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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 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.
    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:
      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.

    • hoosiercook52
      Dec 16, 2018

      I followed the ingredients and found the flavor of the cookie very bland. I wish I had reviews of people who increased the cinnamon to 2 teaspoons. I wonder if the pumpkin pie spice seasoning would give even more flavor. Frosting was great.

    • Kim
      Dec 4, 2018

      What kind of pumpkin stuff do you use? Pumpkin pie ready, or just regular pumpkin in the can

    • Ginny
      Nov 18, 2018

      I agree with Rita ... I used 2 tsp. Of cinnamon! They are the best pumpkin cookies I’ve ever had!