Cream Cheese Frosted Pumpkin Cookies Recipe

My First Pumpkin Cookie Mess

I made these cookies for the first time years ago. I was so excited. I forgot to let the butter soften first.

My poor mixer groaned and danced on the counter. I still laugh at that. Soft butter matters. It makes everything blend into a happy, fluffy cloud. That cloud holds your cookie together.

Why This Recipe Feels Like Home

This recipe is not just a list. It is a feeling. The smell of pumpkin and spice fills your whole kitchen. It smells like a cozy hug.

That smell is why this matters. It makes everyone gather. They follow their noses to the kitchen. What smell always makes you feel at home? Tell me, I would love to know.

The Secret to the Frosting

You must wait for the cookies to cool. I know it is hard. Frosting warm cookies is a sad mistake. The frosting will melt right off.

Patience makes a perfect treat. The creamy frosting on a cool cookie is magic. Fun fact: The little sprinkle of spice on top is not just pretty. It tells your nose exactly what flavor to expect.

Sharing is the Best Part

I always make a double batch. One for now, one to share. I wrap a few in a napkin for my neighbor. Her smile is my reward.

Sharing food is sharing joy. That is why this matters most. Who will you share your first batch with? A friend, a teacher, your family?

Your Turn in the Kitchen

Now it is your turn. Get your bowl and spoon. Feel the soft dough. Doesn’t that smell amazing as it bakes?

Every baker has their own style. Do you like a little more spice or a little less? I am curious. Let me know how yours turn out. I will be right here, cheering you on.

Ingredients:

Ingredient	Amount	Notes
Butter, softened	1 cup	For cookie dough
Granulated sugar	1 cup
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Salt	½ teaspoon
Pumpkin pie spice	1 Tablespoon	For cookie dough
Egg	1
Vanilla	½ teaspoon	For cookie dough
Pumpkin puree	1 cup
All-purpose flour	2 cups
Butter, softened	½ cup	For frosting
Cream cheese, softened	8 ounces	For frosting
Powdered sugar	3 ¾ cups	For frosting
Vanilla	1 teaspoon	For frosting
Pumpkin pie spice	½ teaspoon	For frosting, plus more for sprinkling

My Cozy Pumpkin Cookie Secret

Hello, my dear. Come sit at the table. I want to share my favorite fall cookie recipe. It smells like a hug from autumn itself. I learned it from my friend Margie years ago. We baked them every October without fail. I still laugh at that time we used too much spice. Our cookies were a bit too “warm”! But these are just right. They are soft, spiced, and topped with a creamy blanket. Doesn’t that sound wonderful? Let’s make some memories together.

Step 1: Prep Your Oven & Pan

First, get your oven ready. Heat it to 350 degrees. This gives it time to warm up. Grab your baking sheet too. I like to use a silicone mat. It stops the cookies from sticking. (My hard-learned tip: No mat? A little spray works fine).

Step 2: Cream Butter & Sugar

Now, let’s make the dough. Beat the soft butter and sugar together. Keep going until it looks fluffy and light. This is the secret to a tender cookie. Add the baking soda, powder, salt, and pumpkin spice. Mix it all in well. Scrape the bowl sides with a spoon. I always forget that part!

Step 3: Add Wet & Dry Ingredients

Crack in the egg. Add the vanilla too. Give it another good mix. Then, spoon in that beautiful pumpkin puree. Its orange color makes me so happy. Finally, add the flour. Mix just until you don’t see white streaks. Over-mixing makes tough cookies.

Step 4: Bake & Cool

Use a spoon to drop dough onto your sheet. Leave space between them. They like to spread out and make friends. Bake for about 12 to 14 minutes. Your kitchen will smell amazing. Let them sit for 5 minutes after. Then move them to a rack. They must be totally cool before frosting. Do you like your cookies soft or crispy? Share below!

Step 5: Make the Frosting

Time for the best part: the frosting! Beat the soft butter and cream cheese. It should be smooth. Slowly add the powdered sugar and vanilla. A little pumpkin spice goes in here too. Now, spread this creamy goodness on each cool cookie. I always sneak a taste. A final sprinkle of spice on top makes them pretty.

Cook Time:	14 minutes
Total Time:	About 1 hour
Yield:	About 3 dozen cookies
Category:	Dessert, Cookies

Three Fun Twists to Try

Once you master the basic recipe, try a little change. It keeps things fun in the kitchen. Here are three ideas I love.

• Chocolate Chip Pumpkin: Stir a cup of chocolate chips into the dough. The chocolate and spice are a perfect pair.
• Oatmeal Pumpkin: Swap half a cup of flour for old-fashioned oats. It gives a lovely, chewy texture.
• Maple Drizzle: Skip the frosting. Mix powdered sugar with a little real maple syrup. Drizzle it over the cookies instead.

Which one would you try first? Comment below!

Serving Them Up With Style

These cookies are stars on their own. But a little presentation is nice. Pile them high on my old china plate. Add a few fall leaves around the platter for color. They are perfect with a scoop of vanilla ice cream on the side. The warm cookie and cold cream is magic.

For a drink, I love a cold glass of apple cider. It’s so festive. For the grown-ups, a sweet Riesling wine pairs beautifully. It sips like autumn in a glass. Which would you choose tonight?

Keeping Your Pumpkin Cookies Perfect

These cookies stay soft for days. Just keep them in a sealed container. They like it at room temperature.

You can freeze them, too. I freeze the cookies without frosting first. Wrap them tight in plastic wrap. The frosting can be made ahead and frozen separately.

I once frosted warm cookies. The frosting melted right off! Now I always wait for them to cool completely. This patience makes a prettier cookie.

Batch cooking saves so much time. Make a double batch of dough. Freeze half for a future busy day. Having treats ready matters. It brings a little joy when you need it most.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cookie Troubles

Is your dough too sticky? Chill it for 30 minutes. This makes it easier to scoop. Your cookies will keep their shape better.

Are your cookies spreading too flat? Your butter might be too soft. It should be cool to your touch. I remember when my cookies turned into one big sheet! Proper butter temp fixes this.

Is the frosting too runny? Your cream cheese must be cold. Soften it just enough to mix. Also, add the powdered sugar slowly. Getting the texture right matters. It makes decorating fun, not messy.

Solving small problems builds your confidence. You learn that mistakes are just lessons. Then your kitchen becomes a happier place.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The results are very similar.

Q: Can I make them ahead? A: Absolutely. Bake the cookies one day. Frost them the next. They taste just as good.

Q: What if I don’t have pumpkin pie spice? A: Make your own! Mix cinnamon, ginger, nutmeg, and cloves. Fun fact: This mix has been warming kitchens for centuries.

Q: Can I halve the recipe? A: You can. Just divide all the ingredients in half. It works perfectly for a smaller batch.

Q: Any optional tips? A: Sprinkle a little extra spice on top. It looks pretty and adds flavor.

Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these cookies. They always make my kitchen smell like fall. That smell is a hug in the air.

I would love to see your creations. Sharing food connects us all. It is one of life’s sweetest joys.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see your photos.

Happy cooking!

—Anna Whitmore.