Cozy Pumpkin Cookies with Frosting Recipe for Fall

Imagine the sweet aroma of spiced pumpkin filling your kitchen, mingling with the warm scent of vanilla and cinnamon. These cozy pumpkin cookies with creamy frosting are like autumn in dessert form—soft, pillowy, and topped with the most luscious frosting you’ll ever taste. The first time I made these cookies, the smell alone had my family hovering around the oven, waiting for them to cool (which honestly took some convincing). They’re the kind of treat that makes you close your eyes after the first bite and think, “Yep, this is fall.”

Years ago, I stumbled upon a pumpkin cookie recipe during a chilly October weekend. While I loved the idea, it always felt like something was missing—until I added a decadent cream cheese frosting on top. That was the moment I knew I’d struck gold. These cookies have become a staple at every gathering, bake sale, and cozy night in. They’re dangerously easy to make and provide pure nostalgic comfort with every bite. Get ready to bookmark this recipe, because once you try it, it’ll be your go-to fall dessert forever!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, perfect for those spontaneous fall baking urges.
• Simple Ingredients: You likely already have most of these in your pantry—no fancy grocery trips needed.
• Perfect for Seasonal Gatherings: Whether it’s a cozy brunch, a Halloween party, or a Thanksgiving dessert table, these cookies fit right in.
• Crowd-Pleaser: Kids and adults alike love the soft texture and creamy frosting—expect rave reviews!
• Unbelievably Delicious: The balance of warm spices, pumpkin, and tangy frosting is pure comfort food.

What sets these cookies apart? It’s the combination of a soft, almost cake-like cookie with the creamy frosting that makes every bite feel indulgent. Plus, the pumpkin flavor isn’t overpowering—it’s perfectly balanced with the spices. These cookies are your chance to turn a simple autumn afternoon into something memorable. Trust me, one bite and you’ll understand why they’re worth making again and again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold fall flavors and a satisfying texture. Most of these are pantry staples, but I’ll also share a few tips to make sure you get the best results.

• For the cookies:
• 1 cup canned pumpkin puree (not pumpkin pie filling!)
• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1/2 cup unsalted butter, softened
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• For the frosting:
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (for desired consistency)

Want to make these cookies even more special? Sprinkle chopped nuts, like pecans or walnuts, on the frosting for added crunch and flavor.

Equipment Needed

• Mixing bowls (at least two)
• Electric mixer or stand mixer (a hand whisk can work in a pinch)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Spatula
• Wire cooling rack

If you don’t have a stand mixer, don’t worry—your trusty handheld mixer will work just fine here. I’ve even made these cookies with a whisk and some elbow grease when I didn’t have access to my mixer. It’s a bit more effort but yields the same delicious results.

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
2. Mix the wet ingredients: In a large bowl, beat the pumpkin puree, granulated sugar, brown sugar, and softened butter until smooth. Add the egg and vanilla extract, and mix until fully combined.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
4. Make the dough: Gradually add the dry ingredients to the wet mixture, beating on low speed until combined. The dough will be soft and slightly sticky.
5. Shape the cookies: Drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
6. Bake: Bake for 12–15 minutes, or until the cookies are set and lightly golden around the edges. (They won’t brown much, so don’t overbake!)
7. Cool: Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
8. Prepare the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
9. Frost the cookies: Once the cookies are completely cool, spread a generous layer of frosting on each one. Sprinkle with optional toppings like chopped nuts or a dash of cinnamon.

Cooking Tips & Techniques

• Don’t skimp on cooling: Frosting warm cookies is a recipe for disaster—the frosting will melt into a gooey mess. Trust me, I learned this the hard way!
• Use quality spices: Freshly ground spices make all the difference in flavor. If your spices have been sitting in the pantry for years, it’s time for a refresh.
• Measure accurately: Baking is a science, so use a kitchen scale if you can, especially for the flour. Too much flour can make the cookies dense instead of fluffy.
• Room temperature ingredients: Let your butter, cream cheese, and egg come to room temperature before starting. This ensures a smooth batter and frosting.
• Taste as you go: When making the frosting, don’t be afraid to adjust the sweetness or vanilla to suit your taste.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend.
• Dairy-Free: Use vegan butter and dairy-free cream cheese for the frosting. You could also skip the frosting and dust the cookies with powdered sugar instead.
• Spiced Up: Add a pinch of cardamom or allspice to the cookie dough for a deeper flavor profile.
• Healthier Option: Substitute half the butter with unsweetened applesauce for a lighter cookie.

One of my favorite personal tweaks is adding mini chocolate chips to the dough—because chocolate and pumpkin are a match made in heaven!

Serving & Storage Suggestions

These cookies are best served at room temperature with a warm cup of coffee, tea, or even apple cider. Arrange them on a platter with a sprinkle of cinnamon for a festive touch.

• Refrigerator: Store in an airtight container for up to 5 days. The frosting may firm up, but a few minutes at room temperature will fix that.
• Freezer: Freeze unfrosted cookies for up to 3 months. Thaw at room temperature and frost before serving.
• Reheating: You don’t need to reheat these cookies, but if you love a warm treat, a few seconds in the microwave works wonders.

Nutritional Information & Benefits

Each cookie is around 150 calories (including frosting), making it a sweet treat that won’t weigh you down.

• Pumpkin: Rich in vitamin A and fiber, pumpkin adds natural sweetness and moisture.
• Spices: Cinnamon and ginger boast anti-inflammatory properties.
• Moderation-Friendly: These cookies are satisfyingly rich, so one or two is usually enough!

While these cookies include sugar and butter, they’re a great way to indulge in moderation while enjoying the flavors of fall.

Conclusion

If you’re looking for a cozy, crowd-pleasing fall dessert, these pumpkin cookies with creamy frosting are the answer. They’re easy to make, packed with autumn spices, and guaranteed to bring smiles to everyone who tries them. Plus, you can customize them to suit your family’s tastes and dietary needs.

This recipe has become a tradition in my house, and I hope it will become one in yours too. I’d love to hear how they turn out for you—leave a comment below or share your own variations. Happy baking, and may your kitchen be filled with the warm, comforting smells of fall!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can! Cook and puree fresh pumpkin, but make sure to strain it to remove excess moisture.

Can I make the cookies ahead of time?

Absolutely. You can bake the cookies a day ahead and frost them just before serving.

How do I make the frosting thicker?

Add more powdered sugar, a tablespoon at a time, until the frosting reaches your desired consistency.

Can I use a different type of frosting?

Sure! Try a simple glaze made with powdered sugar and milk or even a buttercream frosting.

What’s the best way to store leftovers?

Keep them in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before enjoying!

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