Soft Pumpkin Cookies with Cream Cheese Frosting: The Sweetest Fall Baking Tradition

If autumn had a flavor, these Soft Pumpkin Cookies with Cream Cheese Frosting would be it. They’re pillowy-soft, perfectly spiced, and topped with a silky frosting that makes every bite feel like a cozy hug. Whether you’re diving into fall baking or just need a comforting treat to go with your chai latte, these cookies are the answer.

Soft and tender thanks to pumpkin purée and butter, these spiced pumpkin cookies bring together warm cinnamon, nutmeg, and ginger in every bite. But the real showstopper? That dreamy cream cheese frosting. Tangy, creamy, and just sweet enough, it takes these cookies from simple to celebration-worthy.

Why You’ll Love These Soft Pumpkin Cookies

• Incredibly soft and melt-in-your-mouth texture
• A staple recipe for fall baking and holiday sharing
• Cozy spiced pumpkin cookies topped with luscious frosting
• Easy to make and perfect for decorating
• Make-ahead friendly—great for parties and gifting

Ingredients

For the cookies:

• 227 g (1 cup) unsalted butter, softened
• 200 g (1 cup) granulated sugar
• 110 g (½ cup) brown sugar
• 240 g (1 cup) pumpkin purée
• 1 large egg
• 5 ml (1 tsp) vanilla extract
• 360 g (3 cups) all-purpose flour
• 8 g (2 tsp) baking powder
• 2 g (½ tsp) baking soda
• 2 g (½ tsp) salt
• 4 g (2 tsp) ground cinnamon
• 1 g (½ tsp) ground nutmeg
• 1 g (½ tsp) ground ginger

For the cream cheese frosting:

• 113 g (½ cup) unsalted butter, softened
• 226 g (8 oz) cream cheese, softened
• 120 g (1 cup) icing sugar
• 5 ml (1 tsp) vanilla extract
• Pinch of salt

How to Make Soft Pumpkin Cookies with Cream Cheese Frosting

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Make the cookie dough:
   • Cream together butter, granulated sugar, and brown sugar until fluffy.
   • Mix in pumpkin purée, egg, and vanilla until smooth.
   • In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
   • Gradually stir dry ingredients into wet until just combined. Avoid overmixing.
3. Bake the cookies:
   • Drop spoonfuls of dough onto prepared sheets, spacing about 2 inches apart.
   • Bake for 12–15 minutes or until the edges are lightly golden.
   • Let cookies cool completely on a wire rack.
4. Make the cream cheese frosting:
   • Beat softened butter until smooth. Add cream cheese and beat until creamy.
   • Mix in icing sugar, vanilla, and a pinch of salt. Beat until light and fluffy.
5. Frost and serve:
   • Once cookies are fully cooled, spread frosting generously on top.
   • Optional: sprinkle with cinnamon for a festive touch.

Tips for the Softest Pumpkin Cookies

• Use room-temperature butter and cream cheese for a smooth frosting.
• Avoid overmixing the dough—it keeps the texture light and tender.
• Let cookies cool completely before frosting or the topping will melt.
• Store in a single layer or with parchment between to keep the frosting intact.
• Add a dash of maple extract to the frosting for extra fall flair.

A Cozy Cookie Story

These cookies were born during a rainy October afternoon when my little one wanted to “bake something fluffy.” We turned on some soft jazz, scooped out our pumpkins, and ended up with a batch of these pillowy-soft cookies. The cream cheese frosting was her idea (clearly a genius move). Now they’re part of our annual pumpkin baking ritual—soft, sweet, and totally share-worthy.

What to Serve with Soft Pumpkin Cookies

Pair these cookies with warm apple cider, chai tea, or even a pumpkin spice latte for the ultimate autumn experience. They’re perfect for holiday cookie platters, bake sales, or gifting in pretty boxes. Hosting brunch? Add these cookies alongside muffins and fruit for a sweet seasonal finish.

How to Store Soft Pumpkin Cookies

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. If stacking, place parchment or wax paper between layers. Unfrosted cookies can be stored at room temperature for 2–3 days. You can also freeze the cookies (frosted or unfrosted) for up to 2 months—just thaw in the fridge before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes—just make sure to blot excess moisture from homemade purée.

Can I skip the frosting?

Of course! The cookies are delicious on their own, but the frosting adds a lovely creamy finish.

Can I freeze these cookies?

Yes. Freeze unfrosted or frosted cookies in a single layer, then transfer to a bag once frozen.

How do I make them gluten-free?

Try a 1:1 gluten-free flour blend, but results may vary slightly in texture.

Can I make mini cookies?

Absolutely—just reduce baking time to about 8–10 minutes.

These Soft Pumpkin Cookies with Cream Cheese Frosting are everything fall should be—warm, welcoming, and totally irresistible. Whether you’re baking for a crowd or just treating yourself, these cookies are guaranteed to bring joy, one soft bite at a time.

Soft Pumpkin Cookies with Cream Cheese Frosting: The Sweetest Fall Baking Tradition

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• Author: Olivia Hartwellen
• Total Time: 35 minutes
• Yield: 24–28 cookies 1x
• Diet: Vegetarian

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Description

Soft Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall treat—lightly spiced, tender cookies topped with smooth, tangy frosting. These cozy cookies are perfect for autumn baking, holiday trays, or a sweet pairing with your favorite hot drink. Comforting and festive in every bite!

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Ingredients

Scale 1x2x3x

For the cookies:

• 227 g (1 cup) unsalted butter, softened

• 200 g (1 cup) granulated sugar

• 110 g (½ cup) brown sugar

• 240 g (1 cup) pumpkin purée

• 1 large egg

• 5 ml (1 tsp) vanilla extract

• 360 g (3 cups) all-purpose flour

• 8 g (2 tsp) baking powder

• 2 g (½ tsp) baking soda

• 2 g (½ tsp) salt

• 4 g (2 tsp) ground cinnamon

• 1 g (½ tsp) ground nutmeg

• 1 g (½ tsp) ground ginger

For the cream cheese frosting:

• 113 g (½ cup) unsalted butter, softened

• 226 g (8 oz) cream cheese, softened

• 120 g (1 cup) icing sugar

• 5 ml (1 tsp) vanilla extract

• Pinch of salt

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Instructions

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

• Make cookie dough:

  • Cream butter, granulated sugar, and brown sugar until fluffy.

  • Add pumpkin purée, egg, and vanilla; mix until smooth.

  • In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

  • Gradually combine dry and wet mixtures. Do not overmix.

• Drop spoonfuls of dough onto baking sheets spaced 2 inches apart.

• Bake for 12–15 minutes or until edges are golden. Let cool fully.

• Make frosting:

  • Beat butter until smooth. Add cream cheese and mix until creamy.

  • Mix in icing sugar, vanilla, and salt until light and fluffy.

• Frost-cooled cookies and optionally dust with cinnamon.

Notes

Let cookies cool completely before frosting.

Store frosted cookies in a single layer or separate with parchment paper.

Maple extract can be added to frosting for extra flavor.

Use canned or homemade pumpkin purée (well-drained).

Cookies freeze well, with or without frosting.

• Prep Time: 20 minutes
• Cook Time: 12–15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American