Soft Pumpkin Cookies with Cream Cheese Frosting: The Fall Dessert You Need

There’s a reason pumpkin takes over the world every fall—and it’s not just about lattes. These Pumpkin Cookies with Cream Cheese Frosting are the sweet, spiced little bites of autumn happiness we all crave. Imagine a soft pumpkin cookie, pillowy and full of warm spices, topped with a tangy cream cheese frosting that melts in your mouth. Yeah, this is the kind of fall dessert that makes you want to grab a blanket, a cup of tea, and savor every bite.

These cookies are easy enough for a weekday baking project yet impressive enough to serve at a holiday gathering. They’re soft, fluffy, and perfectly spiced with cinnamon, nutmeg, and ginger. Add the frosting on top and suddenly, they feel bakery-worthy—without the bakery price tag.

I’ve baked these on cozy Saturday afternoons, with the house smelling like a mix of pumpkin pie and cinnamon rolls. My kids sneak them off the cooling rack before I even get the frosting ready (I don’t blame them). And honestly? I’ve done the same. Whether you frost them or eat them plain, these cookies are pure autumn joy.

So, let’s roll up our sleeves and bake a batch of cookies that taste like fall in every bite.

Why You’ll Love These Pumpkin Cookies with Cream Cheese Frosting

• Soft and pillowy: No dry cookies here—just fluffy, moist pumpkin goodness.

• Perfectly spiced: Cinnamon, nutmeg, and ginger bring cozy fall vibes.

• Frosting perfection: Tangy cream cheese balances the sweetness beautifully.

• Crowd pleaser: Great for parties, bake sales, or just keeping a stash at home.

Ingredients

(Full measurements above)

For the Cookies

• Butter, white sugar, and brown sugar

• Pumpkin purée

• Egg & vanilla extract

• Flour, baking powder, baking soda, salt

• Cinnamon, nutmeg, ginger

For the Frosting

• Butter and cream cheese

• Powdered sugar

• Vanilla extract and a pinch of salt

Steps to Make Soft Pumpkin Cookies with Cream Cheese Frosting

1. Prep & preheat: Heat oven to 350°F. Line or grease baking sheets.

2. Make the dough: Cream butter and sugars until fluffy. Beat in pumpkin, egg, and vanilla.

3. Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, and spices.

4. Combine: Gradually stir dry mix into wet until just combined.

5. Bake: Drop spoonfuls of dough onto baking sheets, leaving room to spread. Bake 12–15 mins. Cool completely on racks.

6. Frosting time: Beat butter, then cream cheese. Add powdered sugar, vanilla, and salt until smooth and fluffy.

7. Finish & serve: Frost cooled cookies and sprinkle with cinnamon if desired.

Baking Tips

• Don’t skip the cool down: Frosting warm cookies = melty mess. Wait until they’re fully cooled.

• Size matters: Use a cookie scoop for even sizes—this ensures consistent baking.

• Spice swap: Pumpkin pie spice works in place of the cinnamon, nutmeg, and ginger.

• Storage hack: If stacking cookies, place parchment between layers to keep the frosting intact.

A Personal Note from My Kitchen

Pumpkin cookies have been a tradition in my family since I was little. My mom used to bake a batch every October, and I swear the smell of cinnamon and pumpkin purée takes me right back to that kitchen. I’d always help by “taste testing” the frosting (and usually got caught red-handed with a spoon).

Now, I bake these for my kids, and they’ve taken on the same role—hovering around the mixing bowl, waiting for me to hand over the beaters to lick clean. It’s the little things like this that turn recipes into family rituals. For me, these cookies aren’t just dessert—they’re memories, wrapped up in frosting.

What to Serve with Pumpkin Cookies

While these cookies stand beautifully on their own, they pair perfectly with:

• Coffee or tea: A pumpkin spice latte or a chai latte makes them even cozier.

• Hot cocoa: For an extra indulgent fall treat.

• After-dinner dessert: A sweet, spiced ending to a holiday meal.

• Party platters: Pair with brownies or apple bars for a seasonal spread.

How to Store

• Room temperature: Store in an airtight container for up to 2 days (best if unfrosted).

• Fridge: Since frosting has cream cheese, frosted cookies last 4–5 days in the fridge.

• Freezer: Freeze unfrosted cookies for up to 2 months. Frost after thawing for best texture.

• Frosting storage: Extra frosting can be kept in the fridge for up to 1 week—great for spreading on toast or banana bread.

FAQs

Can I make these cookies ahead of time?

Yes! Bake the cookies, let them cool, and store unfrosted. Frost the day you plan to serve.

Can I make these cookies without frosting?

Absolutely—they’re still soft and spiced. The frosting just adds a sweet, creamy bonus.

Can I use fresh pumpkin purée instead of canned?

Yes, just make sure it’s thick and well-drained. Homemade pumpkin purée can be watery.

Can I freeze frosted cookies?

You can, but the frosting may lose its texture when thawed. Freezing unfrosted cookies works best.

Wrapping It All Up

When it comes to fall desserts, nothing beats Pumpkin Cookies with Cream Cheese Frosting. They’re soft, spiced, and just sweet enough to feel indulgent without being heavy. Whether you’re making them for a holiday party, a bake sale, or just because your sweet tooth is calling, these cookies are guaranteed to be a hit.

So go ahead—preheat that oven, grab your pumpkin purée, and bake up a little taste of fall. Just be warned: once you frost these cookies, they’ll disappear faster than the autumn leaves.

Discover more delicious recipes by following me on Facebook and Pinterest.

Soft Pumpkin Cookies with Cream Cheese Frosting

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• Author: Amanda Hartwellen
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft Pumpkin Cookies with Cream Cheese Frosting are pillowy, spiced cookies that bring cozy autumn flavors to life. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, they’re topped with a tangy cream cheese frosting for the perfect balance of sweet and cozy. Ideal for holiday gatherings, bake sales, or simply enjoying with a cup of tea on a crisp fall day.

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Ingredients

Scale 1x2x3x

For the Cookies:

• ½ cup (115 g) butter, softened

• ½ cup (100 g) white sugar

• ½ cup (100 g) brown sugar

• 1 cup (240 g) pumpkin purée (not pie filling)

• 1 large egg

• 1 tsp vanilla extract

• 2 cups (250 g) all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

For the Frosting:

• ¼ cup (60 g) butter, softened

• 4 oz (115 g) cream cheese, softened

• 2 cups (250 g) powdered sugar, sifted

• 1 tsp vanilla extract

• Pinch of salt

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Instructions

• Preheat oven to 350°F (175°C). Line or grease baking sheets.

• In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy.

• Beat in pumpkin, egg, and vanilla until smooth.

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

• Gradually add dry ingredients to wet mixture until just combined.

• Drop spoonfuls of dough onto prepared baking sheets, leaving room to spread.

• Bake 12–15 minutes, until edges are set and cookies are soft in the center. Cool completely on wire racks.

• For frosting: Beat butter and cream cheese until creamy. Add powdered sugar, vanilla, and salt. Beat until smooth and fluffy.

• Frost cooled cookies and sprinkle with a little cinnamon if desired.

Notes

Frost only after cookies are fully cooled.

Pumpkin pie spice can replace the cinnamon, nutmeg, and ginger.

Use a cookie scoop for even-sized cookies.

If stacking frosted cookies, place parchment between layers.

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