Pumpkin Spice Cookies

As weather cools and days get shorter, leaves turn, and pumpkin weather abounds, it’s time for fall comforts in our kitchen, and in our bellies. The fragrance of nutmegs and cinnamon, and all things pumpkin baking in the oven can practically be tasted in the air. My cozy Pumpkin Spice Cookies are a fall treat that will bring that hint of nostalgia from seasons turning throughout the years with each first bite. They have the taste of soft chewy muffin tops and the flavor of the seasonal, “PSL” (pumpkin spiced latte). I can’t get enough of these, they will certainly make the menu for Thanksgiving dinner!

If you can practically taste them it’s time to make yourself a batch and enjoy this delicious recipe!

Let’s get started.

Prep/Bake Time: 10 minutes dough/1 hour chill/10-12 minutes bake per pan

Quantity: ~30

Author: Mindi Cunningham | sweet basil and lemon


1 cup canned pure pumpkin (Libby’s)

3 cups bread flour

1/2 cup unsalted butter room temp

2 eggs: 1 whole; 1 egg yoke

1/2 cup brown sugar

1 cup granulated sugar

1/2 tsp sea salt

1/2 tsp cream of tartar

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 Tbsp vanilla

Cream Cheese Frosting

4 Tbsp unsalted butter room temperature

1&1/2 tsp vanilla

4 oz cream cheese room temperature

1 Tbsp heavy cream

2 cups & 1/3 confection sugar


Using a stand mixer combine butter, sugar and eggs until fluffy for 2-3 minutes. Add in pumpkin and mix until combined thoroughly. In a separate large bowl combine the dry ingredients and whisk together. Add dry ingredients to the stand mixer bowl and mix until dough has formed evenly but do not over work. Set the bowl in fridge to chill for 1 hour.

When it’s time to make the cookies preheat oven to 350. Using a medium cookie scoop drop dough balls onto a parchment lined baking sheet. You should be able to fit 8 cookies comfortably on a standard baking sheet. Bake cookies for 10-12 minutes. Allow cookies to cool thoroughly before frosting.

To make the frosting, combine the butter and cream cheese together and whip until smooth, without lumps. Add in the sugar and then the vanilla and heavy cream. Whip until frosting is thick and creamy. Frost with desired amount on cooled cookies. Allow frosted cookies to set completely before stacking, using waxed paper or parchment paper between layers.

Store cookies in an airtight container in the fridge for optimal freshness. Simply remove and enjoy chilled or remove a few minutes before you enjoy.

You’ll be tempted to eat these for breakfast with a cup of your favorite coffee or hot tea.

If you enjoyed this recipe, be sure to comment, like and tag @sweetbasilandlemon in your Instagram posts, and follow my Instagram and this blog for the latest updates and new recipes!

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