A warm welcome to soft pumpkin cookie baking

These soft pumpkin cookies with cream cheese frosting are easy and cozy. They stay soft, taste like fall, and look nice with a simple frosting. If you like pumpkin desserts, you might also enjoy a pumpkin roll with cream cheese frosting for a different show-stopping treat.

Why this pumpkin cookie is worth trying

These cookies are soft, lightly spiced, and topped with a smooth cream cheese frosting. They are simple to make, hold up well for parties, and taste great warm or cooled.

How to make Soft Pumpkin Cookies: step-by-step overview

Work in this order: mix dry, cream butter and sugar, add pumpkin and egg, combine, chill, bake, cool, then frost. If you want a variation with a different cookie texture, check a similar recipe for pumpkin sugar cookies with cream cheese frosting.

Ingredients you’ll need

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract

Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-4 tablespoons milk (or heavy cream), for desired consistency

Clear directions to make the cookies

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
2. Cream Butter and Sugar: In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
3. Add Pumpkin Puree, Egg, and Vanilla: Beat in the pumpkin puree until well combined. Add the egg and vanilla extract and mix until smooth. Scrape down the sides of the bowl.
4. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (up to 24 hours).
6. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. Scoop and Shape the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Cream Butter and Cream Cheese (Frosting): In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
11. Gradually Add Powdered Sugar (Frosting): Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
12. Add Vanilla Extract and Milk (Frosting): Beat in the vanilla extract. Then, add milk (or heavy cream) one tablespoon at a time, until the frosting reaches your desired consistency.
13. Frost the Cookies: Once the cookies are completely cool, frost them with the cream cheese frosting.
14. Optional Decorations: If desired, decorate the frosted cookies with sprinkles, chopped nuts, or a dusting of cinnamon.
15. Serve and Enjoy: Serve the frosted cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Best ways to serve these pumpkin cookies

Serve them cooled with the cream cheese frosting spread on top. They taste great with a warm drink or as a small dessert plate. For a family dessert spread, pair them with a simple scoop of vanilla ice cream or serve alongside other fall treats like the brownie cheesecake to offer variety.

How to keep your pumpkin cookies fresh

• Short term: Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
• Unfrosted: Keep unfrosted cookies at room temperature in an airtight container for 2 days, or refrigerate up to 5 days.
• Freezing: Freeze unfrosted cookie dough scoops or baked unfrosted cookies for up to 3 months. Thaw before frosting.

Handy tips for perfect results

• Don’t overmix the dough after adding flour — mix until just combined.
• Chill the dough for at least an hour to reduce spreading.
• Use pumpkin puree, not pumpkin pie filling.
• Let cookies cool completely before frosting to avoid melting the frosting.
• For firmer frosting, use less milk; for a spreadable frosting, add milk slowly until you reach desired texture.

Easy variations to try

• Add 1/2 cup chopped nuts (pecans or walnuts) to the dough for crunch.
• Mix in 1/2 cup mini chocolate chips for chocolate-pumpkin flavor.
• Swap spices: add a pinch of ginger or increase cinnamon for a spicier cookie.
• Make sandwich cookies by spreading frosting between two cookies.

Rough nutritional snapshot (per cookie, approximate)

• Calories: 200–270 (varies by cookie size and amount of frosting)
• Fat: 10–14 g
• Carbs: 25–35 g
• Protein: 2–3 g
  This is an estimate. Exact values depend on portion size and ingredients.

Serving ideas that work for families

• Pack a couple in lunch boxes for a special treat.
• Make a cookie platter for a family movie night.
• Bring to school bake sales or potlucks; they travel well when unfrosted and frosted at the event.

What pairs well with these cookies

• Drinks: Hot coffee, spiced chai, or a warm apple cider.
• Sides: Vanilla ice cream, whipped cream, or fresh fruit.
• Other desserts: Combine with brownies or a simple fruit tart for a dessert table.

Frequently asked questions

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No. Use plain pumpkin puree. Pumpkin pie filling has added sugar and spices and will change texture and taste.

Q: Can I skip chilling the dough?
A: You can, but the cookies may spread more. Chilling gives better shape and texture.

Q: How do I make the frosting less sweet?
A: Reduce powdered sugar slightly and add a pinch more salt or a bit more cream cheese to balance sweetness.

Q: Can I make these gluten-free?
A: Yes — substitute a 1:1 gluten-free flour blend and check the blend’s instructions. Texture may vary.

Conclusion

If you want another take on frosted pumpkin cookies, try this recipe for Soft Pumpkin Cookies with Cream Cheese Frosting for comparison. For a classic, iced version with great step photos, see Pumpkin Cookies with Cream Cheese Frosting – Gimme Some Oven. If you prefer a quick no-chill option, check Soft Pumpkin Cookies (No Chill Recipe).

Soft Pumpkin Cookies with Cream Cheese Frosting

These soft pumpkin cookies are lightly spiced and topped with smooth cream cheese frosting, making them a perfect treat for fall gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Dessert, Snack

Cuisine American, Fall

Servings 24 cookies

Calories 235 kcal

Ingredients

  

For the Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract

For the Frosting

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-4 tablespoons milk (or heavy cream), for desired consistency

Instructions

 

Preparation

• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
• Beat in the pumpkin puree until well combined. Add the egg and vanilla extract and mix until smooth. Scrape down the sides of the bowl.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (up to 24 hours).

Baking

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
• Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
• Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Frosting

• In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
• Beat in the vanilla extract. Then, add milk (or heavy cream) one tablespoon at a time, until the frosting reaches your desired consistency.
• Once the cookies are completely cool, frost them with the cream cheese frosting.

Serve

• Serve the frosted cookies immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Notes

Chill the dough for at least an hour to reduce spreading. Store unfrosted cookies at room temperature in an airtight container for 2 days, or refrigerate up to 5 days. Freeze unfrosted cookie dough scoops or baked unfrosted cookies for up to 3 months.

Keyword Baking, Cream Cheese Frosting, Fall Desserts, Pumpkin Cookies, Soft Cookies