Ingredients
Equipment
Method
Step 1: Prep oven & pan
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream butter & sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add wet ingredients
- Mix in pumpkin puree, egg yolk, and vanilla until smooth.
Step 4: Combine dry ingredients
- In a medium bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add to wet mixture, stirring until combined.
Step 5: Bake
- Scoop tablespoons of dough onto baking sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are set but centers are soft. Cool completely on a rack.
Step 6: Make the frosting
- In a medium bowl, beat cream cheese and butter until creamy. Mix in powdered sugar, vanilla, and pinch of salt until smooth.
Step 7: Frost & serve
- Spread or pipe frosting onto cooled cookies. Sprinkle with cinnamon or festive fall sprinkles, if desired.
Notes
🧊 Storage & Reheating
Room Temperature: Unfrosted cookies keep in airtight container up to 3 days.
Refrigerator: Frosted cookies keep up to 5 days.
Freezer: Freeze unfrosted cookies up to 2 months. Thaw, then frost.
Reheating: Not needed—serve at room temperature.
🥄 Variations
Maple Cream Cheese Frosting: Add 1 tbsp pure maple syrup to the frosting.
Spiced Sugar Topping: Sprinkle cinnamon sugar on unbaked dough for a crunchy finish.
Pumpkin Spice Latte Cookies: Add ½ tsp espresso powder to cookie dough.
Nutty Twist: Fold chopped pecans or walnuts into the dough.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Holiday Style: Tint frosting with orange or white and decorate with fall sprinkles.
❓ 10 FAQs
Do I need to chill the dough?
Not required, but chilling 30 minutes makes thicker cookies. Can I double this recipe?
Yes, it scales perfectly. Can I use pumpkin pie filling instead of puree?
No, it’s too sweet—stick to pure pumpkin puree. Why just the egg yolk?
It keeps cookies soft and tender without making them cakey. What if I don’t like cream cheese frosting?
Buttercream or maple glaze works too. Can I make these ahead?
Yes, bake cookies ahead and frost before serving. Will the frosting harden?
It stays creamy but sets slightly after a few hours. What apples pair well if I want to add fruit?
Finely diced Honeycrisp or Gala apples fold in nicely. Can kids help?
Definitely—kids love frosting and decorating these. Do they taste very pumpkin-y?
They’re lightly spiced with a subtle pumpkin flavor—perfectly balanced. 🏁 Conclusion These Pumpkin Sugar Cookies with Cream Cheese Frosting are the ultimate fall cookie—soft, spiced, and topped with rich frosting. Perfect for Thanksgiving dessert tables, Halloween parties, or simply cozy afternoons at home, they’ll quickly become a seasonal favorite. Bake a batch, frost generously, and savor the flavors of autumn in every bite.
Not required, but chilling 30 minutes makes thicker cookies. Can I double this recipe?
Yes, it scales perfectly. Can I use pumpkin pie filling instead of puree?
No, it’s too sweet—stick to pure pumpkin puree. Why just the egg yolk?
It keeps cookies soft and tender without making them cakey. What if I don’t like cream cheese frosting?
Buttercream or maple glaze works too. Can I make these ahead?
Yes, bake cookies ahead and frost before serving. Will the frosting harden?
It stays creamy but sets slightly after a few hours. What apples pair well if I want to add fruit?
Finely diced Honeycrisp or Gala apples fold in nicely. Can kids help?
Definitely—kids love frosting and decorating these. Do they taste very pumpkin-y?
They’re lightly spiced with a subtle pumpkin flavor—perfectly balanced. 🏁 Conclusion These Pumpkin Sugar Cookies with Cream Cheese Frosting are the ultimate fall cookie—soft, spiced, and topped with rich frosting. Perfect for Thanksgiving dessert tables, Halloween parties, or simply cozy afternoons at home, they’ll quickly become a seasonal favorite. Bake a batch, frost generously, and savor the flavors of autumn in every bite.