Pumpkin Sugar Cookies with Cream Cheese Frosting

Pumpkin Sugar Cookies with Cream Cheese Frosting instantly pop into my mind every time the leaves turn (or I spot a can of pumpkin hiding behind the beans). If you ever wanted something cozy for the holidays, works for Halloween too, or craved a treat that just shouts “fall,” these cookies are it.

Maybe you’ve even tried similar ones, but they always come out too hard or waaay too cakey. I get it. And hey, while you’re at it, if you want another delightful dessert for a chilly afternoon, check out this amazing xango dessert which is perfect for a sweet brunch. Anyway, back to these cookies…et’s talk about what makes them a winner.

Why You’ll Love This Recipe

Honestly, I can’t oversell these enough. They’re soft, but not squishy. Just imagine, sweet pumpkin flavor winding through each bite and then you hit that luscious cream cheese swirl on top. Instant happy dance. And – get this – the dough isn’t sticky or weird. It’s actually fun to scoop! You get those perfect round edges that practically beg for frosting. Best of all, the ingredients are basic pantry items (plus that can of pumpkin). Nothing too wild.

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You want something that’ll impress at a bake sale? Or just comfort food for a Netflix movie night? These pumpkin sugar cookies with cream cheese frosting check all the boxes. Even my “no sweets” neighbor sneaks a few off my counter when he thinks I’m not looking.

“I took these to my kid’s school event and people literally asked where I bought them. That frosting is magic! They disappeared fast.” Karen S.

Tip	Details
Use Room Temperature Ingredients	Always use room temperature butter and cream cheese for a smooth frosting and better dough consistency.
Chill the Dough	If the dough is too sticky, chill it for about 20 minutes before baking for easier handling.
Measure Flour Accurately	Spoon flour into measuring cups and level off with a knife. This prevents tough cookies from excess flour.
Don’t Overbake	Pull cookies out when edges are set but centers are slightly underbaked. They will continue to cook on the sheet.
Frosting Variations	Try reducing powdered sugar or adding lemon zest for a flavor twist in the cream cheese frosting.

How to Make Pumpkin Cookies with Cream Cheese Frosting

Alright, let’s dive in. You’ll need regular stuff: flour, baking soda, a whisper of salt, cinnamon, nutmeg, and a little ground cloves if you’re feeling wild. Grab your can of pumpkin puree (not pumpkin pie filling, please!), real butter, a couple of eggs, and white sugar. I usually toss in some vanilla extract because, well, vanilla makes everything better.

For the cookie: Whip softened butter with sugar until fluffy. Stir in the pumpkin and eggs (a little messy but trust me, it’ll come together.) Add vanilla, then dump in the dry ingredients. Mix till just combined. Don’t overdo it or you’ll get tough cookies. Plop spoonfuls on lined sheets and bake about 9–10 minutes. They’ll look slightly underdone, but they’ll set up as they cool.

For the cream cheese frosting: Beat soft cream cheese with more butter, a pinch of salt, and powdered sugar. Honestly, you don’t need fancy mixers but it helps. Spread a big dollop on the cookies once they’re cool. I sometimes sprinkle extra cinnamon on top, just because.

Bam, you’re done. Grab a napkin.

Expert Tips To Master Your Pumpkin Sugar Cookies

Let’s talk kitchen wisdom. First, always use room temperature butter and cream cheese. If you try to shortcut and nuke it, your frosting gets weird (trust me, I’ve done it). If your pumpkin cookies with cream cheese frosting seem too sticky before baking, chill the dough for twenty minutes. Game changer.

Also: Measure your flour correctly. Too much and they’re dough bricks. I spoon the flour in, then level it off. If you like your cookies really soft, pull them out of the oven just as the edges look barely set. They finish cooking on the pan as they cool, seriously, don’t leave them in too long.

Not a fan of super sweet? You can reduce the powdered sugar in the frosting or add a little lemon zest for zing. That’s what my sister does and she’s so picky.

Other Pumpkin Desserts to Try

If you’re on a pumpkin kick (I mean, why not?) there’s a lot more you can do. Pumpkin pie is obvious, but lately, I’ve been making pumpkin bread studded with dark chocolate chips. Or pumpkin pancakes, my Saturday treat.

Oh! If you’re into lighter, fluffy desserts, you HAVE to see how to make japanese cheesecake fluffy jiggly irresistible with practically no effort. It’s freaky good.

I honestly think pumpkin just makes everything warmer. Feels like home.

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Want more cozy sweets? Here are simple ways you can serve these cookies or switch up your pumpkin treat game:

• Top them with toasted pecans for a little crunch.
• Sandwich two together with extra cream cheese frosting in between – ultimate sandwich cookie.
• Serve with apple cider on a chilly day. It’s like fall in a mug and a cookie.
• Freeze extras (they reheat perfectly).

Common Pumpkin Sugar Cookies Questions

Ready to Bake? Grab Your Can of Pumpkin!

There you have it: soft, chewy pumpkin sugar cookies with cream cheese frosting that’ll make any kitchen smell like a fancy bakery. You seriously won’t want store-bought ever again. If you’re in the mood for more baking fun, try out one of this five-star desserts. Now, off you go… these cookies aren’t going to bake themselves!