Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

Found this recipe when I was finally inspired to use the canned pumpkin from the prior year Thanksgiving. Cake-y and pumpkin-y with a smear of sweet cream cheese frosting these are a great cookie to make for Thanksgiving, Christmas or especially a Christmas Cookie Exchange. Plus we had extra canned pumpkin which our infant daughter Abby liked much more than purred carrots – such a gourmand.


Pumpkin Spice Cookies Ingredients:

  • 1/2 Cup Butter (Sweet Cream Salted)
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Cup Canned Pumpkin
  • 2 Cups Flour
  • 4 tsp. Baking Powder
  • 1 tsp. Salt
  • 2 1/2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Ginger
  • 1 Cup Chopped Walnuts or Pecans (optional)

Cinnamon Cream Cheese Frosting Ingredients:

  • 1/2 Cup Butter (Sweet Cream Salted)
  • 8 oz. block of Cream Cheese
  • 3 tsp. Vanilla
  • 4 cups Powdered Sugar
  • 1 tsp. Cinnamon


  1. In a mixer cream the butter and sugar until light and fluffy. 
  2. Add eggs and pumpkin and mix well. Sift flour, baking powder, salt and spices together and fold into cookie batter. Mix until well blended. At this point you can add the nuts if you like.
  3. Use two spoons to drop about 2 tablespoons of batter onto a cookie sheet. (Two sheets with a dozen per sheet)
  4. Bake in a 350 degree oven for approximately 15 minutes. Switch sheets top to bottom half way through. 
  5. While cookies bake – make the frosting. Beat cream cheese, butter and vanilla in a mixer until blended. Add powered sugar a cup at a time and continue to mix until sugar is incorporated. Finally, add cinnamon.
  6. Allow cookies to cool completely before applying frosting. 

Recipe source: http://www.twosisterscrafting.com/pumpkin-spice-cookies/


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