Pumpkin Spice Cookies are an easy pumpkin cookie topped with a cream cheese frosting. This is a must-make fall pumpkin cookie that is bursting with warm spices and flavor. Whip these up for a bake sale, after school treat, and more.
Pumpkin Spice Cookies
We love cookies, and pumpkin cookies are a top contender for fall. I also never turn down a good sugar cookie either. If you are feeling like baking, give these spice cookies a try.
If you have little kids, let them throw on an apron and get to baking.
Is Canned Pumpkin and Pumpkin Pie Mix the Same Thing
Canned pumpkin is pumpkin puree. Whereas, pumpkin pie mix has other ingredients in it for making pumpkin pie. You need to use homemade pumpkin puree or buy canned pumpkin.
Also, you can make your own pumpkin spice blend if you don’t have any in your cupboard.
How to Make Pumpkin Cookies
Cookie Batter | Work on creaming your ingredients together to make your pumpkin cookies. You do not need to refrigerate the cookie dough once you get it whipped up.
Bake | Drop the cookies on a greased pan. I recommend using a cookie scoop for evenly shaped cookies that bake and are done all at the same time.
Frost | Once your pumpkin cookies are cooled, whip up your homemade cream cheese frosting and spread on top of your homemade cookies.
Do Pumpkin Cookies Need To Be Refrigerated
Since you are using a cream cheese frosting on these cookies, yes, they need to be refrigerated. You will place in an airtight container and store in the fridge for up to 4-6 days. They will dry out the longer they are in the fridge. So I recommend eating them when the cookies are fresh.
How to Freeze Pumpkin Cream Cheese Cookies
If you want to freeze your cookies make sure to reach for a freezer approved container. You will want to do a single layer of cookies. If you do more than one layer, put wax paper in between the layers to prevent the cookies from sticking.
The pumpkin cookies will freeze for around 3-4 months. Thaw in the fridge overnight, or sit one or two cookies on the counter for a quick thaw when you get a pumpkin craving.
Does This Cookie Recipe Double Well
Go right ahead and double the cookie recipe if you want to make extra. These cookies are great and you just need to grab a larger bowl, mix and bake just like you did with a single recipe.
Just batch cook and place cookies on a cooling rack to cool before you go to mixing up frosting to top them all.
For the Cookies
- ½ cup butter
- 1 cup canned pumpkin
- 2 eggs
- 4 tsp baking powder
- 1 tsp salt
- 2 12/ tsp cinnamon
- ½ tsp nutmeg
- 2 cups flour
- 1 cup of sugar
For the Icing
- ½ cup butter softened
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 cups powdered sugar
- Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter and sugar with a hand mixer until fluffy.
- Add eggs and pumpkin and mix thoroughly on medium. Add flour, baking powder, salt, and fold into the cookie batter. Mix well with a spoon until totally blended.
- Drop a tablespoon of cookie batter onto a cookie sheet. Bake at 350 degrees for about 11 minutes or until cookies are cooked through.
- While the cookies are cooling, beat butter and cream cheese in a medium sized bowl until fluffy, or about 1 minute.
- Add vanilla extract and salt and reduce mixing speed to low and mix for a few seconds until the vanilla and salt are combined. Add powdered sugar, 1 cup at a time, beating with the mixer set to low speed for a few seconds after you add each cup.
- When all the cups have been added, continue beating on low until icing is smooth. Put icing in pastry bag and pipe onto cookies. If desired, sprinkle cinnamon on top.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 300mgCarbohydrates: 38gFiber: 2gSugar: 27gProtein: 2g