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Pumpkin Cookies With Cinnamon Cream Cheese Frosting

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Pumpkin Cookies With Cinnamon Cream Cheese Frosting

Melt in your mouth soft cake-like Pumpkin Cookies bursting with tons of Fall flavor and smothered with heavenly silky Cinnamon Cream Cheese Frosting!  Bring these cookies to your Halloween parties and they will be the hit of the night!


  • 2 1/2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1/2 tsp ground ginger
  • 2 2/3 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter room temperature*
  • 1 cup packed brown sugar
  • 2/3 cups granulated sugar
  • 1 1/2 cups canned pumpkin puree NOT pumpkin pie filling
  • 1 egg
  • 1 1/2 tsp vanilla
  • 4 Tbs unsalted butter, softened
  • 1 1/2 cups Powdered sugar
  • 4 oz. softened cream cheese cut into 8 pieces**
  • 1 tsp vanilla extract
  • 1 tsp reserved Spices (in directions)
  • Step by Step Directions

    1. COOKIES:

      Preheat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick liner.

    2. In a large bowl, whisk together the Spice Mix ingredients. Remove one teaspoon to use in the frosting. To the remaining Spice Mix, whisk in all of the Dry ingredients.

    3. In a separate large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugars and beat until light and fluffy, 2-3 minutes. Beat in remaining Wet Ingredients until combined. Stir in Dry ingredients just until combined – don’t overmix!

    4. Drop dough by the tablespoon at least 3 inches apart on prepared ungreased baking sheets (you will need to use a cookie scoop as dough is very wet/sticky). Bake 12-15 minutes or until tops are set. Let cool for 3 minutes then transfer cookies to a wire rack to cool completely before frosting.

    5. FROSTING:

      Beat butter and sugar with handled mixer at medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition.

    6. Add vanilla, reserved 1 teaspoon Spice Mix, and cinnamon and beat to combine. Add milk, if needed, a teaspoon at a time to reach desired consistency. Evenly spread frosting on cooled cookies.

    7. SERVING:

      I LOVE to microwave these cookies for 5-10 seconds after frosted for melt in your mouth deliciousness!


      *Do NOT microwave butter or your cookies will be too soft and spread when baked.  Let butter soften at room temperature.

      **Do NOT microwave butter or cream cheese to soften for frosting or it will be too runny.  Let soften at room temperature.

      ***This cookie recipe also is fabulous for Chocolate Chip Pumpkin Cookies.  Add 2 - 2 1/2 cups semi-sweet chocolate chips after you add your Dry Ingredients to your Wet Ingredients and stir just until combined.

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