Get ready to indulge in these soft pumpkin cookies topped with creamy, dreamy cream cheese frosting. Bursting with warm spices and moist pumpkin flavor, these cookies are the perfect way to celebrate fall. Every bite melts in your mouth, offering a comforting blend of sweet and spice that feels like a cozy hug.
Whether you’re baking for a holiday party, school treats, or just because, these pumpkin cookies will quickly become a seasonal favorite.
🍂 Why You’ll Love These Pumpkin Cookies
- Soft, tender texture that melts in your mouth
- Perfectly spiced with cinnamon, nutmeg, and cloves
- Easy to make with simple pantry ingredients
- Cream cheese frosting adds the perfect tangy sweetness
- Great for sharing or packing in lunchboxes
📝 Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
Servings: About 24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Cooling Time: 30 minutes
Calories: ~180 per cookie (with frosting)
Ingredients:
For the cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
👩🍳 Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat together butter, granulated sugar, and brown sugar until creamy. Add pumpkin puree and egg, mixing well.
In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add dry ingredients to wet, mixing until combined.
Drop spoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart. Bake 10–12 minutes or until edges are set but centers are soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread frosting on cooled cookies.
🍽 Tips for Perfect Pumpkin Cookies
- Use canned pumpkin, not pumpkin pie filling, for best results
- Don’t overbake to keep cookies soft and moist
- Chill dough for 30 minutes if it’s too soft to handle
- Store frosted cookies in the fridge to keep frosting fresh
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, mix pumpkin puree, sugar, oil, and egg until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 12–15 minutes, or until edges are set and tops spring back when touched.
- Let cookies cool completely on a wire rack.
- For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Spread or pipe frosting over cooled cookies.
Notes
❓ Frequently Asked Questions
Yes, substitute all-purpose flour with a 1-to-1 gluten-free flour blend.
You can freeze unfrosted cookies in an airtight container for up to 3 months. Frost after thawing.
Absolutely! These cookies are delicious plain or dusted with powdered sugar.
Store frosted cookies in the fridge for up to 5 days.
Yes! Fold in chopped nuts or chocolate chips for extra texture and flavor.
🌟 Fall’s Most Comforting Cookie
Soft Pumpkin Cookies with Cream Cheese Frosting bring cozy fall flavors right to your kitchen. Easy to make, perfectly spiced, and topped with luscious frosting, these cookies are a seasonal must-have.