Pumpkin Snickerdoodle Cookies with Cream Cheese Frosting (video)

Name: Pumpkin Snickerdoodle Cookies with Cream Cheese Frosting (video)
Prep time: 60 min
Cook time: 13 min
Ingredients: Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing; 1 cup unsalted butter (softened at room temp); 3/4 cup white granulated sugar; 3/4 cup light brown sugar (packed); 1 large egg; 3/4 cup canned pumpkin puree ((low moisture)); 2 tsp vanilla extract; 2 3/4 cups all-purpose flour; 1 tsp baking soda; 3 tbsp dried milk powder; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/8 tsp ground cloves; 1/2 tsp sea salt; 1/2 cup white granulated sugar; 1 tsp ground cinnamon; 8 oz cream cheese (softened at room temp); 1 cup unsalted butter (softened at room temp); 1 tsp vanilla extract; 1/4 tsp sea salt; 2 cups powdered sugar

November 21, 2025
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This post is sponsored by Reynolds Brands®.

A tray of frosted cookies on a tray, with more cookies, several pumpkins, and a box on a table.

My newest cookie obsession – soft and chewy pumpkin snickerdoodle cookies with creamy cream cheese frosting! I’ve partnered with Reynolds Brands® to bring you this incredible cookie recipe. I promise you won’t have just one! They’re made with loads of cinnamon, butter, brown sugar, and pumpkin puree. The cream cheese frosting on top takes them over the top! These cookies are irresistibly delicious and perfect for fall!

From the early days, Reynolds Brands® has focused on making your life in the kitchen easier by creating high quality products you can trust. Their products are a staple in my kitchen year-round, but especially during the holiday season.

Watch My Pumpkin Cookies Video Tutorial

Watch my YouTube pumpkin cookies video reel for step-by-step instructions and see just how easy these delicious cookies are to make! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.

Ingredients & Supplies for Cream Cheese Pumpkin Cookies

Here are my tips for the main ingredients and supplies you’ll need to make these pumpkin snickerdoodle cookies at home. Find the full list of ingredients in the printable recipe card below.

Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing – this parchment paper has a reinforced panel to keep it flat and prevent curling and is no-stick.
Canned Pumpkin Puree – canned, low-moisture pumpkin puree works best for this cookie recipe.
Unsalted Butter – always use unsalted butter for baking. This gives you more control over the salt content in the recipe.
Brown & White Sugar – using a combination of sugars gives these cookies a soft and chewy texture.
Milk Powder – my secret ingredient for the best cookies! Milk powder is available in most stores in the baking aisle. It absorbs extra moisture in the cookie batter, so you can add less flour, resulting in a chewy instead of cakey cookie.
Cream Cheese – soften the cheese at room temperature so it’s easier to work with.
Ground Cinnamon – a must for this cookie recipe! I love having lots of cinnamon flavor.

A closeup image of frosted pumpkin cookies cut open and stacked.

You’ll love just how easy these pumpkin cookies are to make! You can have them in the oven and baking in no time!

Preheat the oven to 375°F. Line two large baking sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing.
Place the softened butter, white sugar, and brown sugar into a large mixing bowl. Beat the butter and sugars together for 3 to 4 minutes, until light and fluffy.
Next, add the pumpkin puree, egg, and vanilla and mix again until the mixture is smooth.
Combine the dry ingredients in a separate mixing bowl: flour, baking soda, milk powder, cinnamon, nutmeg, cloves and sea salt. Stir together, then mix the dry ingredients into the batter by hand with a spatula.
Combine the remaining ½ cup white sugar with 1 teaspoon ground cinnamon in a small bowl.
Use a large cookie scoop (3 tablespoons) to measure out the dough for each cookie. Sprinkle the dough with cinnamon sugar, then gently roll into a ball.
If the cookie dough is too sticky and doesn’t hold its shape, place the entire bowl of dough into the refrigerator for 30 minutes.

Baking Instructions for Pumpkin Cookies

Once you have the cookies shaped, it’s time to get them into the oven! Bake them for exactly 13 minutes – the cookies will be slightly soft and underbaked in the center. This is what gives them that delightful chewy texture!

Place the cookie balls onto the lined baking sheets, using the SmartGrid lines on Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing to evenly space out the cookies for even baking. I do 6 cookies per sheet.
Bake the cookies at 375°F for 12-13 minutes. The outside edges of the cookies should be lightly browned, and the center will be slightly under baked.
After removing the cookies from the oven, use a larger round cookie cutter to reshape the edges of the cookies and flatten the tops with the bottom of a glass. Watch my video reel to see how it’s done.
Transfer the cookies onto a wire rack to cool completely.

A closeup image of frosted cookies on a cake stand, on a table with cups of coffee.

Making Cream Cheese Frosting

These pumpkin snickerdoodle cookies are delicious on their own, but they’re even better when topped with cream cheese frosting! There’s something so special about the combination!

Next, prepare the cream cheese frosting. Place the softened butter into a large mixing bowl. Beat for a few minutes, until light and fluffy.
Next, add the cream cheese and beat together with the butter for 3 to 4 minutes, until the mixture is smooth and creamy.
Add vanilla extract, sea salt, and powdered sugar. Beat everything together for a few minutes, until a creamy and thick frosting forms.
The frosting can be spread onto the cookies with a spatula or piped using a pastry bag tipped with a medium-sized, round tip. Add the frosting to the cookies once they’re completely cooled to room temperature.
Sprinkle additional ground cinnamon over the top to garnish.

A closeup image of frosting in a bowl, on a kitchen table.

Serving & Storing Suggestions for Cookies

These pumpkin cookies can be enjoyed right away and are fantastic with a cup of milk, coffee, or tea. You can keep them at room temperature for 1 day.

For longer storage, place the cookies single layer onto a platter, cover with plastic food wrap, and keep refrigerated.

Make-Ahead Instructions for Pumpkin Cookies

Want to make the cookie dough ahead of time? It’s a great way to save time and enjoy a cookie any time!

Simply roll the cookie dough in cinnamon sugar, place onto a tray, and freeze.
Once the cookie dough is frozen, transfer into a ziplock bag and store.
When you’re craving for a cookie, remove the dough from the freezer and thaw at room temperature. Bake according to instructions and add frosting on top.

Frosted cookies on a baking sheet, on a table with pumpkins and a box.

Reynolds Brands for the Holidays!

For those of you looking to make larger or savory meals, also try Reynolds Wrap® Heavy Duty Foil – strong, durable, and perfect for roasting those hearty holiday dishes. And with Reynolds Kitchens® Turkey Oven Bags, your turkey comes out tender, juicy, and flavorful every time.

From prep to cleanup, Reynolds Brands® helps make every holiday meal feel effortless — so you can focus on what really matters most: sharing it with family and friends.

Several boxes of kitchen products on a table with a baking sheet filled with cookies.

More Recipes to Try!

Enjoyed these delicious pumpkin cookies with Reynolds Brands? Check out some of my other recipes you’re sure to love!

Chocolate Pistachio Biscotti – crispy cookies dotted with pistachios, coated in chocolate! Made using Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing
Pistachio Honey Cinnamon Rolls– sweet cinnamon rolls filled with loads of pistachios, topped with honey glaze, made with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing.