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Best Iced Pumpkin Sugar Cookies with Cream Cheese Frosting

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Thick, pillowy pumpkin sugar cookies topped with tangy cream cheese icing. A happy accident turned into the most-requested fall recipe, perfect for bake sales, potlucks, or cozy autumn baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup pumpkin puree (not pumpkin pie filling), drained if watery
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • For the Cream Cheese Icing:
  • 4 oz cream cheese, softened (full-fat block)
  • ¼ cup (½ stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted if clumpy
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat 1 cup softened butter with 1 cup granulated sugar on medium speed for 3-4 minutes until pale and fluffy. Scrape bowl halfway through.
  3. Beat in ½ cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla until just combined. Mixture may look slightly curdled.
  4. In a medium bowl, whisk together 2 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon cinnamon.
  5. Gradually add dry mixture to wet mixture on low speed. Mix until no streaks of flour remain. Do not overmix.
  6. Cover bowl with plastic wrap and refrigerate for 30 minutes.
  7. Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Place 2 inches apart on prepared baking sheets. Do not flatten.
  8. Bake for 10-12 minutes, rotating pans halfway through. Cookies are done when edges are set and lightly golden, centers still soft.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack. Cool completely before icing.
  10. For icing: Beat 4 oz softened cream cheese and ¼ cup softened butter until smooth. Gradually add 2 cups powdered sugar, beating on low. Add ½ teaspoon vanilla and 2 tablespoons milk or cream. Beat on medium for 2 minutes until fluffy. Adjust consistency as needed.
  11. Spread icing onto cooled cookies using an offset spatula or butter knife. Let icing set for 20 minutes before stacking or storing.

Notes

Chill dough for at least 30 minutes to prevent spreading. Measure flour correctly by spooning and leveling. Use full-fat block cream cheese for icing. Cookies can be frozen un-iced for up to 3 months. Icing does not freeze well.

Nutrition

Keywords: pumpkin sugar cookies, cream cheese frosting, fall cookies, soft pumpkin cookies, iced pumpkin cookies, pumpkin spice cookies

Find it online: https://livelybite.com/best-iced-pumpkin-sugar-cookies-with-cream-cheese-frosting/