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Pumpkin Cookies w/Pumpkin Spice Cream Cheese Frosting

These are delicious little numbers that won’t be hanging around the kitchen long. Note: The Humble Goat Cheese Pumpkin Spice flavor is seasonal. I bought mine at Kowalskis (not in the grab-and-go cheese section near the butter). If you can’t find it, you could use plain goat cheese with a teaspoon of pumpkin spice seasoning.
Course Dessert


  • 1 cup butter softened
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • Frosting
  • 4 ounces room-temperature Pumpkin Spice Humble Goat Cheese
  • 4 ounces room temperature cream cheese
  • 1/4 cup butter 1/2 stick softened
  • 1 tablespoons cream or milk
  • 3 cups confectioner's sugar
  • 1 teaspoon salt


  • 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt, and baking powder gradually add to creamed mixture and mix well.
  • 2. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10 -12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
  • 3. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
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