Puffy Pumpkin Cookies with Spiced Vanilla Frosting

I Love anything with pumpkin and these cookies are really good. They almost look like a small cupcake. This Spiced Vanilla Butter from William Sonoma makes the BEST Frosting. You’ve got to try it. If you don’t go out and buy it, you can always stick to the traditional cream cheese frosting.


Puffy Pumpkin Cookies

Puffy Pumpkin Cookies are the best fall cookie recipe. Add some vanilla spice cream cheese frosting on top and watch your batch of cookies disappear!
Course: Dessert
Cuisine: American
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 36
Calories: 153kcal


For the Pumpkin Cookies:

  • ½ cup butter
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 small can pumpkin
  • 2 ½ cups flour
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Cream Cheese Frosting:

  • 6 ounces cream cheese softened
  • 3 tablespoons butter softened
  • 3 tablespoons Vanilla Spice Butter from William Sonoma (use butter if not using this)
  • 2 ¼ cups powdered sugar
  • cinnamon to sprinkle on top


  • Preheat oven to 375 degrees F.
  • Cream butter and sugars in a stand or electric mixer until creamy. Slowly add eggs and pumpkin, mixing until well combined.
  • Place flour, nutmeg, cinnamon, ginger, baking soda and salt in a large bowl. Slowly add to wet mixture on low speed until just combined.
  • With a cookie scoop, drop onto parchment or silpat lined baking sheet and bake for 11-13 minutes. Let cool completely.
  • Whisk cream cheese and butters in a medium bowl. Slowly stir in powdered sugar until smooth. Frost cooled cookies and sprinkle lightly with cinnamon.


Makes about 3 dozen.


Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 102mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 218IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.5mg
Keywords: pumpkin spice cookies, pumpkin sugar cookies, vanilla cream cheese frosting


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9 Responses
  1. Bunny Redenbaugh

    If not using the special vanilla spice butter in the frosting, would you put in any special spice with regular butter when making the frosting? They sure look yummy.

  2. Jenny

    We put these cookies in the fridge and I liked them even better cold. Mmm I love pumpkin. I’m going to try the 3 ingredient cookies this week too.

  3. The Harris Family Daily Chat

    Yum Jenny..this will be next on my list to make. I made the 3 ingredient cookies twice last week. They are good and I can imagine only better with some of the William’s Sonoma butter on top.

  4. Jenny

    Hi Valerie,
    So glad you like that cookbook. Those church cookbooks have some great family favorite recipes.

    Hope you enjoy the recipes!

    I will have to try those 3 ingredient pumpkin cookies. I have all those ingredients in my pantry. Sounds good and you can’t get much easier than 3 ingredients!

  5. Dave and Tricia Folsom Family Fun

    Jen – I just tried a new recipe today that a friend gave me. It is for Pumpkin Chocolate Chip cookies and has only 3 ingred. 1 box Spice Cake Mix, 1 can pumpkin (sm. can – 15 oz I think) and chocolate chips. Mix together and bake. I couldn’t remember what temp. and how long to bake so I just baked mine at 350 (cake box temp.) and baked them for about 11-12 min. They are so soft and yummy – and extremely easy!

  6. Valerie

    My cousin Shannon gave me a copy of the cookbook that your ward did. I can’t wait to try the recipes in there and these all look great! Thanks for giving people like me(you know, the ones that cook the same ole thing week after week) good recipes to try. I can’t wait to try these cookies.

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