-ahead dessert—they store well and taste even better the next day.

This recipe is perfect for pumpkin lovers, fall enthusiasts, and anyone who wants a no-fuss, flavor-packed treat to share with friends and family.

Ingredients You’ll Need

For the Pumpkin Cookies:

• ½ cup powdered sugar
• ½ cup granulated sugar
• ½ cup butter, softened
• ½ cup coconut oil, melted
• 1 large egg yolk
• 1½ teaspoons pure vanilla extract
• ½ cup pumpkin puree (NOT pumpkin pie filling)
• 2¼ cups all-purpose flour
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1½ teaspoons cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves

For the Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature
• 3 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Kitchen Equipment You’ll Need

• Mixing bowls (one large, one medium)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mat
• Cooling rack
• Cookie scoop or tablespoon

Step-by-Step Instructions

Step 1: Prep

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper, silicone mats, or lightly grease them with cooking spray.

Step 2: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add in the egg yolk, vanilla extract, and pumpkin puree, mixing until smooth. Slowly mix in the melted coconut oil until well incorporated.

In a separate bowl, whisk together the dry ingredients—flour, salt, baking soda, cream of tartar, cinnamon, ginger, nutmeg, and cloves.

Gradually add the dry mixture to the wet mixture. Use a spatula or mixer on low speed to combine just until no flour streaks remain.

Step 3: Shape the Cookies

Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the baking sheet. Use the back of a spoon or your hand to gently press each dough ball to about ¼ inch thick.

Step 4: Bake

Bake at 350°F for 10 to 12 minutes, or until the edges are just set and the tops no longer look wet. Do not overbake! Let cookies cool on the sheet for 2 minutes, then transfer to a cooling rack.

Step 5: Make the Frosting

In a mixing bowl, beat together the cream cheese, butter, and vanilla extract until smooth and fluffy. Slowly add in the powdered sugar, beating until combined. If the frosting is too thick, add 1-2 tablespoons of milk or water. If it’s too thin, add more powdered sugar.

Step 6: Frost & Serve

Once cookies are completely cooled, generously spread frosting over each cookie. Use a spoon or offset spatula for easy spreading.

Tips for Success

• Use pure pumpkin puree, not pumpkin pie filling. The added sugar and spices in pie filling will throw off the flavor and texture.
• For extra spice, add a dash of cardamom or allspice.
• Don’t skip the cream of tartar—it adds a subtle tang and helps with the soft texture.
• Want a more cake-like cookie? Add a full egg instead of just the yolk.
• For perfectly frosted cookies, chill the frosting for 10 minutes before spreading.

Storage & Make-Ahead Tips

These cookies store beautifully!

• Room Temperature: Store unfrosted cookies in an airtight container for up to 3 days.
• Refrigerator: Store frosted cookies in a single layer in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze unfrosted cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature, then frost before serving.

Note: Cream cheese frosting should always be refrigerated if not served immediately.

Recipe Variations & Swaps

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Substitute plant-based butter and use a dairy-free cream cheese alternative.
• Maple Frosting: Swap out the vanilla extract in the frosting for pure maple syrup for a warm, rich flavor.
• Nutty Twist: Stir in ½ cup chopped pecans or walnuts for added texture.

What to Serve With These Cookies

These cookies are a fantastic standalone treat, but here are some delicious pairings:

• Hot drinks: Pair with a hot chai latte, spiced apple cider, or cinnamon coffee.
• Cold drinks: A glass of cold milk or iced pumpkin spice latte makes a refreshing contrast.
• Savory pairing: Serve after a hearty fall soup like butternut squash or creamy tomato basil for a full seasonal meal.

Frequently Asked Questions (FAQ)

Can I use butter instead of coconut oil?
Yes, you can replace the coconut oil with an equal amount of melted butter. However, coconut oil gives a subtle richness and moist texture.

Can I use canned pumpkin pie filling?
No—pumpkin pie filling contains added sugars and spices that will alter the recipe. Use only pure pumpkin puree.

How do I keep the frosting from being too runny?
Add powdered sugar a little at a time until you reach the desired consistency. If it’s still runny, chill it in the fridge for 10–15 minutes before using.

Can I make the dough ahead of time?
Absolutely. Store the dough covered in the fridge for up to 48 hours. Let it sit at room temp for 10 minutes before shaping and baking.

Can I freeze the frosted cookies?
Technically yes, but the texture of the frosting may change once thawed. For best results, freeze cookies unfrosted and add frosting fresh before serving.

Final Thoughts

These Pumpkin Cookies with Cream Cheese Frosting are everything you want in a fall dessert—easy to make, perfectly spiced, incredibly soft, and just sweet enough. They’re crowd-pleasers that disappear fast, so consider doubling the batch if you’re baking for a group!

If you try this recipe, don’t forget to share it with your fellow cookie lovers! Pin it, post it, and tag us! And be sure to subscribe to the blog for more seasonal recipes, baking tips, and foodie inspiration delivered straight to your inbox.

Happy baking! 🍪🎃