These soft and chewy pumpkin spice cookies with naturally sweetened cream cheese frosting are full of pumpkin spice flavor for an indulgent treat!

Do you ever feel like you need a classic go-to recipe for fall?
Something that tastes like fall, smells like fall (like Stove-Top Potpourri), and is perfect for cooler weather? And maybe something that’s pretty easy and straightforward too?
How about pumpkin spice cookies with naturally sweetened cream cheese frosting?
Oh yes, I think that will do the trick.
PUMPKIN SPICE COOKIES
This pumpkin cookies recipe is seriously amazing! In fact, my pumpkin-hating husband ate three cookies fresh from the oven. And then couldn’t stop eating them the rest of the night. They’re also:
- Made with simple ingredients. In the fall, I already have pumpkin ready for my favorite recipes, and everything else is easy to find in the kitchen.
- The perfect mix of cake and pie. These pumpkin spiced cookies taste like a mixture of Pumpkin Cake and Pumpkin Pie (both of which are also yummy).
- Plus, with a lot less sugar than typical pumpkin spice cookies, you’ll feel better saying “yes” if the kids ask to have cookies for breakfast.

ARE PUMPKIN SPICED COOKIES HEALTHY?
One thing you should know about these pumpkin spiced cookies is that they have SIGNIFICANTLY less sugar than most other cookies.
(Unlike Zucchini Muffins or Pumpkin Bread, I haven’t mastered honey and/or maple syrup only in cookies… yet!)
My recipe was inspired by a few different pumpkin cookie recipes, many of which called for at least 1 cup of white sugar and ½ cup of brown sugar. And then another 2 cups of powdered sugar in the icing. YIKES!
It’s no secret around here – I love dessert. My friends even know that it’s “my thing” to eat dessert for breakfast.
HOWEVER, my family and I quit processed sugar. We’re now super conscious about how much sugar we feed ourselves and the kids.
It’s not that all sugar is bad, but we do believe in using natural sugar whenever possible. And even then, in moderation.
Friends, 3 ½ cups of processed sugar IN ONE RECIPE is not moderation.
With this pumpkin cookies recipe, we’re enjoying the sweet flavors of fall without going overboard.
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SOFT PUMPKIN COOKIES RECIPE INGREDIENTS
This soft pumpkin cookies recipe has a lot of typical cookie ingredients, which come together to make these cookies taste like a combination of Pumpkin Pie and Pumpkin Cake. Yum!
- Butter. Bring the butter to room temperature to help it cream nicely with the sugar.
- Sugar. As I said, this is a lower-sugar pumpkin cookies recipe. I also use Turbinado sugar instead of white table sugar. It is slightly less sweet and also slightly less processed. Coconut sugar would likely also work well.
- Molasses. Did you know that brown sugar is actually just granulated sugar and molasses, and you can make your own? We’re including both ingredients in these pumpkin spiced pumpkin cookies for that deep sweet flavor.
- Maple syrup. Because pumpkin + maple syrup = awesome. This helps give the cookies a pumpkin pie flavor.
- Pumpkin puree. Pumpkin cookies wouldn’t be complete without PUMPKIN! I use canned pumpkin puree (not pumpkin pie filling), but you can make Homemade Pumpkin Puree if you prefer.
- Egg. To help hold everything together. A flax egg should also work here.
- Vanilla extract. Try my homemade recipe here.
- Flour. I use all purpose einkorn flour for my pumpkin spice cookies. A mixture of whole wheat flour and all purpose flour would also work.
- Baking powder + baking soda + salt. These lifting agents keep the cookies light and fluffy.
- Pumpkin pie spice. My recipe calls for a full TABLESPOON of Homemade Pumpkin Pie Spice. Seriously, don’t skimp on the spices. It takes these delicious pumpkin pie spice cookies to the next level!
- Cornstarch. Give thanks to Sally’s Baking Addiction for this tip. Adding cornstarch to your cookies gives them a light and fluffy cake-like texture. This is how these cookies taste like pie and cake at the same time!
- Frosting. We’ll mix cream cheese with a few of the ingredients we’ve already pulled out for the cookies: butter, vanilla, maple syrup, and a pinch of salt.
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)

HOW TO MAKE PUMPKIN SPICE COOKIES
Step 1. Preheat the oven to 350F.
Step 2. Line a baking sheet with parchment paper or a Silpat baking mat.
Step 3. In a large bowl, or in the bowl of a stand mixer, mix the butter and granulated sugar until the color is very light, about 5-7 full minutes.
Step 4. Add maple syrup, molasses, pumpkin puree, egg, and vanilla and whisk well until combined.
Step 5. Add dry ingredients: flour, baking powder, baking soda, salt, cornstarch, and pumpkin pie spice and mix until JUST combined.
Step 6. Using a cookie scoop, scoop dough onto the prepared baking sheet. 1 scoop of dough will yield smaller, more bite-sized cookies. 2 scoops of dough will yield slightly bigger bakery-style cookies.
Step 7. Bake for 15 minutes, or until the cookies are golden to light brown underneath.
Note: Allow the cookies to cool completely before frosting.

Step 8. Meanwhile, prepare the frosting. In a stand mixer, blender, OR by hand, combine the cream cheese, butter, vanilla, and maple syrup in a medium bowl. Add the salt and taste, adjusting the sweetener as desired.
Step 9. Spread frosting on each cookie and sprinkle with additional cinnamon for decoration, if desired.

STORING THIS PUMPKIN COOKIE RECIPE
These pumpkin spiced cookies do not need to be refrigerated. They will hold up well for a few days at room temperature. However, the frosting should be refrigerated.
- Pumpkin cookies with cream cheese frosting are THE BEST the day they’re baked. But they hold up well for a few days if you keep them in an airtight container.
- Unless you have oodles of fridge space, I recommend making the frosting and storing it in a separate container. Then frost the pumpkin spice cookies right before eating or serving.
- This pumpkin cookie recipe also freezes well unfrosted! Thaw to room temperature before frosting and you have an instant dessert ready for those holiday gatherings.

MORE YUMMY PUMPKIN RECIPES
Try one of these other yummy pumpkin recipes too!
- Pumpkin French Toast Casserole
- Classic Pumpkin Bread
- Easy Pumpkin Smoothie
- Pumpkin Pie Hummus
- Slow Cooker Pumpkin Chili
PUMPKIN VOOKIES FAQS
Do pumpkin cookies need to be refrigerated?
Unfrosted, these chewy pumpkin cookies do not need to be refrigerated. They will hold up well for a few days if you keep them in an airtight container at room temperature. Otherwise, they are best the day they are baked. Check out my Storing Pumpkin Cookies section for more tips.
Why are my pumpkin cookies sticky?
Pumpkin spice cookies may turn out sticky if the pumpkin puree has extra liquid. This happens sometimes with Homemade Pumpkin Puree. If you find that your pumpkin cookies are sticky, you can add more flour to your mixture or blot the pureed pumpkin with a paper towel before adding it to the recipe.
Can I add mix-ins to these pumpkin vookies?
Sure! Chocolate chips, white chocolate chips, or raisins would all be yummy folded into the cookie dough or sprinkled on top of the frosting.
MORE YUMMY COOKIE RECIPES
- Cranberry White Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Shortbread Cookies
- Snickerdoodle Cookies
- Chewy Gingersnaps
- Thumbprint Cookies

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Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Pumpkin Cookies with Naturally Sweetened Cream Cheese
These soft and chewy pumpkin spice cookies with naturally sweetened cream cheese frosting are full of pumpkin spice flavor for an indulgent treat!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18–24 cookies 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
Cookies
- ½ cup (1 stick) butter, room temperature
- 1 cup granulated sugar (I use Turbinado sugar)
- 1 tsp molasses
- 2 Tbsp maple syrup
- 1 ½ cup canned or homemade pumpkin puree (1 15 oz can minus ¼ cup)
- 1 egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cornstarch
- 1 Tbsp pumpkin pie spice
Frosting
- 1–8 oz brick cream cheese, room temperature
- 3 Tbsp butter, room temperature
- ½ tsp vanilla
- 3 Tbsp maple syrup
- pinch salt
Instructions
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper or a Silpat baking mat.
- In a large bowl, or in the bowl of a stand mixer, mix the butter and granulated sugar until the color is very light, about 5-7 full minutes.
- Add 2 Tbsp maple syrup, molasses, pumpkin puree, egg, and vanilla and mix well until combined.
- Add flour, baking powder, baking soda, salt, cornstarch, and pumpkin pie spice and mix until JUST combined.
- Using a cookie scoop, scoop dough onto the prepared baking sheet. 1 scoop of dough will yield smaller, more bite-sized cookies. 2 scoops of dough will yield slightly bigger, bakery-style cookies.
- Bake for 15 minutes, or until the cookies are golden to light brown underneath. Allow the cookies to cool completely before frosting.
- Meanwhile, prepare the frosting. In a stand mixer, blender, OR by hand, combine the cream cheese, butter, vanilla, and maple syrup in a medium bowl. Add the salt and taste, adjusting the sweetener as desired.
- Spread frosting on each cookie and sprinkle with additional cinnamon for decoration, if desired.
Notes
Storing
- These are THE BEST the day they’re baked. But they hold up well for a few days if you keep them in an airtight container.
- Unless you have oodles of fridge space, I recommend making the frosting and storing it in a separate container. Then frost the pumpkin cookies right before eating or serving.
- These cookies also freeze well unfrosted! Thaw to room temperature before frosting and you have an instant dessert ready for those holiday gatherings.
Nutrition
- Calories: 615
Can I reduce the amount of butter, flour, and sugar?
Yes, but it will differ from the recipe.
How many calories are the cookies per serving? I wa t to make these, they look yummy!
Could arrowroot powder substitute the corn starch in this recipe for the same fluffy effect?
HI Joannie,
We haven’t tested it, but it should work fine as an alternative. Either arrowroot or tapioca. Let us know how it comes out! 🙂
Do you think this would work with a flax “egg” or would a different egg substitute work?
I do! A flax egg should work with this.
I added raisins and they were delicious!!!
Yum!!
Why not try NO sugar in the cookie frosting, since they are already sweet with quite a bit of sugar.
PS-I got my family off refined sugar of any kind by not having it in the house at all and sercofruiy only for dessert. (Alert:). Even lots of fruit is bad as it contains lots of sugar!
I’m wondering how that extra quarter cup of pumpkin would taste in the frosting, gonna try it next time!
I think it would be good Ginger! I’ve made a maple pumpkin frosting for cinnamon rolls, and it was GOOD. It will be a slightly different texture of course, but that’s not a bad thing. 😉
Can’t wait to try these! The instructions got cut off at:
7. Bake for 15 minutes, or until…
Yikes! I’ll fix that. 🙂
so excited to try these! Your recipes are so good and I’m thankful for your hard work in experimenting. I typically use coconut sugar in recipes and I’ll let you know how they turn out using that instead of turbinado. It usually makes the finished product darker but it also gives it a little bit of carmelly/brown sugar flavor too!
Suz! I was THISCLOSE to using coconut sugar, but opted not to because I wanted to test with what most people would have on hand. I think coconut sugar would be AWESOME in this recipe. If it burns quicker, check the cookies sooner OR reduce the temp and cook the same or a smidgen longer. I’m thinking you’re experienced enough in baking to know which would be best. 😉
I am going to try these so that is why I have not rated your recipe yet!
they Look good!
sincerely, Dia
I hope you enjoy them, Dia!