Go Back
+ servings
Print Recipe
5 from 1 vote

Pumpkin Spice Cookies with Cream Cheese Frosting

These pumpkin spice cookies with cream cheese frosting are my second most popular cookie recipe. They're soft, dense, spiced, and loaded with cream cheese frosting. This cookie brings so many things about a baked good that I love into one cookie. It is FABULOUS. And trust me, it will be a crowd pleaser, because there really isn't anything not to love! You can top them with icing or you can even fill two cookies with icing to make whoopie pies. So delicious either way!
Cook Time11 mins
Course: Dessert
Keyword: cookies, cream cheese frosting, dessert, fall, pumpkin, pumpkin spice
Servings: 16


For the Cookies:

  • ½ cup unsalted butter room temperature
  • ¾ cup brown sugar light or dark
  • ½ cup granulated sugar
  • 1 egg room temperature
  • 1 cup pure canned pumpkin
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour spoon & leveled
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¾ tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda

For the Frosting:

  • 2 cups powdered sugar packed
  • 4 oz cream cheese room temperature
  • 4 tbsp unsalted butter room temperature
  • 1 tsp vanilla extract
  • pinch of sea salt

For Topping:

  • cinnamon to sprinkle


For the Cookies:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl or stand mixer, cream together the butter and sugars until light and fluffy. Add in the pumpkin, egg and vanilla extract and mix until combined.
  • Next, add in the flour, pumpkin pie spice, cinnamon, sea salt, baking powder, baking soda and mix until you get a soft dough.
  • The batter will be very soft so the best thing to do here is refrigerate the dough for 30 minutes to harden up first to make it easier to scoop.
  • When you’re ready, scoop dough onto a lined baking sheet (either parchment paper or a silpat). I love using a cookie scooper because I find it easier to use. You can also just scoop out with a big spoon. Make sure to give them space because they will spread a good amount.
  • I made 16 cookies this time around. You can make yours larger or smaller! Just adjust your cook time.
  • Bake for 12-15 minutes. You want the tops set but soft. They’ll continue to cook when you take them out so don’t over bake! Mine too about 15 minutes.
  • Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.

For the Frosting:

  • Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract.
  • Add in the powdered sugar and sea salt and mix until well combined. Set aside.

To assemble Cookies:

  • Once cookies are completely cooled, spread icing on top of the cookies. Sprinkle with cinnamon. Or if you'd like to do whoopie pies, fill the inside of one cookie with icing and top with another cookie! Enjoy!


For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed thawed at room temperature for 15-20 minutes before eating.
For Freezing: Freeze cookies fully cooked and frosted in a freezer bag! You can store in the fridge first so the icing hardens and then store right in the freezer! Lasts for about 3 months and actually delicious straight from the freezer!