Amish Pumpkin Cookies with Frosting Recipe

Amish Pumpkin Cookies with Frosting Recipe tastes like a soft pumpkin bread and a cinnamon roll had a cozy fall baby, and I mean that in the best way. These cookies work for busy families, bake sales, or anyone who craves a quick pumpkin dessert that comes together in about 35–40 minutes. I baked a batch on a Tuesday “just to test,” and my family inhaled them before they cooled.

Why Amish Pumpkin Cookies with Frosting Recipe Is Worth It

These Amish Pumpkin Cookies with Frosting Recipe bake up soft, cakey, and full of warm spice, with a tangy-sweet frosting that melts into every bite. The pumpkin keeps them moist for days, so they taste just as good on day three as they do warm from the oven.

You mix the dough in one bowl, use simple pantry ingredients, and skip any chilling time. The recipe works great for beginners, but still satisfies picky dessert snobs who usually demand bakery treats.

“These Amish Pumpkin Cookies with Frosting Recipe taste like little frosted pumpkin clouds and disappear faster than I can bake them. ★★★★★”

Ingredients You Need

Dry ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger (optional, but adds nice warmth)

You can use pre-mixed pumpkin pie spice if you want a shortcut. Use 2 teaspoons pumpkin pie spice and skip the cinnamon, nutmeg, cloves, and ginger.

Wet ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup neutral oil (canola, vegetable, or light olive oil)
• 1 1/2 cups light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling)

Use 100% pure pumpkin puree. I like Libby’s or store-brand puree that lists only “pumpkin” on the label. Pumpkin pie filling contains sugar and spices and throws off the texture.

Frosting ingredients

• 4 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened (block style, not whipped)
• 2 cups powdered sugar, sifted if lumpy
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk or heavy cream, as needed
• Pinch of salt
• 1/2 teaspoon ground cinnamon (optional, for cinnamon frosting)

You can skip the cream cheese and use all butter if you prefer a classic buttercream style frosting. Add a little extra milk if the frosting feels too thick.

Optional add-ins

• 1/2–3/4 cup chopped walnuts or pecans
• 1/2 cup mini chocolate chips
• 1/4 cup finely chopped candied ginger for a spicy kick

Equipment list

• Large mixing bowl
• Medium mixing bowl
• Hand mixer or stand mixer (you can mix by hand with a sturdy whisk and spatula)
• Rubber spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (1 1/2 tablespoon size works well) or two spoons
• Cooling racks
• Small offset spatula or butter knife for frosting

Quick Tips & substitutions

• Use room temperature butter and cream cheese so they blend smooth and lump-free.
• Pat any extra moisture off homemade pumpkin puree with paper towels so the dough does not turn too wet.
• Swap half the all-purpose flour with white whole wheat flour for a slightly heartier cookie.
• Use coconut oil instead of neutral oil for a light coconut note; chill the dough 15 minutes if it feels too loose.
• Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) for an egg-free version.
• Use dairy-free butter and vegan cream cheese to turn the frosting dairy-free.
• Stir in nuts or chocolate chips at the end so they stay evenly distributed.
• Chill the frosting 10–15 minutes if it feels too soft to spread.

How to Make Amish Pumpkin Cookies with Frosting Recipe

Mix the dry ingredients

1. Line two baking sheets with parchment paper or silicone baking mats and heat the oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything looks evenly combined.
3. Set the bowl aside so you can grab it quickly when you mix the wet ingredients.

Cream the butter, oil, and sugar

1. In a large mixing bowl, beat the softened butter and oil together with a hand mixer until the mixture looks smooth and slightly creamy.
2. Add the brown sugar and beat 2–3 minutes until the mixture looks fluffy and lighter in color.
3. Scrape down the bowl so no sugar hides on the bottom.

Add egg, vanilla, and pumpkin

1. Beat in the egg and vanilla until the mixture looks smooth and glossy.
2. Add the pumpkin puree and mix until everything blends; the mixture may look slightly curdled, and that stays normal.
3. Scrape down the sides and bottom of the bowl again so the pumpkin mixes evenly.

Combine wet and dry

1. Add the dry ingredients to the pumpkin mixture in two additions, mixing on low speed until just combined each time.
2. Stop mixing as soon as no dry streaks of flour remain; the dough should look thick and sticky, more like cake batter than classic cookie dough.
3. Fold in nuts or chocolate chips if you use them.

Portion and bake

1. Use a cookie scoop or two spoons to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Smooth the tops lightly with a damp fingertip if you want a more even shape.
3. Bake one sheet at a time for 11–13 minutes, until the cookies look set on top and spring back lightly when you touch the center.

Cool the cookies

1. Let the cookies cool on the baking sheet for 5 minutes so they firm up.
2. Transfer them to a wire rack and let them cool completely before you frost them.
3. Keep curious snackers away during this stage, or you may lose half the batch.

Make the frosting

1. In a clean bowl, beat the softened butter and cream cheese together until the mixture looks smooth and creamy.
2. Add the powdered sugar, vanilla, salt, and cinnamon (if using), and mix on low speed until the sugar starts to blend in.
3. Add 1 tablespoon milk or cream and beat on medium until the frosting looks fluffy; add the second tablespoon only if you want a softer texture.

Frost the cookies

1. Once the Amish Pumpkin Cookies with Frosting Recipe cool completely, use a small offset spatula or butter knife to spread a generous layer of frosting on each cookie.
2. Swirl the frosting on top or smooth it flat, your choice.
3. Let the frosted cookies sit at room temperature 20–30 minutes so the frosting sets slightly before you stack or store them.

Recipe Variations

• Gluten-free: Use a 1:1 gluten-free all-purpose baking blend and check that your baking powder and other ingredients list gluten-free on the label.
• Vegan: Use vegan butter, vegan cream cheese, and a flax egg; pick sugar that lists vegan-friendly processing.
• Low sugar: Cut the brown sugar to 1 cup and use a thinner drizzle of frosting instead of a thick layer.
• Spice boost: Add extra cinnamon or a pinch of cardamom for a stronger spice profile.
• Add-ins: Stir in chopped pecans, walnuts, mini chocolate chips, or dried cranberries.
• Maple frosting: Swap part of the milk with pure maple syrup and reduce the powdered sugar slightly to keep the texture thick.

Ways to Serve Amish Pumpkin Cookies with Frosting Recipe

• Serve with cold milk or a mug of hot cocoa for a cozy dessert.
• Pack a couple in lunchboxes as a sweet fall treat.
• Arrange them on a platter with sliced apples and caramel dip for a fall dessert board.
• Crumble one over vanilla yogurt for a quick pumpkin “parfait” situation.
• Bring a batch to potlucks, church gatherings, or school events; they travel well and disappear quickly.

Storage Success

Store the Amish Pumpkin Cookies with Frosting Recipe in an airtight container in the fridge for up to 5 days, since the frosting contains cream cheese. Let them sit at room temperature 15–20 minutes before serving so the texture softens and the flavors bloom. You can freeze the unfrosted cookies for up to 2 months, then thaw and frost them fresh. If you freeze frosted cookies, place them in a single layer until solid, then stack with parchment between layers to prevent sticking.