Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookies with Cream Cheese Frosting

Prep Time: 20 mins | Bake Time: 10 to 12 mins | Makes: approximately 36 cookies | Pairs with: Etude October Wine Club Releases

TL;DR: Soft, spiced pumpkin cookies made with canned pumpkin, cinnamon, and nutmeg, topped with a smooth cream cheese frosting. Baked at 350°F for 10 to 12 minutes. The recipe makes approximately 36 cookies and pairs beautifully with Etude's fall wine club releases, particularly the 2021 Heirloom Pinot Noir (97 pts) and the 2019 Coombsville Cabernet Sauvignon (98 pts).

A Fall Bake Worth the Occasion

There is a particular kind of afternoon that calls for this recipe. The light has shifted, the air has changed, and whatever is in your oven smells exactly like the season.

These pumpkin cookies are soft and cakey rather than crisp, more like a bite-sized spiced cake than a traditional drop cookie. The cream cheese frosting adds a tangy richness that balances the sweetness and ties the whole thing together. They are simple enough to make on a weekday and good enough to bring to a gathering.

They are also, it turns out, an excellent reason to open a bottle.

At a Glance

Detail Info
Prep time 20 minutes
Bake time 10 to 12 minutes
Oven temp 350°F
Yield Approximately 36 cookies
Key spices Cinnamon, nutmeg
Frosting style Cream cheese, butter, powdered sugar
Wine pairing Etude fall wine club releases

Ingredients

Cookies

  • 1 egg
  • 1 cup canned pumpkin
  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla

Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

Cookies

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
  2. In a large bowl, use an electric mixer on medium to high speed to beat 1 cup of softened butter for about 30 seconds until creamy.
  3. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until well combined, scraping down the sides of the bowl as needed.
  4. Add the egg and vanilla and beat until fully incorporated.
  5. Add the canned pumpkin and mix until smooth. Add the flour and beat until a soft dough forms.
  6. Spoon the dough onto the prepared cookie sheet in heaping teaspoons, leaving about 2 inches between each cookie.
  7. Bake for 10 to 12 minutes, until the tops are set and no longer look wet. Do not overbake. These cookies should stay soft.
  8. Transfer to a wire rack and allow to cool completely before frosting.

Cream Cheese Frosting

  1. Beat softened butter and cream cheese together until completely smooth.
  2. Add powdered sugar and vanilla and continue beating until light, creamy, and spreadable.
  3. Frost cooled cookies generously and serve.

The Pairing: Why It Works

Pumpkin desserts with warm spice and cream cheese frosting sit in an interesting place for wine pairing. The sweetness and spice call for something with enough fruit character and depth to hold its own, but not so tannic or heavy that it overwhelms the delicate texture of the cookie.

From the October wine club releases, two bottles stand out as ideal companions:

The 2021 Heirloom Pinot Noir (97 points), grown from rare heirloom clonal selections at Grace Benoist Ranch, brings a silky, layered quality and enough red fruit brightness to complement the cinnamon and nutmeg without competing with the cream cheese.

The 2019 Coombsville Cabernet Sauvignon (98 points) is a bolder choice, but its structured elegance and long, refined finish hold up beautifully alongside the richness of the frosting and the weight of the spice blend.

For those who prefer something lighter alongside dessert, the 2019 Blanc de Noirs (93 points), with its delicate red berry character and lively acidity, makes a genuinely unexpected and delightful pairing.

October Wine Club Releases

Members receive exclusive access to Etude's most limited and highly rated bottles. This month's releases include:

Sparkling

Cabernet Sauvignon

Pinot Noir

White and Rosé

  • 2021 Pinot Blanc
  • 2021 Pinot Gris
  • 2022 Pinot Noir Rosé

Not yet a member? Join the Etude Wine Club to receive curated shipments of limited-production and highly rated wines delivered directly to your door.

FAQs: Pumpkin Cookies with Cream Cheese Frosting

What makes these pumpkin cookies soft and cakey rather than crisp?
The canned pumpkin adds significant moisture to the dough, resulting in a soft, pillowy texture more similar to a spiced cake than a traditional cookie. Avoid overbaking. When the tops look set and no longer appear wet, they are done.

Can I make these cookies ahead of time?
Yes. The unfrosted cookies keep well in an airtight container at room temperature for up to 3 days. Frost them the day you plan to serve for best texture. Frosted cookies should be refrigerated and brought to room temperature before serving.

What wine pairs best with pumpkin and spice desserts?
Wines with red fruit character and enough structure to hold up to spice work well. From the October releases, the 2021 Heirloom Pinot Noir (97 pts) and the 2019 Coombsville Cabernet Sauvignon (98 pts) are our top pairings. For something lighter, the 2019 Blanc de Noirs is a lovely and unexpected match.

What is the Etude Wine Club?
The Etude Wine Club gives members access to limited-production, highly rated wines not widely available elsewhere, including single-vineyard Pinot Noirs, reserve Cabernets, and rare whites and sparkling wines. Members receive curated shipments and exclusive benefits. Learn more at etudewines.com/pages/join-the-club.

Can I use fresh pumpkin instead of canned?
Canned pumpkin is recommended for consistency. Fresh pumpkin puree can vary in moisture content, which affects dough texture. If using fresh, cook and drain it thoroughly before measuring.

Enjoy responsibly. Pour & Protect.

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