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Pumpkin Cookies with Cream Cheese Frosting Recipe

Pumpkin Cookies with Cream Cheese Frosting Recipe

A classic cream cheese frosting tops pleasantly spiced pumpkin cookies. Everyone enjoys the soft, cake-like texture.—Lisa Chernetsky, Luzerne, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling YIELD:48 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator. Yield: 4 dozen.

Nutritional Facts

1 each: 125 calories, 7g fat (4g saturated fat), 20mg cholesterol, 97mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Pumpkin Cookies with Cream Cheese Frosting

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Reviewed Aug. 11, 2016

"Made these with my 3 year old and 21 mo old grandsons. Took us a long time. Lol!! But my!! what a great time we had. We used the pumpkin spice in place of the cinnamon, left the walnuts out (allergies) and the cookies were AWESOME. Maybe not perfectly round and all the same size though. We printed this recipe off and will make them again. We are making small packages for them to give as gifts. Oh and we made a double batch because of all the excellent reviews. Glad we did."

Reviewed Nov. 30, 2014

"These are outstanding!! We made a double batch to give to our neighbors, and ended up making 5 more batches to take to various functions and for home munching. This recipe will definitely be a new seasonal tradition at our house! The only thing I did differently was use pumpkin pie spice instead of the cinnamon, and I added a pinch of salt to the icing."

Reviewed Sep. 30, 2014


Reviewed Jun. 14, 2014

"Easy to make with grand-kids"

Reviewed Oct. 6, 2013

"I really dislike the taste of pumpkin but these cookies are worth having a second bite. My only complaint is that I followed the directions to a "T" and even with extending time in the oven, they are very soft and mushy."

Reviewed Jul. 30, 2013

"These cookies are amazing. They were easy to make and taste wonderful. I did pipe the icing on, and it worked very well. If you are thinking about making a pumpkin cookie, I really recommend this one. The cookies are soft and moist and the icing is rich and delicious. Great combo!"

Reviewed Dec. 3, 2012

"I took these cookies to work and several people asked for the recipe. Very good!!"

Reviewed Nov. 7, 2012

"A very light, delicate cookie. The house smells wonderful! I recommend piping the icing as the cookie tends to tear."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.