These pumpkin cookies have been going viral on social media every fall for three years running and after over three million views I think it is safe to say the internet has spoken. They show up in my kitchen every single fall without fail and clearly in a lot of yours too which makes me so happy. The cookie that makes your whole house smell like autumn the second it goes in the oven and tastes even better than it smells. Soft, fluffy, packed with warm pumpkin spice flavor, and topped with a cinnamon cream cheese frosting that is so good you will want to put it on everything. If you have been seeing this recipe everywhere and wondering if it lives up to the hype, it does. These are the fall cookies that earn a permanent spot in the seasonal rotation every single year.

The pumpkin puree is doing two things at once here. It adds that rich, earthy fall flavor that makes these taste like a proper pumpkin cookie and it also keeps them incredibly soft and fluffy in a way that most cookies are not. The texture is almost cake-like which sounds like a lot but it works perfectly with the thick, creamy frosting on top. The combination of cinnamon, nutmeg, and ground ginger in the batter gives you that classic warm spice blend that just tastes like fall in every single bite.

The cinnamon cream cheese frosting is the moment these go from really good to completely unforgettable. Cream cheese, butter, vanilla, cinnamon, and powdered sugar beaten together into the smoothest, most perfectly spiced frosting that has just the right amount of tang to balance the sweetness of the cookie. Spread it generously over completely cooled cookies and try not to eat it straight from the bowl before the cookies are ready. I make no promises that this is easy.

These pumpkin cookies are the recipe to bring to a fall gathering, a Halloween party, or a cozy afternoon at home with a warm drink and nowhere to be. They come together in about thirty minutes and make your kitchen smell incredible the entire time. Fall baking does not get much better than this.

Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Soft and fluffy pumpkin cookies made with pumpkin puree, cinnamon, nutmeg, and ground ginger, topped with a smooth cinnamon cream cheese frosting. Cake-like in texture, warm and spiced, and ready in thirty minutes. The fall cookie recipe that comes out every single year and disappears just as fast.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 10

Ingredients

  

• ½ cup butter softened
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 2 cups flour
• 4 tsp baking powder
• 1 tsp salt
• 2½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger

For the Frosting:

• 4 oz cream cheese softened
• ¼ cup butter softened
• 1½ tsp vanilla
• ½ tsp cinnamon
• 2 cups powdered sugar

Instructions

 

• Preheat your oven to 350 F.
• In the bowl of a stand mixer, cream together butter and sugar until fluffy.
• Add eggs and pumpkin puree and mix until combined.
• Add flour, baking powder, salt, cinnamon, nutmeg and ground ginger and mix until just combined.
• Scoop out 2 Tbs of batter per cookie onto a cookie sheet (I usually fit about 8 on one sheet) and bake at 350 for 12 min.
• While cookies are baking/cooling make the frosting by combining cream cheese and butter in a bowl and mixing until smooth.
• Add vanilla and cinnamon and combine.
• Slowly add powdered sugar and beat until everything is incorporated.
• Once the cookies are completely cooled, top with the frosting and enjoy!

Keyword cookies, fall baking

Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 2 cups flour
• 4 tsp baking powder
• 1 tsp salt
• 2.5 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger

For the Frosting:

• 4oz cream cheese, softened
• 1/4 cup butter, softened
• 1.5 tsp vanilla
• 1/2 tsp cinnamon
• 2 cups powdered sugar

Directions:

1. Preheat your oven to 350 F.
2. In the bowl of a stand mixer, cream together butter and sugar until fluffy.
3. Add eggs and pumpkin puree and mix until combined.
4. Add flour, baking powder, salt, cinnamon, nutmeg and ground ginger and mix until just combined.
5. Scoop out 2 Tbs of batter onto a cookie sheet (I usually fit about 8 on one sheet) and bake at 350 for 12 min.
6. While cookies are baking/cooling make the frosting by combining cream cheese and butter in a bowl and mixing until smooth.
7. Add vanilla and cinnamon and combine.
8. Slowly add powdered sugar and beat until everything is incorporated.
9. Frost cookies once they are completely cooled and enjoy!