Pumpkin Spice Cookies with Cream Cheese Frosting – Easy & Delicious Homemade Recipe

A Historical Overview of Pumpkin Spice Cookies

Pumpkin has been cherished in American baking since colonial times, primarily in pies, breads, and custards. The rise of “pumpkin spice” as a flavor phenomenon took hold in the mid-20th century with the popularity of pumpkin pie spice blends. By the early 2000s, pumpkin spice became a cultural icon of fall, appearing in lattes, cakes, and cookies. Pumpkin spice cookies with cream cheese frosting combine two beloved traditions: spiced pumpkin desserts and rich cream cheese frostings, a pairing that has roots in classic carrot cake and other American bakes. Today, they’re a cozy seasonal cookie that bridges nostalgia and modern fall flavor trends.

Pumpkin Spice Cookies with Cream Cheese Frosting – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x

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Description

These pumpkin spice cookies with cream cheese frosting are soft, moist, and filled with warm fall spices. Topped with silky, spiced cream cheese frosting, they’re the ultimate autumn cookie for cozy gatherings, bake sales, or holiday dessert tables. Each bite melts in your mouth, balancing the sweetness of pumpkin with the tang of cream cheese. Whether you’re baking for Thanksgiving or just a chilly fall afternoon, these cookies bring the essence of the season in the most delicious way.

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Ingredients

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For the Cookies:

• 2 1/4 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp ground ginger

• 1 cup pumpkin puree

• 1/2 cup unsalted butter, softened

• 1 cup brown sugar

• 1 large egg

• 2 tsp vanilla extract

For the Frosting:

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 2 cups powdered sugar

• 1 tsp vanilla extract

• 1/2 tsp cinnamon (optional, for spiced frosting)

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Instructions

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

• In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

• In a separate bowl, beat butter and brown sugar until creamy. Add pumpkin puree, egg, and vanilla; mix until smooth.

• Gradually add dry ingredients to wet, mixing just until combined.

• Scoop dough onto prepared sheets, spacing 2 inches apart.

• Bake 10–12 minutes, until edges are set. Cool completely.

• For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon; mix until fluffy.

 

• Pipe or spread frosting onto cooled cookies. Sprinkle with cinnamon, if desired.

  

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Notes

Chill the dough for thicker cookies.

For extra fall flavor, substitute 2 tsp pumpkin pie spice for the spice blend.

Store frosted cookies in the fridge for up to 5 days.

Common Questions About Pumpkin Spice Cookies

1. Can I make pumpkin spice cookies ahead of time?
Yes! You can bake the cookies a day in advance and frost them right before serving. Unfrosted cookies store beautifully at room temperature.

2. Can I freeze pumpkin spice cookies with frosting?
It’s best to freeze them unfrosted. Store cooled cookies in an airtight container for up to 2 months. When ready to enjoy, thaw and frost fresh.

3. Why are my pumpkin cookies cakey instead of chewy?
Pumpkin adds moisture, which creates a softer, cake-like texture. To reduce cakiness, blot pumpkin puree with a paper towel before using and avoid overmixing the dough.