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Pumpkin Sugar cookies

Pumpkin Sugar Cookies with Cream Cheese Icing

Paula Schuck (ThriftyMommasTips
These Pumpkin sugar cookies are velvety and super addictive with a cream cheese icing glaze.
5 from 4 votes
Prep Time 30 mins
Cook Time 8 mins
Total Time 38 mins
Course Baked Goods
Cuisine American
Servings 2 to 3 dozen
Calories 150 kcal


  • Three cups of flour
  • 1 teaspoon baking powder
  • One teaspoon baking soda
  • 1/4 teaspoon of salt
  • 1/3 can of pumpkin puree
  • one cup of butter room temperature
  • 1 1/2 cups of sugar
  • 2 eggs
  • Icing glaze
  • 1 cup of Icing sugar
  • 1 small package of cream cheese
  • 1 teaspoon of water add a toy bit more if you want the icing thin


  • Mix butter and flour together with a beater. Add the baking soda, baking powder and salt. Keep beating. Add the sugar and add the eggs. Beat until there are no lumps while adding the 1/3 can of pumpkin puree.
  • Drop from a spoon onto a cooking sheet. If you want you can line the cookie sheet with wax paper to keep them from sticking. They will not be extremely hard or formed. Pumpkin makes them softer. Cook at 375 for 6 to 8 minutes. This should make 2 to 3 dozen depending on size of your cookies. The secret to making sure they are soft is to watch them closely and pull from the oven the minute you think they are cooked enough, then be sure to also package in an airtight container later when they are done and iced and ready to eat.
  • When they have cooled you can make the icing glaze.
  • Make sure to start with soft cream cheese. If it's not soft enough then put it into the microwave and soften a bit longer. Stir in the icing sugar and add the spoon full of water. Blend by hand, or for faster results use your hand blender.
  • Top each cookie with a tablespoon full of this glaze (it tastes like cinnabon)


Serving: 1cookieCalories: 150kcalSugar: 150g
Keyword cookies, pumpkin cookies,, soft pumpkin cookies
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