Name: Amish Pumpkin Cookies with Frosting
Prep time: 20 min
Cook time: 14 min
Total time: 35 min
Ingredients: 1 cup canned pumpkin puree; 1/2 cup unsalted butter, softened; 1/2 cup neutral oil (canola or vegetable); 1 1/2 cups granulated sugar; 1/4 cup light brown sugar, packed; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 3 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup chopped walnuts or pecans; 1/2 cup mini chocolate chips; 1/2 cup raisins or dried cranberries; 4 tablespoons unsalted butter, softened; 4 ounces cream cheese, softened; 3 cups powdered sugar, sifted; 1 1/2 teaspoons vanilla extract; 2–3 tablespoons milk or heavy cream; 1 pinch salt; 1/2 teaspoon ground cinnamon (for cinnamon cream cheese frosting)

Amish Pumpkin Cookies with Frosting Recipe tastes like soft pumpkin bread met a cinnamon roll and decided to become a cookie. It works perfectly for busy families, bake sales, or anyone who wants a cozy fall dessert in about 35 minutes start to finish. I first baked these on a rainy October afternoon, and my kids still ask for “those Amish pumpkin cookies with the fluffy frosting” every single year.

Why Choose This Amish Pumpkin Cookies with Frosting Recipe

These Amish-style pumpkin cookies bake up soft, thick, and cake-like with a tender crumb and warm spice in every bite. The tangy vanilla frosting on top sets slightly, so you get a creamy layer that does not stay gloopy or messy.

You mix the dough in one bowl, skip chilling, and scoop right onto the sheet. That simple method fits busy weeknights, holiday baking marathons, or last-minute “I promised cookies for the school thing” emergencies.

“These Amish Pumpkin Cookies with Frosting taste like little frosted pumpkin clouds and disappear from the cookie tray in minutes ★★★★★”

Ingredients You’ll Need

Wet ingredients

1 cup canned pumpkin puree
- Use 100% pure pumpkin, not pumpkin pie mix. I like Libby’s because it stays thick and not watery.
1/2 cup unsalted butter, softened
- Salted butter works in a pinch; just reduce added salt slightly.
1/2 cup neutral oil (canola or vegetable)
- Oil keeps the cookies extra soft and moist.
1 1/2 cups granulated sugar
1/4 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Dry ingredients

3 1/4 cups all-purpose flour
- Use a good quality unbleached flour for consistent texture.
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
- Or use 2 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon extra cinnamon if that fits your pantry better.

Optional mix-ins

1 cup chopped walnuts or pecans
1/2 cup mini chocolate chips
1/2 cup raisins or dried cranberries

You can skip the mix-ins for a classic Amish pumpkin cookie, or split the dough and try a few versions. I often do half with nuts and half plain to keep everyone happy.

Frosting ingredients

4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
- Use full-fat brick style cream cheese for best texture.
3 cups powdered sugar, sifted
1 1/2 teaspoons vanilla extract
2–3 tablespoons milk or heavy cream
Pinch of salt
Optional: 1/2 teaspoon cinnamon for a cinnamon cream cheese frosting

Equipment

Large mixing bowl
Medium mixing bowl
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop (1 1/2 tablespoon size works nicely)
Wire cooling racks
Offset spatula or butter knife for frosting

Tips & Tricks

Use thick pumpkin puree so the dough stays scoopable, not runny.
Blot watery pumpkin with paper towels if it looks loose.
Bring butter, cream cheese, and eggs to room temperature so they mix smoothly.
Measure flour with the spoon and level method to avoid dense cookies.
Stir the dry ingredients together before adding so the spices and leaveners spread evenly.
Do not overmix once you add the flour; stop when no dry streaks remain.
Line baking sheets with parchment so the cookies release easily and bake evenly.
Use a cookie scoop for uniform size and even baking.
Space cookies at least 2 inches apart since they puff and spread slightly.
Bake one sheet at a time in the center of the oven for consistent results.
Pull the cookies when the tops look set and springy; they should not brown deeply.
Cool cookies completely before frosting so the frosting does not melt.
Sift powdered sugar for lump-free frosting.
Add milk to the frosting slowly until you reach a thick, spreadable consistency.
Chill frosted cookies briefly if you want the frosting to firm up before stacking.

How to Make Amish Pumpkin Cookies with Frosting Recipe

Mix the wet ingredients

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, oil, granulated sugar, and brown sugar until the mixture looks light and creamy.
Add the eggs one at a time and beat after each addition until fully combined.
Mix in the pumpkin puree and vanilla extract until the batter looks smooth and uniform.

Combine the dry ingredients

In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Make sure no clumps of baking soda or spice remain, since that can cause uneven flavor pockets.

Bring the dough together

Add the dry ingredients to the wet ingredients in two additions.
Stir gently with a spatula or on low speed until the flour just disappears.
Fold in any mix-ins like nuts, chocolate chips, or dried fruit if you use them.
The dough should look thick, soft, and scoopable, similar to muffin batter.

Scoop and bake

Use a cookie scoop or spoon to drop rounded mounds of dough onto the prepared baking sheets, about 2 tablespoons each.
Leave space between cookies since they puff and spread slightly.
Bake for 11–14 minutes, until the tops look set and feel springy when you touch them lightly.
Remove the baking sheets from the oven and let the cookies sit for 3 minutes, then move them to wire racks to cool completely.

Make the frosting

While the cookies cool, beat the softened butter and cream cheese together in a bowl until smooth and creamy.
Add the powdered sugar 1 cup at a time, mixing on low so it does not puff everywhere.
Add the vanilla, salt, and cinnamon if you use it, then mix again.
Add milk or cream 1 tablespoon at a time until the frosting looks thick, fluffy, and spreadable.

Frost the cookies

Make sure the cookies cool completely so the frosting holds its shape.
Use an offset spatula or butter knife to spread a generous layer of frosting over each cookie.
Swirl the tops for a bakery-style look or keep them smooth and simple.
Let the frosting set for about 20–30 minutes, then serve or store.

What to Serve with it?

Serve Amish Pumpkin Cookies with Frosting with a big mug of hot coffee, chai, or spiced tea for a cozy afternoon snack. Kids love them with cold milk or hot cocoa, especially on chilly evenings. You can plate them with sliced apples, grapes, or a simple fruit salad to balance the sweetness. They also fit nicely on a fall dessert tray next to apple crisp, cinnamon rolls, or classic chocolate chip cookies.

Storage Options

Store frosted cookies in an airtight container in the fridge for 4–5 days; place parchment between layers to protect the frosting.
Keep unfrosted cookies at room temperature in an airtight container for up to 3 days, then move them to the fridge.
Freeze unfrosted cookies for up to 2 months; thaw at room temperature, then frost fresh.
Freeze frosted cookies on a baking sheet until firm, then transfer to a container for up to 1 month; thaw in the fridge so the frosting stays intact.
Reheat unfrosted cookies in a 300°F oven for 4–6 minutes to revive softness, then cool slightly and add frosting.