Soft Pumpkin Cookies with Cream Cheese Frosting: Your New Fall Obsession

Is it even fall if your kitchen doesn’t smell like pumpkin spice and everything nice? These Soft Pumpkin Cookies are about to become your seasonal staple. Think warm, spiced clouds topped with rich cream cheese frosting—basically the cookie version of your coziest sweater. Whether you’re gearing up for a Halloween party, Friendsgiving, or just craving a sweet little something with your coffee, this recipe checks all the boxes.

As a mom of two and a pumpkin fanatic, I can tell you this recipe is a lifesaver when you want to bake something festive without spending hours in the kitchen. It brings that comforting aroma of cinnamon and nutmeg wafting through the house, and it’s practically foolproof. Ready to add a little extra joy to your fall baking lineup? Let’s dive in.

Why You’ll Love These Soft Pumpkin Cookies

From their melt-in-your-mouth texture to the luscious cream cheese frosting, these cookies are peak fall desserts. Here’s why they deserve a spot in your recipe box:

• Soft, pillowy centers with just the right chew.
• Rich pumpkin spice flavor in every bite.
• A tangy, sweet frosting that complements the cookie perfectly.
• Simple ingredients you probably already have.

Ingredients

For the Cookies:

• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 tsp (5 g) baking powder
• 1 tsp (5 g) baking soda
• 1/2 tsp (3 g) salt
• 1 tsp (2.6 g) ground cinnamon
• 1 tsp (2.6 g) pumpkin pie spice
• 1 large egg, room temperature
• 1 tsp (5 ml) vanilla extract
• 1 cup (245 g) canned pumpkin puree, blotted dry
• 2 cups (240 g) all-purpose flour

For the Cream Cheese Frosting:

• 1/2 cup (113 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, softened
• 3 cups (360 g) powdered sugar
• 1 tsp (5 ml) vanilla extract

How to Make Soft Pumpkin Cookies

1. Preheat and prep: Heat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. Cream the base: Beat softened butter for 1 minute on medium-high. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Mix until combined.
3. Mix wet ingredients: Beat in the egg and vanilla until smooth. Stir in the blotted pumpkin puree.
4. Add dry ingredients: Lower the speed and add flour gradually. The dough will be soft and a little sticky.
5. Scoop and bake: Drop tablespoonfuls of dough onto your sheet, spacing them a few inches apart. Bake for 10–12 minutes until the tops are set.
6. Cool: Let cookies rest on the sheet for a few minutes, then transfer to a wire rack.
7. Make frosting: Beat butter and cream cheese until smooth. Sift in powdered sugar, add vanilla, and beat until fluffy.
8. Frost: Once cookies are completely cool, spread or pipe frosting on top.

Tips for Perfect Pumpkin Spice Cookies

• Blot your pumpkin puree. Too much moisture can make the cookies cake-like instead of chewy. Just press the puree between paper towels for a minute or two.
• Don’t overbake. You want the tops set, not browned. Overbaking leads to dry cookies (boo!).
• Use a cookie scoop for even portions and prettier presentation.
• Cool completely before frosting or you’ll end up with a gooey mess—delicious, but messy.

A Little Story From My Kitchen

These cookies first happened on a whim during a rainy October afternoon when my kids were stir-crazy and my pantry was practically yelling pumpkin. We played around with spices and came up with what we now call “Olivia’s Cozy Cookies.” Since then, they’ve been requested for school bake sales, Thanksgiving dessert trays, and even breakfast (I mean, there’s pumpkin, right?).

What to Serve with Soft Pumpkin Cookies

These pair beautifully with warm drinks—think chai tea, spiced cider, or a frothy pumpkin latte. If you’re hosting, serve them alongside an apple crisp or maple pecan bars for a fall dessert spread that’s as Instagrammable as it is delicious. Add some cozy tunes and a chunky knit throw, and you’ve basically got a Hallmark movie scene.

How to Store These Fall Desserts

Once frosted, store your cookies in an airtight container in the fridge for up to 5 days. The cream cheese frosting holds best when chilled. You can also freeze the unfrosted cookies for up to 2 months—just thaw and frost when you’re ready to serve. Pro tip: layer parchment between cookies to prevent sticking.

FAQs

Can I substitute fresh pumpkin for canned?

Yes, but make sure it’s cooked, pureed, and well-drained. Too much moisture will throw off the texture.

Can I make them gluten-free?

Absolutely! Swap in your favorite 1:1 gluten-free flour blend. They might spread a bit less, but they’ll still be delicious.

Can I skip the frosting?

Of course—they’re still tasty naked. But that creamy topping? Worth every calorie.

Final Thoughts on These Soft Pumpkin Cookies

When the air turns crisp and the leaves crunch underfoot, these Soft Pumpkin Cookies bring the warm hug you didn’t know you needed. They strike that sweet balance between nostalgia and indulgence, and they’re simple enough to whip up on a weeknight. Whether you’re baking for a fall gathering or just want a cozy treat with your coffee, these cookies deliver every time. Happy baking, friends!

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Soft Pumpkin Cookies

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• Author: Olivia Hartwellen
• Total Time: 32 minutes (plus cooling and frosting)
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These Soft Pumpkin Cookies with Cream Cheese Frosting are everything cozy fall dreams are made of—pillowy soft, warmly spiced, and finished with a rich, tangy frosting. With classic pumpkin spice flavor and a melt-in-your-mouth texture, they’re the perfect autumn treat for bake sales, gatherings, or a sweet pick-me-up with your afternoon coffee.

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Ingredients

Scale 1x2x3x

For the Cookies:

• 1 cup (227 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 1 tsp (5 g) baking powder

• 1 tsp (5 g) baking soda

• ½ tsp (3 g) salt

• 1 tsp (2.6 g) ground cinnamon

• 1 tsp (2.6 g) pumpkin pie spice

• 1 large egg, room temperature

• 1 tsp (5 ml) vanilla extract

• 1 cup (245 g) canned pumpkin puree, blotted dry

• 2 cups (240 g) all-purpose flour

For the Cream Cheese Frosting:

• ½ cup (113 g) unsalted butter, softened

• 8 oz (226 g) cream cheese, softened

• 3 cups (360 g) powdered sugar

• 1 tsp (5 ml) vanilla extract

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Instructions

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

• In a large bowl, beat softened butter for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Mix well.

• Beat in the egg and vanilla extract. Stir in the blotted pumpkin puree.

• Gradually add flour and mix on low until just combined.

• Scoop tablespoonfuls of dough onto the prepared sheet, spacing them out.

• Bake for 10–12 minutes or until tops are set but not browned. Cool completely.

• For the frosting, beat butter and cream cheese until smooth. Add sifted powdered sugar and vanilla. Beat until fluffy.

• Frost cooled cookies and enjoy!

Notes

Blotting pumpkin puree removes excess moisture for a chewier texture.

Do not overbake—cookies should be just set for maximum softness.

Frost only when cookies are completely cool.

Store frosted cookies in the fridge or freeze unfrosted ones for later.

Add a pinch of cinnamon on top of the frosting for a finishing touch.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American