These pumpkin cookies with cream cheese frosting are soft, tall, and warmly spiced with cinnamon and pumpkin spice. The dough uses canned pumpkin puree and light brown sugar, while the frosting is a cinnamon-honey butter-style cream cheese frosting that’s thick enough to be the star of the cookie.
The frosting is essential here. A plain pumpkin cookie is pleasant enough, but a soft, cakey pumpkin cookie finished with a generous layer of cinnamon-honey cream cheese frosting is what people keep coming back for. These are ideal for potlucks, school events, holiday gatherings, or a cozy afternoon when you want the house to smell like fall.
If you have an extra can of pumpkin on hand, you can use it in other fall recipes as well. The same puree works in pumpkin roll cake and no-bake pumpkin pie, both of which are quick to assemble and bake or chill.
Why You’ll Love This Recipe
- Soft and thick. These are drop cookies with a cakey, tender crumb that do not spread thin or become crisp.
- Simple pantry ingredients. Canned pumpkin, common spices, and a block of cream cheese are all you need.
- The frosting is the highlight. Honey and brown sugar are whisked into the confectioners’ sugar and butter, then cream cheese is folded in, creating a cinnamon-honey cream cheese frosting that complements the pumpkin perfectly.
- Perfect for sharing. One batch yields about three dozen cookies, so there’s plenty for a crowd.
Ingredients
Below are ingredient notes and substitution ideas. Full measurements and the step-by-step instructions are included in the recipe card later in the post.
- Butter – Unsalted butter lets you control the salt. If you use salted butter, reduce the added salt.
- Light brown sugar and granulated sugar – Brown sugar keeps the cookies soft and adds a subtle molasses note.
- Egg and extra egg yolk – The additional yolk adds richness and tenderness.
- Pumpkin puree – Use plain canned pumpkin puree, not pumpkin pie filling. Blot excess moisture before adding to the dough.
- Ground cinnamon and pumpkin spice – Pumpkin spice typically contains cinnamon, nutmeg, ginger, and cloves; adding extra cinnamon keeps the spice profile bright.
- All-purpose flour, baking powder, baking soda, salt – Standard dry ingredients for structure and lift.
- Cream cheese – Use full-fat cream cheese from the fridge, kept cold so the frosting stays thick and pipeable.
- Confectioners’ sugar, honey, and light brown sugar – Honey and brown sugar in the frosting give it a cinnamon-honey butter character.
- Vanilla extract – Use real vanilla extract for best flavor.
How to Make Soft Pumpkin Cookies with Cream Cheese Frosting
This overview walks through the essential steps. For exact amounts and the printable recipe, see the recipe card below.
Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper. While the oven heats, blot the pumpkin puree by spreading it on a plate and pressing a paper towel or clean dish towel over it; repeat two or three times with a clean spot to remove excess moisture.
Step 2: In a mixer, cream together the softened butter, light brown sugar, and granulated sugar on medium speed for about one minute—until the mixture is unified but not overly aerated. Add the whole egg, the extra yolk, and vanilla, and beat for another minute.
Step 3: Reduce the mixer speed to low and add the blotted pumpkin puree. Sprinkle the baking powder, baking soda, cinnamon, pumpkin spice, and salt over the wet mixture and blend until combined, scraping the bowl as needed.
Step 4: Add the flour and mix just until the dry streaks disappear—about 15 to 20 seconds. Do not overmix: this short mixing time preserves a light, tender texture.
Step 5: Portion the dough with a medium cookie scoop and place mounds at least 2 inches apart on the prepared sheets. The dough is soft, so scooping keeps things neater than trying to roll it by hand.
Step 6: Bake the cookies 12 to 14 minutes. The tops should be set but still yield slightly to a gentle press. Let the cookies cool on the pan for at least 10 minutes before transferring to a wire rack; moving them too soon can cause them to break apart.
Step 7: While the cookies cool, make the frosting. Beat the butter, confectioners’ sugar, honey, light brown sugar, cinnamon, vanilla, and a pinch of salt until light and fluffy, about one to two minutes. Cut the cold cream cheese into small pieces and add it at the end, mixing just until incorporated so the frosting remains thick.
Step 8: After the cookies are completely cool, frost them generously. This recipe is meant to be layered thickly—don’t be shy. Optionally dust a little extra cinnamon on top for presentation.
Pro Tip:
If the butter for the frosting is too soft the mixture can break or become oily. The butter should give a little under your finger but still hold its shape. If it becomes too warm, chill it briefly before continuing.
Storage
Because the frosting contains cream cheese, store frosted cookies in the refrigerator in a single layer inside an airtight container for up to 4 days.
If you prefer to keep cookies on the counter, store them unfrosted in an airtight container for up to 4 days and refrigerate the frosting separately. Spread the frosting just before serving. The frosting will be firmer when cold but remains spreadable straight from the refrigerator.
To freeze: freeze unfrosted cookies in a single layer, then stack with parchment paper between layers and keep in a freezer-safe container for up to 3 months. Thaw at room temperature and frost on the day you plan to serve them.
Tips for the Best Pumpkin Cookies
- Blot the puree well. Different brands vary in moisture—remove as much liquid as you can so the cookies stay thick and tender.
- Mind the dough between batches. The dough can sit at room temperature for about 20 minutes; after that, refrigerate it to keep later batches from spreading more than the first.
- Cool completely before frosting. Warm cookies will cause cream cheese frosting to melt into a puddle.
- Brown sugar texture in the frosting. The frosting may be slightly grainy at first from the brown sugar; give it a few minutes and the cream cheese will soften and integrate the sugar.
Additions and Variations
- Add nuts. Fold about 3/4 cup chopped pecans or walnuts into the dough with the flour for a pleasant crunch.
- White chocolate chips. Stir in 1 cup of white chocolate chips with the flour—white chocolate pairs nicely with cinnamon.
- Maple instead of honey. Swap equal parts maple syrup for honey in the frosting for a more pronounced maple flavor.
- Finish with cinnamon sugar. Mix a bit of granulated sugar with cinnamon for a sparkling finish instead of plain cinnamon.
- Try a different cream cheese frosting. If you have a favorite cream cheese frosting, you can use it; this cinnamon-honey version was developed specifically to complement these cookies.
Frosted Pumpkin Spice Cookies FAQ
Spread the puree on a wide plate or shallow bowl, cover with a paper towel or clean dish towel, and press down to absorb moisture. Repeat with a fresh section of towel two to three times, then flip the puree and blot the other side. Be aware that pumpkin can stain cloth towels.
Canned pumpkin contains extra water that can cause cookies to spread thin or become gummy. Removing some of that moisture helps the cookies remain thick and tender.
Use butter that is firm but slightly softened and add the cold cream cheese in small pieces at the end, mixing only until combined. Overbeating or working with overly soft butter causes the frosting to break.
Cold cream cheese keeps the frosting thick so it will hold generous layers on the cookies. Adding it near the end and mixing briefly prevents the frosting from becoming runny.
Yes. Bake cookies up to 4 days ahead and keep them unfrosted in an airtight container, or freeze them up to 3 months. You can make the frosting up to 3 days ahead and store it in the refrigerator, then frost right before serving.
If you try this recipe, leave a note about how it turned out. If you’re baking through autumn recipes, there are plenty of other pumpkin treats and seasonal cookies to explore.
More Pumpkin Recipes
- Pumpkin Lush
- Pumpkin Spice Cupcakes
- Chocolate Chip Pumpkin Bread
- 2-Ingredient Pumpkin Cake
- Pumpkin Fluff
- Slow Cooker Pumpkin Spice Latte
Pumpkin Cookies with Cinnamon Cream Cheese Frosting
Author: Jaclyn
Ingredients
For the cookies
- 1 cup (245 g) pumpkin puree
- ½ cup unsalted butter, room temperature
- 1 ⅓ cups (267 g) light brown sugar, packed
- ⅓ cup (67 g) granulated sugar
- 1 large egg
- 1 large egg yolk (from a second egg)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin spice
- ½ + ⅛ teaspoon salt
- 2 ⅔ cups (320 g) all-purpose flour, spooned and leveled
For the cinnamon cream cheese frosting
- 6 tablespoons unsalted butter, softened but still firm
- 1 ½ cups (180 g) confectioners’ sugar, sifted
- 3 tablespoons honey
- 3 tablespoons (38 g) light brown sugar, packed
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 ounces cream cheese, cold
Instructions
Make the cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Blot the pumpkin puree by spreading it on a plate, covering with a paper towel, and pressing to absorb moisture. Repeat 2–3 times with a clean towel, then flip and blot the other side.
- In a large bowl, cream the butter, brown sugar, and granulated sugar. Add the whole egg, extra yolk, and vanilla; mix about 1 minute more.
- On low speed, mix in the blotted pumpkin puree. Add baking powder, baking soda, cinnamon, pumpkin spice, and salt. Mix until combined, scraping the bowl as needed.
- Mix in the flour until just combined, about 15–20 seconds. Do not overmix.
- Scoop the dough with a medium cookie scoop or heaping tablespoon onto lined sheets, spacing at least 2 inches apart.
- Bake 12–14 minutes, until the tops are set but still slightly soft. Cool on the pan 10 minutes before transferring to a wire rack.
Make the frosting
- Beat the butter, confectioners’ sugar, honey, brown sugar, cinnamon, vanilla, and salt until fluffy, about 1–2 minutes.
- Break the cold cream cheese into small pieces, add to the bowl, and mix only until combined.
- When cookies are fully cooled, frost generously and sprinkle with extra cinnamon if desired.
Notes
Freezing: Freeze unfrosted cookies for up to 3 months with parchment between layers. Thaw and frost the day you plan to serve.
Substitution: Maple syrup can replace honey in the frosting, measure for measure.
Nutrition
| Carbohydrates: 25 g
| Protein: 2 g
Did You Make This Recipe?
Share your results and any tweaks you tried. Enjoy baking through the season and experimenting with variations like nuts, white chocolate, or maple in the frosting.