Pumpkin Cookies with Cream Cheese Frosting

Peanut butter and jelly, spaghetti and meatballs…some combinations are just meant to be. Pumpkin cookies with cream cheese frosting? Call us basic, but we’re certain it’s a match made in autumnal heaven. Sweet, tangy frosting and gently spiced, fluffy cookies—yep, it’s time to don your apron and make a batch.

Psst: These cakey treats start with the same batter as our recipe for pumpkin black and white cookies, so once you have this version down, branch out and make those too. (It’s as simple as swapping the frosting.)

Makes about 12 cookies


2 cups (240g) all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¾ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground allspice

⅛ teaspoon ground clove

⅛ teaspoon ground nutmeg

2 large (100g) eggs

1 cup (198g) granulated sugar

½ cup (118ml) vegetable oil

1 cup (227) canned pumpkin puree

1 teaspoon vanilla extract

Cream Cheese Frosting

½ cup (114g) cream cheese, at room temperature

¼ cup (56g) unsalted butter, at room temperature

Splash of vanilla extract

Pinch of kosher salt

1 cup confectioners’ sugar