Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting

I missed Chicago autumns. I missed the brisk air that has me reaching for scarves and a warm coffee drink in my hand (perhaps even a Pumpkin Spice Latte). I missed the changing leaves, the sight of my own breath in the air. Now that I have moved back and fall begins in exactly one week, I am still longing for that brisk air, walking with my chin tucked in one of my many scarves. You know what else happens in the fall, as if that brisk air pushes a button inside me? I crave all things pumpkin and I want to cozily bake in my apartment.

My mom makes incredible pumpkin desserts so I called her and made her recipe. I made a bunch of these cookies for friends as a gift and there were a few left over. When another friend visited, she told me point blank: my pants are too tight; I can’t eat any. She ate three. These cookies are addicting, whether Chicago is experiencing a warm September or not.

Pumpkin Cookies

These babies are delicious and moist ungarnished but if you really want to hit a home run add some cream cheese frosting and walnuts as garnish. You won’t regret it. These cookies plus that frosting equals the perfect amount of richness, where even though your pants are too tight, you still can’t help but eat three of them–these moist, pumpkin cookies.

They are perfect as a dessert on Thanksgiving but they are also a sweet treat to give to friends as a thank you or to make just because. You won’t regret it.

Pumpkin Cookies

Pumpkin Cookies


  • 1 box Betty Crocker Super Moist Yellow Cake Mix
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Cup Canned Pumpkin
  • 1/4 Cup (softened) Butter
  • 1/2 (chopped) Walnuts - optional


  1. Heat Oven to 375 degrees
  2. Grease Cookie Sheet
  3. In a large bowl, add cake mix, pumpkin pie spice, butter, and pumpkind
  4. Use handheld mixer on low
  5. Stir in nuts (optional)
  6. Drop on Cookie Sheet 2 inches apart
  7. Bake 10-13 minutes until cookies are lightly golden around edges
  8. Let cool on the sheet for 2 minutes
  9. Optional: Ice once cool

The following two tabs change content below.
Nina grew up speaking and eating Italian in the Chicagoland area. She moved to San Francisco for two years and, knowing she was always meant to be a writer, finally decided to share some of that writing with the world through blogging. There you will find her chronicling her adventures and misadventures (and isn't there such loveliness in mistakes and learning and growing?). If you ever go shopping with her, you will often hear her say, "We could totally make that!" Now, she is back in Chicago, with a real kitchen to cook authentic Italian food and other creations and space to do-it-herself. She finds it best to do all these things–writing, cooking, crafting, reading, adventuring–while laughing which is her favorite thing to do.

Latest posts by Nina B (see all)


  1. This looks like a fantastic addition to my VERY LARGE collection of pumpkin recipes. YUM.

  2. These look so amazing! I see pumpkin spice on so many fall recipes, need to pick up some! 🙂 Found you from the Sits Girls Sharefest!

  3. I am such a sucker for anything pumpkin! Thanks for linking up to the Pretty Preppy Party! Heather @ Southern State of Mind http://www.southernstateofmindblog.com/

  4. I love all things pumpkin, but your cookies just take it over the top with the amazing cream cheese frosting!
    Thanks so much for sharing these at The Pretty Pintastic Party! I’ve chosen your recipe as a feature at this weekend’s party, so I hope you’ll stop by!

  5. You’re TOTALLY speaking my language here, Nina! I’m a huge fan of anything pumpkin, and when you top it with cream cheese? Heavenly! Mmm.

    Also, this was one of my favorite links during last week’s #thatsfreshfriday link-up! Thanks for participating! I’ll be sharing it on my blog and social media channels this weekend as our new party kicks off, and I hope to see you back sharing another wonderful recipe this week!

Add Your Comment