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Pumpkin Spice Cookies with Cream Cheese Frosting

Pumpkin Spice Cookies with Cream Cheese Frosting

This season, I had the most delicious pumpkin-drink — Dunkin’s cinnamon pumpkin latte.

I treated myself to one of these drinks on a busy afternoon in the middle of conference season. My small latte was rich and delicious, kicking off my pumpkin-obsession.

Which is why — when scrolling through Pinterest, I found the Two Sisters Crafting Pumpkin Spice Cookie Recipe, I knew I had to bake some myself.

So this week, I’m sharing my adapted recipe for Pumpkin Spice Cookies with Cream Cheese Frosting.

Pumpkin Spice Cookie Ingredients

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My favorite recipes require everyday ingredients. If you’re a baker, you’ll have most of the spices for these pumpkin spice cookies already.

The only items I had to buy for this recipe was a large can of pumpkin puree. I didn’t buy the pumpkin pie puree, as I worried the cinnamon/nutmeg spices from the puree (and what the recipe calls for) would be too strong.

I already had walnuts leftover from my snowball cookies, so I didn’t need to buy those. I always have an unopened cream cheese in the fridge, specifically for baking.

The recipe was faster to prepare, as I already had my ingredients. The only item to remember is to take everything out to soften before you plan to bake!

Instructions for Pumpkin Spice Cookies with Cream Cheese Frosting

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As I mentioned above, it’ll be easier for you to combine the ingredients if they’re soft. Mine were still a bit chilled, but luckily I have my grandmother’s hand-mixer which is a dream.

This recipe is a breeze if you use a KitchenAid mixer. I didn’t want to take mine out of storage just for this video — so I used two bowls, a sifter, a hand-mixer, and rubber spoon. I don’t mind mixing by hand, and I still found the recipe to be easy.

The Final Product

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Overall Thoughts

Pumpkin Cookie Texture

I am thrilled with how these pumpkin cookies turned out. I don’t feel as naturally skilled at baking as I am at cooking — so I was a bit nervous about how these cookies would turn out.

The final texture of these cookies is like cake. They’re fluffy and moist, despite their oatmeal-cookie appearance.


I prefer rich, bold flavors to sickeningly sweet, so this recipe is perfect. The use of nutmeg and ginger keeps this from being a flat cinnamon cookie.

I would’ve preferred more pumpkin flavor (since they’re pumpkin cookies). In the future I’m going to add another 1/2 cup of pumpkin puree and see if that adds more of an orange color to the cookies.

When I shared these cookies with my neighbors and family, they thought they were gingerbread cookies, based on the color and hint of ginger. This isn’t a bad thing, as I think the pumpkin spice flavors are balanced and not artificial.

I adjusted the sugar in the frosting to match my taste. I prefer the tangy flavor of the cream cheese to make these cookies savory. If you rather have a very sweet frosting, feel free to add more than the 1 cup of powdered sugar. But I recommend you add a little bit at a time and taste it as you go.


I iced the first six cookies, since I knew they’d be eaten right away. After the rest of the cookies cooled, I stacked them on a dinner plate and kept them in the microwave for after dinner.

If anyone wanted a cookie before then, I iced them on the spot, so that the icing didn’t sit out on the counter. The butter in the icing tends to harden which I don’t enjoy, so I prefer the smooth, chilled icing from the fridge.

I plastic-wrapped the plate of cookies and kept them on the kitchen island. They’re just as fresh and soft as they were right out of the oven. I’m impressed!

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The original Two Sisters Crafting recipe said that there would be 36 cookies in total. My recipe made 18 very large cookies.

I scooped my cookies using a half-filled ice cream scoop. I imagine if you used a tablespoon or something smaller, you would have a higher yield. Either way, I like the larger cookies and there were enough for my family to have them for dessert over the weekend, and to share with the neighbors.

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Recipe Score

I would give these pumpkin spice cookies with cream cheese frosting a 9/10 for the following:

  • Recipe Level

    • Beginner: This pumpkin spice cookie recipe requires hardly any preparation. Depending on your tools, these cookies can be a one-bowl recipe which requires little work and clean up.

  • Ingredients

    • If you cook or bake often, you’ll have most of these ingredients on-hand. If you need to buy the pumpkin or spices, these additions to your pantry should last you through to next season (depending on your cooking preferences and tastes). I hardly ever use ginger, so this ingredient should last for the next few years!

  • Prep

    • Besides purchasing your ingredients and letting them sit at room temperature to soften, there is no prep required to make these pumpkin cookies.

  • Flavor

    • 9/10: I preferred the blend of Autumn seasonings in these pumpkin spice cookies, but I would like to have more pumpkin notes.

K. Martinelli Makes Pumpkin Spice Cookies

Thanks for Watching!

Do you have a favorite fall recipe? Have you made pumpkin spice cookies before? Tell me about it in the comments below. I’d love to hear from you!

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