Name: Amish Pumpkin Cookies with Frosting Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 60 min
Ingredients: 2 1/2 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; 1 cup canned pumpkin puree; 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 1/2 cup unsalted butter, melted and slightly cooled; 1 large egg, room temperature; 2 teaspoons vanilla extract; 4 ounces cream cheese, softened; 4 tablespoons unsalted butter, softened; 1 3/4–2 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 1 pinch salt; 1–2 tablespoons milk or cream, as needed for consistency; 1 1/2 cups powdered sugar; 2–3 tablespoons milk; 1 teaspoon vanilla extract; 1 pinch salt; 1/2 teaspoon ground cinnamon

Amish Pumpkin Cookies with Frosting Recipe tastes like a soft pumpkin bread and a cinnamon roll had a cozy fall baby, and every bite feels warm, spiced, and a little nostalgic. It works perfectly for busy bakers who want a crowd-pleasing pumpkin dessert in under an hour, including frosting time. I first baked these on a chilly October afternoon in my tiny apartment kitchen, and my neighbors still bring it up every fall.

Why Amish Pumpkin Cookies with Frosting Recipe Is Worth It

These Amish pumpkin cookies bake up soft, cake-like, and full of warm spices, with a creamy frosting that melts slightly into the tops. The recipe uses simple ingredients, no mixer if you don’t want one, and the dough comes together in one bowl.

You can pack them in lunchboxes, bring them to potlucks, or keep a stash on the counter for “just one more” moments. They taste even better the next day, which feels like a rare baking miracle.

“These Amish Pumpkin Cookies with Frosting taste like little frosted pumpkin clouds, and my family devoured the whole batch in one evening. ★★★★★”

Ingredients You Need

Dry ingredients

2 1/2 cups all-purpose flour (scoop and level so the cookies stay soft, not dense)
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)

Wet ingredients

1 cup canned pumpkin puree (not pumpkin pie filling; Libby’s or store brand both work)
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, melted and slightly cooled (or use neutral oil for dairy-free)
1 large egg, room temperature
2 teaspoons vanilla extract

Frosting ingredients

You can use a simple vanilla glaze or a tangy cream cheese frosting. I like cream cheese frosting for that classic Amish bakery vibe.

Option 1: Cream cheese frosting

4 ounces cream cheese, softened (block style, not whipped)
4 tablespoons unsalted butter, softened
1 3/4–2 cups powdered sugar, sifted for the smoothest texture
1 teaspoon vanilla extract
Pinch of salt
1–2 tablespoons milk or cream, as needed for spreading consistency

Option 2: Simple vanilla glaze

1 1/2 cups powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt
1/2 teaspoon ground cinnamon (optional, for a spiced glaze)

Pantry shortcuts and substitutions

Use pumpkin pie spice (2–2 1/2 teaspoons) in place of the individual spices if that already sits in your pantry.
Swap half the all-purpose flour with white whole wheat flour for a heartier cookie.
Use coconut oil or a neutral oil instead of butter for a dairy-free cookie base.
Use dairy-free cream cheese and vegan butter for a fully dairy-free frosting.

Equipment list

Large mixing bowl
Medium bowl
Whisk and rubber spatula
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Cooling racks
Hand mixer or stand mixer for frosting (you can mix the cookie dough by hand)

Quick Tips & substitutions

Chill the dough 20–30 minutes if it feels very sticky; this helps the cookies hold shape.
Use canned pumpkin puree, not pumpkin pie filling, since the filling already includes sugar and spices.
Spoon and level the flour to avoid dry, bready cookies.
Pull the cookies from the oven when the tops look set and slightly springy; they continue to firm up as they cool.
Frost only after the cookies cool completely so the frosting stays thick and doesn’t slide off.
Swap cream cheese frosting with a simple vanilla glaze if you want a lighter, less rich topping.
Use gluten-free 1:1 baking flour if you need gluten-free cookies, and let the dough rest 10 minutes before baking.
Add mini chocolate chips, chopped pecans, or walnuts to the dough for extra texture.
Use pumpkin pie spice instead of individual spices when you want a shortcut.
Store unfrosted cookies in the freezer and frost them fresh when guests come over.

How to Make Amish Pumpkin Cookies with Frosting Recipe

Step 1: Mix the dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Break up any spice clumps so they mix evenly. Set this bowl aside while you handle the wet ingredients.

Step 2: Combine the wet ingredients

In a large mixing bowl, whisk pumpkin puree, granulated sugar, brown sugar, and melted butter until the mixture looks smooth and glossy. Add the egg and vanilla, then whisk again until everything blends and the mixture looks slightly lighter in color. Scrape down the sides of the bowl with a spatula so no sugar pockets hide at the bottom.

Step 3: Bring the dough together

Sprinkle the dry ingredients over the wet ingredients. Use a spatula to fold the mixture together gently until no dry streaks of flour remain. The dough will look thick, soft, and a bit sticky, more like cake batter than classic cookie dough.

If the dough feels very loose, slide the bowl into the fridge for 20–30 minutes. This quick chill helps the cookies puff nicely instead of spreading too much.

Step 4: Scoop and bake

Line baking sheets with parchment paper or silicone baking mats. Use a medium cookie scoop or tablespoon to drop rounded mounds of dough onto the sheets, leaving about 2 inches between cookies. Aim for 1 1/2–2 tablespoon portions so the cookies bake evenly.

Bake in a 350°F (175°C) oven for 11–14 minutes, depending on size. The cookies should look set on top, feel soft but not wet, and spring back lightly when you tap the center. If the edges start to brown, pull them out; they taste best when they stay soft and cake-like.

Transfer the cookies to cooling racks and let them cool completely before frosting. This part tests patience, but the frosting behaves much better on cool cookies.

Step 5: Make the cream cheese frosting

In a medium bowl, beat softened cream cheese and butter with a hand mixer until the mixture turns smooth and fluffy. Add 1 3/4 cups powdered sugar, vanilla, and a pinch of salt, then beat again until creamy. If the frosting looks too thick, add milk 1 teaspoon at a time until it reaches a spreadable consistency.

Taste the frosting and adjust sweetness with a bit more powdered sugar if you like. Chill the frosting 10–15 minutes if it feels too soft, especially on warm days.

Step 6: Frost the cookies

Use a small offset spatula or butter knife to spread a generous layer of frosting over each cooled cookie. Swirl the tops for that bakery-style look. If you want a lighter touch, drizzle the frosting or glaze instead of spreading.

You can sprinkle a tiny pinch of cinnamon or nutmeg over the frosted tops for a pretty finish. Let the frosting set at room temperature for 20–30 minutes before stacking or packing the cookies.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour and let the dough rest 10 minutes before baking.
Dairy-free: Use oil instead of butter, and frost with a glaze made with plant milk and powdered sugar.
Vegan: Use oil, plant-based milk, and a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg, and use dairy-free frosting.
Lower sugar: Cut the sugar in the dough by 1/4 cup and use a thinner glaze instead of thick frosting.
Nutty version: Fold in 1/2–3/4 cup chopped pecans or walnuts.
Chocolate chip twist: Add 3/4 cup mini chocolate chips to the dough.
Spice lover’s batch: Increase cinnamon to 2 teaspoons and ginger to 1 teaspoon for a bolder spice flavor.
Maple frosting: Swap part of the milk with pure maple syrup in the frosting and reduce powdered sugar slightly.

Ways to Serve Amish Pumpkin Cookies with Frosting Recipe

Serve with cold milk for a classic after-school style treat.
Pair with hot coffee or a pumpkin spice latte for a cozy afternoon snack.
Pack them in lunchboxes as a soft dessert that holds up well.
Arrange on a fall dessert platter with apple bars and spice cake.
Serve warm (very lightly reheated) with a scoop of vanilla ice cream on the side.
Bring them to potlucks, bake sales, or holiday gatherings as an easy hand-held dessert.

Storage Success

Store frosted Amish pumpkin cookies in an airtight container in the fridge for up to 4–5 days; the frosting stays firm and the cookies stay soft. Let them sit at room temperature 10–15 minutes before serving so the texture softens slightly. Freeze unfrosted cookies in a single layer on a sheet pan, then move them to a freezer bag for up to 2 months, and thaw at room temperature. Mix a fresh batch of frosting when you thaw them, and frost just before serving for the best texture and flavor.