Deliciously Sprinkled

Frosted Pumpkin Cookies

Frosted Pumpkin Cookies

These Frosted Pumpkin Cookies are super soft and fluffy, loaded with warm spices and topped with a creamy pumpkin pie spice frosting. To make the delicious pumpkin pie spice frosting, I used Internation Delight Pumpkin Pie Spice creamer in place of the milk in a traditional frosting. This frosting compliments the pumpkin flavor perfectly.

My friends and family loved these cookies. You definitely want to put these Frosted Pumpkin Cookies on your Fall baking list! 

Frosted Pumpkin Cookies


 PUMPKIN: Just a reminder, make sure you use 100% pure pumpkin, not pumpkin pie filling.

 MAKE YOUR OWN PUMPKIN PIE SPICE: All you need is, 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl.

SCOOPING THE COOKIE DOUGH:  I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough.

And to make it super easier for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie 



Yield: 2 Dozen

Frosted Pumpkin Cookies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 3 Tablespoons International Delight Pumpkin Pie Spice creamer
  • 1 Tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • ground cinnamon, for topping


PRE-STEP: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

STEP 1: Whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium size bowl. Set aside.

STEP 2: In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, and brown sugar until combined.

STEP 3: Add pumpkin, egg, and vanilla extract. Mix until combined.

STEP 4: Add flour mixture and mix until just combined. DO NOT OVERMIX!

STEP 5: Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each, place onto prepared baking sheet.

STEP 6: Bake for 15-20 minutes. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack before frosting.


STEP 7: In a medium-sized bowl, mix powdered sugar, pumpkin pie spice creamer, melted butter and vanilla extract together until combined. Frost cooled cookies and sprinkle with cinnamon.



* STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.

* FREEZING: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Products Used to Make this Recipe:

*may contain affiliate links

5 comments on “Frosted Pumpkin Cookies”

  1. Wow this was incredibly delicious and easy! Thank you!

  2. There is nothing better than a frosted pumpkin cookie!! The frosting just takes them to a new level. It’s one of the softest & most delicious cookies!

  3. These were so soft and chewy and M’mm…..I couldn’t stop eating them!

  4. Wow, I love the idea of using pumpkin spice creamer in this! Yum!

  5. These cookies look yummy! A must for our Halloween party.

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