Soft Pumpkin Cookies with Cream Cheese Frosting

If fall had a flavor, this would be it. 🍂✨

These Soft Pumpkin Cookies with Cream Cheese Frosting taste like a cozy October afternoon — soft, cake-like, and loaded with warm pumpkin spice. Each bite melts in your mouth, and that tangy, silky cream cheese frosting on top? Pure heaven.

This is one of those recipes that fills your kitchen with the smell of cinnamon, nutmeg, and butter — the kind that makes everyone wander in asking, “What are you baking?”

Whether you’re prepping treats for a fall bake sale, Thanksgiving dessert table, or just want a pumpkin spice fix with your morning coffee, these cookies are guaranteed to become your go-to fall favorite.

And the best part? They’re super soft, stay moist for days, and taste even better the next day.

Let’s dive in and make these irresistibly fluffy pumpkin cookies with cream cheese frosting!

Quick Recipe Card

Type: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: ~190 per cookie (with frosting)
Main Ingredients: Pumpkin purée, butter, brown sugar, pumpkin pie spice, cream cheese, powdered sugar

Why You’ll Love This Recipe

• 🎃 Soft, cake-like texture – They’re like little pumpkin clouds that melt in your mouth.
• 🍁 Perfectly spiced – Balanced pumpkin flavor with cozy cinnamon, nutmeg, and cloves.
• 🧁 Dreamy cream cheese frosting – Tangy, creamy, and not overly sweet.
• 👩‍🍳 Foolproof recipe – No mixer drama, no chill time, no fancy tools.
• ☕ Pairs beautifully with coffee or tea – Your new favorite fall afternoon treat.
• 🧡 Make-ahead friendly – They stay soft for days and can be frozen easily.

Ingredients You’ll Need

For the Pumpkin Cookies:

• 2 ½ cups all-purpose flour – Provides structure while keeping them soft.
• 1 tsp baking soda – Helps the cookies rise.
• 1 ½ tsp baking powder – Adds extra lift for that fluffy texture.
• ½ tsp salt – Balances sweetness and enhances flavor.
• 2 tsp ground cinnamon – For that classic fall warmth.
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup (2 sticks) unsalted butter, softened – For rich flavor and tender crumb.
• ¾ cup brown sugar – Adds moisture and caramel undertones.
• ½ cup granulated sugar – Sweetens and balances the spice.
• 1 large egg – Helps bind and enrich the dough.
• 1 tsp vanilla extract – Rounds out the flavor.
• 1 cup canned pumpkin purée – Use 100% pure pumpkin (not pumpkin pie filling!).

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened – The star of the frosting.
• ½ cup (1 stick) unsalted butter, softened
• 2 ½ cups powdered sugar – Adjust for desired sweetness and consistency.
• 1 tsp vanilla extract – Adds depth and aroma.
• Pinch of salt – Enhances the tangy-sweet balance.

💡 Pro Tip: Use full-fat cream cheese for the creamiest frosting. Reduced-fat versions can make it runnier.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.

🧡 Tip: Parchment helps the cookies bake evenly and prevents sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  Set aside.

These warm spices are what make these cookies smell like fall in a kitchen.

Step 3: Cream the Butter and Sugars

In a large bowl (or with a hand mixer), beat together the butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.

Add the egg and vanilla, and mix until smooth.

Step 4: Add the Pumpkin

Mix in the pumpkin purée until fully combined. The mixture might look a little curdled at this stage — that’s totally normal! The pumpkin’s moisture will balance out once you add the dry ingredients.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture.
Mix just until combined — don’t overmix!

The dough should be soft and slightly sticky, more like cake batter than traditional cookie dough.

Step 6: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheets, spacing about 2 inches apart.

Bake for 11–13 minutes, or until the tops look set and lightly golden around the edges.

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.

👃 Your kitchen will smell like pure pumpkin spice bliss.

Step 7: Make the Cream Cheese Frosting

In a medium bowl, beat together cream cheese and butter until creamy and smooth.
Gradually add powdered sugar, then vanilla and a pinch of salt.

Beat until light, fluffy, and silky — about 2 minutes.

If the frosting feels too thick, add a teaspoon of milk. If it’s too thin, add a bit more powdered sugar.

Step 8: Frost the Cookies

Once cookies are completely cool, spread or pipe a generous layer of frosting on each one.

You can keep it rustic with a butter knife, or use a piping bag for bakery-style swirls.

Optional: sprinkle the tops with a dusting of cinnamon, crushed pecans, or pumpkin pie spice.

Pro Tips for Perfect Pumpkin Cookies

1. Use 100% Pure Pumpkin

Avoid pumpkin pie filling — it contains added sugar and spices that’ll throw off the flavor and texture.

2. Don’t Overmix the Dough

Overmixing develops gluten and makes cookies tough. Mix just until combined.

3. Soften, Don’t Melt the Butter

Room-temperature butter gives that light, fluffy texture when creamed with sugar.

4. Cool Completely Before Frosting

Warm cookies will melt your beautiful frosting right off. Patience = perfection.

5. Store Frosted Cookies in the Fridge

Cream cheese frosting needs refrigeration, but don’t worry — they stay soft and luscious.

Variations & Substitutions

Gluten-Free Pumpkin Cookies

Use a 1:1 gluten-free all-purpose flour blend (like King Arthur or Bob’s Red Mill). The texture stays soft and cake-like.

Dairy-Free Option

Swap butter for vegan butter sticks and use dairy-free cream cheese (like Kite Hill).

Pumpkin Spice Lovers

Double the cinnamon or add a teaspoon of pumpkin pie spice for extra warmth.

Frosting Variations

• Maple Cream Cheese Frosting: Add 1 tbsp pure maple syrup for a cozy twist.
• Brown Butter Frosting: Brown your butter before mixing — it adds nutty, caramel notes that are divine.

Add-Ins

• Mini chocolate chips
• Chopped walnuts or pecans
• A sprinkle of sea salt on top for sweet-salty contrast

Serving Suggestions

These soft pumpkin cookies are a fall dream all on their own — but if you want to make them shine:

• Serve with a hot mug of chai tea latte or pumpkin spice coffee.
• Stack them on a platter for Thanksgiving dessert.
• Gift-wrap a dozen in a cute fall tin for neighbors or teachers.
• Crumble one over vanilla ice cream for the ultimate autumn sundae.

Storage & Freezing Tips

• Room Temperature (unfrosted): Store in an airtight container up to 3 days.
• Refrigerator (frosted): Keep covered up to 5 days.
• Freezer:
  • Unfrosted cookies: Freeze up to 2 months.
  • Frosting: Store separately in an airtight container.

To serve: thaw cookies at room temperature, frost, and enjoy!

🍪 Bonus Tip: If you’re freezing them frosted, layer with parchment paper to prevent sticking.

Nutrition Information (Approximate per Cookie)

• Calories: 190
• Fat: 9g
• Carbs: 26g
• Protein: 2g
• Sugar: 18g
• Sodium: 120mg

Common Mistakes to Avoid

1. Using pumpkin pie filling instead of purée – It’s pre-sweetened and spiced, which can make cookies too soft.
2. Overbaking – They should be soft and puffy, not crisp.
3. Frosting too soon – Always let cookies cool completely.
4. Using cold cream cheese – It won’t blend smoothly and can make lumpy frosting.
5. Storing uncovered – These cookies need to be sealed to stay soft and moist.

FAQ

1. Can I make the dough ahead of time?

Yes! Store it covered in the fridge for up to 24 hours. Let it sit at room temperature for 15 minutes before baking.

2. Can I use fresh pumpkin purée?

Definitely — just make sure it’s thick and not watery. Strain it through paper towels if needed.

3. Can I skip the frosting?

Of course! The cookies are delicious plain or dusted with powdered sugar.

4. How can I make them fluffier?

Use room-temperature ingredients and don’t overmix the batter.

5. Can I pipe the frosting?

Yes! Chill it for 15–20 minutes first for a firmer consistency.

6. What’s the best way to store leftovers?

In an airtight container in the fridge. Bring to room temp before serving.

7. Can I double this recipe?

Absolutely — these cookies vanish fast, so doubling is smart!

Final Thoughts

There’s nothing quite like baking your way into fall. These Soft Pumpkin Cookies with Cream Cheese Frosting are everything we love about the season — warm spices, velvety pumpkin, and that dreamy, tangy frosting that makes every bite melt away your worries.

They’re simple enough for a weekday bake but elegant enough for your Thanksgiving dessert table.

So grab that can of pumpkin, preheat your oven, and fill your home with the smell of autumn magic.

If you loved this recipe, try my Chewy Snickerdoodle Bars, Brown Butter Pumpkin Bread, or Cinnamon Roll Blondies next!