Frosted pumpkin cookies are an easy autumn dessert to whip up when you’re craving fall flavors!
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These frosted pumpkin cookies are addictive. They’re soft with a touch of spice and rich cream cheese frosting. What more can you ask for? They taste like fall. Best of all, they’re easy to make and cool down quickly, so you don’t have to spend all afternoon on them!
The cookies themselves are a bit less sweet than you may expect. I don’t want the cream cheese frosting to overwhelm you with too much sugar, so I reduce the sugar in the cookie itself. They’re still sweet! I always eat one before I frost them, and it’s still delish.
The dough is easy – see the recipe below!
These cookies don’t spread much in the oven, which is nice.
They cook fast – look for slight browning on the bottom edge.
Let the cookies cool completely before frosting them! Top with a dash of cinnamon for an extra touch of fall.
Tools you’ll need: cookie scoop (or ice cream scoop), baking tray, mixer. Optional: cooling rack.
Frosted Pumpkin Cookies
Ingredients
for the cookies:
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon plus more for sprinkling
- ½ tsp nutmeg
- ½ tsp ground cloves
- ½ cup unsalted butter softened
- 1 cup canned pumpkin
- 1 egg
- 1 tsp vanilla
- 1½ cups brown sugar
for the frosting:
- ½ cup unsalted butter softened
- ½ cup cream cheese softened
- 1 tsp vanilla
- 1½-2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a mixing bowl, cream the butter for a few minutes, then add the sugar and beat again. Beat in the egg, pumpkin, and vanilla. Stir in the dry ingredients until just combined.
- Using a spoon or ice cream scoop, drop dough onto a greased cookie sheet. Bake for 10-12 minutes until the bottom edges are just starting to color.
- When each tray comes out, use the flat bottom of a glass to gently flatten the cookies. Let them sit for another minute, then move to a cooling rack.
- While the cookies cool, make the frosting: beat the butter and cream cheese. Add the vanilla and incorporate the powdered sugar. Add the minimum amount and taste: different people want different sweetness levels with their frosting, so do it how you like!
- Wait until cookies are fully cooled before frosting. Top the frosted cookies with a dash of cinnamon!
These frosted pumpkin cookies REALLY got me in the fall spirit! With these 80-degree temps still showing up regularly, I need all the help I can get. What’s your favorite fall food??
If you need more pumpkin goodness, try chocolate chip pumpkin cookies, pumpkin oatmeal cookies, pumpkin dip (my favorite!), or pumpkin oat bread!
These look absolutely delicious! 🙂
These cookies look great, what a fabulous recipe. Thank you for sharing, perfect for the season.
I don’t really like the taste of pumpkin but with all the lovely spices and frosting I think perhaps I might like these!
Yes! It’s not too pumpkin-y. Definitely not pumpkin pie level. 🙂
Yum! I am known as the frosting aunt so I had to stop by and honor your request for a comment. They look so good. Makes me want to do some baking as fall settles in here in New England!
I love baking in fall! Enjoy!
These look so delicious! I am literally salivating as I type this lol! I love anything pumpkin flavored and this is perfect for fall. My sister is coming to visit this week and I think I am going to have to make these with her! 😉
DO it! They’re surprisingly easy too, not too much work for delicious results! 🙂
These look sooooo yummy! And absolutely perfect for fall! I think I’ll try making these next weekend!
I’d love to see pics!!
Yum! These look delicious.
These look delicious! Thank you for sharing.
Love this! Thanks for sharing.
Thank you Maria!
Those look yummy and super easy. 🙂
Thanks so much! They are!! 🙂