There’s just something about the scent of warm pumpkin cookies drifting through the kitchen—a blend of cinnamon, nutmeg, and sweet pumpkin that instantly makes everything feel cozier. Honestly, I still remember the first time I whipped up a batch of soft pumpkin cookies with cream cheese frosting. My house was a mess (kids everywhere), I’d run out of chocolate chips, and my pumpkin puree was staring at me from the pantry. So, I took a leap and gave pumpkin cookies their moment to shine. No regrets!
It’s wild how pumpkin cookies have this way of sneaking up on you. You think you’re all about pumpkin bread or muffins, but these cookies? They’re like little pillows of autumn—soft, tender, and packed with flavor. The cream cheese frosting on top is creamy, tangy, and just sweet enough to make each bite dreamy. If you’re a lover of fall baking, or you crave easy cookie recipes that deliver major comfort, this pumpkin cookies recipe is about to become your new favorite.
I’ve tested this recipe so many times—tweaking the spice blend, adjusting the flour, and even experimenting with different frostings. As a busy parent and total baking nerd, I wanted something that’s quick, reliable, and absolutely delicious. These pumpkin cookies are perfect for family gatherings, after-school treats, or just snacking with a cup of tea on a chilly day. If you’re looking for soft cookies that are packed with pumpkin spice and topped with luscious cream cheese frosting, you’re in the right place.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 40 minutes, so you can satisfy those pumpkin cravings fast. No chilling required!
- Simple Ingredients: Everything you need is probably already in your pantry—think canned pumpkin, flour, and basic spices.
- Perfect for Any Occasion: Whether it’s Halloween, Thanksgiving, or just a cozy weekend, these pumpkin cookies fit right in.
- Crowd-Pleaser: Kids, grown-ups, picky eaters—everyone loves these! They disappear at every potluck or bake sale.
- Unbelievably Delicious: The combination of soft, cake-like pumpkin cookies and tangy cream cheese frosting is a match made in dessert heaven.
What makes my pumpkin cookies recipe different? I use the perfect ratio of pumpkin puree to flour for a super soft texture—think muffin meets cookie. The spices are just right (not overwhelming), and the cream cheese frosting is silky, not too stiff. A quick trick: I blend the pumpkin with brown sugar and melted butter for extra moisture and depth of flavor.
Let’s face it—there are a million pumpkin cookie recipes out there. But this one is my tried-and-true favorite. It’s simple enough for weeknight baking but special enough for holiday tables. The best part? You get all the fall flavors without spending hours in the kitchen. Trust me, after the first bite, you’ll be hooked. It’s the kind of cookie that makes you want to bake another batch (and maybe hide a few for yourself!).
Ingredients Needed
This pumpkin cookies recipe is all about simple, wholesome ingredients coming together for maximum flavor and softness. Most are pantry staples, and a few tips along the way can help you get the best results.
- For the Cookies:
- 1 cup (225g) canned pumpkin puree (not pumpkin pie filling—trust me!)
- 1/2 cup (115g) unsalted butter, melted and cooled slightly (adds richness)
- 1 cup (200g) light brown sugar, packed (for deep flavor and moisture)
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional, for extra spice)
- For the Cream Cheese Frosting:
- 6 oz (170g) cream cheese, softened (full-fat for best texture)
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt (balances the sweetness)
If you’re looking to swap a few things out, here’s what’s worked for me: Use gluten-free 1:1 baking flour instead of regular flour if needed. Substitute coconut oil for butter for a dairy-free option. If you want lighter cookies, try using half whole wheat flour (just expect a slightly denser texture). For the frosting, dairy-free cream cheese works, but the texture is a bit softer.
I always reach for Libby’s canned pumpkin (it’s smooth and never watery), and Philadelphia cream cheese for the frosting—consistency matters! Don’t stress if you only have pumpkin pie spice; use 2 teaspoons in place of the individual spices. These cookies are forgiving, so experiment with what you have on hand. In summer, I’ve even added a handful of mini chocolate chips for extra fun.
Equipment Needed
- Large mixing bowl (for the cookie dough)
- Medium bowl (for whisking dry ingredients)
- Hand mixer or stand mixer (makes frosting and dough super easy)
- Baking sheet (lined with parchment paper for easy cleanup)
- Cookie scoop or two spoons (for evenly portioned cookies)
- Wire cooling rack (helps cool cookies quickly and evenly)
- Offset spatula or butter knife (for spreading frosting)
If you don’t have a stand mixer, a good old hand mixer works wonders—just takes a little extra elbow grease. I’ve made these cookies with just a whisk and spoon before; they’re that forgiving. For baking sheets, I use budget-friendly aluminum ones from the grocery store, and parchment paper is my secret to zero sticking.
Tip: Wash your mixer beaters right after making the frosting so it doesn’t harden—been there, done that. If you’re tight on space (like my tiny apartment kitchen), cool cookies right on the baking sheet, just give them a few extra minutes.
Preparation Method
- Prep Your Oven and Ingredients:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Take out cream cheese and butter for the frosting to soften. - Mix Wet Ingredients:
In a large bowl, whisk together 1 cup pumpkin puree, 1/2 cup melted butter, 1 cup brown sugar, and 1/4 cup granulated sugar until smooth and creamy. Add the egg and 2 teaspoons vanilla extract, whisking until well combined. The mixture should look glossy and thick. - Combine Dry Ingredients:
In a separate bowl, stir together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves (if using). - Bring It Together:
Gradually fold the dry ingredients into the wet mix using a spatula. Don’t overmix—just until no streaks remain. The dough will be thick and a little sticky (that’s normal!). If it seems too loose, let it sit 5 minutes; the flour will soak up moisture. - Portion and Bake:
Use a cookie scoop or tablespoon to drop heaping spoonfuls—about 1.5 tablespoons each—onto your prepared baking sheets, spacing about 2 inches apart. The cookies will spread a bit as they bake. - Bake:
Bake for 11-13 minutes, until the edges are set and the tops look slightly puffed and matte. They should smell fragrant and spicy. If they look wet in the center, give them another minute. Don’t wait for browning—these cookies stay pale! - Cool:
Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If you frost while warm, the frosting will melt (learned that the hard way). - Make the Frosting:
Beat together 6 oz cream cheese and 1/4 cup butter until smooth. Add 2 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat until fluffy and creamy—about 2-3 minutes. If you want a thicker frosting, add a little more powdered sugar. - Frost and Finish:
Once cookies are fully cool, spread about 1 tablespoon frosting on each. Use an offset spatula for swirls, or just a butter knife if you’re feeling rustic. Top with a sprinkle of cinnamon or chopped pecans if desired.
Troubleshooting: If your cookies spread too much, chill the dough 15 minutes before baking. If the frosting feels runny, pop it in the fridge for 10 minutes—cream cheese is temperature sensitive! (I’ve salvaged many batches this way.) Listen for the cookies to smell sweet and spicy—your kitchen will tell you when they’re ready.
Cooking Tips & Techniques
Here’s what I’ve learned after a few failed (and some fantastic) pumpkin cookie adventures. For ultra-soft cookies, don’t skimp on the pumpkin puree—but avoid using homemade pumpkin puree unless you’ve strained it well. Too much moisture can make cookies gummy.
When measuring flour, spoon it into your cup and level off. Packing flour leads to dense cookies (been there, not fun). Mixing gently is key; overmixing makes them tough. I always rotate the baking sheet halfway through for even baking, especially if your oven’s a little moody.
If you’re multitasking, make the frosting while the cookies cool. That way, you’re not twiddling your thumbs. For consistent results, use a cookie scoop—my favorite is a 1.5-tablespoon scoop, but two spoons work too. If you want picture-perfect cookies for Pinterest, frost with an offset spatula and add a dash of cinnamon on top.
Common mistake: Frosting cookies before they’re cool. The frosting melts, slides off, and you end up with a sticky mess. (Trust me, patience pays off!) If your cookies are sticking to the parchment, let them cool a bit longer—warm cookies are delicate.
For extra flavor, toast your spices for a few seconds before using. It sounds fancy, but a quick toast in a dry pan makes cinnamon and nutmeg pop. I learned this from a pastry chef friend, and it’s a game-changer for any pumpkin cookies recipe.
Variations & Adaptations
This pumpkin cookies recipe is super flexible, so you can easily adapt it to your family’s preferences or dietary needs.
- Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 baking blend. The cookies stay soft—just let the dough sit 5 extra minutes before baking.
- Dairy-Free: Use coconut oil instead of butter, and a dairy-free cream cheese for frosting. The flavor changes slightly, but the cookies are still pillowy.
- Spiced Chocolate Chip: Stir in 1/2 cup mini chocolate chips with the dry ingredients for a sweet twist.
- Nutty Pumpkin: Add 1/2 cup finely chopped pecans or walnuts to the dough for crunch and flavor.
- Maple Frosting: Replace vanilla with 1 tablespoon pure maple syrup in the frosting for a seasonal touch.
I’ve even tried a version with chai spice blend for extra warmth—it was a hit at my last book club! If you’re baking for allergies, skip the nuts and use sunflower seed butter in place of regular butter. Want a smaller batch? Halve the recipe—just keep an eye on baking time. No matter how you tweak it, this pumpkin cookies recipe is a winner.
Serving & Storage Suggestions
Serve these pumpkin cookies at room temperature for the softest texture—they’re perfect on a cute plate or piled high in a cookie jar. Match them with hot tea, coffee, or cold milk for the ultimate treat. For a festive touch, sprinkle a pinch of cinnamon or chopped nuts on the frosting before serving.
If you’ve got leftovers (which is rare at my house), store cookies in an airtight container in the fridge for up to 5 days. Layer parchment paper between them to keep the frosting neat. Want to save some for later? Freeze unfrosted cookies for up to 2 months—just thaw and frost when ready.
To reheat, pop cookies in the microwave for 10 seconds to soften them up (don’t overdo it, or the frosting will melt!). Over time, the flavors deepen—day two cookies taste even richer. These pumpkin cookies are great for lunchboxes, bake sales, or just sneaking a midnight snack.
Nutritional Information & Benefits
Each cookie (with frosting) has about 130 calories, 4g fat, 22g carbs, and 1g protein. Pumpkin is the star here—packed with vitamin A, fiber, and beta-carotene. Cream cheese adds some calcium and protein.
This pumpkin cookies recipe is nut-free as written, but always check your ingredients. For gluten-free or dairy-free diets, see the variation notes above. If you’re watching sugar, reduce the powdered sugar in the frosting by 1/2 cup (it’ll be less sweet but still creamy).
I love how these cookies fit into a balanced treat—no guilt, just lots of comfort! If you’re adding nuts or going dairy-free, the nutrition will change a bit. For me, baking with real pumpkin feels like a little wellness boost every fall.
Conclusion
If you’re on the hunt for a pumpkin cookies recipe that’s soft, flavorful, and topped with dreamy cream cheese frosting, this is the one to try. It’s easy, flexible, and honestly, always a hit—whether you’re baking for a crowd or just treating yourself.
Don’t be afraid to make it your own. Switch up the spices, experiment with frostings, or toss in some chocolate chips. That’s the magic of homemade cookies—they’re all about what you love.
I keep coming back to these pumpkin cookies every autumn (and sometimes in spring, because why not?). Give them a try, share your tweaks, and let me know how they turn out! Drop a comment below, pin it to your favorite board, or send me your version—I can’t wait to see what you bake next.
Happy baking, and may your kitchen always smell like pumpkin spice!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and strain it well—homemade puree can be watery and might change the texture of your cookies.
Can I make these cookies ahead of time?
Absolutely! Bake and freeze the cookies (unfrosted) for up to 2 months. Frost them after thawing for best results.
Do I need to chill the cookie dough?
Nope! This pumpkin cookies recipe is designed to bake right away. If your dough feels too soft, a quick 15-minute chill can help.
How do I store frosted cookies?
Store in an airtight container in the fridge for up to 5 days. Layer parchment paper between cookies to keep the frosting neat.
Can I make the frosting ahead?
Yes! Prepare the cream cheese frosting and store it in the fridge for up to 3 days. Let it come to room temperature and re-whip before using for best texture.
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Pumpkin Cookies Recipe: Easy Soft Cookies with Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 24 cookies 1x
Description
These soft pumpkin cookies are packed with cozy fall spices and topped with a creamy, tangy cream cheese frosting. Quick to make and perfect for any autumn occasion, they’re a crowd-pleaser that’s easy to adapt for gluten-free or dairy-free diets.
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 6 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set out cream cheese and butter for frosting to soften.
- In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg and vanilla extract, whisking until well combined.
- In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using).
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks remain; dough will be thick and sticky.
- Use a cookie scoop or tablespoon to drop heaping spoonfuls (about 1.5 tablespoons each) onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 11-13 minutes, until edges are set and tops look puffed and matte. If centers look wet, bake another minute. Cookies will stay pale.
- Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and creamy, about 2-3 minutes. Add more powdered sugar for thicker frosting if desired.
- Once cookies are fully cool, spread about 1 tablespoon frosting on each. Optionally, sprinkle with cinnamon or chopped pecans.
Notes
For gluten-free cookies, substitute a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and dairy-free cream cheese. Let cookies cool completely before frosting to prevent melting. Store frosted cookies in the fridge for up to 5 days, layering parchment between them. Freeze unfrosted cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 14
- Sodium: 90
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 1
- Protein: 1
Keywords: pumpkin cookies, cream cheese frosting, fall baking, easy cookies, soft cookies, autumn dessert, Thanksgiving cookies, Halloween cookies
