There’s something magical about the smell of pumpkin and warm spices filling the kitchen—it’s like a hug in dessert form. These soft pumpkin cookies with cream cheese frosting are my go-to when I want a little taste of fall, whether it’s for a cozy night in or a potluck where I know they’ll disappear fast. Trust me, the combo of fluffy spiced cookies and that tangy-sweet frosting is downright irresistible.
Best part? They’re so easy to whip up, even if you’re more of a “messy apron” baker like me. No fancy techniques, just simple ingredients that come together in minutes. I’ve lost count of how many times I’ve made these, but every batch still feels like a little celebration—especially when someone sneaks an extra cookie (or three) from the cooling rack.
Why You’ll Love These Soft Pumpkin Cookies with Cream Cheese Frosting
Classic Fall Flavor in Every Bite
These cookies are like autumn in dessert form—warm cinnamon, cozy nutmeg, and that unmistakable pumpkin richness. The first bite takes me straight to crisp leaves and sweater weather, and I bet it’ll do the same for you.
Simple Ingredients, Big Results
No fancy grocery runs needed! Everything here is probably already in your pantry (except maybe the cream cheese, but trust me, it’s worth grabbing). The dough comes together faster than you can say “pumpkin spice.”
Crowd-Pleasing for Any Occasion
Bake sale? Potluck? Just-because-Tuesday? These disappear fast. Kids go wild for the frosting, adults love the not-too-sweet spice, and honestly, I’ve caught people licking their fingers—that’s the real review.
- Texture heaven: The cookies stay soft for days (if they last that long), with just enough chew from the edges.
- Frosting magic: That tangy cream cheese frosting balances the sweetness perfectly—I always make extra for “taste-testing.”
- Freezer-friendly: Bake a double batch and stash some away for emergencies (aka 3 p.m. snack attacks).
Ingredients You’ll Need for Soft Pumpkin Cookies with Cream Cheese Frosting
For the Pumpkin Cookies
- 1 cup butter, softened (unsalted is my go-to—it lets you control the saltiness better, but salted works in a pinch!)
- 1 cup sugar (plain granulated is perfect here—no need to get fancy)
- 1 large egg (let it sit out for 10 minutes—room temp blends way smoother)
- 1 tsp vanilla extract (splurge on the real stuff if you can—it makes a difference)
- 1 cup canned pumpkin (NOT pumpkin pie filling! Just plain pumpkin—Libby’s is my favorite)
For the Cream Cheese Frosting
- ½ cup butter, softened (same deal as the cookie butter—soft but not melted)
- 8 oz cream cheese, softened (full-fat gives that luscious tang—low-fat tends to get weepy)
- 4 cups powdered sugar (sift it first unless you enjoy chasing lumps with a whisk)
- 1 tsp vanilla extract (yes, more vanilla—it’s the secret handshake of good frosting)
Pro tip: If your kitchen’s cold, pop your butter and cream cheese in the microwave for 5-second bursts—just until they’re soft enough to dent with your finger. Too warm and the frosting turns into soup (been there, scraped that off the counter).
Step-by-Step Instructions for Soft Pumpkin Cookies with Cream Cheese Frosting
Making the Pumpkin Cookies
- Preheat oven to 350°F (175°C) and line your baking sheets with parchment paper. (Trust me, this saves so much scrubbing later!)
- Cream the butter and sugar together for about 2 minutes until it’s light and fluffy. If your mixer sounds like it’s working too hard, you’re probably there. Don’t rush this—fluffy butter = soft cookies.
- Beat in the egg, vanilla, and pumpkin until everything’s smooth and smells like a pumpkin spice candle (but tastier). Scrape down the sides of the bowl—those sneaky bits of butter love to hide.
- Whisk the dry ingredients (flour, baking powder, soda, salt, and spices) in a separate bowl. Then, mix them into the wet ingredients just until combined. Overmixing = tough cookies, and we’re not about that life.
- Drop tablespoon-sized blobs of dough onto your prepared sheets, leaving about 2 inches between them. They’ll spread a little, but not like crazy. Pro tip: A cookie scoop keeps things tidy, but two spoons work fine—I’ve used a butter knife in desperation before.
- Bake for 10–12 minutes until the edges are just golden. They’ll look soft in the middle (perfect!) and firm up as they cool. Let them sit on the sheet for 2 minutes, then move to a rack. Hot cookie warning: I may or may not have burned my tongue “testing” one too soon.
Whipping Up the Cream Cheese Frosting
- Beat the butter and cream cheese together until they’re completely smooth—no lumps allowed! If your cream cheese was cold, you’ll hear the mixer protest. Just stop, scrape, and let it soften a bit more.
- Gradually add the powdered sugar, about 1 cup at a time, so you don’t end up in a sweet, powdery cloud (though that’s happened to me, and it was kind of fun). Too thick? Add a teaspoon of milk. Too thin? More sugar. Easy!
- Mix in the vanilla, then slather that glorious frosting onto completely cooled cookies. Warm cookies melt the frosting into sad puddles, and we want pretty swirls. Or just spread it with a knife—no one judges here.
Now the hardest part: waiting at least 5 minutes before devouring. Or don’t—I won’t tell.
Delicious Variations for Soft Pumpkin Cookies
Spice It Up
If you’re like me and can’t get enough warm spices, toss in an extra ½ teaspoon of cinnamon or a pinch of cloves. For a kick, a dash of black pepper sounds weird but trust me—it makes the pumpkin flavor pop! My aunt adds a teaspoon of orange zest to the dough, and now I swear by it.
Frosting Twists
That cream cheese frosting is dreamy, but sometimes I switch it up:
- Maple madness: Swap half the vanilla for maple extract and add 2 tablespoons of real maple syrup (reduce powdered sugar by ¼ cup so it doesn’t get too sweet).
- Brown butter bliss: Brown the butter for the frosting first—it adds this nutty depth that’s insane with pumpkin. Just let it cool to room temp before mixing.
- Lemon zing: A teaspoon of lemon juice in the frosting cuts the richness. My neighbor calls these “sunshine cookies.”
Allergy-Friendly Adjustments
Need swaps? Been there:
- Gluten-free: Use a 1:1 GF flour blend (Bob’s Red Mill works great). The cookies might spread a tad more, but they’ll stay soft.
- Dairy-free: Coconut oil or vegan butter in the cookies, and for frosting, blend 8 oz dairy-free cream cheese with ¼ cup coconut cream. It’s not *quite* the same, but still delicious.
- Egg-free: Sub the egg with ¼ cup applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins). Texture’s a bit denser, but my vegan niece approves.
Bonus: Fold in ½ cup chocolate chips or toasted pecans if you’re feeling fancy. Or both—I won’t stop you.
Serving and Storage Tips for Soft Pumpkin Cookies
How to Keep Them Fresh
These pumpkin cookies are best served at room temperature or slightly chilled—that way, the frosting stays creamy but doesn’t slide off. If you’re stacking them for a party, place a sheet of parchment between layers so they don’t stick together (learned that the messy way). Leftovers? Pop them in an airtight container in the fridge for 3–4 days. The cookies might soften a bit more, but honestly, that just makes them even more addictive.
Freezing for Later
Want to stash some for a rainy day? Freeze unfrosted cookies—they’ll keep beautifully for up to 2 months. Just let them cool completely, then pack them in a freezer bag with parchment between layers. When the craving hits, thaw at room temperature for an hour and frost fresh. Pro tip: I always freeze half the batch in a labeled bag because “future me” is eternally grateful when I discover them mid-craving.
If you must freeze frosted cookies, arrange them in a single layer on a tray until the frosting hardens (about 1 hour), then transfer to a container. They’ll last a month, but the texture’s best if you let them thaw uncovered in the fridge overnight. And yes, I’ve eaten them straight from the freezer—no shame.
Helpful Notes for Perfect Soft Pumpkin Cookies
Spoon & Level Your Flour
Too much flour = dry cookies, and nobody wants that. I use the spoon-and-level method: fluff the flour in the bag, spoon it into the measuring cup, then level it off with a knife. No packing or tapping—those extra grams make a difference! My first batch ever turned into hockey pucks because I scooped straight from the bag. Lesson learned.
Chill Sticky Dough
If your dough feels more like pumpkin soup than cookie dough (happens if your kitchen’s warm or your butter was too soft), just pop it in the fridge for 20 minutes. It’ll firm up enough to scoop without spreading into pancake cookies. Bonus: Chilled dough gives those perfect, slightly domed tops.
The Frosting Sweet Spot
Frosting too thick? Add a teaspoon of milk. Too runny? More powdered sugar. But here’s the trick—wait until the frosting sits for 5 minutes before adjusting. Cream cheese frosting firms up a bit as it rests (kind of like me after a long day). And if you’re piping swirls, chill the frosting for 15 minutes first—it holds its shape better.
Spice Like You Mean It
Fresh spices matter! If your cinnamon’s been in the cupboard since last Thanksgiving, grab a new bottle. Crush a bit between your fingers—it should smell strong and sweet. My grandkids beg for extra cinnamon, so I often add an extra ½ teaspoon to the dough. For grown-ups, a pinch of cardamom or ginger adds a fun twist.
Pumpkin Power
Not all canned pumpkin is created equal. Some brands are watery, which can throw off the dough. Libby’s is my gold standard—thick and richly flavored. If yours seems extra wet, blot it with a paper towel before measuring. And never use pumpkin pie filling by accident (unless you want sweet, spiced mush).
One last thing: These cookies taste even better the next day as the flavors meld. Hide a few in the back of the fridge if you want to test my theory. Or don’t—I understand the struggle.
Frequently Asked Questions About Soft Pumpkin Cookies
Can I use fresh pumpkin instead of canned?
Yes, but here’s the thing—fresh pumpkin can be a bit watery. Roast and puree it first, then let it drain in a fine-mesh strainer for at least an hour (or squeeze it in a clean kitchen towel). You’ll need about 1 cup of thick puree, just like the canned stuff. I tried skipping this step once… let’s just say my cookies turned into pumpkin puddles.
Why are my cookies flat?
Oh honey, we’ve all been there! Usually it’s one of three things: 1) Your butter was too soft (it should dent when pressed but still hold its shape), 2) You over-creamed the butter and sugar (just 2 minutes is plenty), or 3) Your dough got warm. Fix? Chill the dough for 20 minutes before baking. If it’s still happening, try reducing the butter by 2 tablespoons next time—some pumpkin brands have extra moisture.
Can I make these ahead?
Absolutely! Bake the cookies up to 2 days in advance and store them unfrosted in an airtight container. The frosting keeps well in the fridge for 3 days too—just let it soften at room temp for 30 minutes before spreading. But here’s my rule: frost right before serving. That way, the cookies stay soft and the frosting stays perky. (Though my family’s never complained about leftovers—frosted or not.)
Can I skip the frosting?
Sure, but why would you want to? Kidding! They’re still yummy plain—just dust them with powdered sugar or cinnamon sugar when they’re warm. Or go wild and dunk them in coffee. But honestly, that cream cheese frosting is like the cozy scarf to the pumpkin’s sweater—they just belong together.
My frosting is lumpy—help!
First, make sure your butter and cream cheese are truly room temp (leave them out for 1–2 hours). Cold bits = stubborn lumps. If it’s still not smooth, press the frosting through a mesh strainer. Or, my lazy fix? Beat it on high for an extra minute—most lumps give up eventually. And always sift that powdered sugar—it’s the easiest way to avoid lumps in the first place.
Final Thoughts
There you have it—my all-time favorite soft pumpkin cookies with cream cheese frosting, straight from my messy kitchen to yours. I’ve baked these more times than I can count, tweaking and tasting until they were just right (tough job, but someone had to do it). Every bite takes me back to my grandma’s kitchen, where flour dusted the countertops and the smell of pumpkin meant love was in the oven.
Now I’d love to hear from you! Did you add a secret ingredient? Maybe a sprinkle of sea salt on top or a dash of cardamom? Tag me on your baking adventures—I live for those little twists that make a recipe your own. And if this is your first time baking with pumpkin, welcome to the club! You’re about to become very popular at potlucks.
Whether you’re making these for a holiday table, a lunchbox surprise, or just because it’s Wednesday, I hope they bring you as much joy as they’ve brought me. Happy baking, friends—and don’t forget to lick the frosting spoon. It’s practically a rule.
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**Delicious Soft Pumpkin Cookies with Cream Cheese Frosting**
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft pumpkin cookies topped with creamy cream cheese frosting. Perfect for fall or anytime you crave a sweet, spiced treat.
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar (as needed)
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream 1 cup butter and sugar until light and fluffy.
- Beat in egg, 1 teaspoon vanilla, and pumpkin.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into wet ingredients.
- Drop tablespoon-sized portions of dough onto baking sheets.
- Bake for 10-12 minutes or until edges are lightly browned.
- Cool cookies completely on a wire rack.
- For frosting, beat ½ cup butter and cream cheese until smooth.
- Add powdered sugar gradually until desired consistency is reached.
- Mix in 1 teaspoon vanilla.
- Frost cooled cookies and serve.
Notes
- Store frosted cookies in the refrigerator.
- Adjust powdered sugar for thicker or thinner frosting.
- Use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: pumpkin cookies, cream cheese frosting, fall dessert, spiced cookies
