Creamy Pumpkin Cookies

Cream Pumpkin Cookies Recipe
7 Reviews
These creamy pumpkin cookies are tender little cut-out cookies delicately flavored for fall!
45 min
Prep Time
Total Time
60 cookies



1 cup
Land O Lakes® Butter, softened
1/2 cup
large Land O Lakes® Egg
1/3 cup
mashed cooked pumpkin*
1 teaspoon
2 3/4 cups
all-purpose flour
2 teaspoons
pumpkin pie spice**
3/4 teaspoon
baking powder
1/8 teaspoon


3 ounces
cream cheese, softened
2 tablespoons
Land O Lakes® Butter, softened
1 tablespoon
mashed cooked pumpkin*
1/2 teaspoon
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 canned pumpkin.
**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.


  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. Divide dough in half. Wrap each half in plastic food wrap. Refrigerate at least 2 hours or until firm.
  3. Heat oven to 375°F.
  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. 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.

Recipe Tips

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 Facts (1 cookie)

Dietary Fiber

Recipe Comments and Reviews


I made these and was complimented with this is what cookies must taste like in heaven! Awesome!!


Cookies lack any real flavor. There are so many other cookies that are worth your time making. Dominant taste is white flour. I ground my own spices for this ? Who are these people who gave this 5 stars?. Results are not rewarding, look for another recipe.


I wanted a "healthier" cookie for my child's halloween school class treat. I used 2&1/4 cups whole wheat flour instead of 2&3/4 cups all-purpose and 3 tablespoons less butter (because I used whole wheat flour). I used halloween cookies cutters and decorated with raisins instead of the frosting. They turned out great, not very sweet at all, perfect for a halloween snack because the kids will be having so much candy this time of year.


I suspect the people who found these cookies dry overcooked them. I baked them for about 7 minutes and they were tender and soft right away. I didn't use the frosting in the recipe as I wanted to make Halloween cookies and decorated them with orange cookie icing - perfect pumpkin cookies actually shaped like pumpkins!


They were very dry and had a horrible texture. The flavor was okay, but the rest of it was awful. Not impressed.


I made these in the shape of pumpkins and decorated them with icing and sprinkles. The frosting isn't very good for fancy decorating because it doesn't hold it's shape but the cookies taste amazing!


Very soft dough that did roll out well after chilling. The flavor and texture right out of the oven wasn't that great. Very subtle flavor with almost a dry,cardboard texture. However, after cooling and being stored overnight in airtight container, the texture was soft and velvety and the pumpkin and spice flavors had really popped. Nice to be able to bake one day and frost the next!


These cookies were good and had a great texture, but needed the icing to actually have enough pumpkin flavor and sweetness. Next time I will up the spices in the cookie.

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