Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting

Hello! Happy fall! I have been so excited for this time of year and the flavors that come along with it. I’d like to share with you this recipe for pumpkin cookies with a fluffy, moist, cake-like texture, covered in a smooth, cream cheese frosting.

The spices in these blend so well with the pumpkin flavor. It tastes just like pumpkin bread. These are perfect for a fall dessert.

To be honest, I was originally trying to make whoopie pies, but when I put the batter onto the pans, I except more spread. So when I sandwiched the cookies with some frosting, there was a little too much cookie for the amount of frosting. And anymore frosting would have had it being all squished out the sides when biting into it. A mess.

I recommend going for a thinner cookie if you want to sandwich these. The cookies keep about the same shape that they have before being baked, so if you want a thinner cookie be sure to spread it more.

I might make these again this year but in whoopie pie form. Let me know which version you went for!

(Also, I could totally see these with pecans or pumpkin seeds either mixed in or sprinkled on top for some added texture but I was too lazy for that grocery store run.)

Pumpkin Cookies with Cream Cheese Frosting

Cook Time: 15 minutes

Total Time: 15 minutes

Category: Cookies

Pumpkin Cookies with Cream Cheese Frosting


  • 1/2 cup softened butter
  • 1/2 cup vegetable oil
  • 2 cups firmly packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1 15-oz. can pumpkin
  • 3 1/4 cups flour
    Cream Cheese Frosting
  • 8 ounces cream cheese
  • 5 tbsp butter, room temperature
  • 1/2 tsp vanilla extract
  • 4-5 cups powdered sugar, to desired sweetness


  1. Preheat oven to 375 degrees F. Line to baking sheets with parchment paper.
  2. Cream together the softened butter, oil, sugar, baking powder, baking soda, salt, and spices. Scrape the bowl and mix again.
  3. Stir in pumpkin puree.
  4. Add the flour in two additions, mixing just until combined but making sure there are no clumps of flour.
  5. Use a muffin scoop or tbsp to scoop the batter onto the baking sheets. Flatten slightly to desired cookie shape as they will not spread much. Place about 2 inches apart.
  6. Bake for about 15-18 minutes until cookies are firm and have slight indentation when pressed in the center. Cool on the sheet for 5 minutes then remove the cookie and cool on a cooling rack.
  7. For the filling, beat the cream cheese and butter until fluffy. Add in the vanilla. Slowly beat in the powdered sugar, as to not make a big mess, until it is all incorporated. Beat for 2 minutes on high.
  8. Frost the cooled cookies. Store in an airtight container.

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