If you’re craving something sweet, spiced, and straight from the heart of autumn, these Soft Pumpkin Cookies with Cream Cheese Frosting are just the thing. Pillow-soft and warmly spiced, they’re topped with a silky layer of tangy frosting that takes them from delicious to downright dreamy. Whether you’re baking for a party or just a chilly afternoon treat, this fall cookie recipe never disappoints.
Why You’ll Love These Soft Pumpkin Cookies
These cookies are all about comfort. They’re melt-in-your-mouth soft thanks to pumpkin puree and a touch of brown sugar. The warm mix of cinnamon, nutmeg, and ginger wraps each bite in cozy fall flavor, and the cream cheese frosting adds a sweet, tangy finish. If you’re looking for a spiced pumpkin cookie that tastes like fall in dessert form, this is it.
Ingredients
For the Cookies:
- 1 cup (226 g) butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 cup (245 g) pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
For the Cream Cheese Frosting:
- ½ cup (113 g) butter, softened
- 8 oz (226 g) cream cheese, softened
- 1 cup (120 g) icing sugar (confectioners’ sugar)
- 1 tsp vanilla extract
- Pinch of salt
How to Make These Spiced Pumpkin Cookies
- Preheat oven: Set to 350°F (175°C). Line baking sheets with parchment paper or lightly grease.
- Cream butter and sugars: In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy.
- Add wet ingredients: Mix in pumpkin puree, vanilla extract, and egg until smooth.
- Combine dry ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Make the dough: Gradually stir the dry mixture into the wet ingredients until just combined.
- Scoop and bake: Drop spoonfuls of dough onto prepared sheets, spacing cookies about 2 inches apart. Bake 12–15 minutes until edges are lightly golden.
- Cool: Let cookies cool completely on a wire rack before frosting.
- Make the frosting: Beat butter until smooth. Add cream cheese and beat until creamy. Gradually mix in icing sugar, vanilla, and a pinch of salt. Beat until light and fluffy.
- Frost and serve: Spread frosting on cooled cookies and sprinkle with cinnamon if desired.
Tips for Perfect Fall Cookies
- Don’t overbake—these cookies should stay soft!
- Use room temperature ingredients for the best texture.
- For a neater look, use a piping bag for the frosting.
- Store frosted cookies in the fridge for longer freshness.
The Story Behind These Fall Favorites
I first made these on a rainy October afternoon with my little ones helping (mostly making a mess). We licked the frosting bowl clean and devoured the cookies warm. Since then, it’s become a family tradition—and let’s just say no fall is complete without a batch (or three).
What to Serve with Soft Pumpkin Cookies
Pair them with hot apple cider, chai tea, or a pumpkin spice latte for peak fall vibes. They’re also perfect on a holiday cookie tray or as a sweet finish to Thanksgiving dinner.
How to Store These Cookies
Keep frosted cookies in an airtight container in the fridge for up to 5 days. You can also freeze the unfrosted cookies for up to 2 months—just thaw and frost before serving.
FAQs
Can I make the dough ahead of time?
Yes! Chill it overnight and bake the next day.
Can I skip the frosting?
You could—but it adds such a rich, creamy contrast to the spiced cookie.
Can I use pumpkin pie filling?
Stick with plain pumpkin puree for the best results.
Can I add nuts or raisins?
Absolutely! Chopped pecans or walnuts add a lovely crunch.
Soft Pumpkin Cookies for All Your Fall Cravings
These soft pumpkin cookies are everything a fall cookie should be—moist, fluffy, warmly spiced, and topped with dreamy cream cheese frosting. Whether you’re baking for a gathering or a cozy solo moment, these cookies are sure to become your new seasonal favorite.
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Soft Pumpkin Cookies with Cream Cheese Frosting: The Coziest Fall Cookie Recipe
- Total Time: 35 minutes
- Yield: 24–28 cookies 1x
- Diet: Vegetarian
Description
Soft Pumpkin Cookies with Cream Cheese Frosting are tender, fluffy fall cookies bursting with warm spices and pumpkin flavor. Topped with rich, tangy cream cheese frosting, these cozy treats are perfect for holiday gatherings, chilly evenings, or whenever you crave something sweet and seasonal.
Ingredients
For the Cookies:
-
1 cup (226 g) butter, softened
-
1 cup (200 g) granulated sugar
-
½ cup (100 g) brown sugar
-
1 cup (245 g) pumpkin purée
-
1 large egg
-
1 tsp vanilla extract
-
3 cups (360 g) all-purpose flour
-
2 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
2 tsp cinnamon
-
½ tsp nutmeg
-
½ tsp ginger
For the Cream Cheese Frosting:
-
½ cup (113 g) butter, softened
-
8 oz (226 g) cream cheese, softened
-
1 cup (120 g) icing sugar (confectioners’ sugar)
-
1 tsp vanilla extract
-
Pinch of salt
Instructions
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment or lightly grease.
-
Beat butter, granulated sugar, and brown sugar until light and fluffy.
-
Mix in pumpkin purée, egg, and vanilla until smooth.
-
In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
-
Gradually stir dry ingredients into wet until just combined.
-
Drop spoonfuls of dough onto baking sheets, spacing 2 inches apart.
-
Bake for 12–15 minutes until edges are lightly golden.
-
Cool completely on wire racks.
-
For frosting, beat butter until smooth. Add cream cheese and beat until creamy. Mix in icing sugar, vanilla, and salt until fluffy.
-
Frost cooled cookies and optionally sprinkle with cinnamon.
Notes
Use canned pumpkin purée, not pumpkin pie filling.
Don’t overbake—cookies should stay soft.
Store frosted cookies in the fridge.
Dough can be made ahead and chilled overnight.
Add nuts or raisins for texture variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American