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Pumpkin Cookies with Cream Cheese Frosting

These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. —Lisa Chernetsky, Luzerne, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    4 dozen


  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped walnuts
  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract


  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
  • In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Test Kitchen Tips
  • To soften the cream cheese, let it rest at room temperature for 30 minutes.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Find a recipe to use up the rest of that leftover pumpkin.
  • Nutrition Facts
    1 cookie: 125 calories, 7g fat (4g saturated fat), 20mg cholesterol, 97mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Kathy
      Nov 26, 2020

      If you like pumpkin...... Yes! I started making these 3 years ago and have made numerous batches since. Because I love pumpkin so much I add 2 tablespoons (yup!) of pumpkin spice instead of the cinnamon. I use dark brown sugar. If you chill the dough they don’t flatten out. My oven takes 12 minutes and I switch the pans from top to bottom halfway through. These taste like mini pumpkin rolls and I am using them for our Thanksgiving dessert because they’re easier to transport than pie for the dinners we’re sending out. And a dozen cookies gives more than one serving of dessert! And the coolest part is, the recipe turns out to be from a woman who lives about 5 miles from me. Small world ??

    • Nandy
      Nov 11, 2020


    • Becca
      Aug 18, 2020

      If I could leave zero stars I would. These turned to absolute soup in the oven and are completely unusable. I am an experienced baker and am certain I followed the recipe correctly. I had doubts when the dough was super batter-like, but proceeded anyways and wish I hadnand#039;t. Thanks for the wasted ingredients.

      Nov 18, 2019

      These cookies are a hit here. I use 1 tsp of pumpkin spice 1/2 tsp of cinnamon. This last time i used a while can of pumpkin. For the frosting i use only 1 cup of confectioners sugar. I love the taste of a more cream cheese taste!! So good. And i don't add any nuts

    • Katherine
      Nov 15, 2019

      These cookies are very cake like, moist and tender. I would definitely add more of the spices. I added lemon and spices to the frosting. I froze them to take to a a carry in dinner thawing a bit ahead of time to help them be more sturdy. Rather like pumpkin pie in a cookie! Yum!.

    • Deanne
      Nov 15, 2019

      I made these cookies with 1 cup of fresh pumpkin. I agree that the could use more od the seasonings but I added dried cranberries instead of walnuts. In addition I added pumpkin spice to the cream cheese icing. I took these to work and they were a big hit. This recipe is a keeper.

    • Kathleen
      Oct 22, 2019

      Does not give size can of pumpkin. One person said they used rest of pumpkin for something else.

    • Jennifer
      Oct 22, 2019

      I just made these and love it but I looked at the recipe and knew they were under seasoned. So just like for pumpkin pie I used 1 1/2 tsp cinnamon 1/2 tsp ginger and 1/4 tsp cloves and a heavy hand with the vanilla in the cookies and frosting. I made a double batch but I give away a lot. It wasn’t until I was almost done frosting them that light went on and that these make great sandwich cookies almost like a pumpkin woopie pie and so much easier to transport that way. Also these don’t spread much so you can load up your baking sheet and I also used my smallest scoop which worked great. These are so good and my husband and the basset hounds we’re looking for snacks, lol.

    • Julie
      Oct 20, 2019

      I made these intend8nt to give to a friend for her birthday. What a waste of time and money. They are bland to the 10th power. I threw them all away. Don't waste your time??

    • Anya
      Oct 4, 2019

      Not happy with these at all. I feel like I just wasted money and time because I’m making a different recipe to bring to the event I’m making cookies for. They tasted too bland to be used in a cookie contest. Even after I added some more sugar and cinnamon. Im definitely not making these again.