These frosted pumpkin cookies are so soft, moist, and packed full of cinnamon and pumpkin spice. They’re topped with the best spiced, tangy, cream cheese frosting and are such a good cookie to make all fall season!
It’s officially pumpkin season, right? I think September officially opens it up and that means we are bringing on all the pumpkin recipes!
These pumpkin cookies with cream cheese frosting are some of the best. There is something about the combination of pumpkin desserts with cream cheese frosting – like our pumpkin cake, pumpkin whoopie pies, and pumpkin roll. These pumpkin cookies are a great one to add to the mix!
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How to make Pumpkin Cookies With Cream Cheese Frosting?
- Add the wet ingredients to a large bowl (butter, oil, sugars, eggs, pumpkin, and vanilla) and mix them all together.
- Then in another bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger).
- Add the wet ingredients to the dry ingredients and fold them together just until you have a nice soft dough. Cover the dough and place it in the fridge to chill for at least 1 hour.
- When you’re ready to bake the cookies, preheat the oven, line a baking sheet, and mix together the sugar and spices for the coating. Scoop the dough by the 1.5 to 2 TBS, and roll it into balls, then roll them into the cinnamon sugar coating.
- Place them on the baking sheet.
- Bake until the cookies are done. Let the cookies cool completely.
- Make the frosting by beating the cream cheese till smooth. Then mix in the butter till smooth. Then the powdered sugar, vanilla, cinnamon, and nutmeg. Mix it till the frosting is nice and fluffy.
- Then cover them evenly in the spiced cream cheese frosting.
Tips for making Pumpkin Cookies:
- Make sure you are using a can of pure pumpkin and not a can of pumpkin pie filling. The only ingredient should be pumpkin.
- You can also top the frosted cookies with chopped pecans or walnuts, for a nice crunch.
- You could also use these cookies to make sandwich cookies, by putting the pumpkin in the middle of the bottom of two cookies and sandwiching them together.
How to store Frosted Pumpkin Cookies?
I won’t blame you if you eat all the cookies in one day, but if you do end up with any left over, these cookies should stay good in an airtight container in the fridge for 3 to 4 days. Place layers of waxed paper or parchment paper between the layers of cookies, and keep the cookies apart from one another to help prevent them from sticking to each other.
The cookies can also be frozen in a freezer safe air tight container or ziptop bag. Lay out the unfrosted cookies on a baking sheet lined with parchment paper and freeze them for 1 hour. Once they are frozen solid you can add them to your container. They can be frozen for up to 3 months. Let the cookies that at room temperature, or in the fridge before enjoying. Make the frosting fresh when you let the cookies thaw.
These pumpkin cookies with cream cheese frosting are the perfect way to enjoy pumpkin! They’re tender, soft, cakey cookies that are perfectly spiced, and so delicious. You’ll want to enjoy them all year long!
More Pumpkin Recipes:
- Pumpkin Whoopie Pies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Snickerdoodles
- Pumpkin Cake with Yellow Cake Mix
- Pumpkin Roll
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Pumpkin Cookies with Cream Cheese Frosting
Ingredients
- 1/2 cup unsalted butter (melted and cooled)
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1/3 cup pumpkin puree
- 1 TBS vanilla extract
- 2 2/3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ginger
For the Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
For the Spiced Cream Cheese Frosting:
- 8 oz cream cheese (room temperature)
- 1/2 cup butter (1 stick, room temperature)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
Equipment
- Large Mixing Bowl
Instructions
- In a large bowl, add the butter, oil, granulated sugar, brown sugar, eggs, pumpkin, and vanilla extract. Stir until they are fully incorporated.
- In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Whisk them together.
- Add the dry ingredients to the wet ingredients, and fold them together with a rubber spatula. Mix them until just combined.
- Cover the dough and refrigerate it for one hour.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
For the Coating:
- In a small bowl, whisk together the sugar, cinnamon, and cloves for the coating.
- Using a medium cookie scoop, scoop the dough into 1.5 to 2 TBS sized balls, and roll them out into balls.
- Roll the balls into the sugar and spice mixture to coat them completely.
- Then place them 2 inches apart onto the prepared baking sheet.
- Bake the cookies for 10-12 minutes, or until the tops are set and they are fully cooked. You can poke the top lightly with a finger and it should spring back slightly.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
For the Spiced Cream Cheese Frosting:
- Add the cream cheese to a large bowl and beat it until it's nice and smooth.
- Add in the butter, and mix it with the cream cheese over medium speed, for about 2 minutes.
- Add in the powdered sugar, vanilla, cinnamon, and nutmeg. Stir it all together till the frosting is nice and fluffy.
- Frost the cookies evenly with the frosting once they are completely cooled.
Nutrition
Krystal Young says
These are very delicious! Crispy shell, soft middle. And the frosting is delicious. 5 stars!