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    Home » Cookies

    Pumpkin Cookies

    Published: Oct 29, 2020 Updated: Nov 13, 2020 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Pumpkin Cookies

    These pumpkin cookies are beautifully soft, packed with fall flavors and topped with a delicious cream cheese frosting. The perfect fall dessert!

    Pumpkin cookies topped with cream cheese frosting in a stack.

    We’re getting into some serious fall baking right now and loving every minute of it! And of course fall baking is all about the pumpkin. Check out our pumpkin bread, pumpkin muffins, pumpkin cake and pumpkin cupcakes.

    These pumpkin cookies are just a delight. They’re so easy to make and taste like heaven. The cream cheese topping is just the perfect complement in flavor and texture. A little sprinkle of cinnamon tops them off to perfection.

    If you love cookies, then you’ve come to the right place, check out our pumpkin spice oatmeal cookies, peanut butter cookies, shortbread cookies and lemon cookies.

    Pumpkin cookies topped with cream cheese frosting and cinnamon.

    How To Make Pumpkin Cookies

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add butter and white and brown sugar to the bowl of your stand mixer and cream them together.
    • Add vanilla extract and pumpkin purée and mix in.
    • Add flour to a mixing bowl along with baking powder, baking soda, cinnamon, nutmeg and salt. Mix together.
    • Then add all the dry ingredients in with the wet and mix in by hand (don’t use the electric mixer for this part) into a thick cookie dough.
    Step by step process photo collage of making the cookie dough for pumpkin cookies.
    • Use a cookie scoop to scoop even amounts of cookie dough onto a parchment lined baking tray. Aim for 20 cookies.
    • Flatten them with a fork.
    • Bake at 350°F for 12 minutes. If they’re still a bit puffy when they come out of the oven then use a fork to gently flatten them a little more as soon as they come out of the oven.
    • Leave them on the tray to cool completely.
    Step by step process photo collage of making pumpkin cookies.

    The Frosting

    • When the cookies are completely cool, they’re ready to frost.
    • Add butter and cream cheese to the bowl of your stand mixer and beat them together until very creamy and smooth (about 3 minutes).
    • Then add in powdered sugar and vanilla extract and beat in until smooth and fluffy (about 2 minutes).
    • Spread the frosting onto the cookies and top with a sprinkle of cinnamon.
    Step by step process photo collage of making cream cheese frosting for pumpkin cookies.

    Recipe and Ingredient Tips

    Butter: Softened butter is easiest, but if you’re like me and always forget to take your butter out to soften in time, then just cut it into small cubes and beat it for a longer time with the sugar so that it has time to soften.

    Pumpkin Purée: You can use either canned pumpkin purée or fresh homemade pumpkin purée. This recipe only uses ⅓ cup (75g) of pumpkin purée so if you do open a full 15-ounce can of pumpkin purée then that leaves the perfect amount of pumpkin for a loaf of pumpkin bread. Hmmm, what a good idea! If you do use homemade pumpkin purée then it’s a good idea to let it stand in a sieve over a bowl so that any excess water can drain off before you use it.

    Cream Cheese Frosting: This is entirely optional of course, but it’s so delicious. This recipe is a quarter portion of our cream cheese frosting recipe. This amount of frosting is the perfect amount to frost 20 cookies. Softened butter and cream cheese is also useful for this, but if you forget, then just cut it into small pieces (as pictured above) and go for it!

    Pumpkin cookies with cream cheese frosting in a stack.

    Storing and Freezing

    Store your cookies in an airtight container in the fridge for up to 5 days. They’re best stored in the fridge because of the cream cheese frosting. Let them come to room temperature before enjoying.

    You can freeze them as well if you like for up to 3 months. Thaw in the fridge and then let them come to room temperature before serving.

    A stack of pumpkin cookies.

    More Cookie Recipes

    1. Chocolate Cookies
    2. Almond Butter Cookies
    3. Oatmeal Cookies
    4. Chocolate Peanut Butter Cookies
    5. Chocolate Chip Cookies
    6. Oatmeal Raisin Cookies
    Pumpkin cookies in a stack with the top cookie broken in half to show the center.
    Pumpkin cookies

    Pumpkin Cookies

    These pumpkin cookies are beautifully soft, packed with fall flavors and topped with a delicious cream cheese frosting. The perfect fall dessert!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Servings: 20
    Calories: 150kcal
    Author: Alison

    Ingredients

    For the cookies:

    • ½ cup Butter Softened
    • ½ cup White Granulated Sugar
    • ¼ cup Light Brown Sugar
    • 1 tsp Vanilla Extract
    • ⅓ cup Pumpkin Purée Canned or Fresh
    • 1 and ½ cups All Purpose Flour Measured Correctly*
    • ½ tsp Baking Powder
    • ½ tsp Baking Soda
    • 1 tsp Cinnamon
    • ¼ tsp Nutmeg
    • ¼ tsp Salt

    Cream Cheese Frosting:

    • 2 ounces Cream Cheese Full Fat, Brick Style, Softened*
    • 2 Tbsp Butter Softened
    • 1 cup Powdered Sugar
    • ⅛ tsp Vanilla Extract
    US Customary – Metric

    Instructions

    • Preheat the oven to 350°F and line a baking sheet with parchment paper.
    • Add the butter and white and brown sugar to the bowl of your stand mixer and cream them together.
    • Add the vanilla extract and pumpkin purée and mix in.
    • Add the flour to a mixing bowl along with the baking powder, baking soda, cinnamon, nutmeg and salt and mix together.
    • Then add all the dry ingredients in with the wet and mix in by hand (don't use the electric mixer for this part) into a thick cookie dough.
    • Use a cookie scoop to scoop even amounts of the cookie dough onto the parchment lined tray. Aim for 20 cookies.
    • Flatten them with a fork.
    • Place them into the oven and bake for 12 minutes. If they're still a bit puffy when they come out of the oven then use a fork to gently flatten them a little more as soon as they come out of the oven.
    • Leave them on the tray to cool completely. When the cookies are completely cool, they're ready to frost.
    • Add the butter and cream cheese to the bowl of your stand mixer and beat them together until very creamy and smooth (about 3 minutes).
    • Then add in the powdered sugar and vanilla extract and beat in until smooth and fluffy (about 2 minutes).
    • Spread the frosting on the cookies and top with a sprinkle of cinnamon.

    Video

    Notes

    1. Softened butter is easiest, but if you forget to take it out in time, then just cut it into small cubes and beat it for a longer time with the sugar.
    2. You can use either canned pumpkin purée or fresh homemade pumpkin purée. If you use homemade pumpkin purée then it’s a good idea to let it stand in a sieve over a bowl so that any excess water can drain off before you use it.
    3. Measure your flour correctly using the spoon and level method: spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale. Click ‘metric’ below the list of ingredients to get the ingredient weights in grams. 
    4. The cream cheese frosting is entirely optional. Softened butter and cream cheese is also useful for this, but if you forget, then just cut the cream cheese and butter into small pieces before beating it together in the stand mixer. 
    5. Store your cookies in an airtight container in the fridge for up to 5 days. They’re best stored in the fridge because of the cream cheese frosting.

    Nutrition

    Serving: 1Cookie | Calories: 150kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 122mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 851IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    « Pumpkin Bread
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Marissa

      November 10, 2020 at 2:45 pm

      These are so delicious and so easy! The frosting is just the perfect flavor mix too.5 stars

      Reply
      • Alison Hope

        November 10, 2020 at 2:45 pm

        Thanks Marissa!

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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