These Perfect, Soft Pumpkin Sugar Cookies Are Topped With Cream Cheese Frosting And A Sprinkle Of raw sugar! Sweet, Simple, And Perfect For Fall!



It will be hard for you not to fall in love with this recipe for pumpkin sugar cookies because they have a light – not overwhelming – pumpkin flavor, paired with spices like cinnamon, nutmeg, and ginger. 


I swirled the icing on fairly thick because I have a love affair with cream cheese icing! You could mix it on the thinner side and have a glaze-like consistency. It’s really up to you. My husband loves these cookies without any icing!

Once you make these cookies, save me a few, and then invite me over. Ok?




  • 3 cups  flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 2 large egg yolks
  • 2/3 cup canned pumpkin puree
  • 1 tsp vanilla 



  • 8 oz cream cheese, whipped
  • 1 stick of butter, softened
  • 2 tsp vanilla extract
  • 3 cups powdered sugar




For the cookies:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
In the bowl, cream together butter, and sugar until pale and fluffy.
Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Let sit for 30 minutes. This will make it easier to work with the dough.
Scoop dough out and shape into 3 Tbsp balls. Place on parchment paper-lined baking sheets, and using your the palm of your hand, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick.
Bake in preheated oven for 11 – 12 minutes. Cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Once cool frost with Cream Cheese Frosting. Garnish with raw sugar. Trust me the raw sugar will change your life! 

For the frosting:
In the bowl, cream together cream cheese and butter until pale and fluffy.
Mix in vanilla, and powdered sugar. Mix until smooth and slightly fluffy.










  1. Hi there, thank you for stopping by to share your cookie recipes, I have saved on Pinterest today!!
    I certainly have plenty of pumpkin I need to use and this is a good start.

    I hope you have a great week!

  2. Congratulations, your post has been featured on Full Plate Thursday,510 this week, and we have pinned your post to our Full Plate Thursday Features Board. Thanks so much for sharing with us and you have a great week!
    Miz Helen

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