If fall had a flavour, it would be wrapped up in these Pumpkin Cookies. Soft, cakey, and crowned with a swirl of cream cheese frosting, they’re everything you want in a cosy fall cookie recipe. With warm spices, rich pumpkin, and just the right amount of sweetness, they’ll disappear faster than the leaves outside.
These cookies were born on a crisp October afternoon when I had a leftover can of pumpkin puree and a craving for something fluffy and frosted. A few tweaks, a dusting of pumpkin pie spice, and boom—soft pumpkin perfection.
Why You’ll Love These Pumpkin Cookies
They’re moist, light, and just the right level of sweet. The pumpkin spice gives them warmth, while the tangy frosting adds a decadent touch. They hold their shape but melt in your mouth. Basically, they’re your new favourite soft pumpkin treats.
Ingredients
Pumpkin Cookies
- 2½ cups all-purpose flour (312 g)
- 1 tsp baking powder (4 g)
- 1 tsp baking soda (4 g)
- 1 tbsp pumpkin pie spice (plus extra for garnish, about 6 g)
- ½ tsp salt (2.5 g)
- ¾ cup unsalted butter, room temperature (170 g)
- ¾ cup granulated sugar (150 g)
- ½ cup packed light brown sugar (100 g)
- 1¼ cups canned pumpkin puree (305 g)
- 1 large egg, room temperature
- 1 tsp pure vanilla extract (5 ml)
Cream Cheese Frosting
- 8 oz block-style cream cheese, softened but still cool (226 g)
- ¼ cup unsalted butter, softened but still cool (56 g)
- 1 tsp pure vanilla extract (5 ml)
- 1¾ cups confectioners’ sugar, sifted (210 g)
How to Make Pumpkin Cookies with Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 3 minutes).
- Add pumpkin puree, egg, and vanilla. Mix until well combined, scraping down the sides as needed.
- Slowly add the dry ingredients to the wet, mixing just until combined. The dough will be soft and sticky.
- Using a medium cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 13–15 minutes or until the cookies are set and fluffy. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- In a bowl, beat cream cheese and butter until smooth and creamy.
- Add vanilla and sifted powdered sugar. Mix until fluffy and well blended.
- Once cookies are cool, spread a generous layer of frosting on each. Sprinkle with extra pumpkin pie spice or cinnamon for a festive finish.
Tips for Cookie Success
- Don’t overbake—you want them soft, not dry.
- Use block-style cream cheese, not whipped, for the best frosting texture.
- Store leftovers in a single layer or with parchment between them to prevent sticking.
- These cookies freeze well (unfrosted) and can be frosted once thawed.
A Frosted Memory in Every Bite
These cookies have become a fall tradition in our house. I bring them to bake sales, neighbours, and pretty much any gathering where I want to hear “oh my goodness, these are SO soft.” Bonus: they smell like a candle and taste like a hug.
What to Serve with Pumpkin Cookies
They pair perfectly with coffee, chai, or hot apple cider. Stack them on a holiday dessert tray or wrap them up in cellophane bags for sweet little gifts. They’re also a lovely treat with brunch or tea.
How to Store Frosted Cookies
Store in an airtight container in the fridge for up to 5 days. Let sit at room temp for 10–15 minutes before serving for best texture. Unfrosted cookies can be frozen for up to 2 months.
FAQs
Can I use homemade pumpkin puree?
Yes! Just be sure to drain excess moisture.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend.
Can I freeze the frosting?
Yes—store in an airtight container for up to 1 month. Bring to room temp and re-whip before using.
How many cookies does this make?
About 24 medium cookies, depending on scoop size.
Sweet, Spiced, and Soft as a Cloud
These Pumpkin Cookies are a must-bake for fall. With rich pumpkin flavour, pillowy texture, and that luscious cream cheese frosting, they’re a seasonal favourite you’ll find any excuse to bake again and again.
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Pumpkin Cookies with Cream Cheese Frosting: The Soft Pumpkin Treats You’ll Crave All Season
- Total Time: 35 minutes (plus cooling)
- Yield: 24 cookies 1x
Description
Pumpkin Cookies with Cream Cheese Frosting are soft, spiced, fall-inspired cookies made with rich pumpkin puree and topped with a creamy vanilla frosting. Lightly sweet and full of cozy flavor, these seasonal treats are perfect for holiday trays, gifting, or enjoying with a warm drink on a chilly day.
Ingredients
Pumpkin Cookies
-
2½ cups all-purpose flour (312 g)
-
1 tsp baking powder (4 g)
-
1 tsp baking soda (4 g)
-
1 tbsp pumpkin pie spice (plus extra for garnish, about 6 g)
-
½ tsp salt (2.5 g)
-
¾ cup unsalted butter, room temperature (170 g)
-
¾ cup granulated sugar (150 g)
-
½ cup packed light brown sugar (100 g)
-
1¼ cups canned pumpkin puree (305 g)
-
1 large egg, room temperature
-
1 tsp pure vanilla extract (5 ml)
Cream Cheese Frosting
-
8 oz block-style cream cheese, softened (226 g)
-
¼ cup unsalted butter, softened (56 g)
-
1 tsp vanilla extract (5 ml)
-
1¾ cups confectioners’ sugar, sifted (210 g)
Instructions
-
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
-
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
-
Add pumpkin puree, egg, and vanilla; mix until smooth.
-
Add dry ingredients and mix just until combined.
-
Scoop dough onto baking sheet using a medium cookie scoop, spacing 2 inches apart.
-
Bake 13–15 minutes until cookies are set and fluffy. Cool on a wire rack.
Make the Frosting
8. Beat cream cheese and butter together until smooth.
9. Add vanilla and sifted sugar; beat until fluffy.
10. Frost cooled cookies and sprinkle with pumpkin pie spice if desired.
Notes
Don’t overbake—cookies should remain soft and cakey.
Use block cream cheese, not whipped.
Store frosted cookies in layers separated by parchment.
Unfrosted cookies can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American