Pumpkin Spice Sugar Cookies with Cream Cheese Frosting

Your New Favorite Fall Cookie Awaits

Hey there, my fellow flavor adventurer! Clara here, welcoming you back to my kitchen. Is there anything that screams “cozy autumn” more than the warm, inviting aroma of pumpkin and spice wafting through your home? I’m convinced it’s one of life’s simplest and most delicious pleasures. But let’s be real—sometimes, we want all that glorious fall flavor without committing to a whole pie. We want something handheld, soft, and perfect with a hot cup of tea (or a sneaky midday coffee). Enter my absolute obsession this season: these incredibly soft Pumpkin Spice Sugar Cookies topped with a luscious, tangy cream cheese frosting.

These aren’t just any cookies; they’re little puffs of autumn magic. They’re tender, warmly spiced, and just sweet enough, with a frosting that makes you want to lick the bowl, the beaters, and honestly, your fingers too. I’m all about recipes that make your eyes light up, and these cookies are 100% spoon-licking, joy-inducing territory. They’re perfect for your Halloween party spread, a show-stopping addition to your Thanksgiving dessert table, or just because it’s Tuesday and you deserve a treat. So, tie on your favorite apron, and let’s bake something that will make your whole house smell incredible.

The Accidental Cookie That Stole My Heart

This recipe actually started as a happy little kitchen accident. A few years ago, I was in a full-blown autumn baking frenzy, determined to perfect a pumpkin bread recipe. In my typical “creative chaos” style, I mis-measured my flour and ended up with a batter that was far too thick for a loaf. Instead of tossing it (waste not, want not!), I looked at the gloppy, spiced goodness in my bowl and thought, “…what if I just scooped these?” I dolloped them onto a sheet pan, crossed my fingers, and popped them in the oven.

What emerged were these puffy, cake-like, incredibly soft cookies. They were a hit! My friends devoured them and immediately demanded the recipe. That “failure” became the foundation for this recipe. I’ve tweaked and perfected it over countless batches since then, finally landing on this ideal ratio of pumpkin to spice to create a cookie that’s moist but not cakey, spiced but not overwhelming, and sturdy enough to hold that glorious blanket of frosting. It’s a beautiful reminder that some of the best discoveries happen when we embrace a little kitchen improvisation!

Print

Gathering Your Autumn Baking Squad

Here’s everything you’ll need to create these spiced masterpieces. I’ve included my favorite chef insights and swaps to make this recipe your own!

For the Pumpkin Spice Cookies:

• ½ cup unsalted butter, melted – Melting the butter gives us a chewier, denser cookie texture, which is perfect for holding up to frosting. If you only have salted butter, that’s okay! Just reduce the added salt in the recipe by half.
• ⅓ cup pumpkin purée – Not pumpkin pie filling! We want plain, pure pumpkin. This is our star ingredient, adding moisture, color, and that iconic flavor.
• 1 cup white sugar – This sweetens the deal and helps create a slightly crisp edge on our soft cookies.
• 2 cups all-purpose flour – The trusty foundation. For a slightly more nutritious twist, you can swap ½ cup for whole wheat flour, but the texture will be a bit denser.
• 1 large egg – Our binding agent, bringing everything together. Make sure it’s at room temperature to blend seamlessly into the melted butter.
• 2 tsp vanilla extract – The flavor enhancer that makes everything taste more… well, everything! Don’t skip it.
• 1½ tsp pumpkin pie spice – The warm, cozy heart of the cookie. No store-bought blend? No problem! See my easy DIY tip in the variations section below.
• ¼ tsp baking powder – This gives our cookies just a little lift, making them tender and soft.
• ½ tsp salt – Crucial for balancing all the sweetness and making the flavors pop.
• Ground cinnamon (for dusting) – A little sprinkle before baking adds a beautiful aroma and a hint of extra spice.

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened – Full-fat is best for the creamiest, most stable frosting. Seriously, let it get nice and soft at room temperature for at least 30 minutes.
• ¼ cup unsalted butter, softened – Combined with the cream cheese, this creates a rich, smooth, and spreadable dream.
• ¼ cup powdered sugar (adjust to taste) – I like my frosting less sweet and more tangy, so I start with a quarter cup. You can add more if you have a serious sweet tooth! Sift it to avoid lumps.
• 1 tsp vanilla extract – The perfect finishing note for our frosting.

Let’s Bake: The Step-by-Step Magic

Ready to make some magic? Follow these steps, and don’t skip my little chef hacks along the way—they make all the difference!

1. Preheat and Prep: First things first, get that oven heating to a toasty 350°F (175°C). This ensures it’s perfectly hot when your cookies are ready to go. Line your baking sheets with parchment paper. Trust me, this is a non-negotiable for easy cleanup and preventing any sticky situations!
2. Combine the Wet Team: In a large bowl, whisk together your melted butter, pumpkin purée, and sugar. Whisk it until it’s completely smooth and gorgeous. Now, add in the room-temperature egg and vanilla extract. Whisk again until everything is beautifully combined and homogenous. You should have a smooth, slightly thick, orange-hued mixture.
3. Whisk the Dry Crew: In a separate, medium-sized bowl, whisk together your flour, pumpkin pie spice, baking powder, and salt. This isn’t just mixing; you’re ensuring the leavening and spices are evenly distributed throughout the flour so every single cookie gets a perfect hit of flavor and rise.
4. The Grand Union: Here’s the key: gradually add your dry ingredients to the wet ingredients. I like to add it in two or three batches, folding it in with a spatula until just combined. Chef’s Hack: Do NOT overmix! Once you stop seeing streaks of flour, stop. Overmixing develops gluten and can lead to tougher cookies. A few tiny lumps are A-okay.
5. Scoop and Shape: Using a tablespoon or a small cookie scoop (my secret weapon for uniform cookies!), portion out the dough. Roll them into smooth balls and place them on your prepared baking sheets, about 2 inches apart. They don’t spread a ton, but they need their personal space! Gently press down on each ball to flatten it slightly. This helps them bake evenly. Now, give each one a generous dusting of ground cinnamon.
6. Bake to Perfection: Slide those sheets into your preheated oven and bake for 10-12 minutes. You’re looking for the edges to be lightly golden and set. The tops might still look a little soft—that’s exactly what we want! Chef’s Hack: They continue to cook on the hot tray out of the oven, so pulling them at this point guarantees a super soft, cake-like center.
7. The Patience Test: This is the hardest part! Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. They need to firm up. Let them cool completely before you even think about frosting. I mean it! Warm cookies will melt your beautiful frosting into a sad, runny puddle.

While the cookies cool, make the frosting:

1. In a medium bowl, beat the softened cream cheese and softened butter together with an electric hand mixer (or a stand mixer with the paddle attachment) until it’s completely smooth, creamy, and lump-free. This should take about 2 minutes.
2. Add in the sifted powdered sugar and vanilla extract. Start beating on low speed so you don’t get a sugar cloud in your kitchen, then increase to high and beat for another 1-2 minutes until it’s light and fluffy. Taste it! Want it sweeter? Add another tablespoon or two of powdered sugar.

How to Serve These Autumn Gems

Once your cookies are completely cool, it’s time for the grand finale! You can simply spread the frosting on with a knife or butter knife for a rustic, homey look. For a fancier touch, spoon the frosting into a piping bag fitted with a star tip and pipe a beautiful swirl on top of each cookie. However you do it, finish with one last tiny dusting of cinnamon or even a pinch of nutmeg for that professional baker’s touch. They are perfect piled high on a cake stand for a party or simply stacked on a plate for your family to grab. Pair them with a hot chai latte, a mug of strong coffee, or a cold glass of milk for the ultimate experience.

Make It Your Own: Delicious Twists

Feel like playing? Here are a few ways to mix it up:

• DIY Spice Blend: Out of pumpkin pie spice? Make your own! Whisk together 1 tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, and an ⅛ tsp of ground cloves or allspice.
• Add Some Crunch: Fold ½ cup of chopped toasted pecans or walnuts into the cookie dough right at the end.
• Chocolate Lover’s Dream: Add ½ cup of white chocolate chips or cinnamon chips to the dough. Chocolate and pumpkin are a match made in heaven.
• Gluten-Free Friendly: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great success with Bob’s Red Mill!
• Maple Kissed: Replace the vanilla extract in the frosting with ½ teaspoon of maple extract for a deep, autumnal flavor.

Clara’s Kitchen Notes

This recipe has been through so many iterations in my kitchen, and I’ve learned a thing or two. The first time I made the frosting, I was too impatient to let the cream cheese soften. I ended up with a lumpy, weirdly textured mess that I tried to fix by over-beating, which just made it runny. Lesson learned: patience is a virtue, especially in baking! Letting your dairy ingredients come to room temperature is the single biggest tip I can give you for a perfect, silky frosting.

I also love making a double batch of the cookie dough and freezing half of it. I scoop the dough balls onto a sheet pan, freeze them solid, and then toss them into a freezer bag. Then, whenever a cookie craving hits (which is often), I can just pop a few frozen dough balls onto a sheet pan and bake them for a minute or two longer. Fresh, warm cookies in minutes—it’s my favorite kitchen magic trick!

Your Questions, Answered!

Q: My dough is really sticky and hard to handle. What did I do wrong?
A: This can happen if your pumpkin purée has extra water content or if you measured the flour by scooping directly from the bag (which packs it down). Next time, try fluffing your flour in the bag first, then spooning it gently into your measuring cup and leveling it off. If the dough is too sticky, you can chill it for 20-30 minutes to make it easier to scoop and roll.

Q: Why did my cookies come out cakey and puffy instead of flat?
A: That’s the nature of this recipe! They are meant to be soft and cake-like, almost like a little handheld pumpkin cake. If you prefer a flatter, crispier cookie, this might not be the one for you. The pumpkin purée and careful mixing keep them tender and puffier.

Q: My frosting is too runny. How can I fix it?
A: The most common culprit is that the cream cheese and/or butter were too warm. Pop the whole bowl of frosting into the refrigerator for 20-30 minutes to let it firm up, then re-whip it. You can also add a little more sifted powdered sugar to help thicken it.

Q: Can I make these cookies ahead of time?
A: Absolutely! The unfrosted cookies will stay fresh in an airtight container at room temperature for 2 days. You can also frost them and store them in the fridge for up to 4 days due to the cream cheese frosting. Just let them sit out for 15 minutes before serving to take the chill off.

Nutritional Information*

Servings: 14 cookies | Prep time: 10 mins | Bake time: 10-12 mins | Total time: ~20 mins (plus cooling)

*This is an estimate provided for informational purposes only. I am not a nutritionist.
Per cookie (approx): 210 calories | 10g fat | 27g carbs | 2g protein

With their soft texture, warm spices, and creamy frosting, these Pumpkin Spice Sugar Cookies capture everything we love about fall. Whether for a holiday dessert table or a cozy night in, they’re a must-bake recipe for pumpkin lovers everywhere!