Amish Pumpkin Cookies with Frosting Recipe hits every cozy note you crave on a crisp fall afternoon. I bake these soft, cake-like cookies when I want the house to smell like cinnamon and warm ovens without fuss. The dough comes together fast, and the cream cheese frosting knocks the flavor out of the park. You’ll taste classic Amish baking vibes with pantry ingredients and a no-stress process.
Homemade Amish Pumpkin Cookies with Frosting Recipe
I love how these pumpkin cookies bake up soft and tender without turning gummy. The pumpkin puree keeps them moist, and the spices make the kitchen smell better than any candle. You mix the dough in one bowl, so cleanup stays easy after a long day.
This Amish Pumpkin Cookies with Frosting Recipe uses real pumpkin and a tangy cream cheese frosting for balance. The cookies don’t taste too sweet, so the frosting steps in and finishes the job. You can bake them for a bake sale, a lunchbox treat, or a coffee catch-up with friends.
Ingredients You’ll Need
Cookies
- 1/2 cup unsalted butter, melted and cooled (or 1/2 cup neutral oil)
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (210 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional for stronger spice)
- Optional: 1/2 cup chopped pecans or mini chocolate chips
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2–2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk or cream, as needed for spreading
How to Make Amish Pumpkin Cookies with Frosting
- Prep: Heat the oven to 350°F. Line two baking sheets with parchment. Stir the melted butter, sugar, egg, pumpkin, and vanilla in a large bowl.
- Mix dry: Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Fold in nuts or chips if you want them.
- Scoop and bake: Scoop heaping tablespoons (about 1 1/2 tablespoons each) onto prepared sheets, leaving 2 inches between cookies. Bake for 10–12 minutes, until the tops look set and spring back gently. Move cookies to a rack and let them cool completely.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then add milk as needed to reach a thick, spreadable consistency. Spread frosting over cooled cookies, and add a sprinkle of cinnamon or chopped nuts if you like.
Expert Baking Tips
- Pat the pumpkin dry if it looks watery. I blot it with a paper towel to keep the dough from spreading too much.
- Use a #40 cookie scoop for even cookies that bake at the same rate.
- Sift the powdered sugar to keep the frosting silky. Lumps fight you when you spread.
- Chill the frosted cookies for 10 minutes to set the frosting before stacking.
- Bake one sheet at a time for the most even results. Rotate the pan halfway if your oven has hot spots.
Variations
- Swap the fat: Use melted butter for flavor or neutral oil for extra tenderness. I use half butter, half oil when I want a super soft bite.
- Change the sweetener: Use half brown sugar for a deeper, caramel note.
- Add-ins: Fold in chopped pecans, walnuts, mini chocolate chips, or raisins.
- Spice it your way: Add ginger or cloves for more warmth, or keep it mellow with just cinnamon.
- Frosting twist: Brown the butter before making the frosting for a nutty edge, or add maple syrup for a maple-cream cheese frosting.
- Gluten-free: Use a 1:1 gluten-free baking flour and add 1 extra tablespoon of flour if the dough looks loose.
Serve
- Serve with hot coffee, chai, or apple cider for a classic fall snack.
- Dust the frosted tops with a light shake of cinnamon or pumpkin spice for a pretty finish.
- Top each cookie with a toasted pecan half for crunch.
- Make mini sandwich cookies with a thin layer of frosting in the middle for parties.
- Pair with vanilla ice cream and a drizzle of caramel sauce when you want a full dessert moment.
Make-Ahead and Storage Tips
I stash these Amish pumpkin cookies in the freezer so I can answer a cookie craving without turning on the oven.
Make-Ahead: Mix and chill the dough for up to 48 hours, or scoop dough balls onto a sheet pan and freeze, then transfer to a zip-top bag for up to 2 months. Make the frosting up to 5 days ahead and store it in the fridge; let it soften and stir before spreading.
To Refrigerate: Store cooled, frosted cookies in an airtight container with parchment between layers for up to 4 days.
Freezing: Freeze unfrosted cookies for up to 3 months. Freeze frosted cookies in a single layer until solid, then layer with parchment in a container for up to 2 months. Thaw at room temperature.
To Reheat: For unfrosted cookies, warm in the microwave for 10–15 seconds or in a 300°F oven for 3–4 minutes. For frosted cookies, let them sit at room temperature for 20–30 minutes so the frosting softens without melting.
Amish Pumpkin Cookies with Frosting
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add pumpkin puree, eggs, and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Drop spoonfuls of dough onto prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly browned.
- Remove from oven and let cool completely on wire racks.
- Meanwhile, prepare the frosting by beating cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, beating until creamy.
- Spread frosting over cooled cookies and serve.