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Pumpkin Cookies with Cream Cheese Frosting Recipe
Pumpkin Cookies with Cream Cheese Frosting Recipe photo by Taste of Home

Pumpkin Cookies with Cream Cheese Frosting Recipe

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4.5 7
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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
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 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

Nutritional Facts

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


  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.
Originally published as Pumpkin Cookies with Cream Cheese Frosting in Taste of Home Christmas Annual Annual 2010, p139

Sweet White Wine

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

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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!"

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