Fall comfort in every bite—these Soft Pumpkin Cookies with Cream Cheese Frosting are pillowy, warmly spiced cookies topped with a tangy-sweet cream cheese icing. They’re an excellent choice for bakers of all levels: soft centers, slightly crisp edges, and a frosting that balances sweetness with bright cream cheese flavor. Whether you’re baking for a busy weeknight treat or a holiday spread, these cookies are easy to make and impossible to resist.
Why You’ll Love ThisSoft Pumpkin Cookies with Cream Cheese Frosting Recipe
- Quick and easy to prepare with common pantry staples and canned pumpkin puree.
- The texture is soft and cake-like, perfect for those who love tender cookies.
- Sweet cream cheese frosting adds a tangy contrast that complements the warm spices.
A Little Background
Pumpkin-spiced baked goods are a fall favorite across many kitchens. These cookies lean into that tradition with a soft, cake-like crumb flavored with cinnamon, cloves and nutmeg, then finished with a classic cream cheese frosting. The result feels both nostalgic and fresh—ideal for autumn gatherings, school lunches, or a cozy weekend bake.
Key Ingredients for perfect Soft Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin puree: Provides moisture, color and that unmistakable pumpkin flavor.
- All-purpose flour: Builds structure while keeping cookies tender.
- Brown sugar: Adds caramel notes and helps keep the cookies soft.
- Warm spices (cinnamon, ginger, nutmeg): The aromatic backbone of the cookie’s flavor.
- Cream cheese: Whipped with powdered sugar for a tangy, silky frosting.
Step-by-Step Instructions to make Soft Pumpkin Cookies with Cream Cheese Frosting
- Preheat the oven and line baking sheets with parchment paper. This ensures even baking and easy cleanup.
- Whisk together dry ingredients: flour, baking powder (and/or baking soda), salt, and the warm spices until evenly combined.
- Cream the butter with brown sugar until light and fluffy, then beat in egg (or eggs), vanilla extract, and pumpkin puree until smooth.
- Fold the dry mixture into the wet ingredients until just combined; avoid overmixing to keep cookies tender.
- Scoop dough onto prepared sheets, spacing cookies a couple inches apart to allow for slight spreading.
- Bake briefly until tops are set and edges are slightly golden; the centers should remain soft. Let cookies cool on the pan a few minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating room-temperature cream cheese with a little softened butter (optional), powdered sugar, and vanilla until smooth and spreadable.
- Frost the cooled cookies generously. For a neat look, pipe the frosting or spread it with an offset spatula. Chill briefly to set if desired.
Pro Tips & Variations
- Don’t overbake—pull cookies when centers are set but still soft; they continue to firm as they cool.
- Store frosted cookies in the refrigerator because of the cream cheese frosting; bring to room temperature before serving for best flavor.
- Variations: fold in chopped pecans or white chocolate chips, or swap some spice quantities to emphasize cinnamon or ginger.
Serving Suggestions
These pumpkin cookies pair wonderfully with hot coffee, chai tea, or a glass of cold milk. Serve them at fall parties, on cookie platters, or enjoy warm from the oven for a comforting treat any time of day.
Soft Pumpkin Cookies with Cream Cheese Frosting
Tender, cake-like pumpkin cookies crowned with a tangy cream cheese frosting—cozy spices, soft centers, and irresistible fall flavor in every bite.
Equipment
- 2 Mixing Bowls
- 1 Hand Mixer (or stand mixer)
- 2 Baking sheets
- 1 Parchment Paper (or silicone baking mats)
- 1 Wire rack
- 1 Cookie scoop (about 1.5 tbsp capacity)
Ingredients
Pumpkin Cookies
- 2 1/2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 cup pumpkin purée not pumpkin pie filling
- 1 tsp pure vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 tsp pure vanilla extract
- 1 –2 tsp milk or cream as needed for consistency
- Pinch of salt to balance sweetness
Instructions
Make the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined.
- In a large bowl, beat butter with brown sugar and granulated sugar until light and fluffy. Mix in the egg, pumpkin purée, and vanilla until smooth.
- Add dry ingredients to the wet mixture in two additions, mixing just until incorporated. The dough will be soft and slightly sticky.
- Scoop about 1.5 tablespoons of dough per cookie onto prepared sheets, spacing 2 inches apart. Bake 10–12 minutes, or until edges are set and centers spring back lightly.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla; beat until fluffy. If needed, mix in milk 1 teaspoon at a time until spreadable; season with a pinch of salt.
- Spread or pipe frosting onto cooled cookies. Optionally dust with a little pumpkin pie spice or cinnamon. Refrigerate to set, then store chilled.
Notes
For extra spice, add a pinch of ground ginger. To keep cookies ultra-soft, avoid overbaking and store frosted cookies in a single layer or with parchment between layers in an airtight container in the fridge.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 22g
Tried this recipe?Let us know how it was!