This Pumpkin Cookies recipe has a super soft, pumpkin sugar cookie base and tops the cookie with a deliciously easy cream cheese frosting!  These easy pumpkin cookies make the perfect fall cookie!

Frosted Pumpkin Cookie

Pumpkin Cookies Recipe!

It’s beginning to look a lot like Fall around here!

Kind of…

Ok, the leaves aren’t changing quite yet, and it’s still pretty warm outside, but kids are back in school, Halloween decorations are beginning to grace storefront windows, and Instagram is jam-packed with over-filtered snaps of Pumpkin Spice Lattes (or PSLs, as the cool kids are referring to them).  So, as far as I’m concerned, we are ready to bring on the fall treats!  And what is more festive or Fall-appropriate than cookies made with pumpkin? This pumpkin cookies recipe fits the bill.

Lots of Frosted Pumpkin Cookies and a small dish of sprinkles

How to Make These Easy Pumpkin Cookies

Instead of a plain buttercream for the frosting, this delicious pumpkin cookies  recipe calls for a generous swirl of cream cheese frosting.  I add just a pinch (2 Tablespoons, actually) of brown sugar to the cream cheese frosting, which lends just a bit of extra richness, and helps keep a definitively autumnal flavor in every bite,

These pumpkin cookies are easy to make, but the dough does require at least 30 minutes of chilling in the fridge or the dough will be too sticky to roll.  If your kitchen is particularly warm it can get sticky again quickly, so don’t be afraid to return it to the fridge for extra chill time or to work in a little more flour if needed for a more roll-able dough!

Frosted Pumpkin Cookies on a white plate

Like Pumpkin Sugar Cookies

This pumpkin cookies recipe is perfect for any fall party. Loaded up with pumpkin flavor, these easy pumpkin cookies are beautifully soft and flavorful. Frosted pumpkin cookies are the perfect way to welcome the changing season.

They remind me a bit of those Lofthouse sugar cookies you can buy in the supermarket, only these have much deeper flavors of pumpkin, brown sugar, and vanilla (and of course, just a hint of pumpkin spice).

Lots of Frosted Pumpkin Cookies and a small dish of sprinkles
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Frosted Pumpkin Cookies Recipe

Soft pumpkin filled sugar cookies topped with a delicious and easy frosting
Prep Time 20 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 32 minutes
Servings 30 cookies
Author Samantha


  • 1 cup butter (2 sticks), softened
  • 1 cup sugar
  • ½ cup brown sugar tightly packed
  • ½ cup pumpkin puree
  • 1 large egg + 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 3 ⅓ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ¾ teaspoon pumpkin spice
  • ½ teaspoon salt

Cream Cheese Frosting

  • 6 oz cream cheese
  • 6 tablespoons butter softened
  • 2 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups powdered sugar
  • Sprinkles for decorating


  • In KitchenAid (or using an electric hand mixer) cream together butter, sugars, and pumpkin puree on medium-high speed, until well-combined
  • Add egg and egg yolk, beating until combined. Stir in vanilla extract.
  • In separate, medium-sized bowl, whisk together flour, corn starch, pumpkin spice, and salt.
  • Gradually (with mixer on medium-low speed) stir the dry mixture into wet ingredients, pausing occasionally to scrape down the sides of the bowl to ensure that all ingredients are well-combined.
  • Transfer dough to refrigerator and chill 30-45 minutes.
  • Shortly before dough has finished chilling, preheat your oven to 350°F and prepare cookie sheets by lining with parchment paper.
  • Remove dough from refrigerator and roll into heaping 1 ½ tablespoon-sized balls.
  • Use the (clean) bottom of a glass or measuring cup to press down until cookies are about ½" thick.
  • Place on cookie sheet at least 2" apart and bake on 350°F for 12-13 minutes.
  • Allow cookies to cool completely on cookie sheet before frosting.

Cream Cheese Frosting

  • In a stand mixer fitted with a paddle attachment (or using an electric mixer and a large bowl), beat together cream cheese, butter, and brown sugar until well-combined.
  • Stir in vanilla extract and salt, and then scrape down sides and bottom of bowl and beat briefly once more to ensure all ingredients are well-combined.
  • Gradually, with mixer on low-speed, stir powdered sugar into frosting until completely combined (pausing occasionally to scrape down sides and bottom of bowl).
  • Once cookies have cooled completely, spread icing over the tops of cookies and immediately decorate with sprinkles.
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Nutrition Information

Calories: 241 | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 156mg | Potassium: 55mg | Sugar: 23g | Vitamin A: 985IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Samantha is the creator behind the dessert blog “Sugar Spun Run”, a website she began as an excuse to appease her insatiable sweet tooth. Here she shares original, from-scratch desserts, usually of the chocolate variety. If she’s not in her kitchen (more likely than not coated in a fine dusting of powdered sugar), you’ll probably find her hanging out with her husband and their two dogs, Penny and (Princess) Leia.
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  1. I’m going to make these this weekend and I wanted to double check something. In the frosting ingredients it says 6 tablespoons (1/2 stick) butter. I want to make sure it is 6 tablespoons and not 4 since a 1/2 stick of butter is only 4 tablespoons. It may not make a huge difference but I just wanted to be sure. Thank you for the yummy looking recipe, I can’t wait to try it!

    1. Hi Rebecka! It is 6 Tablespoons butter. Sorry about the error, it has been corrected in the recipe now! I hope you love the cookies! :)

  2. Can almost taste them now! The kids are going to love these, too! Great project for the first weekend of Fall. Thanks.

  3. These cookies are so cute! I think I’ll make them for my baby boy’s upcoming birthday. Thanks for the idea!

  4. Mmm, these look so lovely soft and decadent! There’s definitely a chill in the air, even if fall is just beginning, so I say it’s time to start baking. These look perfect!