The smell of these frosted pumpkin cookies baking transforms our entire house into fall. When liam comes home from school on cookie-baking days, he stops at the front door, takes a deep breath, and announces "It smells like October in here!" - which is the highest compliment an eight-year-old can give. What makes these different from every other pumpkin cookie I've tried is the texture - they stay pillowy soft for days, never going dry or cake-like.
Why This Frosted Pumpkin Cookies Works
This Frosted Pumpkin Cookies has become our September-through-November obsession. Unlike complicated fall desserts that require multiple steps and specialty ingredients, these come together in one bowl with pantry staples you probably have right now. liam can mix the dough himself while I make the frosting, which gives him independence and me a helper - win-win. The best part? These cookies actually taste better the next day after the spices have had time to bloom and mellow into the pumpkin base.
Jump to:
- Why This Frosted Pumpkin Cookies Works
- Frosted Pumpkin Cookies Ingredients
- How To Make Frosted Pumpkin Cookies
- Smart Swaps for Frosted Pumpkin Cookies
- Frosted Pumpkin Cookies Variations
- Equipment For Frosted Pumpkin Cookies
- Storage Tips
- Top Tip
- FAQ
- Your Fall Baking Tradition Starts Here!
- Related
- Pairing
- Frosted Pumpkin Cookies
Frosted Pumpkin Cookies Ingredients
The Soft Pumpkin Cookies:
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
The Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- Pinch of cinnamon
How To Make Frosted Pumpkin Cookies
Step 1: Mix the Perfect Cookie Dough
Whisk together your flour, baking powder, baking soda, salt, and all those gorgeous fall spices in a medium bowl - this ensures even distribution so every cookie tastes the same. In your mixer bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes. This creaming step is crucial for soft cookies because it incorporates air that creates that pillowy texture. Beat in your pumpkin puree, egg, and vanilla until completely combined. The mixture might look slightly curdled from the pumpkin - that's normal and will smooth out when you add the dry ingredients. Add your flour mixture gradually, mixing just until no white streaks remain. Don't overmix or your cookies will be tough instead of tender.
Step 2: Scoop and Shape
Line your baking sheets with parchment paper - this prevents sticking and makes cleanup easier. Use a 2-tablespoon cookie scoop to portion your dough onto the prepared sheets, spacing them about 2 inches apart. These pumpkin drop cookies recipe don't spread much, so you can fit 12 per sheet comfortably. Resist the urge to flatten them - they'll spread just enough during baking to create that perfect dome shape. If your dough feels too soft to scoop, refrigerate it for 15 minutes to firm up. This brief chill makes scooping easier and helps cookies maintain their shape.
Step 3: Bake to Soft Perfection
Bake at 350°F for 12-14 minutes, watching carefully as they near the end. The cookies are done when the edges are set and the tops spring back lightly when touched - they'll still look slightly underdone in the center. This is exactly what you want for moist pumpkin cookies that stay soft. Overbaking by even 2 minutes creates dry, cake-like cookies instead of the soft, chewy texture that makes these special. Let them cool on the baking sheet for 5 minutes to firm up, then transfer to cooling racks. They'll continue firming as they cool but will maintain that tender interior we're after.
Step 4: Create the Cream Cheese Frosting
Beat softened cream cheese and butter together until completely smooth with no lumps - this takes about 2 minutes with a mixer. Add powdered sugar gradually, starting with 1 cup, beating well, then adding the second cup. This prevents a sugar cloud in your kitchen and creates smoother frosting. Mix in vanilla and optional cinnamon, then add milk one tablespoon at a time until you reach spreading consistency. The frosting should hold its shape but spread easily - too thick and it's hard to frost cookies, too thin and it runs off the sides. Taste and adjust sweetness if needed.
Step 5: Frost and Finish
Wait until cookies are completely cool before frosting or the cream cheese frosting will melt into a puddle. Use an offset spatula or butter knife to spread about 1 tablespoon of frosting on each cookie, creating those beautiful swirls that make these look bakery-perfect. For extra fall flair, sprinkle a tiny pinch of cinnamon on the wet frosting or add a small piece of candy corn. Let the frosted cookies sit for about 30 minutes so the frosting sets slightly - this prevents them from sticking together when you stack them in a container.
Smart Swaps for Frosted Pumpkin Cookies
Flour Options:
- All-purpose → Gluten-free 1:1 blend
- White flour → Half whole wheat pastry flour
- Regular → Oat flour (use 3 cups)
- Standard → Almond flour (reduce to 2 ½ cups)
Sweetener Choices:
- Granulated sugar → Coconut sugar (deeper flavor)
- White sugar → Half brown sugar (more molasses notes)
- Regular → Sugar-free substitute (baking blend)
- Standard → Honey (reduce to 1 cup, add 2 tablespoon flour)
Pumpkin Alternatives:
- Pumpkin puree → Sweet potato puree
- Canned → Butternut squash puree
- Orange → White pumpkin variety
- Traditional → Kabocha squash
Frosting Variations:
- Cream cheese → Mascarpone (richer)
- Regular → Vegan cream cheese
- Traditional → Greek yogurt frosting (lighter)
- Standard → Maple buttercream
Frosted Pumpkin Cookies Variations
Chocolate Chip Pumpkin Heaven
- Fold 1 cup chocolate chips into dough
- Frost as usual or skip frosting
- Sprinkle extra chips on wet frosting
- Perfect chocolate-pumpkin combo
Maple Pecan Delight
- Add ½ cup chopped toasted pecans to dough
- Use maple extract in frosting
- Drizzle with maple glaze
- Top each with pecan half
Spiced Cream Cheese Glaze
- Thin frosting with extra milk
- Add ½ teaspoon pumpkin pie spice
- Drizzle instead of spread
- Creates elegant finish
Salted Caramel Pumpkin
- Keep cookies as written
- Top with salted caramel buttercream
- Drizzle with caramel sauce
- Sprinkle flaky sea salt
Cranberry Orange Twist
- Add ½ cup dried cranberries to dough
- Add orange zest to frosting
- Top with candied orange peel
- Festive Thanksgiving version
Equipment For Frosted Pumpkin Cookies
- Stand or hand mixer
- 2 tablespoon cookie scoop
- Baking sheets (light-colored)
- Parchment paper
- Wire cooling racks
- Offset spatula for frosting
Storage Tips
Best Fresh
- Frosted pumpkin cookies stay soft for 5 days at room temperature
- Store in airtight container with parchment between layers
- Unfrosted cookies last 1 week
- Frosting softens cookies over time (in a good way)
Make Ahead Strategy
- Bake cookies completely, cool, don't frost
- Store airtight at room temperature up to 3 days
- Make frosting separately, refrigerate
- Bring frosting to room temp and frost day-of
Freezing Guidelines
- Freeze unfrosted cookies for 3 months
- Layer with parchment in freezer bags
- Thaw at room temperature 2 hours
- Frost after thawing for best results
Cookie Dough Freezing:
- Scoop dough balls onto sheet, freeze solid
- Transfer to freezer bag
- Bake from frozen, add 2 minutes
- Always have fresh cookies ready
Top Tip
- Don't Skimp on Spice Quality Fresh spices make the difference between "pretty good" and "incredible" in these Frosted Pumpkin Cookies. If your cinnamon has been in the cabinet since last fall, it's probably lost most of its punch. Smell your spices - if they barely have aroma, they'll barely have flavor. I replace my pumpkin pie spices every September when fall baking season starts, and the difference is dramatic.
- Master the Pumpkin Measurement Too much Frosted Pumpkin Cookies spread and turn cake-like. Too little and they're dry. The sweet spot is exactly 1 cup, and you need to measure it properly. Open your can of pumpkin puree and stir it well because separation happens. Spoon it into your measuring cup and level off with a knife - don't pack it down or scoop directly from the can. If your dough looks soupy after adding pumpkin, you used too much.
FAQ
What frosting goes well on Frosted Pumpkin Cookies?
Cream cheese frosting is the classic choice because its tangy richness balances pumpkin's sweetness perfectly. Buttercream, maple frosting, and brown butter frosting also work beautifully. For a lighter option, try spiced cream cheese glaze thinned with milk. The key is pairing something rich and slightly tangy with the warm spiced cookies.
What are the 2 ingredient pumpkin cookies?
Two-ingredient Frosted Pumpkin Cookies use only cake mix and pumpkin puree - typically one box cake mix with 1 cup pumpkin. While convenient, they lack the depth of flavor and soft texture this from-scratch recipe provides. The cake mix version tastes artificial compared to real butter, spices, and quality ingredients.
Why are my pumpkin cookies so moist?
Cookies stay moist because pumpkin puree adds moisture to the dough. If they're too moist or wet, you may have used too much pumpkin, underbaked them significantly, or stored them improperly. For perfectly moist (not wet) cookies, measure pumpkin carefully, bake until edges are set, and store in airtight containers.
What are the three ingredient Frosted Pumpkin Cookies?
Three-ingredient versions typically use cake mix, pumpkin puree, and chocolate chips. Like two-ingredient cookies, they're quick shortcuts but lack the authentic pumpkin spice flavor and tender texture of recipes made from scratch with real butter, spices, and proper leavening. This recipe's extra ingredients create significantly better results.
Your Fall Baking Tradition Starts Here!
Now you have all the secrets to create perfect Frosted Pumpkin Cookies - from proper pumpkin measurement to the sheet pan shortcut. These tender cookies prove that the best fall treats are often the simplest ones made with love.
Looking for more autumn favorites? Our Easy Oreo Dump Cake Recipe delivers chocolate comfort in just 5 minutes of prep. Want more festive cookies? Our Easy Candy Cane Cookie Recipe creates those beautiful striped treats perfect for the holidays ahead. Need a weekend breakfast star? Our Best Maple Donut Bars Recipe brings bakery quality to your kitchen without leaving home!
Share your Frosted Pumpkin Cookies! Tag @EmilyAndliamKitchen and #FallBaking. We love seeing your autumn creations!
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Pairing
These are my favorite dishes to serve with Frosted Pumpkin Cookies
Frosted Pumpkin Cookies
Equipment
- 1 Stand mixer or hand mixer (For creaming butter and frosting)
- 1 2-tablespoon cookie scoop (For evenly-sized cookies)
- 2 Baking sheets (Light-colored preferred)
- As needed Parchment paper (Prevents sticking)
- 1 Wire cooling rack (Cools cookies evenly)
- 1 Offset spatula (For frosting)
Ingredients
Soft Pumpkin Cookies
- 2 ¾ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 cup pumpkin purée - stirred before measuring
- 1 large egg
- 2 teaspoon vanilla extract
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 3 tablespoon unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk - to reach spreading consistency
- 1 pinch cinnamon - optional
Instructions
- Whisk together flour, baking powder, baking soda, salt, and spices. In another bowl, cream butter and sugar until light and fluffy (about 3 minutes). Beat in pumpkin purée, egg, and vanilla. Add dry ingredients gradually and mix just until combined.
- Line baking sheets with parchment. Scoop dough using a 2-tablespoon scoop, spacing 2 inches apart. Do not flatten. If dough is very soft, chill 15 minutes before scooping.
- Bake at 350°F (177°C) for 12-14 minutes, until edges are set and tops spring back slightly when touched. Cool on sheet 5 minutes, then transfer to racks.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually. Mix in vanilla and cinnamon. Add milk 1 tablespoon at a time until spreadable.
- Once cookies are completely cool, spread about 1 tablespoon of frosting on each. Let sit 30 minutes to allow frosting to set.
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