Frosted Soft Pumpkin Sugar Cookies
October 26, 2026
Recipe adapted from Tieghan Gerard, Half Baked Harvest
These soft pumpkin cookies with creamy frosting make a cozy treat for fall.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup pumpkin butter
- 2 teaspoons vanilla extract
- 1 egg, at room temperature
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup cinnamon sugar
- 6 ounces cream cheese, at room temperature
- 4 tablespoons salted butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Fall sprinkles, as desired (for decorating)
Instructions
1. Heat the oven to 350°F and line a baking sheet with parchment paper.
2. Beat 1 cup butter with the brown sugar and 2 teaspoons vanilla until fluffy. Mix in the pumpkin butter, followed by the egg. Add the flour, baking soda, cinnamon, nutmeg, and 1 teaspoon salt, mixing until combined.
3. Shape tablespoon-sized portions of dough into balls and coat each in cinnamon sugar. Arrange on the prepared baking sheet, leaving 3 inches between cookies.
4. Bake for 8 minutes, rotate the baking sheet, and bake for another 3–4 minutes, until the edges are just starting to set. Leave the cookies on the baking sheet to cool completely.
5. For the frosting, use an electric mixer to beat the cream cheese with 4 tablespoons butter until smooth. Add the powdered sugar, 1 teaspoon vanilla, and 1/2 teaspoon salt, then beat until fluffy.
6. Spread frosting over the cooled cookies and decorate with fall sprinkles as desired. Store in an airtight container in the refrigerator for up to 4 days.
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