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These pumpkin cookies are soft sugar cookies topped with a smooth, spiced pumpkin frosting. They’re easy to make, full of fall flavor, and the perfect small batch treat to enjoy or share.
Why You’ll Love This Recipe
- Easy to Make: These pumpkin cookies start with a simple sugar cookie base and are topped with creamy pumpkin frosting, no complicated steps.
- Pumpkin Flavor: Soft sugar cookies with pumpkin topping taste like mini pumpkin pies in cookie form.
- Small Batch: This pumpkin sugar cookie recipe makes 5–6 cookies, the right amount for a sweet fall treat without leftovers.
- Kid-Friendly: Kids will love helping decorate the sugar cookies with pumpkin frosting and whipped cream.
- Festive Treat: A seasonal dessert that’s ideal for fall gatherings or as a personal pumpkin spice treat.
I love these pumpkin cookies because they take a classic sugar cookie and turn it into something seasonal and special.
The pumpkin frosting is creamy, lightly spiced, and full of flavor, and it transforms a simple cookie into a fall dessert I look forward to every year. They’re a fun, festive treat that always brings a little extra joy to the season.
Looking for more small batch pumpkin recipes? Try our small batch pumpkin spice muffins, small batch pumpkin pie bars, small pumpkin dump cake, single serve pumpkin cheesecake, and small batch pumpkin granola.
Ingredients
If you have any ingredients leftover from this pumpkin sugar cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour to give the cookies their structure.
- Baking Powder: Just a small amount helps the cookies rise and stay soft.
- Salt, Sugar, and Vanilla Extract: Salt balances the sweetness, sugar sweetens the cookies, and vanilla adds warm flavor.
- Butter: I use salted butter for a richer flavor and tender texture.
- Egg: One large egg binds the ingredients together and provides stability.
- Frosting: Made with cream cheese, pumpkin puree, cinnamon, ginger, and cloves, then lightly sweetened with sugar. It tastes like pumpkin pie in frosting form. Feel free to use 1/2 teaspoon pumpkin pie spice blend instead of individual spices, if desired.
- Optional Topping: A small dollop of whipped cream gives the cookies a fun pumpkin pie look and adds creaminess.
How To Store Leftover Pumpkin Puree
- Refrigerate: Transfer to an airtight container and store in the fridge for 5 to 7 days. Label with the date so you know when it was opened.
- Freeze: Portion into freezer bags or use ice cube trays for smaller amounts. Label and date before freezing.
- Shelf Life: Frozen pumpkin purée keeps well for up to 3 months.
How To Make Pumpkin Cookies
These photos and instructions help you visualize how to make a small batch of pumpkin sugar cookies. See the recipe box below for ingredient amounts and full recipe instructions.
Make the Cookie Dough
- Whisk flour, baking powder, and salt in a medium bowl.
- In another bowl, beat butter and sugar until fluffy. Mix in vanilla and egg.
- Stir in dry ingredients just until combined. Don’t overmix.
- Cover and chill dough for 1 hour.
Bake the Cookies
- Preheat oven to 350°F (177°C). Line a baking sheet.
- Scoop ¼ cup dough per cookie, roll into balls, and flatten slightly.
- Press tops lightly with a fork for ridges. Space 2–3 inches apart.
- Bake 8–10 minutes, until edges are lightly golden. Cool completely.
Add the Pumpkin Topping
- Whisk frosting ingredients until smooth.
- Spread over cooled cookies.
- Add a small dollop of whipped cream on top.
- Store in the refrigerator.
Yields 5–6 large cookies.
RELATED: 15 Easy Dessert Recipes For One
Expert Tips
- Read First: Review the recipe, ingredient notes, and process photos before starting.
- Chill the Dough: Cold dough helps the cookies keep their shape while baking.
- Make More: Easily double the recipe for a larger batch.
- Adjust Flavor: Add more sugar for sweetness or more pumpkin for stronger flavor.
- Optional Color: A few drops of orange food coloring can deepen the pumpkin topping’s color.
Frequently Asked Questions
Yes, bake the sugar cookies a day in advance and store them in an airtight container. Add the pumpkin frosting just before serving.
Keep them in the refrigerator in an airtight container for up to 4 days.
You can freeze the unfrosted sugar cookies for up to 2 months. Thaw and frost before serving.
Yes, you can use any frosting you like. For a classic frosted sugar cookie, try using traditional sugar cookie frosting instead of the pumpkin topping.
This recipe uses just 4 ounces of pumpkin purée, so you’ll likely have some left. Here are a few ways to use it:
Small Batch Pumpkin Bars
Single Serve Pumpkin Coffee Cake
Pumpkin Pie for One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these small batch pumpkin spice cookies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Pumpkin Cookies
Equipment
Ingredients
For the Cookie Dough
- 1 cup all purpose flour
- 1 ⅛ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons salted butter -softened to room temperature
- 6 tablespoons sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
For the Topping
- 4 ounces cream cheese -softened to room temperature
- ¼ cup canned pumpkin puree
- 3 tablespoons sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- pinch ground cloves
For the Whipped Cream (optional)
- ¼ cup heavy cream
- ½ teaspoon sugar
Instructions
Make the Cookie Dough
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate medium bowl, beat the butter and sugar with an electric mixer for 2 minutes.
- Mix in the vanilla and egg.
- On low speed, add the dry ingredients to the wet ingredients and mix just until combined. Cover and chill the dough for 1 hour.
- Scoop ¼ cup of dough, roll into a ball, flatten slightly, and place on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
- Use a fork to gently press around the edges of each cookie to resemble a pie crust.
- Bake for 8–10 minutes, until edges are lightly browned. Cool on the baking sheet for 2 minutes, then transfer to a rack to cool completely.
Make the Topping
- In a small bowl, beat the cream cheese, pumpkin purée, sugar, and spices until smooth. Spread over cooled cookies.
Make the Whipped Cream
- Beat the cream and sugar with an electric mixer until thickened. Top each cookie with a spoonful.
Notes
- Read First: Review the recipe, ingredient notes, and process photos before starting.
- Chill the Dough: Cold dough helps the cookies keep their shape while baking.
- Make More: Easily double the recipe for a larger batch.
- Adjust Flavor: Add more sugar for sweetness or more pumpkin for stronger flavor.
- Optional Color: A few drops of orange food coloring can deepen the pumpkin topping’s color.
- use 1/2 teaspoon of pumpkin pie spice instead of individual spices in the topping, if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Will these work in a toaster oven with parchment paper and silicone mat?
Thanks for your time
It should work just fine.
These are great ideas. I wish pumpkin came in a reusable container/box rather than a can. It seems so wasteful and I never know what to do with the leftovers.
Hi Janet, Thank you. I agree that a reusable container would be a great idea! Canned pureed pumpkin can be frozen, I sometimes use my ice cube tray to freeze the pumpkin puree. Also, be sure to check out our other small batch and single serving pumpkin recipes for other ways to use up the remaining pumpkin. Have a wonderful weekend.