Pumpkin Sugar Cookies with Cream Cheese Frosting are the ultimate fusion of soft, chewy cookie goodness and rich, spiced autumnal flavor. These cookies capture the essence of fall in every bite, combining the earthy sweetness of pumpkin purée with the comforting warmth of cinnamon, nutmeg, and cloves. Topped with a generous layer of smooth cream cheese frosting, these cookies elevate the traditional sugar cookie to something truly seasonal and special. Whether you’re baking for a fall party, Thanksgiving dessert table, or just want a cozy treat with your coffee, pumpkin sugar cookies are easy to make and endlessly satisfying. They’re soft, flavorful, and delicately spiced, with just the right amount of sweetness and tang from the frosting. They’re a fall favorite for both kids and adults, perfect for decorating or enjoying as-is.
The History of Pumpkin Sugar Cookies
Sugar cookies themselves have a long and storied history, believed to have originated in the 1700s in Pennsylvania among German Protestant settlers. Originally known as “Nazareth cookies,” they were simple and sweet, made from basic pantry ingredients like sugar, flour, butter, eggs, and baking powder. Over the centuries, sugar cookies became popular for their versatility, often cut into festive shapes and decorated for holidays. The addition of pumpkin to sugar cookies is a more recent twist, likely emerging in the late 20th or early 21st century, as the pumpkin spice craze began sweeping through American food culture. Pumpkin-flavored everything—from lattes to pancakes to baked goods—became emblematic of the fall season, and naturally, sugar cookies got a pumpkin makeover. With pumpkin puree adding moisture and depth, and spices like cinnamon and nutmeg enhancing their warmth, pumpkin sugar cookies quickly became a seasonal staple. Topped with a smooth cream cheese frosting, they offer a sophisticated upgrade from the more basic sugar cookie.
Ingredients Breakdown
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Optional: a pinch of salt or a dash of cinnamon for extra flavor
Each ingredient plays a crucial role in creating the perfect texture and taste. The flour, leavening agents, and spices build a soft yet structured cookie that doesn’t spread too much. The brown sugar adds moisture and depth, while pumpkin puree provides softness and a subtle earthy sweetness. The combination of cinnamon, nutmeg, cloves, and ginger gives that classic pumpkin spice profile. The cream cheese frosting brings a cool, tangy counterpoint to the warm spice, made rich and velvety by butter and powdered sugar.
Step-by-Step Recipe:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, using a hand or stand mixer, cream the softened butter with the granulated and brown sugars until light and fluffy—about 2 to 3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until smooth and fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated. Do not overmix.
- Using a cookie scoop or spoon, portion the dough into mounds (about 1.5 tablespoons each) and place on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes or until the edges are set and the centers no longer look wet. The cookies should be soft but not underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the cream cheese frosting by beating the cream cheese and butter together until smooth.
- Gradually add the sifted powdered sugar and continue mixing until light and fluffy. Beat in vanilla extract (and a pinch of salt or cinnamon if desired).
- Once the cookies are completely cool, frost the tops with a generous amount of cream cheese frosting using a spoon, spatula, or piping bag. Decorate with sprinkles or a dusting of cinnamon if desired.
Tips for the Perfect Pumpkin Sugar Cookies
Always use pumpkin puree, not pumpkin pie filling, as the latter includes added sugar and spices that will throw off the flavor balance. Be sure to drain excess moisture from your pumpkin puree if it’s overly wet—this helps prevent soggy cookies. Room-temperature butter and cream cheese are essential for smooth mixing. Don’t overmix the cookie dough once you add the flour, or your cookies may turn out dense. Use a cookie scoop for evenly-sized cookies that bake uniformly. Let cookies cool completely before frosting to avoid melting. For a neat presentation, pipe the frosting rather than spreading it with a knife. If you want a stiffer frosting, chill it for 15–20 minutes before use. You can even refrigerate the cookies after frosting for a firmer bite or leave them at room temperature for a softer, gooey texture.
Variations and Customizations
Add mini chocolate chips or white chocolate chips to the dough for an extra indulgent treat. Mix chopped toasted pecans or walnuts into the dough or sprinkle them over the frosting for added crunch. Replace the vanilla extract with maple extract in the frosting for a fall twist. For a more aromatic flavor, add cardamom or allspice to the spice blend. Use brown butter instead of regular butter for a deeper, nutty richness. Try making cookie sandwiches by spreading frosting between two cookies for a whoopie pie-style treat. Add a dash of espresso powder to the dough for a subtle coffee flavor that pairs beautifully with pumpkin. For a healthier take, use whole wheat flour or a gluten-free flour blend, swap some of the sugar with coconut sugar, and use low-fat cream cheese in the frosting. These cookies also work well without frosting if you want a simpler version—just brush the tops with butter and sprinkle with cinnamon sugar before baking.
Health Considerations and Nutritional Value
Pumpkin Sugar Cookies are a treat and should be enjoyed in moderation. Each cookie, depending on size and frosting amount, can range between 150 to 250 calories. The cookies contain sugars, butter, and refined flour, but also have some redeeming nutritional qualities. Pumpkin is rich in vitamin A, fiber, and antioxidants like beta-carotene, which support immune and eye health. Using pumpkin in the dough also helps reduce the need for excess fat, as it naturally adds moisture. To make a healthier version, you can reduce the amount of sugar, opt for whole grain or gluten-free flour, and use light cream cheese or Greek yogurt in the frosting. Swapping butter for coconut oil or unsweetened applesauce in the dough will reduce saturated fats. You can also skip or lightly frost the cookies to cut back on added sugar. These cookies are adaptable for various dietary needs, but as with all desserts, balance is key.
FAQ
Q: Can I make these cookies ahead of time?
A: Yes! The cookies can be baked and stored in an airtight container for 3–4 days. Frost them the day of serving for best texture.
Q: Can I freeze these cookies?
A: Absolutely. Freeze unfrosted cookies in a freezer-safe container for up to 2 months. Thaw and frost when ready to enjoy. You can also freeze frosted cookies in a single layer, then store them stacked with parchment paper between each.
Q: Do I need to chill the dough?
A: Chilling is optional. The dough doesn’t require chilling, but if it’s too soft, a 20–30 minute chill in the fridge will help with shaping and spreading.
Q: Why are my cookies turning out cakey?
A: Pumpkin naturally makes cookies softer and more cake-like. For a chewier texture, reduce the pumpkin slightly or increase sugar content.
Q: Can I use canned pumpkin pie filling?
A: No, use pure pumpkin puree. Pie filling contains added spices and sweeteners that will throw off the balance of the recipe.
Q: How should I store frosted cookies?
A: Store in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for best flavor.
Q: Can I make this recipe gluten-free?
A: Yes, simply substitute a 1:1 gluten-free flour blend. Make sure your baking powder and other ingredients are certified gluten-free as well.
Q: Can I make them vegan?
A: With substitutions—use vegan butter, egg replacers (like flax egg), and dairy-free cream cheese. The texture may vary slightly, but the flavor remains delicious.
Pumpkin Sugar Cookies with Cream Cheese Frosting
Ingredients
Pumpkin Cookies
- 2 ½ cups 312 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice plus extra for sprinkling
- ½ teaspoon salt
- ¾ cup 170 g unsalted butter, at room temperature
- ¾ cup 150 g granulated sugar
- ½ cup 100 g packed light brown sugar
- 1 ¼ cups 305 g canned pumpkin purée
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting
- 8 ounces 226 g block-style cream cheese, softened but still cool
- ¼ cup 56 g unsalted butter, softened but still cool
- 1 teaspoon pure vanilla extract
- 1 ¾ cups 210 g confectioners’ sugar, sifted
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Cream the butter and sugars: In the bowl of a stand mixer (or using a hand mixer), beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add wet ingredients: Add the pumpkin purée, egg, and vanilla extract to the creamed mixture. Mix until fully combined, scraping down the sides and bottom of the bowl as needed.
- Combine wet and dry: Add the flour mixture to the wet ingredients and mix just until combined. The dough will be soft and slightly sticky.
- Scoop and bake: Using a medium cookie scoop or a spoon, scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 13 to 15 minutes, or until the edges are set and the cookies are soft and fluffy. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Cream Cheese Frosting:
- In a mixing bowl, beat the cream cheese and butter together on medium-high speed until smooth, about 30 seconds.
- Add the vanilla extract and sifted confectioners’ sugar. Mix again until just combined, about 30 more seconds.
- Once the cookies are completely cooled, frost them using an offset spatula or a knife. Sprinkle lightly with cinnamon, if desired, and serve.