Is there anything more comforting than the warm smell of pumpkin spice filling your kitchen? Whether you’re baking on a crisp autumn afternoon or just craving a cozy cookie with a cup of coffee, these pumpkin cookies with cream cheese icing are guaranteed to hit the spot.
This recipe isn’t only delicious but also heartfelt. It’s full of personality, family memories, and practical tips that make baking these cookies feel like you’re cooking with a friend.
They’re soft, spiced just right, and topped with a luscious cream cheese icing you’ll want to slather on everything.
Let’s roll up our sleeves, get out that vintage mixing bowl (chips and all!), and make some of the best pumpkin cookies you’ve ever tasted.
Why You’ll Fall in Love with These Pumpkin Cookies
There’s just something magical about pumpkin cookies, especially when they’re homemade, spiced just right, and topped with a creamy swirl of frosting.
These pumpkin cookies with cream cheese icing bring more than fall flavor. They bring comfort, nostalgia, and that cozy warmth we all crave when the leaves begin to turn.
Here’s why these cookies are worth baking:
1. Soft and Cake-Like Texture
These cookies aren’t your average crisp or chewy cookie; they’re light, moist, and almost cake-like in the center. The pumpkin puree gives them an incredible softness, and when baked just right, they practically melt in your mouth. It’s like biting into a fluffy, spiced pillow.
2. Spiced to Perfection
Pumpkin is cozy on its own, but pair it with cinnamon and nutmeg, and you’ve got that authentic autumn flavor in every bite. These warm spices don’t overpower the cookie. They enhance the pumpkin, adding depth and balance. It’s like fall in cookie form.
3. Optional Crunch with Walnuts
Do you love a little texture in your cookies? Add chopped walnuts to give each bite a rich, nutty crunch. Not a fan of nuts? Skip them! These cookies are delicious either way. It’s a win-win for nut lovers and non-nut folks alike.
“Some with nuts, some without—just the way Mr. Smith likes it. Customizable, cozy, and personal—just how cookies should be.”
4. Cream Cheese Icing = Game Changer
The icing alone is enough reason to bake these. Tangy, smooth, and made with just a few simple ingredients, this cream cheese frosting is the perfect match for soft pumpkin cookies. You can drizzle it, spread it, or slather it thick; it’s guaranteed to elevate every bite.
5. Easy to Make and Even Easier to Love
These cookies might look fancy, but the process is super simple. No chill time, no complicated techniques, mix, scoop, bake, and frost. Even if you’re not a “scoop kind of person,” you’ll love how easily these come together.
Ingredients: What You’ll Need
These cookies come together using classic pantry staples, nothing fancy, just real ingredients that work together beautifully.
Whether you’re baking for a holiday, potluck, or a quiet night in, this ingredient list is straightforward and flexible.
🧁 Pumpkin Cookies
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter | 1 cup (2 sticks), room temperature | Softened for easy creaming |
| Granulated Sugar | 1 cup | White sugar keeps the flavor light and sweet |
| Egg | 1 large | Helps bind everything together |
| Pumpkin Puree | 1 cup | Not pumpkin pie filling, pure canned or fresh puree |
| Vanilla Extract | 1 teaspoon (or to taste) | Adds depth and warmth; feel free to eyeball it |
| All-Purpose Flour | 2 cups | Scoop and level for accuracy |
| Baking Powder | 1 teaspoon | Gives the cookies a nice lift |
| Baking Soda | 1 teaspoon | Balances acidity and helps texture |
| Salt | ½ teaspoon | Balances sweetness and enhances flavor |
| Cinnamon | 1 teaspoon | The hero spice of fall! |
| Nutmeg | ½ teaspoon | Adds a warm, nutty depth |
| Chopped Walnuts (optional) | ½ to ¾ cup | The hero of the fall! |
🍰 Cream Cheese Icing
| Ingredient | Amount | Notes |
|---|---|---|
| Cream Cheese | 8 oz (1 block), softened | Use brick-style for best texture |
| Unsalted Butter | ½ cup (1 stick), softened | Combine with cream cheese for a rich base |
| Powdered Sugar | 4 cups | Adjust for desired thickness |
| Vanilla Extract | 1 teaspoon | A little goes a long way for flavor |
💡 Pro Tip: Want thicker icing? Add more powdered sugar. Need it thinner? Mix in a touch more butter or a splash of milk.
How to Make Pumpkin Cookies (Step-by-Step)
Baking these pumpkin cookies is easier than you think. Once all your ingredients are out on the counter, the whole process flows like a warm breeze through an autumn afternoon.
Let’s break it down into clear, manageable steps so that even if you’re new to baking, you’ll feel like a pro in no time.
Step 1: Cream the Butter and Sugar
Start with 1 cup of room-temperature unsalted butter (that’s two sticks) and 1 cup of white granulated sugar. Place both in a large mixing bowl and beat them together using a hand mixer or stand mixer until the mixture is light, fluffy, and creamy.
💬 “This bowl was my mama’s… got some chips on it, but that just means it’s seasoned with love.”
This creaming process is essential—it sets the foundation for the cookie’s soft texture and helps create those irresistible melt-in-your-mouth bites.
Step 2: Add Wet Ingredients
Now, add the egg, pumpkin puree, and a small splash of vanilla extract. No need to measure perfectly, eyeball it like a seasoned home baker. It’s about flavor, not perfection!
- Add 1 large egg
- Add 1 cup of pumpkin puree
- Add 1 tsp of vanilla extract (or more if you’re feeling it)
Mix until the wet ingredients are thoroughly combined. The batter will take on a golden-orange hue and start smelling like fall already.
🧡 “I love the smell of pumpkin stuff… I’ve got my mustard-colored shirt on for the season!”
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together your dry ingredients. This prevents clumping and ensures all the spices are evenly distributed.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- 1 tsp cinnamon
🍂 These spices are what give the cookies that “pumpkin spice magic”—just the right balance of warmth and sweetness.
Stir gently with a whisk or fork until the mix is uniform in color and texture.
Step 4: Add Dry Ingredients to Wet Mixture
Time to bring it all together! Slowly add the dry mixture into the wet mixture a little at a time. Don’t dump it all in at once. This helps keep the batter smooth and avoids those pesky flour pockets.
Add one-third of the dry mixture, stir. Add another third, stir again. Repeat until everything is fully incorporated.
💬 “That looks fairly simple—I always thought it was hard to make cookies like this!”
Once the batter is thick and consistent, take a second to appreciate how good your kitchen already smells.
Step 5: Add Optional Walnuts
Here’s where you get to make it your own. If you (or someone in your household) loves a little crunch, go ahead and fold in ½ to ¾ cup of chopped walnuts.
You can add more or less depending on your preference, or leave them out entirely if you’re not a nut fan or have allergies.
🔄 Want some with and some without? Split the batter in half like the baker did, and mix in nuts to only one bowl!
💬 “Might as well go big or go home, right? And we usually don’t go home.“
Step 6: Scoop the Dough
Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Then grab a cookie scoop or spoon and start forming your cookies.
Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart. The pumpkin keeps the dough soft and scoopable, making this step a breeze, even if you’re usually not a “scoop kind of person.”
💬 “Look at that! Coming out really good with this scoop… I’m starting to like it!”
Step 7: Bake the Cookies
Preheat your oven to 350°F (175°C) if you haven’t already done so. Place the cookie trays on the center rack and bake for:
- 8 minutes for smaller cookies
- 13–14 minutes for larger cookies
The cookies should be set on the edges but still soft in the middle. They’ll continue cooking a bit after you take them out, so don’t overbake!
Once they’re done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack or plate.
💬 “These were in the oven for 13–14 minutes. They’re soft, fluffy, and smell amazing.”
How to Make Cream Cheese Icing (Step-by-Step)
No pumpkin cookie is complete without a thick, creamy layer of tangy cream cheese icing. This frosting is smooth and luscious, and it only takes a few minutes to whip together.
Let’s walk through it step by step because when it comes to fall baking, the icing is not just the cherry on top, it’s the soul of the cookie.
Step 1: Gather Your Ingredients
Before you start mixing, lay out all the necessary items. This icing requires only four simple ingredients, but each one plays a crucial role in achieving that rich, silky-smooth finish.
Here’s what you’ll need:
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Cream cheese | 8 oz (1 block, softened) | The star of the show—adds tang and creamy body |
| Unsalted butter | ½ cup (1 stick, softened) | Adds richness and helps whip the icing into fluffiness |
| Powdered sugar | 4 cups | Sweeten and thicken to your desired consistency |
| Vanilla extract | 1 tsp | Rounds out the flavor with warmth and depth |
💬 “It was room temp—good and melted, because I had it on the stovetop.”
Pro Tip: Make sure the cream cheese and butter are thoroughly softened. Cold ingredients will clump, and no one wants lumpy frosting.
Step 2: Mix It All
Now that everything is ready, toss it all into a large mixing bowl:
- Add the cream cheese
- Add the softened butter
- Pour in the vanilla extract
- Slowly mix in the powdered sugar
Use a hand mixer or stand mixer on medium speed. Start slow when adding the powdered sugar to avoid a cloud of sugar dust in your kitchen (trust us, it’s like baking in a snow globe).
💬 “That’s all there is to cream cheese icing, folks. So easy!”
In just a minute or two, your mixture will transform into a thick, fluffy, luscious cream cheese icing with its signature tangy-sweet flavor that we all love.
Step 3: Adjust Texture as Needed
Your icing should be smooth and spreadable, but depending on room temperature or your personal taste, you may want to tweak it.
- Too thin? Add more powdered sugar, ¼ cup at a time, until the mixture reaches a thick consistency.
- Too thick? Add a little more soft butter or a tiny splash of milk to loosen it.
💬 “If it’s too thin, you just add more powdered sugar. If it’s too thick, just a little more butter. However you want to do it.”
This icing is super forgiving and ultra versatile; you can pipe it, spread it, swirl it, or even dunk your cookies right into the bowl (no judgment here).
✅ Ready to Frost?
Once your cookies are fully cooled, it’s time to go. Spread a spoonful of cream cheese icing on top of each pumpkin cookie. You can go rustic and swipe it on with a knife, or get fancy with a piping bag for those bakery-style swirls.
💬 “These still warm a little bit… falling toward the table, not the floor, thank goodness!”
And don’t be surprised if you eat a few with just the icing alone, it’s that good.
Tips for the Best Pumpkin Cookies Ever
These pumpkin cookies are forgiving and straightforward, but a few smart baking tips can take them from “yum” to “oh-my-goodness-I-need-another.”
✅ Tip #1: Use Room Temperature Ingredients
Both your butter and egg should be at room temperature. This ensures smooth mixing and a better rise. Cold butter won’t cream properly, and a cold egg can make your batter curdle. Let them sit on the counter for 30 minutes before starting.
💬 “The butter was room temperature… I had it on the stovetop so it melted just a little. Perfect for creaming with sugar.”
✅ Tip #2: Don’t Overmix Your Dough
Once you add the dry ingredients to the wet mix, stir until just combined. Overmixing can develop the gluten in the flour, which makes cookies tough instead of soft and pillowy. Mix until the flour is no longer visible, then stop.
✅ Tip #3: Use a Cookie Scoop for Consistency
Uniform cookie sizes = even baking. A scoop makes portioning quick, mess-free, and ensures all your cookies are done at the same time. Even if you’re not “a scoop kind of person,” give it a try for this recipe.
💬 “I’m usually not a scoop kind of person, but I’m starting to like it!”
✅ Tip #4: Line Your Baking Sheet with Parchment Paper
Parchment not only prevents sticking but also helps cookies bake evenly without over-browning on the bottom. If you skip this step, make sure to spray your tray well with nonstick spray.
✅ Tip #5: Customize Your Cookie Texture
If you like a more cake-like cookie, make them slightly larger and bake for 13–14 minutes. For slightly crisper edges, flatten them slightly before baking and adjust the baking time to the lower end.
💬 “These were bigger cookies, so they took a little longer about 13 to 14 minutes at 350°F.”
Fun Flavor Twists to Try
Want to make your pumpkin cookies stand out? Switch things up with these flavor ideas and ingredient swaps. Whether you’re in the mood for extra spice, a new texture, or a fun seasonal twist, there’s a variation here for you.
🎃 Flavor Variations Table
| Variation | What to Add or Swap | Tastes Like |
|---|---|---|
| Maple Cream Cheese Frosting | Add 1–2 tbsp maple syrup to the icing | Stir in ½ cup mini or dark chocolate chips into the batter |
| Pumpkin Chocolate Chip | Chill the icing and stuff it inside the dough before baking | Sweet, soft, with little melty surprises |
| Pumpkin Spice Explosion | Add ¼ tsp ground cloves and ginger to the dry mix | Like biting into a mug of fall spice |
| Nut-Free Whoopie Pies | Skip the nuts, bake larger cookies, and sandwich icing in between | Bakery-style pumpkin sandwiches |
| Coconut Crunch | Mix in ¼ cup shredded coconut with or instead of walnuts | A tropical twist on fall flavors |
| Vegan Pumpkin Cookies | Use vegan butter and dairy-free cream cheese | Plant-based but still incredibly soft and rich |
| Gluten-Free Version | Replace flour with 1:1 gluten-free baking blend | Soft, tender, and great for gluten sensitivity |
| Cinnamon-Sugar Topping | Sprinkle with cinnamon sugar before baking | Slightly crisp, caramelized top layer |
| Cranberry Pumpkin Cookies | Add ½ cup dried cranberries instead of nuts | Tart-sweet bites in every chew |
| Pumpkin Cheesecake Stuffed | Gooey centers with a surprise tangy filling | Gooey centers with surprise tangy filling |
Final Thoughts: Pumpkin Cookie Joy in Every Bite
There’s something so joyful about these cookies. They’re soft and sweet, creamy and cozy. Whether you’re baking for friends, family, or just for yourself, this recipe brings warmth into your kitchen and your heart.
So preheat that oven, grab your apron, and let’s make something unforgettable. Because every cookie tells a story, and this one’s all about comfort, love, and a whole lot of cream cheese icing.
Happy Baking! 🧡
More Pumpkin Recipes You’ll Love
If you’re in a pumpkin-baking mood (and who isn’t?), check out these reader favorite recipes next:
- 🎃 The Best Pumpkin Snickerdoodle Cookies Recipe
Soft, cinnamon-coated, and packed with fall flavor, these are a must-bake. - 🍪 Healthy Pumpkin Oatmeal Cookies for Moms
Guilt-free, chewy, and perfect for lunchboxes or late-night snacking. - 🍰 Easy Fall Pumpkin Cheesecake Cookies in 35 Mins
A dreamy combo of creamy cheesecake filling and pumpkin cookie goodness.
The brain behind FoodBears.com, Rafiul Islam, has diverse talents and passions. Professionally an architect, Rafiul has always been interested in design and structure. His architectural background is evident in how FoodBears.com has been meticulously designed, ensuring an intuitive user experience that appeals to food enthusiasts of all kinds. But what truly sets Rafiul apart is his love for food and his knack for search engine optimization (SEO).