Fall isn’t fall in my Texas kitchen without pumpkin treats, and these Pumpkin Sugar Cookies with Cream Cheese Frosting are right at the top of the list. They’re soft, perfectly spiced, and topped with a dreamy tangy frosting that just melts in your mouth. Whether you’re baking for a school event, a holiday gathering, or just a cozy afternoon snack, this recipe will bring plenty of smiles (and maybe a little frosting on your fingers, too).
Table of Contents
Why You’ll Love These Pumpkin Sugar Cookies with Cream Cheese Frosting
- Quick and ready in under 30 minutes.
- Perfectly spiced with cinnamon, nutmeg, and cloves.
- Creamy frosting that balances the sweetness.
- Freezer-friendly (for those “I need a cookie now” moments).
What Do Pumpkin Sugar Cookies with Cream Cheese Frosting Taste Like?
Imagine biting into a soft sugar cookie that’s hugged by the warm spices of fall. Then, just as you’re savoring that cozy pumpkin flavor, a tangy-sweet cream cheese frosting swoops in and makes everything twice as good. It’s like fall’s version of a hug—warm, comforting, and oh-so irresistible.
Ingredients You’ll Need for Pumpkin Sugar Cookies with Cream Cheese Frosting
The beauty of these Pumpkin Sugar Cookies with Cream Cheese Frosting is that you don’t need anything fancy—just simple, wholesome ingredients you probably already have on hand. Think of it as a little fall magic hiding in your pantry and fridge, ready to turn into the softest, most irresistible cookies.
For the cookies:
- Unsalted butter (½ cup, softened): This is the secret to that melt-in-your-mouth softness. The butter gives richness and creates a tender texture. Make sure it’s softened so it creams easily with the sugars.
- Granulated sugar (½ cup): Brings sweetness and helps create structure. Without it, your cookies would fall flat.
- Brown sugar (¼ cup): Adds a hint of molasses flavor and keeps the cookies moist and chewy. Together with the granulated sugar, it balances sweetness with depth.
- Pumpkin puree (⅓ cup): The star of the show! Pure pumpkin puree (not pumpkin pie filling) adds natural sweetness, extra moisture, and that gorgeous golden-orange color. It’s what makes these cookies truly fall-worthy. If you’ve loved my Pumpkin Sugar Cookies, you know pumpkin puree makes all the difference.
- Egg yolk (1 large): Just the yolk—no whites here. It binds the dough while keeping the crumb soft and delicate.
- Vanilla extract (1 tsp): A little splash of vanilla makes everything taste cozier. It deepens the flavor and rounds out the spices beautifully.
- All-purpose flour (1 ½ cups): This is your cookie foundation. It holds everything together while keeping the texture soft rather than cakey.
- Baking powder (½ tsp): Gives a gentle lift without making the cookies puffy.
- Salt (¼ tsp): Balances the sweetness and enhances every other flavor. Don’t skip it.
- Cinnamon (1 tsp): Classic fall spice that brings warmth and comfort to each bite.
- Nutmeg (¼ tsp): Pairs perfectly with pumpkin and adds a slightly nutty sweetness.
- Cloves (⅛ tsp): A little goes a long way—this spice deepens the flavor and makes your cookies taste like a cozy fall candle smells.
For the cream cheese frosting:
- Cream cheese (4 oz, softened): The creamy, tangy base for the frosting. It’s what makes these cookies taste bakery-level good.
- Unsalted butter (2 tbsp, softened): Helps smooth out the frosting and adds richness.
- Powdered sugar (1 cup): Makes the frosting fluffy, sweet, and spreadable. Adjust if you want it thicker.
- Vanilla extract (½ tsp): Adds that extra layer of flavor and pairs beautifully with cream cheese.
- Pinch of salt: Keeps the frosting from being overly sweet and lets the tang shine through.
With these simple pantry staples, you’ll whip up a batch of cookies that are perfectly spiced, soft, and topped with a tangy-sweet swirl of frosting. Honestly, they’re everything you love about fall—baked right into a cookie.
How to Make Pumpkin Sugar Cookies with Cream Cheese Frostin
Baking these Pumpkin Sugar Cookies with Cream Cheese Frosting is a joyful little ritual. The steps are simple, but I’ll walk you through them in detail so your cookies turn out soft, spiced, and frosted to perfection every time.
Step 1: Preheat and prepare
Set your oven to 350°F (175°C). While it heats, line two baking sheets with parchment paper. Parchment not only keeps your cookies from sticking but also helps them bake evenly. If you’ve baked my Pumpkin S’mores Cookies before, you know parchment is a busy baker’s best friend.
Step 2: Cream the butter and sugars
In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with a hand mixer. Creaming is what gives your cookies that melt-in-your-mouth softness—it traps little air pockets that help with texture.
Step 3: Add the wet ingredients
Mix in the pumpkin puree, egg yolk, and vanilla extract. Stir until everything is smooth and fully combined. This is when your kitchen will start to smell like fall. The pumpkin not only gives these cookies their cozy flavor but also keeps them extra moist.
Step 4: Whisk the dry ingredients separately
In another bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and cloves. Combining your dry ingredients ahead of time makes sure the spices are evenly distributed—no one wants a bite that’s all nutmeg and no pumpkin.
Step 5: Combine wet and dry
Gradually add the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix—overworking the dough will make your cookies tough instead of soft. The dough should feel slightly sticky but hold its shape.
Step 6: Scoop and space
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto your prepared baking sheets. Leave a couple of inches between each cookie because they will spread a little as they bake.
Step 7: Bake to perfection
Bake for 10–12 minutes, or until the edges look set and the tops are no longer wet. These cookies won’t brown much, so keep an eye on texture rather than color. Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Patience here is key—if you frost too soon, the cream cheese frosting will melt right off.
Step 8: Make the cream cheese frosting
While the cookies cool, whip up the frosting. In a clean bowl, beat together the softened cream cheese and butter until smooth and creamy. Slowly add the powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy. If your frosting feels too thin, add a bit more powdered sugar. If it’s too thick, a tiny splash of milk will loosen it.
Step 9: Frost and finish
Once the cookies are completely cooled, spread or pipe a generous swirl of frosting onto each one. Don’t skimp—this frosting is half the magic of Pumpkin Sugar Cookies with Cream Cheese Frosting!
Step 10: Serve and enjoy
Arrange your frosted cookies on a platter and watch them disappear. They’re perfect with coffee, tea, or a cold glass of milk. And if you’re like me, you’ll probably sneak one before the kids get home.
Tips and Tricks for Perfect Pumpkin Sugar Cookies with Cream Cheese Frosting
- Cool before frosting. Warm cookies + cream cheese frosting = a slippery, melty mess.
- Make ahead. Bake the cookies, freeze them unfrosted, then thaw and frost later.
- Add-ins. White chocolate chips or chopped pecans make these extra festive.
- Storage. Keep frosted cookies in the fridge for up to 3 days.
Storage for Pumpkin Sugar Cookies with Cream Cheese Frosting
- Room temperature: Unfrosted cookies can sit in an airtight container for 2–3 days.
- Refrigerator: Frosted cookies last up to 3 days in the fridge.
- Freezer: Freeze unfrosted cookies for up to 2 months.
FAQs
Can I use pumpkin pie filling instead of puree?
Nope! Pumpkin pie filling has added sugar and spices. Stick with pure pumpkin puree.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
What if my frosting is too thin?
Add a bit more powdered sugar until it’s spreadable.
Conclusion
These Pumpkin Sugar Cookies with Cream Cheese Frosting are the kind of treat that make fall gatherings extra special. Soft, spiced, and topped with a creamy swirl, they’re a guaranteed crowd-pleaser. Bake a batch, share with family, and don’t forget to sneak one for yourself—you’ve earned it!
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Pumpkin Sugar Cookies with Cream Cheese Frosting – Quick & Delicious
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Sugar Cookies with Cream Cheese Frosting are soft, warmly spiced, and frosted with tangy cream cheese icing. A perfect fall treat for cozy days and festive gatherings.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup pumpkin puree
1 egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
For the Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
3. Add the pumpkin puree, egg yolk, and vanilla extract. Mix until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
6. Scoop the dough using a tablespoon or cookie scoop and drop onto the prepared baking sheets, spacing them evenly.
7. Bake for 10–12 minutes or until the edges are set and the tops no longer look wet. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
8. While cookies cool, prepare the frosting by beating together the cream cheese and butter until smooth.
9. Add powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy. Adjust consistency if needed.
10. Once the cookies are completely cool, frost generously and serve.
Notes
Use pure pumpkin puree, not pumpkin pie filling for the best flavor and texture.
Cool cookies completely before frosting to avoid melting the icing.
Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
Freeze unfrosted cookies for up to 2 months for later use.
For added texture, mix in white chocolate chips or crushed pecans before baking.
