Frosted Pumpkin Cookies are the perfect cookie to make this fall. A lightly spiced flavoursome cookie topped with a decadent cream cheese frosting.

After just about a decade, I’m finally getting a pumpkin cookie recipe here on the website! There is a Pumpkin Cream Cheese Loaf Cake, Pumpkin Chocolate Chip Cookie Bars and so much more. But I never got around to the basic delicious pumpkin cookies until today! Keep reading to get these cookies in time for Halloween or Thanksgiving festivities!

Find more Pumpkin and Squash Recipes For Fall!

What Are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say they are about a medium difficulty rating to achieve them just perfect. Make sure to read the recipe notes in the recipe card to get your cookies perfect!
• Taste – These thick and soft cookies with a warm spiced pumpkin flavour.
• Serving – This recipe made 32 regular sized cookies. Keep in mind, in the recipe card, you can easily scale the recipe up or down.

Ingredients

• Flour – All purpose flour works best for these cookies.
• Spices – I used cinnamon, nutmeg and ginger to add a deep and rich flavour to these cookies.
• Rising agent – Baking soda is used in these cookies to give them a bit of a lift.
• Salt – Regular table salt helps enhance flavours in the cookies.
• Sugars – I used a mix of brown sugar and granulated white sugar for the cookies.
• Butter – These cookies use unsalted butter at room temperature.
• Eggs – I always use large eggs at room temperature for baking unless otherwise stated.
• Vanilla extract – Brings out flavour in the cookies.
• Pumpkin puree – I used my own Slow Cooker Pumpkin Puree for this recipe.
• Frosting – I topped these cookies with cream cheese frosting. I will link the recipe.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
2. Combine ingredients – In a medium sized mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda and salt. Whisk to combine and set aside.
3. Mix butter, sugars, pumpkin puree – In a large mixing bowl, combine the butter, brown sugar and white sugar. Mix on high speed for about 3 – 4 minutes. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla extract. Mix in the pumpkin puree.
4. Finish cookie dough – Add the flour to the wet ingredients and mix until just combined about one minute.
5. Bake – Using either a cookie scoop or a tablespoon, mound spoonfuls of the cookie dough onto the cookie sheet. Space them about 3 inches apart. Bake between 10 – 12 minutes or until they are soft and slightly going crisp at the edges.
6. Flatten and cool – Using a spatula, lightly flatten the cookies and leave to cool.
7. Frost – Frost with cream cheese frosting and serve. (It’s best to frost the cookies just before serving)

Recipe Tips

• Pumpkin puree – You can use canned pumpkin puree for this recipe or you can make your own like my Slow Cooker Pumpkin Puree. Fresh does give a better taste!
• Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
• Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
• Watch baking time – These cookies baked at 12 minutes in my oven. Keep an eye on them as they make take a minute or two more.
• Flatten cookies for denser texture – If you prefer a denser cookie, I recommend you flatten them slightly with a spatula while they are still warm. If you prefer them lighter, don’t flatten them out.
• Cream Cheese Frosting – Find the recipe for Cream Cheese Frosting.

Substitutions

• Nut topping – You could sprinkle over chopped walnuts, pecans, finely chopped almonds, hazelnuts or macadamia nuts.
• Cream cheese frosting – You could add a simple sugar glaze for a different finish or just keep them plain.

Serving & Storage

It’s best to keep these cookies plain and frost just before serving.

• At room temperature – You can keep these cookies in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer. IMPORTANT – Freeze the cookies without the frosting.

Frequently Asked Questions

Pumpkin Cream Cheese Loaf Cake

Embrace all the fall flavours with this Pumpkin Cream Cheese Loaf Cake. An easy to make loaf cake using pumpkin puree, fall spices and a creamy layer of cream cheese. Great to serve just as it is, with butter, honey or even dress it up for dessert!

Check out this recipe

Pumpkin Chocolate Chip Cookie Bars

Pumpkin Chocolate Chip Cookie Bars are the perfect seasonal treat. These are a cross between a brownie and a cookie bar, made in a large cookie sheet and they use use pumpkin puree and fall spices for a great flavour!

Check out this recipe

Pumpkin Spice Cake Squares

These Pumpkin Spice Cake Squares are a must make! They are a personal favourite of mine and requested often by my 15 year old. Don't let fall slip away without making them.

Check out this recipe

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US CustomaryMetric

Frosted Pumpkin Cookies

Frosted Pumpkin Cookies are the perfect fall treat. Lightly spiced pumpkin cookies topped with a decadent cream cheese frosting. Great to serve for Halloween or Thanksgiving.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cream cheese frosting, halloween, thanksgiving

Servings: 32 cookies

Calories: 184kcal

Author: Julia Pinney

Ingredients

• 3 cups all purpose flour
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter unsalted and at room temperature
• 1 cup brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 1 cup cream cheese frosting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
• In a medium sized mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda and salt. Whisk to combine and set aside.
• In a large mixing bowl, combine the butter, brown sugar and white sugar. Mix on high speed for about 3 – 4 minutes. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla extract. Mix in the pumpkin puree.
• Add the flour to the wet ingredients and mix until just combined about one minute.
• Using either a cookie scoop or a tablespoon, mound spoonfuls of the cookie dough onto the cookie sheet. Space them about 3 inches apart. Bake between 10 – 12 minutes or until they are soft and slightly going crisp at the edges.
• Using a spatula, lightly flatten the cookies and leave to cool.
• Frost with cream cheese frosting and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

• Pumpkin puree – You can use canned pumpkin puree for this recipe or you can make your own like my Slow Cooker Pumpkin Puree. Fresh does give a better taste!
• Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
• Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
• Watch baking time – These cookies baked at 12 minutes in my oven. Keep an eye on them as they make take a minute or two more.
• Flatten cookies for denser texture – If you prefer a denser cookie, I recommend you flatten them slightly with a spatula while they are still warm. If you prefer them lighter, don’t flatten them out.
• Cream Cheese Frosting – Find the recipe for Cream Cheese Frosting.

Nutrition Facts

Frosted Pumpkin Cookies

Amount Per Serving (1 cookie)

Calories 184 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 143mg6%

Potassium 48mg1%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 17g19%

Protein 2g4%

Vitamin A 1386IU28%

Vitamin C 0.3mg0%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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