When the air turns crisp and the leaves begin to change, there’s one dessert that captures the essence of autumn like no other: Soft Pumpkin Cookies with Cream Cheese Frosting. These tender, spiced cookies are infused with real pumpkin puree, warm fall spices, and crowned with a luscious swirl of tangy cream cheese frosting. They’re the perfect balance of cozy, comforting, and indulgent—ideal for holiday gatherings, school bake sales, or a cozy night in with a cup of spiced cider.

In this comprehensive, SEO-optimized guide, we’ll walk you through a foolproof recipe, share expert baking tips, explore variations, and answer all your questions to help you create the softest, most flavorful pumpkin cookies you’ve ever tasted. Whether you’re a seasoned baker or new to seasonal treats, this article will become your go-to resource for perfect pumpkin cookies every time.

Why You’ll Love These Soft Pumpkin Cookies

Before we dive into the recipe, here’s why this dessert stands out:

Moist and Tender: Thanks to pumpkin puree and brown sugar, these cookies stay soft for days.
Warm Spice Flavor: Cinnamon, nutmeg, ginger, and cloves create that signature pumpkin spice blend.
Cream Cheese Frosting Perfection: The rich, tangy frosting complements the sweet, spiced cookie base.

Easy to Make: One-bowl recipe with simple ingredients.
Perfect for Gifting: Beautifully frosted cookies make a thoughtful homemade gift.
Great for Holidays: Ideal for Thanksgiving, Halloween, or fall-themed parties.

The History of Pumpkin in Baking

Pumpkin has long been a staple in American cuisine, especially in the Northeast, where early settlers used pumpkins as a food source. Native Americans roasted, boiled, and even used pumpkins in savory dishes. By the 17th century, colonists began incorporating pumpkin into pies and breads.

The modern pumpkin spice blend—cinnamon, ginger, nutmeg, and cloves—emerged in the 19th century as a way to enhance the mild flavor of pumpkin. Today, pumpkin desserts like pies, muffins, and cookies are synonymous with fall, and pumpkin spice has become a cultural phenomenon, inspiring everything from lattes to candles.

These Soft Pumpkin Cookies honor that tradition, offering a modern twist on a classic seasonal favorite.

Ingredients You’ll Need

This recipe makes approximately 24 soft pumpkin cookies. Here’s what you’ll need:

For the Pumpkin Cookies:

1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
½ cup (115g) unsalted butter, softened

¾ cup (150g) granulated sugar
¾ cup (165g) packed light brown sugar
1 large egg, room temperature

1 teaspoon vanilla extract
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda

½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg

¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

For the Cream Cheese Frosting:

8 oz (225g) full-fat cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar

1 teaspoon vanilla extract
Pinch of salt

Optional Garnishes: Chopped pecans, cinnamon sugar, or a sprinkle of pumpkin pie spice.

Step-by-Step Instructions

Follow these detailed steps to create perfectly soft pumpkin cookies with creamy frosting.

Step 1: Preheat and Prepare

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

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed for 2–3 minutes until light and fluffy.

Step 3: Add Wet Ingredients

Beat in the egg and vanilla extract until fully combined. Then, mix in the pumpkin puree until smooth and uniform.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

Step 5: Gradually Add Dry to Wet

With the mixer on low, slowly add the dry ingredients to the wet mixture. Mix just until the dough comes together. Do not overmix.

The dough will be soft, sticky, and more like thick cookie batter than traditional dough—this is normal due to the pumpkin moisture.

Step 6: Scoop and Shape

Using a medium cookie scoop (about 1.5 tablespoons), portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Pro Tip: If the dough is too sticky, chill it for 15–20 minutes to make scooping easier.

Step 7: Bake the Cookies

Bake for 10–12 minutes, or until the edges are set and the centers appear just firm. The cookies should spring back lightly when touched.

Do not overbake—this is key to keeping them soft and chewy.

Step 8: Cool Completely

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

Make the Cream Cheese Frosting

While the cookies cool, prepare the frosting.

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy (about 2 minutes).
Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud.

Add the vanilla and a pinch of salt. Beat on medium-high speed for 2–3 minutes until light, fluffy, and spreadable.

Tip: For a stiffer frosting (ideal for piping), use an extra ½ cup of powdered sugar.

Frost and Decorate

Once the cookies are completely cool, frost them using a spatula, knife, or piping bag.

Simple Spread: Use an offset spatula to swirl frosting onto each cookie.
Piped Swirls: Fit a piping bag with a star tip and pipe a generous rosette on each cookie.
Garnish: Sprinkle with chopped pecans, a dash of cinnamon, or edible gold dust for a festive touch.

Tips for Success

Follow these expert tips to ensure perfect pumpkin cookies every time:

Use Real Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Don’t Overbake: These cookies continue to set as they cool. Remove them when the centers look slightly underdone.

Chill Sticky Dough: If the dough is too soft to scoop, chill it for 15–30 minutes.
Room-Temperature Ingredients: Cold cream cheese or butter will result in lumpy frosting.
Store Properly: Keep frosted cookies in the refrigerator due to the cream cheese.

Use a Cookie Scoop: Ensures uniform size and even baking.

Variations and Substitutions

This recipe is highly customizable. Try these delicious twists:

1. Gluten-Free Pumpkin Cookies

Replace all-purpose flour with a 1:1 gluten-free baking blend. Add ½ teaspoon xanthan gum if not included in the blend.

2. Dairy-Free Version

Use plant-based butter and dairy-free cream cheese (like Kite Hill or Miyoko’s) for both the cookies and frosting.

3. Vegan Pumpkin Cookies

Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), dairy-free butter, and vegan chocolate chips (if adding mix-ins).

4. Add Chocolate Chips

Fold 1 cup of semi-sweet or white chocolate chips into the dough for a decadent twist.

5. Pumpkin Spice Cookies Without Frosting

Skip the frosting and roll the dough balls in cinnamon sugar before baking for a simpler treat.

6. Mini Pumpkin Cookies

Use a small scoop and bake for 8–9 minutes for bite-sized versions—perfect for parties.

7. Pecan-Topped Cookies

Press a pecan half into the center of each cookie before baking for a classic look.

How to Store and Freeze

Unfrosted Cookies:

Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer, then transfer to a bag. Thaw at room temperature.

Frosted Cookies:

Refrigerator: Store in an airtight container with parchment between layers. Keep for up to 5 days.
Do not freeze frosted cookies—they may become soggy when thawed.

Freeze Dough: Scoop dough balls and freeze on a tray. Bake from frozen—add 1–2 minutes to baking time.

Serving Suggestions

These soft pumpkin cookies are perfect for:

Fall Gatherings: Serve at Thanksgiving, Halloween parties, or harvest dinners.

Afternoon Tea: Pair with chai, coffee, or apple cider.
Dessert Platters: Include with pies, brownies, and fruit.
Gifts: Package in a festive box with a ribbon for teachers, neighbors, or coworkers.

Calories: 220
Total Fat: 9g
Saturated Fat: 5g

Cholesterol: 35mg
Sodium: 180mg
Total Carbohydrates: 33g

Dietary Fiber: 1g
Sugars: 20g
Protein: 2g

Note: Values may vary based on ingredients and frosting amount.

Why This Recipe Works

The success of these Soft Pumpkin Cookies lies in the perfect balance of moisture and structure:

Pumpkin Puree adds natural moisture and a subtle sweetness.

Brown Sugar enhances chewiness and depth of flavor.
Spices create a warm, nostalgic aroma.
Cream Cheese Frosting provides a tangy contrast that cuts through the sweetness.

The result? A cookie that’s soft, flavorful, and utterly irresistible.

Frequently Asked Questions (FAQs)

Q: Can I use fresh pumpkin instead of canned?
A: Yes, but you’ll need to roast and puree it first. Drain excess moisture by placing the puree in a fine-mesh strainer for 30 minutes.

Q: Why are my cookies spreading too much?
A: Likely causes: too much butter, warm dough, or insufficient flour. Chill the dough before baking and measure flour accurately.

Q: Can I make these cookies ahead of time?
A: Yes! Bake and frost them a day in advance. Store in the fridge and bring to room temperature before serving.

Q: Can I pipe the frosting?
A: Absolutely. Use a star tip for bakery-style swirls. Chill the frosting for 15 minutes first for better hold.

Q: Are these cookies cake-like?
A: They’re soft and tender, similar to a cross between a cookie and a muffin top—perfect for those who love a cakey texture.

Final Thoughts

Soft Pumpkin Cookies with Cream Cheese Frosting are more than just a seasonal treat—they’re a celebration of flavor, comfort, and homemade joy. With their warm spices, moist crumb, and creamy frosting, they embody the best of fall baking.

Whether you’re making them for a holiday party, a cozy night in, or as a heartfelt gift, these cookies are sure to bring smiles and satisfied taste buds. So preheat your oven, grab that can of pumpkin, and get ready to bake a batch of autumn in every bite.

Soft Pumpkin Cookies with Cream Cheese Frosting: A Fall Favorite You’ll Crave Year-Round

Author: WAFA LI

Print Recipe

Ingredients

• 2 cups all-purpose flour • 1 cup pumpkin puree • ½ cup butter, softened • ½ cup brown sugar • ¼ cup granulated sugar • 1 egg • 1 tsp vanilla extract • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ½ tsp baking soda • ¼ tsp salt

FOR CREAM CHEESE FROSTING: • 4 oz cream cheese, softened • ¼ cup butter, softened • 1 cup powdered sugar • ½ tsp vanilla extract

Instructions

Preheat oven to 350°F
Line baking sheets with parchment paper

Cream butter and both sugars until fluffy
Add pumpkin, egg, and vanilla, mix well
Combine flour, spices, baking soda, and salt

Gradually add flour mixture to wet ingredients
Drop rounded tablespoons onto baking sheets
Bake 10-12 minutes until edges are set

Cool on baking sheets 5 minutes
Transfer to wire racks to cool completely
Beat cream cheese and butter until smooth

Gradually add powdered sugar and vanilla
Frost cooled cookies
Store covered in refrigerator

PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 12 mins, Total Time: 32 mins, Servings: 18, Calories: 120, Net Carbs: 18g, Fats: 6g, Protein: 2g