🎉 Introduction
There’s something magical about baking pumpkin sugar cookies when the weather turns cool. The scent of cinnamon, nutmeg, and pumpkin drifting through the kitchen instantly feels like autumn has arrived. These cookies are soft, buttery, and perfectly spiced — everything you love about fall in one delicious bite.
Topped with a silky cream cheese frosting, they become a melt-in-your-mouth treat that’s as comforting as it is beautiful. Each cookie is rich, tender, and full of cozy pumpkin flavor balanced by the tangy sweetness of frosting.
Whether you’re baking for a Halloween gathering, a Thanksgiving dessert table, or simply a quiet fall afternoon, these Pumpkin Sugar Cookies with Cream Cheese Frosting are the perfect way to celebrate the season. Simple ingredients, minimal effort, and maximum flavor — the essence of homemade autumn baking!
🧰 Equipment Needed
To bake these pumpkin sugar cookies perfectly, you’ll need:
- Mixing bowls (one large, one medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Small offset spatula or butter knife (for frosting)
🛒 Ingredients
Here’s everything you’ll need to make your cookies and frosting:
🍪 For the Pumpkin Sugar Cookies
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark)
- ⅓ cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
🍥 For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
👩🍳 Directions
Step 1
Preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat and set aside.
Step 2
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside — these warm spices will give your cookies their cozy fall aroma.
Step 3
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer. Beat for 2–3 minutes until the mixture becomes light and fluffy. This step creates the tender base for your cookies.
Step 4
Add the pumpkin puree, egg yolk, and vanilla extract to the creamed mixture. Beat until smooth and fully combined. The dough should look creamy and slightly thick.
Step 5
Gradually add the dry mixture to the wet ingredients. Mix on low speed or stir gently with a spatula until a soft dough forms. Avoid overmixing — just combine until no streaks of flour remain.
Step 6
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with your fingertips or the back of a spoon to shape them evenly.
Step 7
Bake for 10–12 minutes or until the edges are set and the centers look slightly soft. The cookies will continue to bake slightly as they cool, staying chewy and tender.
Step 8
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Allow them to cool completely before frosting.
Step 9
While the cookies cool, prepare the frosting. In a clean bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and pinch of salt. Beat again until light and fluffy — this creates the perfect creamy topping.
Step 10
Spread the frosting over cooled cookies using an offset spatula or butter knife. For a festive touch, sprinkle a little cinnamon or pumpkin pie spice on top.
Step 11
Chill the frosted cookies in the refrigerator for 10–15 minutes before serving to help the frosting set slightly.
🍽️ Servings & Timing
- Servings: 18–20 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Cooling & Frosting: 20 minutes
- Total Time: ~45 minutes
Perfect for autumn desserts, afternoon snacks, or a Halloween party treat.
🧊 Storage & Reheating
– Store cookies in an airtight container in the refrigerator for up to 5 days.
– If unfrosted, they can be kept at room temperature for 3 days.
– Freeze unfrosted cookies for up to 2 months; thaw and frost before serving.
– Keep frosted cookies chilled — cream cheese frosting stays safest when refrigerated.
Tip: Bring cookies to room temperature before serving for the softest texture and richest flavor.
🥄 Variations
Make these Pumpkin Sugar Cookies your own with creative twists:
- Maple Frosting: Replace vanilla with 1 tbsp maple syrup in the frosting for extra fall sweetness.
- Pumpkin Spice Boost: Add a dash of ginger or allspice for more warmth.
- Cinnamon Sugar Dusting: Sprinkle cinnamon sugar over frosting for sparkle.
- Chocolate Drizzle: Drizzle melted white or dark chocolate across the tops.
- Nutty Crunch: Add chopped pecans or walnuts into the dough.
- Mini Sandwich Cookies: Spread frosting between two small cookies for pumpkin spice sandwich bites.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
- Vegan Version: Substitute butter and cream cheese with plant-based alternatives.
- Orange Glaze: Mix powdered sugar with orange juice for a glossy drizzle.
- Festive Toppings: Add fall-themed sprinkles or candied pumpkin seeds for decoration.
❓ 10 FAQs
- Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already has added sugar and spices; use pure pumpkin puree for best results. - Do I need to chill the dough?
Not necessarily — the dough is thick enough, but you can chill for 20 minutes if it feels sticky. - Can I make the frosting ahead of time?
Yes! Store it covered in the refrigerator for up to 3 days. Bring to room temperature before spreading. - How do I make the cookies extra soft?
Do not overbake and measure flour carefully — too much flour can make cookies dense. - Can I frost warm cookies?
No. Always let cookies cool completely, or the frosting will melt. - Can I use pre-made frosting?
Yes, but homemade cream cheese frosting adds the best flavor and texture. - What if I don’t have nutmeg or cloves?
Substitute with extra cinnamon or pumpkin pie spice blend. - Can I double the recipe?
Absolutely — it doubles beautifully for larger batches. - How long should I beat the frosting?
About 3 minutes until smooth and fluffy. The longer you beat, the lighter it becomes. - How do I decorate them for Halloween or Thanksgiving?
Add orange or yellow food coloring to the frosting, or pipe little pumpkin shapes and fall leaves.
🏁 Conclusion
These Pumpkin Sugar Cookies with Cream Cheese Frosting are pure autumn joy. Every bite combines soft, melt-in-your-mouth cookie texture with rich, velvety frosting and the cozy flavor of pumpkin spice.
They’re easy enough for weeknight baking yet impressive enough for any festive occasion. Perfect with a mug of coffee, a cup of tea, or hot cocoa by the fire, these cookies capture the warmth and charm of fall in every bite.
So grab your whisk, preheat your oven, and fill your kitchen with the comforting scent of pumpkin spice and frosting dreams.
Pumpkin Sugar Cookies with Cream Cheese Frosting
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Ingredients
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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Equipment
Method
- Preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside — these warm spices will give your cookies their cozy fall aroma.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer. Beat for 2–3 minutes until the mixture becomes light and fluffy. This step creates the tender base for your cookies.
- Add the pumpkin puree, egg yolk, and vanilla extract to the creamed mixture. Beat until smooth and fully combined. The dough should look creamy and slightly thick.
- Gradually add the dry mixture to the wet ingredients. Mix on low speed or stir gently with a spatula until a soft dough forms. Avoid overmixing — just combine until no streaks of flour remain.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with your fingertips or the back of a spoon to shape them evenly.
- Bake for 10–12 minutes or until the edges are set and the centers look slightly soft. The cookies will continue to bake slightly as they cool, staying chewy and tender.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Allow them to cool completely before frosting.
- While the cookies cool, prepare the frosting. In a clean bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and pinch of salt. Beat again until light and fluffy — this creates the perfect creamy topping.
- Spread the frosting over cooled cookies using an offset spatula or butter knife. For a festive touch, sprinkle a little cinnamon or pumpkin pie spice on top.
- Chill the frosted cookies in the refrigerator for 10–15 minutes before serving to help the frosting set slightly.
Notes
– If unfrosted, they can be kept at room temperature for 3 days.
– Freeze unfrosted cookies for up to 2 months; thaw and frost before serving.
– Keep frosted cookies chilled — cream cheese frosting stays safest when refrigerated. Tip: Bring cookies to room temperature before serving for the softest texture and richest flavor. 🥄 Variations Make these Pumpkin Sugar Cookies your own with creative twists: Maple Frosting: Replace vanilla with 1 tbsp maple syrup in the frosting for extra fall sweetness. Pumpkin Spice Boost: Add a dash of ginger or allspice for more warmth. Cinnamon Sugar Dusting: Sprinkle cinnamon sugar over frosting for sparkle. Chocolate Drizzle: Drizzle melted white or dark chocolate across the tops. Nutty Crunch: Add chopped pecans or walnuts into the dough. Mini Sandwich Cookies: Spread frosting between two small cookies for pumpkin spice sandwich bites. Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour. Vegan Version: Substitute butter and cream cheese with plant-based alternatives. Orange Glaze: Mix powdered sugar with orange juice for a glossy drizzle. Festive Toppings: Add fall-themed sprinkles or candied pumpkin seeds for decoration. ❓ 10 FAQs Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already has added sugar and spices; use pure pumpkin puree for best results. Do I need to chill the dough?
Not necessarily — the dough is thick enough, but you can chill for 20 minutes if it feels sticky. Can I make the frosting ahead of time?
Yes! Store it covered in the refrigerator for up to 3 days. Bring to room temperature before spreading. How do I make the cookies extra soft?
Do not overbake and measure flour carefully — too much flour can make cookies dense. Can I frost warm cookies?
No. Always let cookies cool completely, or the frosting will melt. Can I use pre-made frosting?
Yes, but homemade cream cheese frosting adds the best flavor and texture. What if I don’t have nutmeg or cloves?
Substitute with extra cinnamon or pumpkin pie spice blend. Can I double the recipe?
Absolutely — it doubles beautifully for larger batches. How long should I beat the frosting?
About 3 minutes until smooth and fluffy. The longer you beat, the lighter it becomes. How do I decorate them for Halloween or Thanksgiving?
Add orange or yellow food coloring to the frosting, or pipe little pumpkin shapes and fall leaves. 🏁 Conclusion These Pumpkin Sugar Cookies with Cream Cheese Frosting are pure autumn joy. Every bite combines soft, melt-in-your-mouth cookie texture with rich, velvety frosting and the cozy flavor of pumpkin spice. They’re easy enough for weeknight baking yet impressive enough for any festive occasion. Perfect with a mug of coffee, a cup of tea, or hot cocoa by the fire, these cookies capture the warmth and charm of fall in every bite. So grab your whisk, preheat your oven, and fill your kitchen with the comforting scent of pumpkin spice and frosting dreams.
