Chewy Pumpkin Cookies with Cream Cheese Frosting (Easy Recipe with Ingredient Alternatives)

Pumpkin season is here, and there’s no better way to enjoy it than with these delicious, chewy pumpkin cookies topped with a rich cream cheese frosting!

Who are These Pumpkins Cookies For?

These cookies are soft, perfectly spiced, and so easy to make that they’ll quickly become a family favorite. Whether you’re baking for a fall party or just indulging in an afternoon treat, these pumpkin cookies paired with the tangy cream cheese frosting are pure perfection.

Short on Time, Use This Frosting Alternative

If you’re short on time, you can always use store-bought cream cheese frosting, but if you’re feeling adventurous, the homemade version is just as easy! Let’s get baking!

Looking for a different spin? Try these Delicious Pumpkin Muffins.

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Ingredients for Chewy Pumpkin Cookies

1/2 cup (1 stick) unsalted butter (melted)
Alternative: Use salted butter and reduce or omit the added salt in the recipe.
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
Alternative: Use coconut sugar or maple syrup for a more natural sweetness.
1/2 cup canned pumpkin puree (not pumpkin pie filling)
Alternative: Fresh homemade pumpkin puree.
1 large egg yolk
Alternative: 1 tablespoon of milk or non-dairy milk for an egg-free version.
1 tsp vanilla extract
1 1/2 cups all-purpose flour
Alternative: Use a 1:1 gluten-free flour blend for gluten-free cookies.
1 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin pie spice
Alternative: 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger.
1/4 tsp salt (skip if using salted butter)

Directions for Chewy Pumpkin Cookies

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Stir in pumpkin puree, egg yolk, and vanilla extract.
Add Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape and enhances their chewy texture.
Bake the Cookies: Scoop about 1-2 tablespoons of dough for each cookie and place them on the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely before frosting.

Cream Cheese Frosting

While the cookies are cooling, you can whip up this simple cream cheese frosting—or grab a store-bought option for convenience!

Homemade Cream Cheese Frosting

4 oz cream cheese (softened)
Alternative: Use dairy-free cream cheese for a vegan option.
2 tablespoons unsalted butter (softened)
Alternative: Use coconut oil or margarine.
1 1/2 cups powdered sugar
Alternative: For a refined-sugar-free version, use powdered coconut sugar.
1 tsp vanilla extract
1-2 tablespoons milk (if needed for thinning)

Directions for Homemade Cream Cheese Frosting:

In a medium bowl, beat together cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract. Mix on medium speed until the frosting is fluffy. If the frosting is too thick, add 1 tablespoon of milk at a time until you reach your desired consistency.

Tip: If you’re in a pinch, you can use store-bought cream cheese frosting and save yourself the extra step. Just frost the cookies once they’ve cooled!

Putting It All Together

Once the cookies have completely cooled, generously spread or pipe the cream cheese frosting over each one. Add a dash of cinnamon or pumpkin pie spice on top for a festive touch!

simple pumpkin cookies with cream cheese

Ingredient Alternatives Recap

Butter: Salted butter (reduce added salt), coconut oil, or margarine for a dairy-free option.
Sugar: Coconut sugar, maple syrup, or a low-carb sweetener like monk fruit for a healthier swap.
Flour: A gluten-free 1:1 flour blend for a gluten-free version.
Egg: Substitute with 1 tablespoon milk or non-dairy milk for egg-free.
Cream Cheese Frosting: Use store-bought for convenience or dairy-free cream cheese for a vegan version.