Pumpkin Sugar Cookies with Cream Cheese Frosting

Pumpkin sugar cookies with cream cheese frosting bring cozy fall flavors in every bite. These cookies have the chewy texture of a classic sugar cookie, balanced with the warmth of pumpkin spice. Each one is topped with a creamy, tangy frosting that sets just soft enough to sink your teeth into. What makes this version special is the focus on chewy texture, not cakey pumpkin drops, so you get the best of both worlds. They’re easy to prepare, impressive on a holiday table, and guaranteed to disappear fast.

Why You’ll Love This Recipe

• Chewy, not cakey: Most pumpkin cookies puff up like little cakes, but this recipe gives you that sugar-cookie bite.
• Simple ingredients: Everything comes from basic pantry staples with just the right touch of pumpkin.
• Creamy frosting: The tangy cream cheese frosting balances the sweet spiced cookie.
• Holiday ready: They’re perfect for fall gatherings, Thanksgiving trays, or gifting.
• Make-ahead friendly: Dough and frosting can be prepped in advance for stress-free baking.

This recipe stands out by pairing classic sugar-cookie chew with pumpkin spice warmth. It’s comfort in cookie form, designed to satisfy family and friends.

Ingredients Needed

For the Pumpkin Sugar Cookies

• 3 cups all-purpose flour: measured correctly for consistent results
• 2 teaspoons cornstarch: helps keep the cookies chewy
• 1 teaspoon baking powder: gives a gentle lift
• 1/2 teaspoon baking soda: balances acidity from the pumpkin
• 1/2 teaspoon salt: sharpens flavors
• 1/2 teaspoon ground cinnamon: classic warm spice
• 1/4 teaspoon ground nutmeg: adds depth
• 1/4 teaspoon ground ginger: subtle warmth
• 1/2 cup unsalted butter, softened: room temperature for easy mixing
• 1/3 cup vegetable shortening: helps keep edges neat
• 1 1/4 cups granulated sugar: sweetness and structure
• 2 large egg yolks: rich texture without extra moisture
• 2/3 cup canned pumpkin puree: blot if watery for best chew
• 1 teaspoon vanilla extract: rounds out flavor

For the Cream Cheese Frosting

• 3 oz cream cheese, softened: tangy base
• 3 tablespoons unsalted butter, softened: adds richness
• 3/4 teaspoon ground cinnamon: warmth in the frosting
• 1/2 teaspoon vanilla extract: balances tang
• 2 1/2 cups powdered sugar: for smooth sweetness
• 1 to 1 1/2 tablespoons milk: adjust for desired consistency

Tools You’ll Need

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Cookie scoop or spoon
• Baking sheets with parchment paper
• Wire cooling rack

Notes & Substitutions

Ingredient Roles

• Pumpkin puree: Use pure pumpkin purée for color and gentle flavor. Before measuring, blot it with paper towels until thick. Removing excess liquid keeps the dough balanced and yields chewy cookies, not cakey ones.
• Cornstarch: Creates a soft but stable bite, mimicking the classic sugar-cookie chew.
• Egg yolks: Add richness without the extra liquid from egg whites.
• Vegetable shortening: Helps the cookies hold shape for neat edges.

Gluten-Free Swaps

• Use a 1:1 gluten-free baking blend. Choose one with xanthan gum for structure.
• Check the pumpkin puree label for no added fillers.

Dairy-Free Swaps

• Substitute dairy-free butter sticks for butter and shortening.
• Use a plant-based cream cheese for frosting. Add a splash more powdered sugar if the texture feels loose.

Budget-Friendly Swaps

• Skip the shortening and use all butter if that’s what you have. Expect slightly puffier cookies.
• Replace cinnamon and nutmeg with 2 teaspoons of pumpkin pie spice for a one-jar shortcut.

Each substitution adjusts flavor and texture, but the cookies will still come out delicious.

How to Make Pumpkin Sugar Cookies with Cream Cheese Frosting

Step 1: Prep First

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. If your pumpkin puree looks watery, blot it with paper towels to remove excess moisture. This step keeps the cookies chewy instead of cakey.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisking helps evenly distribute the spices and leavening.

Step 3: Cream Butter, Shortening, and Sugar

In a large mixing bowl, beat the butter, shortening, and granulated sugar until light and fluffy. This step builds air into the dough for better texture.

Step 4: Add Yolks, Pumpkin, and Vanilla

Beat in the egg yolks one at a time. Then mix in the pumpkin puree and vanilla until smooth. Don’t worry if it looks a little curdled; the flour will bring it together.

Step 5: Combine Wet and Dry

Overmixing develops gluten and can make cookies tough and dense, as explained by baking educators at King Arthur Baking.

Step 6: Scoop and Shape

Scoop about 3 tablespoons of dough per cookie and place them on the prepared sheets, spacing a couple of inches apart. Gently flatten each to just under 1/2 inch thick for even baking.

Step 7: Bake

Bake for 11–12 minutes, or until the edges look set but the centers are still soft. Slight underbaking is the secret to chewy sugar cookies. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Cream Cheese Frosting

Beat cream cheese and butter together until smooth and fluffy. Add cinnamon, vanilla, and powdered sugar. Drizzle in milk a little at a time until the frosting is creamy but thick enough to hold shape.

Step 9: Frost and Set

Once the cookies are completely cool, spread or pipe the frosting on top. Let them sit for about 15 minutes so the frosting sets slightly before serving.

Pro Tips & Troubleshooting

Expert Tips

• Blot your pumpkin: Too much moisture makes the dough cakey instead of chewy.
• Measure flour correctly: Spoon it into the cup and level off; packing it will dry out the cookies.
• Slight underbake: Pull the cookies when the edges are set but the centers look a touch soft. They’ll finish setting as they cool.
• Cool completely before frosting: Warm cookies melt cream cheese frosting into a sticky mess.

Common Mistakes to Avoid

• Overmixing: Overmixing develops gluten and makes cookies dense, as highlighted by baking experts at King Arthur Baking.
• Adding too much pumpkin: Even a little extra can change texture from chewy to muffin-like.
• Skipping parchment paper: Helps prevent sticking and keeps bottoms from over-browning.
• Overbaking: Just two extra minutes can take cookies from soft to dry.

A Clever Shortcut

Make the frosting while the cookies bake. By the time they cool, your frosting is ready to go, saving time and keeping the process smooth.

Serving, Storage & Variations

Serving Ideas

• Sprinkle a little cinnamon sugar or pumpkin spice on top of the frosting for a festive touch.
• Pipe the frosting into swirls for a bakery-style finish.
• Sandwich two cookies together with frosting in the middle for a fun twist.

Storage and Food Safety

Because the frosting contains cream cheese, refrigerate the cookies and keep them at 40°F or below, following FDA guidance for perishable foods.

Freezing and Thawing

• Unfrosted cookies: Freeze in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months.
• Frosted cookies: Place on a tray until the frosting is firm, then layer with parchment in an airtight container. Thaw overnight in the fridge.

Variations

• Cinnamon cream cheese frosting: Skip nutmeg and ginger in the cookie dough and add extra cinnamon to the frosting.
• Maple frosting: Replace milk with pure maple syrup for a richer flavor.
• Brown butter frosting: Brown the butter before mixing with cream cheese for a nutty depth.
• Vegan version: Use dairy-free butter and cream cheese alternatives, plus a flax egg to replace yolks.

Nutritional Information

Per Cookie (approximate)

Nutrient	Amount
Calories	240
Total Fat	10 g
Saturated Fat	5 g
Cholesterol	34 mg
Sodium	102 mg
Carbohydrates	36 g
Fiber	1 g
Sugars	23 g
Protein	2 g
Vitamin A	1293 IU
Vitamin C	1 mg
Calcium	23 mg
Iron	1 mg

Ingredient Highlights

• Pumpkin puree brings moisture, a rich orange hue, and beta-carotene that the body converts to vitamin A, according to Harvard’s Nutrition Source.
• Egg yolks provide protein and help structure.
• Spices like cinnamon and nutmeg contribute antioxidants and warmth.
• Cream cheese frosting adds calcium and richness, though it increases fat content.

If you swap ingredients or change portion sizes, try tools like Cronometer or MyFitnessPal to double-check updated nutrition values.

Conclusion

Pumpkin sugar cookies with cream cheese frosting are the perfect mix of cozy flavor and classic sugar-cookie chew. They combine warm spices, real pumpkin, and a creamy frosting that balances sweetness with tang. These cookies are simple enough for a weeknight bake yet impressive enough for holiday trays and gatherings.

If you try this recipe, leave a comment and a star rating to let others know how it turned out. Share a photo on Pinterest or Facebook so your friends can enjoy them too. What twist would you try first, cinnamon, maple, or brown butter frosting? Tell us below!

Frequently Asked Questions