If you’re a fan of all things cozy and autumnal, Soft Pumpkin Cookies with Cream Cheese Frosting are about to become your favorite fall treat. These cloud-like cookies are packed with real pumpkin, kissed with warm spices, and finished with a dreamy layer of tangy cream cheese frosting. Perfect for sharing, gifting, or sneaking one straight from the baking sheet, their irresistible aroma alone will bring everyone to the kitchen. Whether you’re a seasoned baker or just craving something sweet and spiced, these cookies deliver unbeatable flavor and softness in every single bite.
Ingredients You’ll Need
Every ingredient in this recipe pulls its weight, creating a balance of soft texture, rich flavor, and just the right hint of spice. You probably have most of these at home already, but each one truly matters in making Soft Pumpkin Cookies with Cream Cheese Frosting as magical as they are.
- All-purpose flour: Provides structure so your cookies hold their delicate shape without being heavy.
- Baking soda: Helps the cookies rise and achieve their pillowy softness.
- Baking powder: Adds extra lift, making every bite light and fluffy.
- Ground cinnamon: For that warm, familiar pumpkin spice depth.
- Ground nutmeg: Adds gentle sweetness and complexity to the spice profile.
- Ground cloves: Brings intensity and a hint of autumn flair.
- Salt: Balances sweetness and intensifies flavor.
- Unsalted butter (for cookies and frosting): Delivers richness, moisture, and that tender crumb.
- Granulated sugar: Sweetens and helps cookies spread perfectly.
- Packed brown sugar: Adds notes of caramel and extra softness.
- Canned pumpkin puree: The star ingredient, lending natural sweetness, color, and unbeatable moisture.
- Large egg: Binds the dough and contributes to that melt-in-your-mouth consistency.
- Vanilla extract (for cookies and frosting): Rounds out all the flavors with a comforting, creamy aroma.
- Cream cheese (for frosting): Essential for tang and creamy texture in the topping.
- Powdered sugar (for frosting): Sweetens and thickens the frosting without grittiness.
- Milk (for frosting): Adjusts the frosting so it’s spreadable and luscious.
How to Make Soft Pumpkin Cookies with Cream Cheese Frosting
Step 1: Prepare Your Baking Sheets
Begin by preheating your oven to 350°F, ensuring it’s fully heated before your dough goes in. Line two baking sheets with parchment paper for easy removal and less clean-up later on. This little step makes all the difference—no sticking, just golden-bottomed cookies ready for frosting!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Mixing these first means your spices will spread evenly throughout, ensuring every cookie is bursting with flavor in every bite.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process helps incorporate air, which makes your finished Soft Pumpkin Cookies with Cream Cheese Frosting extra soft and chewy.
Step 4: Add Wet Ingredients
To your creamed butter mixture, add the pumpkin puree, egg, and vanilla extract. Mix until everything is fully combined. It will look a little fluffy and orange—that’s exactly what you want, as it means your wet ingredients are ready to turn into perfectly tender cookies.
Step 5: Combine Wet and Dry Ingredients
Gradually add your flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix—stop as soon as you can’t see any streaks of flour. The dough will be soft, almost like a thick cake batter, which is the secret to that pillowy texture.
Step 6: Scoop and Bake
Spoon out tablespoon-sized mounds of dough onto your lined baking sheets, leaving around two inches between each scoop (they’ll spread a little as they bake). Bake for 12 to 15 minutes or until the cookies are set, slightly puffy, and just starting to turn golden on the edges. Let them cool completely before frosting—trust me, it’s worth the wait.
Step 7: Make the Cream Cheese Frosting
While the cookies cool, beat the softened cream cheese and butter until creamy and smooth. Add in powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy. If it feels too thick, drizzle in milk a teaspoon at a time until you have a perfectly spreadable consistency. This dreamy cream cheese frosting is truly the crowning glory for your Soft Pumpkin Cookies with Cream Cheese Frosting.
Step 8: Frost and Enjoy!
Once the cookies are completely cool, generously spread each with a swirl of cream cheese frosting. Now, step back and admire your handiwork—these cookies look as good as they taste! Serve immediately, or let the frosting set a bit in the fridge for a firmer finish.
How to Serve Soft Pumpkin Cookies with Cream Cheese Frosting
Garnishes
Give your Soft Pumpkin Cookies with Cream Cheese Frosting a gourmet touch with a sprinkle of cinnamon sugar or a handful of chopped pecans on top before serving. Not only do these add a pop of texture and color, but they also echo the warm flavors baked into every bite.
Side Dishes
Pair these cookies with a cup of hot spiced tea, creamy chai latte, or even a glass of cold milk for a classic combo. If you’re serving a crowd, try offering fresh fruit alongside to lighten things up—it’s the perfect contrast to the rich, frosted treat.
Creative Ways to Present
If you’re sharing with friends or family, arrange your cookies on a rustic platter, and tie them up in parchment bundles for whimsical gift giving. For parties, try stacking them high on a cake stand or nestling each cookie into a mini cupcake liner for easy grabbing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though it’s hard to imagine!), keep your frosted Soft Pumpkin Cookies with Cream Cheese Frosting in an airtight container in the fridge. The frosting stays creamy, and the cookies remain ultra-soft for several days.
Freezing
For longer-term storage, freeze the unfrosted cookies in a zip-top bag or airtight container. When you’re ready to serve, let them thaw at room temperature, then frost fresh for best flavor and texture. You can even freeze the frosting separately in a small container if you’d like to prep ahead.
Reheating
If you crave that oven-fresh warmth, simply let the cookies sit out until they reach room temperature, or zap a single unfrosted cookie in the microwave for a few seconds before spreading with cream cheese frosting. This little trick brings back that just-baked magic!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree the pumpkin well, and drain off any extra liquid to match the thick, smooth texture of canned pumpkin. This helps ensure your Soft Pumpkin Cookies with Cream Cheese Frosting stay light and fluffy.
Do I have to chill the dough before baking?
Nope! This dough is wonderfully simple and can be baked right after mixing. However, if you want perfectly round cookies, you can chill the dough for about 30 minutes to make it a bit easier to scoop.
Can I make the cream cheese frosting ahead of time?
Yes, you can! Prepare the cream cheese frosting up to two days in advance, store it in an airtight container in the fridge, and give it a quick stir before using. If it’s too firm, let it sit at room temperature for a few minutes to soften.
Are these cookies gluten-free?
The original recipe isn’t, but you can easily substitute a 1:1 gluten-free flour blend for the all-purpose flour. Just check that all your other ingredients are gluten-free, and you’ll have deliciously safe Soft Pumpkin Cookies with Cream Cheese Frosting.
Can I decorate the cookies for the holidays?
Definitely! The cream cheese frosting makes a perfect canvas for autumn leaf sprinkles, a dusting of edible glitter, or even a drizzle of caramel sauce. These cookies easily adapt to any festive mood or gathering.
Final Thoughts
I can’t wait for you to try these Soft Pumpkin Cookies with Cream Cheese Frosting—they’re always a highlight in my fall baking lineup, and I just know your kitchen will smell heavenly. Don’t be surprised if they’re gone before you can even finish frosting the last one! Happy baking, and enjoy every soft, spiced bite.
Print
Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft Pumpkin Cookies with Cream Cheese Frosting are the perfect fall treat. The cookies are tender and packed with warm spices, while the creamy frosting adds a delightful sweetness.
Ingredients
Cookies:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Prepare cookie dough: In a large bowl, cream butter with granulated sugar and brown sugar. Add pumpkin, egg, and vanilla. Gradually add dry ingredients and mix until just combined.
- Bake cookies: Drop dough onto baking sheets and bake for 12-15 minutes until set and golden.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk as needed for consistency.
- Frost cookies: Frost cooled cookies and enjoy!
Notes
- Store frosted cookies in the refrigerator.
- For extra flavor, sprinkle cookies with cinnamon sugar or chopped pecans.
- Unfrosted cookies can be frozen for later enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
