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Pumpkin Cake Cookies with Homemade Cream Cheese Frosting - soft, fluffy, and tastes like mix between a cookie and cake! So delicious you will have a hard time just having one! #cookies #pumpkin #pumpkincookies #dessert | https://withpeanutbutterontop.com

Pumpkin Cake Cookies with Cream Cheese Frosting

Soft, fluffy and incredibly decadent pumpkin cookies that are iced with a sweet cream cheese frosting. Quick, easy and guaranteed to wow a crowd!
Course Dessert
Cuisine American
Keyword Cookies, Dessert, Friendsgiving, Pumpkin, Pumpkin Cookies, Thanksgiving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 40 iced cookies
Calories 125kcal
Author Samantha Buckner



  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 3/4 cup butter, softened at room temperature


  • 6 oz cream cheese, softened at room temperature
  • 1/4 cup butter, softened at room temperature
  • 1 - 1.5 cups powdered sugar, sweetened to taste *SEE NOTES BELOW
  • 1/2 tsp vanilla extract


  • ground cinnamon
  • granulated sugar


  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • To a large mixing bowl or mixer, beat the butter with a handheld or counter mixer until it reaches a light, fluffy consistency.
  • Add the brown sugar and granulated sugar, egg, vanilla extract, and pumpkin puree. Mix until thoroughly combined.
  • To a separate mixing bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • Slowly add the flour mixture to the wet ingredients 1/4-1/2 cup at a time. Mix until it reaches a cake batter consistency.
  • Using a 2-tablespoon scoop (ice cream scoop, melon scooper, or cookie dough scoop), release the batter onto the baking sheets, making sure to  keep each cookie 2 inches apart.
  • Bake for 10-12 minutes, or until the tops are firm. Transfer the cookies to wire racks to cool before icing.
  • While the first batch is baking, combine the ingredients for the frosting into a medium mixing bowl or stand mixer and beat until smooth.
  • Spread frosting over each cookie and sprinkle with a cinnamon sugar mixture (optional). Store in an airtight container in the fridge.


Powdered Sugar:  My husband likes his frosting on the sweet side, so I used 1 1/2 cups of powdered sugar in the frosting. Taste test at 1 cup and adjust/add more, as needed, to suit your sweet tooth!


Serving: 1frosted cookie | Calories: 125kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 117mg | Potassium: 37mg | Fiber: 0g | Sugar: 11g | Vitamin A: 1160IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.5mg