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–+ servings
Pumpkin cookies with icing and a bite taken out.

Pumpkin Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 36 cookies
Calories: 170kcal
Author: Becky Hardin
A fresh batch of these iced pumpkin spice cookies are perfect for any fall occasion!
Print Recipe

Equipment

Ingredients

For the Cookies

  • ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
  • 1 cup granulated sugar 200 grams
  • ½ cup brown sugar 107 grams
  • 1 cup pumpkin puree 227 grams (about ½ can) - not pumpkin pie filling!
  • 1 large egg 50 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • 2½ cups all-purpose flour 300 grams
  • 1 teaspoon baking powder 4 grams
  • 1 teaspoon baking soda 6 grams
  • 1 tablespoon pumpkin pie spice 9 grams
  • ½ teaspoon kosher salt

For the Cream Cheese Frosting

  • 8 ounces cream cheese 227 grams, room temperature (1 brick)
  • ¼ cup butter 57 grams, room temperature (½ stick)
  • 2½ cups powdered sugar 283 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ⅛ teaspoon kosher salt
  • Ground cinnamon optional, for sprinkling

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Using a hand mixer, cream the butter and sugars together in a large bowl.
    ¾ cup unsalted butter, 1 cup granulated sugar, ½ cup brown sugar
  • Beat in the pumpkin puree, egg, and vanilla extract. Set aside.
    1 cup pumpkin puree, 1 large egg, 1 teaspoon pure vanilla extract
  • In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
    2½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, ½ teaspoon kosher salt
  • Add the dry ingredients to the wet ingredients, and stir until just combined.
    A bowl of pumpkin batter with a spoon in it.
  • Drop heaping tablespoonfuls of cookie dough onto the baking sheet at least 1 inch apart.
    A baking sheet full of cookies on a table.
  • Bake the cookies for 11-13 minutes. Let the cookies cool.
    Pumpkin cookies on a baking sheet.
  • While the cookies cool, prepare the frosting: Use a hand mixer to beat the cream cheese, butter, powdered sugar, vanilla extract, and salt together until smooth.
    8 ounces cream cheese, ¼ cup butter, 2½ cups powdered sugar, 1 teaspoon pure vanilla extract, ⅛ teaspoon kosher salt
    Whipped cream in a glass bowl.
  • Once the cookies have cooled, frost the cookies.
  • Sift a sprinkling of cinnamon on top of the cookies if desired.
    Ground cinnamon

Notes

  • Make sure to use 100% pure pumpkin, not pumpkin pie filling! Pumpkin pie filling already has sugar and spices added to it and will make your cookies too sweet!
Storage: Store pumpkin cookies in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. 

Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 1309IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg