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Pumpkin Cookies With Cream Cheese Frosting

Pumpkin cookies with cream cheese frosting—soft, cake-like pumpkin cookies baked at 350°F and generously swirled with smooth tangy frosting. Finished with a cinnamon dusting and pecans on top for a cozy fall bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
For cream cheese frosting
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2.5 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 pecan whole, pressed on top
  • 1 tsp cinnamon for dusting

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat the oven to 350°F and line baking sheets with parchment so the cookies release cleanly after baking.
  2. Whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
Make the cookie dough
  1. Beat softened unsalted butter with granulated sugar and packed brown sugar until fluffy.
  2. Add pumpkin puree, egg, and vanilla extract and beat until the mixture looks smooth.
  3. Fold the flour mixture into the pumpkin mixture until fully incorporated; the dough should be soft and cake-like.
Bake
  1. Drop dough by 2-tablespoon portions onto the prepared baking sheets, leaving space between cookies.
  2. Bake for 10 to 12 minutes at 350°F until the cookies are set around the edges and no longer look wet in the center.
  3. Cool the cookies completely on a rack before frosting so the frosting stays thick and swirly.
Frost and finish
  1. Beat softened cream cheese and softened unsalted butter until smooth.
  2. Beat in powdered sugar, vanilla, and cinnamon until creamy and spreadable.
  3. Frost each cookie generously with the cream cheese frosting.
  4. Dust the tops with cinnamon and press a pecan onto each cookie.

Notes

For the best swirl, let the cookies cool fully before frosting—warm cookies can melt the frosting into a thin layer. Store cookies in an airtight container in the refrigerator up to 4 days; freeze unfrosted cookies up to 2 months, then thaw and frost after thawing. For a lighter option, use low-fat cream cheese and reduce powdered sugar by 2 to 4 tablespoons, then adjust consistency with a few drops of milk if needed.