Pumpkin Spice Sugar Cookies

These pumpkin spice sugar cookies with cream cheese frosting capture the essence of fall in every bite. Soft and thick with just the right hint of warm spices, they make a perfect dessert for cozy gatherings or a sweet treat anytime during pumpkin season. The tangy cream cheese frosting adds a luscious finish that balances the sweetness and spice beautifully.

I first made these cookies one chilly October afternoon, and now they are a must-bake every fall. My family loves how the frosting complements the soft cookies, making it impossible to stop at just one.

Ingredients

• Melted unsalted butter: adds tenderness and richness – use real butter for best flavor
• Pumpkin puree: provides moisture and the signature fall taste – canned pumpkin is easiest and consistent
• White sugar: sweetens the dough without overpowering the spices – measure carefully for balance
• All-purpose flour: builds the structure for a soft yet sturdy cookie – sift to avoid lumps
• Pumpkin pie spice: brings warm notes of cinnamon, nutmeg, and clove – fresh is best but store-bought works well
• Baking powder: helps the cookies rise slightly for a tender crumb
• Salt: enhances all the other flavors so remember not to skip it
• Cinnamon: sprinkled on top gives an inviting aroma and extra warmth
• Cream cheese: is the base for the frosting – softened cream cheese blends seamlessly
• Unsalted butter: smooths out the frosting texture and adds richness
• Powdered sugar: sweetens the frosting while keeping it silky
• Vanilla extract: rounds out all the flavors in both dough and frosting

Instructions

Sift and prepare the oven:

Set your oven to 350 degrees Fahrenheit so it is fully heated for even baking

Mix the wet ingredients:

In a large bowl, whisk together melted butter, pumpkin puree, white sugar, egg, and vanilla extract until the mixture is completely smooth and well combined

Combine the dry ingredients:

Into the mixture, add flour, pumpkin pie spice, baking powder, and salt. Stir gently until a cohesive cookie dough forms without overmixing, which can make cookies tough

Chill the dough:

Cover the bowl tightly with plastic wrap and refrigerate for 25 minutes. This step firms the dough making it easier to roll and helps the cookies keep their shape while baking

Shape the cookies:

Remove dough from refrigerator and scoop out about 1.5 to 2 tablespoon-sized balls. Place them spaced evenly on a baking sheet lined with parchment paper. This should yield 12 to 14 cookies

Bake the cookies:

Bake in the preheated oven for roughly 18 minutes until the edges are set and tops appear slightly firm but not browned

Prepare the cream cheese frosting:

While cookies bake, beat together softened cream cheese and unsalted butter in a medium bowl until smooth and creamy. Add powdered sugar and vanilla extract then continue beating until light and fluffy. Refrigerate until ready to use

Cool and frost:

Let the baked cookies cool fully on a wire rack. Once cool, spread about a tablespoon of cream cheese frosting on each cookie. Finish by dusting a pinch of pumpkin pie spice or cinnamon over the frosting for an extra fall touch

Serve and enjoy:

Your cookies are ready to be enjoyed with a hot cup of tea or cider. Store leftovers in an airtight container to retain softness

One of my favorite memories with these cookies is baking with my kids on a rainy afternoon. The house smelled amazing, and frosting each cookie became a little family ritual that brightened a gloomy day

Storage Tips

Cookies keep best in an airtight container at room temperature for up to three days. For longer storage, freeze the unfrosted cookies in a single layer on a tray, then transfer to a freezer bag for up to two months. Thaw before frosting and serving. If frozen after frosting, allow them to thaw in the refrigerator to keep the cream cheese frosting intact and avoid condensation.

Ingredient Substitutions

Use unsweetened applesauce instead of pumpkin puree in a pinch but expect a less pronounced pumpkin flavor. Maple syrup or honey can replace white sugar for a deeper sweetness, adjust quantities slightly to taste. To make a dairy-free version of the frosting, swap cream cheese and butter with coconut cream and vegan margarine, but it will be less tangy. If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and a pinch of cloves yourself for an easy spice blend substitute.

Serving Suggestions

Serve these cookies with warm beverages like chai tea, coffee, or hot apple cider for a perfect autumn treat. They pair nicely with a scoop of vanilla ice cream for a simple dessert. Add a sprinkle of chopped toasted pecans or walnuts on the frosting for a bit of crunch and more seasonal flavor.

These pumpkin spice sugar cookies always bring the feeling of cozy fall afternoons right into my kitchen. I hope they become a warm favorite for you and yours too.

Your Recipe Questions Answered

→ What spices enhance the pumpkin flavor?

Pumpkin pie spice combined with a sprinkle of cinnamon adds warm, aromatic notes that complement the pumpkin puree perfectly.

→ How should I chill the dough before baking?

Cover the dough and refrigerate it for about 25 minutes. This firms the dough, making it easier to shape and helps cookies bake evenly.

→ Can I substitute the cream cheese frosting?

Yes, alternatives like buttercream or a simple glaze can be used but the cream cheese frosting provides a nice tang that balances the sweetness.

→ What texture do these cookies have after baking?

They come out soft, thick, and slightly dense with a tender bite, thanks to the pumpkin puree and baking method.

→ Is it necessary to use canned pumpkin puree?

Canned pumpkin puree offers consistent moisture and flavor, but fresh pumpkin puree can work if properly cooked and drained.