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Creamy Pumpkin Cookies

Creamy Pumpkin Cookies

These creamy pumpkin cookies are tender little cut-out cookies delicately flavored for fall!

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45 min
Prep Time
03 hrs 25 min
Total Time



1 cup Land O Lakes® Butter, softened

1/2 cup granulated sugar

1 large Land O Lakes® Egg

1/3 cup canned pumpkin

1 teaspoon vanilla

2 3/4 cups all-purpose flour

2 teaspoons pumpkin pie spice  

3/4 teaspoon baking powder

1/8 teaspoon salt


3 ounces cream cheese, softened

2 tablespoons Land O Lakes® Butter, softened

1 tablespoon canned pumpkin

1/2 teaspoon vanilla extract

1/4 teaspoon pumpkin pie spice  

1 1/2 cups powdered sugar

1 to 2 teaspoons Land O Lakes® Fat Free Half & Half


Decorator sugar or edible glitter


 *Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves for each teaspoon of pumpkin pie spice.

How to make

  1. STEP 1

    Combine 1 cup butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 1/3 cup pumpkin and 1 teaspoon vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.

  2. STEP 2

    Divide dough in half. Wrap each half in plastic food wrap. Refrigerate at least 2 hours or until firm.

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until edges begin to brown. Transfer to cooling rack. Cool completely.

  5. STEP 5

    Combine all frosting ingredients except powdered sugar, half & half and decorator sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add powdered sugar and enough half & half for desired spreading consistency, beating at low speed until well mixed. Spread frosting on cooled cookies. Sprinkle with decorator sugar or edible glitter.

Tip #1

What do you do with the remaining pumpkin once you’ve opened the can? Use it to flavor ice cream. Combine 1 quart slightly softened vanilla ice cream with remaining pumpkin, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves until well mixed. Spoon into resealable freezer container; freeze.

Nutrition (1 cookie)

80 Calories
4 Fat (g)
15 Cholesterol (mg)
45 Sodium (mg)
9 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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