Pumpkin Spice Sugar Cookies with Cream Cheese Frosting — Easy Dessert Pumpkin Recipes

Dessert Pumpkin Recipes kick off fall with a bang — and these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting do just that. Soft, slightly dense, and spiced right where you want them, these cookies use pantry-friendly pumpkin canned recipes (hello, pumpkin puree) and a tangy cream cheese swirl to make every bite sing. Ready to cozy up with the best cookie of the season?

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Introduction to the recipe

If you want a cookie that tastes like autumn in your mouth, this one’s for you. These pumpkin sugar cookies use canned pumpkin puree and pumpkin pie spice to deliver warm, comforting flavor, then get crowned with a creamy, dreamy cream cheese frosting. They stay thick and soft — not cakey, not flat — just perfectly spiced. Sound good? Let’s bake.

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What makes this recipe so irresistible

Why do people swoon over these cookies? Short answer: texture and balance.

• Thick, soft centers that hold together but still feel tender.
• Warm spice profile from pumpkin pie spice that hits cozy-not-cloying.
• Sweet-and-tangy frosting that cuts the sweetness and brightens the cookie.
• Simple ingredients you probably already have in the pantry.

Who doesn’t want a cookie that’s both homey and a little fancy? FYI: these also make excellent Cute Halloween Cookie Ideas when you pipe the frosting into little pumpkins.

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Ingredient list — what each item does (short descriptions)

For the cookies

• 1/3 cup pumpkin puree — the base; adds moisture, flavor, and that autumn vibe. Use canned pumpkin, not pie filling.
• 1/2 cup (1 stick) unsalted butter, melted — adds richness and helps the cookies spread just enough.
• 1 cup granulated sugar — classic sugar cookie sweetness.
• 1 large egg — binds the dough and adds structure.
• 2 tsp vanilla extract — deepens the flavor and adds warmth.
• 2 cups all-purpose flour — the body of the cookie.
• 1 1/2 tsp pumpkin pie spice — the star blend of cinnamon, nutmeg, cloves, and ginger.
• 1/4 tsp baking powder — light rise; keeps cookies tender.
• 1/2 tsp salt — balances and enhances the sweetness.

For the cream cheese frosting

• 4 oz cream cheese, softened — tangy base that contrasts the sweet cookie.
• 1/4 cup unsalted butter, softened — gives a silky, spreadable texture.
• 1/4 cup powdered sugar — sweetens and thickens quickly.
• 1 tsp vanilla extract — finishing flavor that ties the frosting to the cookie.

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Simple how-to: make the cookies (step-by-step)

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
2. Mix the wet ingredients. In a large bowl, whisk melted butter, pumpkin puree, sugar, egg, and vanilla until smooth.
3. Add the dry stuff. Add flour, pumpkin pie spice, baking powder, and salt to the wet mix. Stir until a soft dough forms. Don’t overmix — we want tender cookies, not tough ones.
4. Chill the dough. Cover the bowl and refrigerate for about 25 minutes. Chilling makes the sticky dough easier to shape and helps the cookies keep their thickness. Pro tip: chilling = better texture.
5. Shape the cookies. Scoop 1½–2 tbsp dough balls and place them on the prepared sheet, spaced an inch or two apart (they don’t spread a ton).
6. Bake for 18 minutes. Cookies should be set on the edges and slightly soft in the center. Pull them out and let them cool completely on a wire rack.
7. Make the frosting. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then whip until fluffy. Chill briefly if the frosting seems too soft.
8. Frost and finish. Slather about a tablespoon of frosting on each cooled cookie and sprinkle a dusting of cinnamon or pumpkin pie spice on top.

Bold tip: cool the cookies completely before frosting — warm cookies will make the frosting runny.

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The story behind this cookie

This cookie started as a “use-up-the-pumpkin” experiment on a slow autumn afternoon. I had a can of pumpkin puree and a craving for something soft and spiced that didn’t scream pie. A sugar cookie base, a splash of pumpkin, and a tangy cream cheese finish later — boom. It became a family classic fast because it bridges the comfort of a sugar cookie with the seasonality of pumpkin. IMO, it’s the cookie that tricks your brain into feeling cozy and fancy at the same time.

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Pro tips for the best outcome

• Use canned pumpkin puree (not pumpkin pie filling) for consistent results.
• Chill the dough — it firms the dough and keeps the cookies thick.
• Don’t overbake. Pull cookies when edges are set and centers still look soft — they’ll finish while cooling.
• Line your baking sheet with parchment for easy cleanup and even browning.
• Refrigerate the frosting for a few minutes before spreading if it seems too soft — this prevents runny frosting.
• Transfer cookies to a wire rack to cool quicker and keep texture perfect.

Big tip: measure flour correctly — spoon it into the cup and level off; packing it makes dense cookies.

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Variations to try

• Spiced Glaze: Swap cream cheese for a simple glaze (powdered sugar + milk + pumpkin pie spice) if you prefer less tang.
• Maple Twist: Stir 1–2 tbsp pure maple syrup into the frosting for a deeper fall flavor.
• Brown Butter Upgrade: Brown the butter before melting for a nutty, toasty note.
• Pumpkin Snickerdoodle: Roll dough balls in cinnamon-sugar before baking for a crisper exterior.
• Nutty Add-ins: Fold in 1/2 cup chopped pecans or walnuts for crunch.
• Gluten-Free: Use a 1:1 gluten-free flour blend to make these Baking Recipes With Pumpkin friendly for GF folks.

Mixing and matching adds personality — go wild.

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Best way to serve

These cookies shine as an after-school treat, a dessert course, or a feature on a fall cookie board. Plate them with hot cider or a latte and call it a cozy ceremony. Want to impress at a bash? Pipe the frosting into little pumpkin swirls and sprinkle with edible gold or chopped pecans — instant show-stopper.

They also work as cute additions to brunch spread or boxed as gifts. Honestly — who wouldn’t love a tin of these? They double as perfect Stuff To Make With Pumpkin Puree when you’ve got a can to use.

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Quick tips for storage and leftovers

• Refrigerate: Because the cookies wear cream cheese frosting, store them in an airtight container in the fridge for up to 4–5 days.
• Freeze un-frosted dough or cookies: Freeze baked, unfrosted cookies for up to 3 months. Thaw, then frost before serving.
• Bring back the soft texture: Warm in a 300°F oven for a few minutes to refresh. Microwaving turns them gummy, so avoid it.
• Pack them for gifting: Layer with parchment between so frosting doesn’t smush.

Storage rule: frosted cookies need refrigeration — don’t leave them at room temp for long.

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FAQs — quick answers

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Final thoughts

These Pumpkin Spice Sugar Cookies with Cream Cheese Frosting belong in the back pocket of every fall baker. They answer the call for Yummy Pumpkin Recipes and slot right into your holiday cookie lineup. Whether you’re searching for Pumpkin And Cream Cheese Cookies classics or new Pumpkin Pie Spice Desserts to wow guests, this one hits the sweet spot between nostalgia and novelty.

Give them a try next pumpkin season or whenever you stumble on a lonely can of puree. Bake, frost, and share — and if anyone asks what they should bake next, point them to these cookies and say, “Trust me.” 😉

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