If there’s one dessert that can instantly make your kitchen smell like fall, it’s soft pumpkin cookies with cream cheese frosting. These pillowy, melt-in-your-mouth treats are infused with warm pumpkin spice and topped with rich, tangy cream cheese frosting that makes every bite unforgettable. Whether you’re baking for a cozy weekend at home or adding to a festive holiday platter, these cookies are always a crowd favorite. Looking for more seasonal dessert inspiration? Check out Pumpkin Cheesecake Cookies for another irresistible twist.
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Why Soft Pumpkin Cookies with Cream Cheese Frosting Are a Must-Try
The irresistible soft and pillowy texture
Unlike crisp cookies, these pumpkin cookies are tender and light, thanks to the natural moisture of pumpkin purée and the right balance of flour and fat. The result is a cookie that’s airy, soft, and almost cake-like in texture — perfect for anyone who loves a melt-in-your-mouth bite.
The perfect blend of pumpkin spice and tangy cream cheese
Pumpkin pie spice brings warmth with hints of cinnamon, nutmeg, ginger, and cloves, while the cream cheese frosting adds a luscious tang that complements the sweetness beautifully. It’s this combination that transforms a simple cookie into a decadent fall dessert.
How these cookies capture the essence of fall baking
Every batch fills your home with the aroma of autumn — cinnamon wafting through the air, nutmeg adding that cozy edge, and cloves tying it all together. If you enjoy that nostalgic holiday kitchen feel, these cookies are your go-to. Don’t miss our Pumpkin Oatmeal Cream Pies for another nostalgic treat with pumpkin goodness.
Essential Ingredients for the Best Soft Pumpkin Cookies
Pumpkin purée – choosing the right kind
The key to fluffy cookies is a thick pumpkin purée. Brands like Libby’s have the perfect consistency, while some homemade purées may need blotting with a paper towel to remove excess water. Avoid pumpkin pie filling — it contains added sugar and spices that can throw off your recipe.
Homemade vs. store-bought pumpkin pie spice
A pre-made pumpkin pie spice works fine, but making your own allows you to adjust the flavors to your liking. Combine 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves for a homemade version. For more fall baking inspiration, discover great ideas like Cinnamon Apple Bread.
The role of cream cheese in creating luscious frosting
The frosting is where the magic happens. Softened but still cool cream cheese creates a thick, smooth consistency that holds its shape and doesn’t melt too quickly. Combined with butter, vanilla, and powdered sugar, it becomes the perfect finishing touch. For another cream cheese dessert, try our Applesauce Cake with Cinnamon Cream Cheese Frosting.
Step-by-Step Guide to Making Soft Pumpkin Cookies
Preparing the cookie dough without chilling
One of the best parts about this recipe is that you can skip the chilling step. Start by whisking together your dry ingredients — all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. In a separate bowl, beat softened butter with granulated and brown sugar until light and fluffy. Add pumpkin purée, an egg, and vanilla extract, mixing until combined. Slowly add the dry ingredients to the wet, mixing just until incorporated.
Achieving the perfect bake – timing and temperature tips
Preheat your oven to 350°F and line a baking sheet with parchment paper. Using a cookie scoop, drop heaping tablespoons of dough spaced about two inches apart. Bake for 13–15 minutes, until the edges are set and the tops look slightly puffed. Overbaking will dry out your cookies, so check them at the 12-minute mark.
Cooling and frosting for best results
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled completely, spread cream cheese frosting generously on top using an offset spatula. For a bakery-style touch, dust lightly with extra pumpkin pie spice or cinnamon.
Tips & Tricks for Perfect Pumpkin Cookies Every Time
Preventing soggy cookies with the right pumpkin prep
If your pumpkin purée has excess water, blot it gently with paper towels before adding to the dough. This small step prevents your cookies from becoming dense or soggy.
Making thicker, richer cream cheese frosting
Use softened but still cool cream cheese and butter. If your frosting feels too loose, refrigerate for 15 minutes, then beat again. This will help it hold its shape beautifully.
Storage and make-ahead options for holiday baking
Store frosted cookies in an airtight container in the fridge for up to five days. If making ahead, bake the cookies, store them unfrosted in the freezer for up to three months, and frost before serving. For more make-ahead desserts, don’t miss our Pumpkin Fluff Recipe — a no-bake option perfect for holiday prep.
Creative Variations to Try
Adding chocolate chips or nuts for extra flavor
Stir in white chocolate chips, semi-sweet chocolate chips, or chopped pecans for texture and a flavor boost.
Spiced maple glaze as a frosting alternative
If you’re short on cream cheese, try a maple glaze made with powdered sugar, maple syrup, and a pinch of cinnamon.
Mini pumpkin cookie sandwiches
Spread frosting between two cookies for adorable bite-sized treats perfect for parties.
Pairing Ideas for Pumpkin Cookies
Warm fall beverages to enjoy with cookies
Pair these cookies with a hot cup of apple cider, a pumpkin spice latte, or chai tea for the ultimate cozy treat. The spices in the drink enhance the flavors of the cookie, making each bite more comforting.
Holiday dessert platters featuring pumpkin cookies
These cookies shine on a holiday dessert spread alongside brownies, gingerbread, and cranberry bars. They’re easy to transport, making them ideal for potlucks and cookie exchanges. Looking for inspiration? Try our Pumpkin S’mores Cookies for another crowd-pleaser.
Frequently Asked Questions (FAQ)
Can I freeze pumpkin cookies with cream cheese frosting?
Yes, but it’s best to freeze them unfrosted. Once thawed, add fresh cream cheese frosting before serving for the best texture.
How do I keep the frosting from melting?
Ensure your cookies are completely cooled before frosting. Use softened but cool cream cheese and butter to keep the frosting firm. Store in the fridge if not serving immediately.
Can I make them gluten-free?
Yes, simply substitute your favorite gluten-free all-purpose flour blend. Look for one with xanthan gum for the best texture.
Conclusion – Bringing Cozy Fall Vibes to Your Kitchen
Soft pumpkin cookies with cream cheese frosting are more than just a dessert — they’re a bite of autumn comfort. With their tender texture, warm spices, and creamy topping, they’ll quickly become a seasonal favorite in your home. Whether you enjoy them fresh from the oven with a cup of tea or serve them on a holiday platter, these cookies promise to make your fall baking extra special. Don’t miss our Pumpkin Pie Overnight Oats for another cozy seasonal recipe you can enjoy for breakfast.
PrintSoft Pumpkin Cookies with Cream Cheese Frosting
Soft pumpkin cookies with cream cheese frosting are tender, spiced, and topped with a luscious creamy layer. Perfect for fall baking and holiday dessert platters.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice, plus extra for sprinkling
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 ¼ cups (305 g) canned pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces (226 g) block-style cream cheese, softened but still cool
- ¼ cup (56 g) unsalted butter, softened but still cool
- 1 teaspoon pure vanilla extract
- 1 ¾ cups (210 g) confectioners’ sugar, sifted
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
- In a mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract; mix until combined.
- Gradually mix in the dry ingredients until just combined. The dough will be soft and slightly sticky.
- Using a cookie scoop, place heaping tablespoons of dough onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 13–15 minutes, until edges are set and tops are puffed. Avoid overbaking.
- Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter together until smooth and creamy.
- Add vanilla extract and confectioners’ sugar; mix until fully combined.
- Frost cooled cookies generously and sprinkle with extra pumpkin pie spice if desired.
Notes
- Use a thick pumpkin puree like Libby’s for fluffier cookies.
- Do not use pumpkin pie filling as it contains added sugar and spices.
- If pumpkin puree is watery, blot it with paper towels before use.
- For firmer frosting, chill it for 15 minutes before spreading.
- Store frosted cookies in the fridge for up to 5 days.
- Unfrosted cookies can be frozen for up to 3 months.
