This Pumpkin Spice Fall Cookie Recipe with Cream Cheese Frosting Is the Cozy Flavor Bomb Your Weekend Needs

Imagine a cookie that tastes like a crackling campfire, a sweater hug, and your favorite coffee shop… all at once. That’s this cookie. It’s soft in the center, edges slightly chewy, and crowned with a tangy cloud of cream cheese frosting that makes self-control a myth.

These aren’t mall kiosk cookies; they’re bakery-level, face-melting good. Bake them for a party—or don’t, and just “quality control” the whole batch like a legend.

The Secret Behind This Recipe

The magic here is moisture and balance. Pumpkin puree adds lush softness, but it can make cookies cakey.

The fix? Blot the pumpkin with paper towels to remove excess water, and use a blend of melted butter and brown sugar for chew. A touch of cornstarch keeps the crumb tender while still holding shape. Spice isn’t just “pumpkin spice” sprinkled in.

We layer flavor with cinnamon, nutmeg, ginger, and cloves—plus a whisper of black pepper for warmth. Then the frosting: tangy cream cheese with a splash of vanilla and a pinch of salt to keep the sweetness grown-up. You’ll taste fall, not a sugar avalanche.

What You’ll Need (Ingredients)

• For the Cookies:
  • 1/2 cup pumpkin puree (blotted to 1/3 cup packed)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk (room temp)
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch of black pepper (optional but excellent)
• For the Cream Cheese Frosting:
  • 6 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 3/4 to 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1–2 tablespoons heavy cream or milk, as needed
• Optional Toppings:
  • Cinnamon sugar for dusting
  • Chopped toasted pecans
  • Maple drizzle (1/4 cup powdered sugar + 1–2 teaspoons pure maple syrup)

Instructions

1. Prep the pumpkin. Place pumpkin puree on a double layer of paper towels.
   

   Fold and press gently to blot excess moisture until reduced to about 1/3 cup. This step is clutch for chewy, not cakey, cookies.

   
   
2. Whisk the wet ingredients. In a bowl, whisk melted butter with brown and granulated sugars until glossy. Whisk in the egg yolk, vanilla, and the blotted pumpkin until smooth.
3. Mix the dry ingredients. In a separate bowl, whisk flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and pepper.
4. Combine. Add dry ingredients to wet and fold with a spatula just until no dry streaks remain.
   

   The dough will be soft but not sticky-wet.

   
   
5. Chill. Cover and refrigerate for 30–45 minutes. This helps prevent spreading and concentrates flavor. Yes, the wait is annoying.
   

   Worth it.

   
   
6. Preheat and pan. Heat oven to 350°F (175°C). Line two baking sheets with parchment.
7. Scoop. Use a 1.5-tablespoon scoop to portion dough, spacing 2 inches apart. Roll into balls and gently flatten the tops slightly with your fingers.
8. Bake. Bake 9–11 minutes until edges are set and centers look slightly underdone.
   

   They firm up as they cool—don’t overbake.

   
   
9. Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely before frosting.
10. Make the frosting. Beat cream cheese and butter on medium until smooth and fluffy, 1–2 minutes. Add powdered sugar, vanilla, and salt; beat on low, then increase speed until creamy. Add cream/milk a teaspoon at a time for a spreadable consistency.
11. Frost and finish. Spread or pipe frosting onto cooled cookies.
    

    Dust with cinnamon sugar, add pecans, or drizzle maple if you’re feeling fancy.

    
    

Keeping It Fresh

– Storage: Frosted cookies keep in an airtight container in the fridge for 4–5 days. Separate layers with parchment so they don’t smooch frosting onto each other. – Room temp: Unfrosted cookies can sit at room temp up to 3 days. Frost just before serving for best texture. – Freeze: Freeze unfrosted cookies up to 2 months.

Thaw at room temp, then frost. Frosting also freezes well in a zip bag; thaw in the fridge and re-whip. FYI: frosted cookies can freeze too, but expect slight frosting texture changes.

Nutritional Perks

– Pumpkin power: Vitamin A and fiber for eye health and satiety. – Spice benefits: Cinnamon and ginger bring antioxidants and a subtle metabolic nudge (we’re baking, not bodybuilding, but still). – Portion sanity: Each cookie with frosting is roughly 180–220 calories depending on size and toppings.

Translation: two is still a reasonable life choice.

Common Mistakes to Avoid

• Skipping the blot. Wet pumpkin equals puffy, cakey cookies. Blot or regret.
• Overmixing the dough. Tough cookies happen when gluten throws a party. Fold gently just until combined.
• Overbaking. Pull them when the centers look slightly underdone.
  

  The carryover heat finishes the job.

  
  
• Frosting warm cookies. Melt city. Cool completely or the frosting slides off like a toddler on a playground.
• Too-sweet frosting. Add a pinch of salt and don’t skip the cream cheese tang. Balance is king, IMO.

Variations You Can Try

• Brown butter upgrade: Brown the butter, cool slightly, then proceed.
  

  Adds nutty depth that tastes like fall went to culinary school.

  
  
• Maple cream cheese frosting: Swap 1–2 tablespoons powdered sugar for pure maple syrup and add 1/4 teaspoon maple extract.
• Gluten-free swap: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Chill time becomes non-negotiable.
• Add-ins: Fold in 1/2 cup white chocolate chips, chopped pecans, or dried cranberries for texture and contrast.
• Chai-spiced version: Replace spices with 2 1/2 teaspoons chai spice blend. It’s pumpkin’s cooler cousin.
• Sandwich cookies: Bake smaller cookies and sandwich with frosting.
  

  Warning: dangerously snackable.

  
  

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling has sugar and spices added, which will throw off the sweetness and texture. Use plain pumpkin puree for predictable results.

Do I have to chill the dough?

Highly recommended.

Chilling hydrates the flour, firms the fat, and prevents spread. If you’re in a rush, 20 minutes in the freezer is a quick hack.

My cookies turned out cakey—what happened?

Likely too much moisture or flour. Blot the pumpkin, measure flour with the spoon-and-level method, and don’t overbake.

Also ensure you used only the egg yolk, not the whole egg.

Can I make these dairy-free?

Yes. Use plant-based butter in the dough and a dairy-free cream cheese for the frosting. Texture stays similar; flavor remains stellar.

How do I get perfectly round cookies?

Use a round cookie cutter slightly larger than the cookies and “scoot” them into shape right after baking while still hot.

Pro trick that looks pro because it is.

Can I cut the sugar?

You can reduce total sugar in the cookies by about 2 tablespoons without major texture loss. For frosting, keep the sugar for structure, but add a touch more cream cheese for tang to offset sweetness.

My Take

These cookies are the reason “pumpkin spice season” became a personality trait. The texture hits the sweet spot between chewy and tender, and the frosting is luxuriously tangy without becoming cloying.

I’m team brown-butter-plus-pecans for a bakery vibe, but even the base recipe is a showstopper. Bake a batch, make a coffee, and pretend your kitchen is a cozy cafe—because for one glorious afternoon, it absolutely is.