Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Introduction

Soft pumpkin cookies are a delightful treat perfect for fall or any time you crave a cozy, spiced snack. These tender cookies are topped with creamy, tangy cream cheese frosting that complements the warm pumpkin flavors beautifully.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree, blotted dry with paper towels
• 2 cups all-purpose flour
• For the cream cheese frosting:
• 1/2 cup unsalted butter, softened to room temperature
• 8 ounces cream cheese, softened to room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
2. Step 2: In a large bowl, beat the softened butter on medium-high speed for 1 minute using an electric mixer. Add the sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Beat until well combined, scraping down the sides of the bowl as needed.
3. Step 3: Add the egg and vanilla extract, then beat well until the mixture is smooth with no yellow streaks. Stir in the pumpkin puree until fully incorporated.
4. Step 4: With the mixer on low, gradually add the flour. Increase to medium speed and mix until the dough is fully combined. The dough will be slightly wet.
5. Step 5: Drop heaping tablespoons or use a medium cookie scoop to place cookie dough balls a few inches apart on the prepared cookie sheet.
6. Step 6: Bake for 10 to 12 minutes, or until the tops look set and no longer wet. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Step 7: To make the frosting, beat together the softened butter and cream cheese until smooth and lump-free. Sift in the powdered sugar, add vanilla, and beat until creamy and smooth, about 2 minutes.
8. Step 8: Frost the cooled cookies with the cream cheese frosting. Enjoy!

Tips & Variations

• Make your own pumpkin pie spice by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon ground cloves.
• For a gluten-free and dairy-free option, substitute with vegan butter and 1:1 gluten-free baking flour, and use dairy-free cream cheese.
• Blot canned pumpkin puree with paper towels to remove excess moisture and prevent soggy cookies.

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. Layer cookies between paper towels to prevent sticking. You can also freeze unfrosted cookies by placing them on a baking sheet until solid, then transferring to a resealable bag. Thaw overnight in the fridge before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pumpkin cookies ahead of time?

Yes! Bake and cool the cookies, then store them unfrosted in an airtight container for up to 5 days. Add the frosting just before serving to keep the texture fresh.

Do pumpkin cookies need to be refrigerated?

Because these cookies are topped with cream cheese frosting, it’s best to refrigerate them to keep the frosting fresh and safe to eat.

Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

These Soft Pumpkin Cookies are a perfect seasonal treat combining warm spices, moist pumpkin puree, and a luscious cream cheese frosting. They bake up tender with a slight cakey texture, making them deliciously comforting and perfect for fall gatherings or cozy afternoons.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pumpkin Cookies

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree, blotted dry with paper towels
• 2 cups all-purpose flour

Cream Cheese Frosting

• 1/2 cup unsalted butter, softened to room temperature
• 8 ounces cream cheese, softened to room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
2. Mix Butter and Dry Ingredients: Using an electric mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for about 1 minute until smooth. Add the sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice, mixing until all ingredients are well combined, scraping the bowl sides as needed.
3. Add Egg, Vanilla, and Pumpkin: Beat in the egg and vanilla extract until fully incorporated and no yellow streaks remain. Then add the pumpkin puree and mix until thoroughly blended into the batter.
4. Incorporate Flour: With the mixer on low speed, gradually add the all-purpose flour, then increase to medium speed and mix until the dough is completely combined. The cookie dough will be slightly wet but cohesive.
5. Scoop and Bake: Using a heaping tablespoon or medium cookie scoop, drop dough balls spaced a few inches apart onto the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes or until the tops are set and no longer look wet. Allow cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Prepare Frosting: In a large bowl, beat together the softened butter and cream cheese until smooth and free of lumps. Gradually sift in the powdered sugar and add the vanilla extract. Beat the mixture for about 2 minutes until it becomes smooth and creamy.
7. Frost Cookies: Once the cookies have cooled completely, spread the cream cheese frosting generously over each cookie. Serve immediately or store as desired.

Notes

• Homemade Pumpkin Pie Spice: Substitute pumpkin pie spice with 1/2 tsp additional cinnamon, 1/4 tsp ground ginger, 1/8 tsp nutmeg, and 1/8 tsp ground cloves.
• Storage: Store frosted cookies in an airtight container in the refrigerator for up to one week. When storing unfrosted, layer cookies between paper towels to prevent sticking.
• Freezing: Freeze unfrosted cookies on a baking sheet for 1-2 hours, then transfer to a reusable bag. Thaw overnight in the fridge before frosting and serving.
• Gluten-Free and Dairy-Free Option: Substitute vegan butter and 1:1 gluten-free baking flour, and use dairy-free cream cheese alternatives to make this recipe vegan and gluten-free, yielding delicious results.

Keywords: pumpkin cookies, soft pumpkin cookies, pumpkin spice cookies, cream cheese frosting, fall cookies, holiday cookies, easy pumpkin dessert