Name: Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 2 h 37 min
Cuisine: American
Ingredients: 1 cup butter, at room temperature; 1 ¾ cups granulated sugar; 2 eggs, at room temperature; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; 1 cup sour cream; 5 ½ cups all-purpose flour; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon fine sea salt; ¾ cup butter; 3 ½ cups powdered sugar; 3-4 Tablespoons heavy cream; 1 teaspoon vanilla extract; Orange food coloring, as needed

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Oh, I can’t wait to share this Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe with you! There’s something so magical about rolling out dough, cutting festive shapes, and then slathering these soft, flavorful cookies with luscious cream cheese frosting. It’s the perfect recipe for fall, Halloween parties, or really any time you want a sweet treat that’s both classic and a little bit special.

What I love most about this recipe is how the pumpkin flavor delicately weaves into the cookies without overpowering the cream cheese frosting’s tangy sweetness. Plus, the dough is forgiving and fun to work with, so whether you’re a seasoned baker or just getting started, you’ll enjoy the whole process. Trust me, these cookies are worth every minute you spend baking and decorating!

Ingredients You’ll Need

Let’s talk ingredients for a moment — each one plays a crucial role in giving you those tender, flavorful cookies that hold their shape beautifully. From the creamy butter to the little almond extract surprise, I’ll walk you through why I pick these and a few shopping tips so you’re set up for success.

Butter: Make sure it’s softened to room temperature for easier mixing and a smooth dough texture.
Granulated Sugar: Adds sweetness but also helps with the cookie’s structure and browning.
Eggs: Room temp eggs help the dough come together better and give moisture.
Vanilla Extract: Classic flavor enhancer that brightens the pumpkin.
Almond Extract: Just a touch here adds a lovely subtle note that pairs beautifully with pumpkin.
Sour Cream: Keeps your cookies soft and adds a bit of tangy moisture to balance the sweetness.
All-Purpose Flour: The base that gives your cookies their structure.
Baking Soda: Helps the cookies rise just right while keeping them tender.
Baking Powder: Adds a little extra lift so your cookies aren’t flat.
Fine Sea Salt: Enhances all the flavors and cuts through the sweetness.
Powdered Sugar: For a silky smooth cream cheese frosting that’s easy to spread.
Heavy Cream: Adjusts frosting consistency perfectly for spreading or piping.
Orange Food Coloring: Just a few drops for that fall-perfect pumpkin hue in your frosting.

Variations

I love that this Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe is super versatile. Over the years, I’ve experimented with a few tweaks to make it work for all kinds of occasions and flavor preferences, and I encourage you to make it your own too!

Spiced Variation: Adding cinnamon, nutmeg, or cloves to the dough gives these cookies an extra cozy autumn vibe that I adore.
Gluten-Free Option: Swap the all-purpose flour for a good 1:1 gluten-free baking blend. I tried this once for a friend and the texture was just as delightful.
Vegan Adaptation: Use vegan butter and a flax egg to make these cookies dairy-free and still incredibly tasty.
Decorating Fun: Instead of orange frosting, try cream cheese frosting dyed green for “pumpkin leaves” or add edible glitter for festive sparkle.

How to Make Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe

Step 1: Cream the Butter and Sugar

Start by beating your softened butter and granulated sugar together until the mixture is light and fluffy — about 3-5 minutes. This step is crucial because it helps give the cookies that tender crumb and slight chewiness. Don’t rush it! Using an electric mixer works best here.

Step 2: Add Eggs and Extracts

Next, beat in the eggs one at a time, incorporating the vanilla and almond extracts along with the sour cream. The sour cream keeps the dough moist and helps balance the sweetness, so don’t swap it out for something else unless you’re up for experimentation.

Step 3: Mix Dry Ingredients & Combine

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low speed just until combined. This helps prevent overworking the dough—which can make cookies tough.

Step 4: Chill and Roll the Dough

Wrap your dough in plastic and chill for at least 2 hours or overnight. Chilling firms up the dough, making it easier to roll and cut without sticking or losing shape. When you’re ready, roll it out on a lightly floured surface to about ¼ inch thick.

Step 5: Cut and Bake the Cookies

This part is pure fun! Use your favorite pumpkin or fall-themed cookie cutters. Place the cookies on parchment-lined trays and bake at 350°F for 10-12 minutes, until the edges just start to turn a light golden. Let them cool completely before frosting – patience is key here to avoid melted frosting.

Step 6: Make the Cream Cheese Frosting

Beat softened butter until smooth, then gradually add powdered sugar. Add cream cheese and vanilla extract, then mix until fluffy. Add a few drops of orange food coloring until you achieve that perfect pumpkin shade. Adjust the heavy cream quantity to get the frosting consistency you like—spreadable or pipeable.

Step 7: Frost and Decorate

Spread or pipe your cream cheese frosting on cooled cookies. If you want, add sprinkles, edible glitter, or tiny candy pumpkins for an extra festive touch. I find it easiest to frost once cookies are fully cooled or even chilled; otherwise, the frosting can turn into a gooey mess!

How to Serve Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe

Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe - Recipe Image

Garnishes

I love finishing these cookies with a little sprinkle of cinnamon or finely chopped toasted pecans for a bit of crunch. Sometimes, I add edible gold dust for a fancy party look — it’s amazing how small details make these cookies pop!

Side Dishes

Honestly, I often serve these cookies alongside a warm cup of chai tea or pumpkin spice latte. The spicy warmth of the drink perfectly complements the sweet, creamy flavors of the cookies and frosting. If it’s a party, a crisp apple cider is always a crowd-pleaser too.

Creative Ways to Present

For Halloween, arrange the cookies on a platter with some mini decorative pumpkins and autumn leaves. Another favorite trick is stacking them like little pumpkin towers tied with twine, which looks adorable and is easy for guests to grab. And if you’re gifting them, pack in a pretty box lined with parchment for a homemade sentiment that people adore.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe in an airtight container in the fridge to keep that frosting fresh and creamy. They usually last about 4-5 days, but honestly, they rarely stick around that long in my house!

Freezing

Freezing baker’s dream! I make and bake the cookies ahead, let them cool, and freeze them without frosting. When it’s time, thaw and frost fresh. You can also freeze frosted cookies, but I recommend flash freezing them on a tray first so the frosting hardens, then storing in layers with parchment paper. They keep well for up to 3 months.

Reheating

When I want to warm these cookies back up, I remove them from the fridge and let them come to room temp, then heat gently in a 300°F oven for about 5 minutes. This softens the cookie and frosting without melting it completely, bringing back that fresh-baked vibe.

FAQs

Can I make Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe dairy-free?

Absolutely! Substitute the butter in both the cookie dough and frosting with dairy-free margarine or coconut oil, and swap the cream cheese with a vegan cream cheese alternative. Keep an eye on the texture since these ingredients can alter moisture slightly, but it’s a great option for dairy-free diets.
How long do the cookies keep fresh?

When stored in an airtight container in the refrigerator, these cookies stay fresh for about 4-5 days. For longer storage, freeze the baked cookies (frosted or unfrosted) for up to 3 months.
Can I use canned pumpkin in this recipe?

This particular Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe doesn’t include canned pumpkin in the dough but relies on flavor extracts for that pumpkin vibe. If you love pumpkin puree, you could experiment adding a bit, but be mindful it will change the dough’s texture and might require recipe adjustments.
What’s the best way to roll out the dough without it sticking?

Chilling the dough thoroughly and rolling it out on a lightly floured surface helps prevent sticking. Also, flour your rolling pin lightly and work quickly to keep the dough cold for the best shapes.
How do I get the cream cheese frosting so smooth?

Use room temperature cream cheese and butter, and beat them together thoroughly before adding powdered sugar gradually. Sifting your powdered sugar also makes a big difference in frosting smoothness. Adjust cream slowly for the perfect spreadable consistency.

Final Thoughts

This Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe has become one of my favorite fall traditions because it brings the whole family together, from cutting shapes to decorating with frosting. It’s simple enough to enjoy making with kids, yet elegant enough to impress guests. If you’re on the fence about trying it, just know it’s one of those recipes that feels like a hug in cookie form — and I promise you’ll want to make it again and again!