These Pumpkin Sugar Cookies with Cream Cheese Frosting are soft, chewy, and filled with warm fall flavors in every bite. Made with real pumpkin puree and cozy spices, these cookies strike the perfect balance between a classic sugar cookie and spiced pumpkin treat. Topped with rich, tangy cream cheese frosting, they’re a festive and irresistible dessert that’s as perfect for holiday cookie swaps as it is for weekday baking. If you’re looking for a cozy, easy fall dessert that screams autumn, this pumpkin sugar cookie recipe is it.

Soft, Spiced, and Frosted to Perfection

What makes these Pumpkin Sugar Cookies with Cream Cheese Frosting so special? It’s their melt-in-your-mouth texture, rich pumpkin flavor, and the creamy layer of sweet frosting that ties everything together. These cookies are:

Quick to make: No chilling required
Perfectly spiced: Featuring cinnamon, nutmeg, and cloves
Family-friendly: Loved by kids and adults alike
Great for gatherings: A standout addition to any dessert table

Plus, the cream cheese frosting adds just the right amount of sweetness and tang to balance the warm, earthy pumpkin flavor.

Pumpkin Sugar Cookies with Cream Cheese Frosting

Ingredients for Pumpkin Sugar Cookies

• Pumpkin Puree: Provides moisture, flavor, and that signature orange hue
• Granulated Sugar: Sweetens the cookies and helps create a tender crumb
• Brown Sugar: Adds depth of flavor with subtle molasses notes
• Unsalted Butter: Adds richness and helps achieve that perfect soft texture
• Egg Yolk: Contributes to structure without making the dough too cakey
• Vanilla Extract: Enhances the pumpkin and spice flavors
• All-Purpose Flour: Forms the base of the dough
• Baking Powder: Helps the cookies rise slightly and stay soft
• Salt: Balances sweetness and brings out flavor
• Ground Cinnamon: Adds warmth and a classic fall aroma
• Nutmeg and Cloves: Deepen the spice profile and complement the pumpkin

For the Cream Cheese Frosting

• Cream Cheese: Adds a rich, tangy element that balances the cookie’s sweetness
• Butter: Makes the frosting smooth and spreadable
• Powdered Sugar: Sweetens and helps create a fluffy texture
• Vanilla Extract: Rounds out the flavors
• A Pinch of Salt: Enhances and balances sweetness

Ingredient Swaps & Customization Options

If you’re missing something or want to tailor the cookies to your needs, try these swaps:

No cream cheese? Substitute with mascarpone for a similar texture and a slightly milder flavor.
Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend.
Dairy-free version: Swap butter and cream cheese for plant-based alternatives like vegan butter and dairy-free cream cheese.
Low sugar: Use a sugar substitute like coconut sugar or monk fruit sweetener, though texture may vary.
Add-ins: Mini white chocolate chips, chopped pecans, or a sprinkle of cinnamon sugar on top of the frosting.

How to Make Pumpkin Sugar Cookies with Cream Cheese Frosting

Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the Butter and Sugars: In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
Add Pumpkin and Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
Incorporate the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add to the wet ingredients, mixing until just combined.
Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough. Drop onto the prepared baking sheets, leaving space between each.
Bake the Cookies: Bake for 10–12 minutes, or until the edges are set and the tops no longer look wet. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Make the Cream Cheese Frosting: Beat together the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and salt, and beat until fluffy.
Frost the Cookies: Once cookies are completely cool, spread a generous dollop of cream cheese frosting on each. Use the back of a spoon or a piping bag for a clean finish.

Don’t overmix the dough once you add the flour—this keeps the cookies soft.
Cool completely before frosting to avoid melting the cream cheese layer.
Pumpkin puree matters: Be sure to use 100% pure pumpkin, not pumpkin pie filling.
Add a pinch of nutmeg to the frosting for extra autumn flair.
Storing tip: These cookies stay soft in an airtight container for up to 3 days in the fridge.

Creative Pairings and Seasonal Variations

Pair with a Chai Latte: The spices in chai perfectly echo the cookie’s warm flavors.
Add a drizzle of caramel over the frosting for a richer dessert.
Mini cookie sandwiches: Use the frosting as a filling between two cookies for a fun twist.
Festive touch: Sprinkle the tops with cinnamon sugar, crushed pecans, or pumpkin spice mix.
Make ahead: Bake the cookies up to 2 days in advance and frost before serving.

Why Pumpkin Desserts Are a Fall Must-Have

Pumpkin Sugar Cookies with Cream Cheese Frosting capture the essence of autumn in every bite. Pumpkin is not only delicious—it’s full of vitamin A, fiber, and antioxidants. The warm spices and creamy frosting bring comfort, nostalgia, and joy to any chilly day. Whether you’re hosting a fall party or baking with kids, this cozy treat is a crowd-pleaser that doubles as the perfect seasonal indulgence.

Cozy Comforts in Every Bite

Whether you’re baking for a fall celebration, a holiday cookie exchange, or just a sweet treat for yourself, these Pumpkin Sugar Cookies with Cream Cheese Frosting deliver every time. The combination of warm pumpkin spice and silky frosting creates a perfectly balanced, soft-baked dessert that’s both nostalgic and indulgent. With minimal effort and maximum flavor, this recipe is bound to become a seasonal favorite you’ll return to year after year.

Frequently Asked Questions (FAQs)

Can I freeze Pumpkin Sugar Cookies with Cream Cheese Frosting?

Yes, these cookies freeze beautifully. If frosted, place them in a single layer on a baking sheet to flash freeze, then transfer to an airtight container with parchment between layers. If unfrosted, freeze them in a sealed bag or container for up to 2 months. Thaw overnight in the fridge and frost before serving.

What’s the best type of pumpkin to use?

Always use 100% pure pumpkin puree (not pumpkin pie filling) for this recipe. The pie filling contains added sugar and spices, which can throw off the flavor and consistency of your cookies.

How do I make the cookies less sweet?

To reduce sweetness, you can cut back slightly on the sugar in the dough—try using 2/3 cup granulated sugar instead of a full cup. You can also reduce the powdered sugar in the cream cheese frosting or skip the frosting entirely for a lighter option.

Can I make these pumpkin sugar cookies vegan?

Absolutely. Use plant-based butter and vegan cream cheese, and substitute the egg yolk with 1 tablespoon of applesauce or a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water). The result will still be deliciously soft and flavorful.

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