Pumpkin Cookies Recipe: Easy Soft Cookies with Cream Cheese Icing

Posted on August 26, 2025

Introduction

The first time I pulled a tray of soft pumpkin cookies out of the oven, my kitchen smelled like every cozy autumn memory rolled into one. Honestly, the aroma of cinnamon and nutmeg swirling with sweet pumpkin is enough to make anyone forget about store-bought treats. You know, there’s something extra magical about these cookies—they’re pillowy, moist, and topped with a cloud of tangy cream cheese icing that makes each bite a tiny celebration. I discovered this pumpkin cookies recipe years ago when I wanted a dessert that was easy, comforting, and just a little bit indulgent.

Back then, I was experimenting with ways to use up leftover pumpkin puree (why does every can seem to have just a bit too much?). Turns out, pumpkin isn’t just for pie—it’s a superstar in cookies, giving them a soft, almost cake-like texture that’s irresistible. My family is obsessed, and I’ve tweaked this recipe at least a dozen times to get it just right. These cookies are perfect for busy parents, folks who want a treat without complicated steps, and anyone craving something sweet but not overly heavy. Plus, with the cream cheese icing, you get that classic pairing everyone loves.

I’ve shared these pumpkin cookies at bake sales, family gatherings, and even with skeptical friends who claim they “don’t like pumpkin.” Let’s just say—there are never any leftovers. If you’re searching for an easy pumpkin cookies recipe that’s soft, flavorful, and totally Pinterest-worthy, you’re in the right place. Let me walk you through my favorite version, with tips learned from a whole lot of trial and error!

Why You’ll Love This Recipe

Let’s face it—there are a million pumpkin cookies out there, but this one stands out for real reasons. After baking these for years (and eating way too many, honestly), I can say they check every box for flavor, texture, and ease. Here’s why you’ll be reaching for this pumpkin cookies recipe again and again:

Quick & Easy: You can whip up a batch in under 40 minutes, including baking time. Perfect for last-minute cravings or after-school snacks.
Simple Ingredients: Nothing fancy here—just good old pantry staples and a can of pumpkin puree. If you bake even occasionally, you probably have everything you need.
Perfect for Any Occasion: These cookies are a hit at fall gatherings, holiday parties, or just for cozy nights in. They look beautiful on a dessert tray (especially with that cream cheese icing swirling on top).
Crowd-Pleaser: Kids devour them. Adults sneak seconds. Even picky eaters can’t say no. I’ve had people ask for the recipe after just one bite!
Unbelievably Delicious: The cookies are soft and moist, almost melt-in-your-mouth. The icing adds a creamy tang that balances the spices perfectly.

What really sets this pumpkin cookies recipe apart is my little trick—slightly underbaking for extra softness, plus using a touch of cornstarch for that plush texture. And the icing? It’s thick, smooth, and pipes like a dream. I’ve tried versions with buttercream, glaze, and even maple drizzle, but cream cheese icing wins every time.

If you want a cookie that feels like a hug in edible form, this is it. I love knowing I can pull these together with no stress, and they always turn out soft and flavorful. It’s comfort food, but lighter and easy—just how I like it. Whether you want to impress or just treat yourself, this pumpkin cookies recipe delivers every single time.

Ingredients Needed

This pumpkin cookies recipe keeps it simple but brings big flavor! All you need are a handful of classic ingredients, and a few pantry staples. Here’s what goes into each part:

For the Pumpkin Cookies:

2 cups (250g) all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional, for extra warmth)
1 tablespoon cornstarch (for extra softness)
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1 large egg, room temperature
1 cup (240g) pumpkin puree (not pumpkin pie filling)
2 teaspoons pure vanilla extract

For the Cream Cheese Icing:

4 ounces (113g) cream cheese, softened
1/4 cup (57g) unsalted butter, softened
2 cups (240g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt (balances the sweetness)
1-2 tablespoons milk (whole or 2%, as needed for consistency)

Ingredient Notes:

For pumpkin puree, I prefer Libby’s (it’s consistently smooth), but homemade is awesome too. Just make sure it’s not too watery.
If you need a dairy-free version, swap the butter and cream cheese for plant-based alternatives (I’ve used Miyoko’s and Kite Hill with good results).
Want gluten-free? Sub with a 1:1 gluten-free flour blend. The cookies may be a touch more delicate, but still delicious!
Baking spices are key—fresh cinnamon and nutmeg make all the difference. If you like bold spice, add a little extra.
Cornstarch is my secret for that ultra-soft, almost cake-like crumb. Don’t skip it!
You can add mini chocolate chips, chopped walnuts, or dried cranberries to the dough for fun flavor twists.

Most of these ingredients are pantry staples, and the recipe is forgiving—if you’re out of something, there’s usually a way to make it work. Trust me, I’ve had to improvise more times than I’d like to admit!

Equipment Needed

You really don’t need much to make these pumpkin cookies, which is part of the charm. Here’s what you’ll want to have on hand:

Baking sheet: Standard size works best; line with parchment paper for easy cleanup.
Mixing bowls: One large for the wet ingredients, one medium for the dry.
Hand mixer or stand mixer: Makes creaming butter and sugar easier, but you can use a sturdy whisk if you’re feeling energetic.
Measuring cups and spoons: For accuracy—especially with baking!
Cookie scoop or tablespoon: Gives evenly sized cookies (I love the medium OXO scoop for this).
Wire cooling rack: Helps cookies cool quickly and prevents sogginess.
Offset spatula or butter knife: For spreading icing smoothly.

If you don’t have a cookie scoop, just use two spoons to drop the dough onto the baking sheet—it works fine. Parchment paper is my go-to, but you can use a silicone baking mat if you want something reusable and eco-friendly. I’ve made these with both cheap and fancy mixers, and honestly, they turn out great either way. Just make sure everything is clean and dry before starting, especially if you’re whipping up the icing (cream cheese likes to grab onto any stray crumbs!).

One tip: If you use a stand mixer, scrape down the bowl a couple of times so everything mixes evenly. And if you’re using older baking sheets, line them well—these cookies are soft and don’t like sticking.

Preparation Method

Ready to get baking? Here’s my step-by-step for the softest, tastiest pumpkin cookies with cream cheese icing. I’ve included little notes for each step so you know exactly what to expect.

Prep the oven and pans:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This keeps the cookies from sticking and makes cleanup a breeze.
Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cornstarch. The mixture should smell fragrant and look evenly blended.
Cream butter and sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until light and fluffy. If you’re doing this by hand, it takes a bit longer (your arm will get a workout!). The mixture should look pale and creamy.
Add egg, pumpkin, and vanilla:
Beat in the egg, pumpkin puree, and vanilla extract until fully combined. It may look slightly curdled at first, but keep mixing until smooth.
Combine wet and dry:
Add the dry ingredients to the wet in two additions, mixing on low speed or by hand. Stop as soon as you see no dry streaks—overmixing can make cookies tough. The dough will be soft and sticky (that’s good!).
Scoop and bake:
Use a medium cookie scoop (about 1.5 tablespoons or 20g per cookie) to drop dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 11-13 minutes, until the edges are set and the tops look dry. The cookies will be soft and pale—don’t wait for browning.
Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If you ice them while warm, the icing will melt.
Make cream cheese icing:
In a medium bowl, beat cream cheese and softened butter until smooth and creamy (about 2 minutes). Add vanilla, salt, and powdered sugar, then beat on low until incorporated. Add milk a little at a time until desired consistency—it should be thick but spreadable.
Ice the cookies:
Once cookies are fully cool, use an offset spatula or butter knife to spread icing on each cookie. You can swirl it or go for a smooth finish. Top with a sprinkle of cinnamon or chopped nuts if you like.
Serve and enjoy:
Let icing set for about 15 minutes, then serve! Cookies will be soft, cakey, and topped with luscious cream cheese icing.

Troubleshooting:

If dough feels too wet, chill for 20 minutes. Pumpkin puree varies in moisture!

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If icing is runny, add more powdered sugar. If too stiff, add a splash of milk.

Personal tip: I sometimes bake one test cookie to check texture and adjust bake time. My oven runs hot, so 11 minutes is perfect—yours might need a minute more or less. Trust your nose: when you smell sweet pumpkin spice, they’re close to done!

Cooking Tips & Techniques

After dozens of batches (and a few epic fails), I’ve learned a thing or two about making the perfect pumpkin cookies. Here are my best tips for consistent success:

Don’t overmix: Mixing too much after adding flour can make cookies dry. Gently fold just until combined.
Use room temperature ingredients: Softened butter and cream cheese blend smoothly and give the best texture. If you forget, microwave in short bursts!
Measure flour correctly: Spoon and level for accurate results—packing flour leads to dense cookies.
Chill dough for extra puff: If you want thick cookies, chill the dough for 20-30 minutes. It helps them hold shape.
Watch oven time: These cookies are soft, not crunchy—pull them when the tops are set but still look pale. Overbaking dries them out.
Let cookies cool completely before icing: Rushing this step makes icing melt and slide off. Patience pays off!
Piping for pretty presentation: Use a piping bag or zip-top bag with the corner snipped for fancy swirls. Great for Pinterest photos!
Multi-task: While cookies bake, make the icing. That way, you’re ready to ice as soon as they cool.

I’ve had cookies spread too much when I rushed and didn’t chill the dough, and icing that was a lumpy mess when I skipped sifting powdered sugar. Learn from my mistakes! And if you’re baking with kids, give them the piping bag—they love decorating, even if it’s a little messy.

Consistency is easy if you stick to the basics, but don’t stress if your cookies aren’t identical. The homemade look is part of their charm, right?

Variations & Adaptations

This pumpkin cookies recipe is super flexible, and I’ve played around with lots of fun twists over the years. Here are some of my favorites:

Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free blend. Add an extra tablespoon of cornstarch for structure.
Dairy-Free Adaptation: Use vegan butter and dairy-free cream cheese for the icing. I like Earth Balance and Kite Hill for great results.
Chocolate Chip Pumpkin Cookies: Stir in 1/2 cup (90g) mini chocolate chips before baking. Kids go wild for this one.
Maple Cream Cheese Icing: Replace 1 tablespoon of the milk in the icing with pure maple syrup for a fall flavor boost.
Nutty Pumpkin Cookies: Fold in 1/2 cup (60g) chopped pecans or walnuts to the dough for crunch.
Spice Lovers: Double the cinnamon and add a pinch of ginger for extra warmth.
Alternative Cooking Methods: You can bake these as bars in an 8×8-inch (20x20cm) pan—just increase the bake time to 22-25 minutes.

My personal favorite variation is the gluten-free version with a handful of cranberries and a drizzle of maple icing. It tastes like fall in every bite! If you’re baking for allergies, always check labels—spices sometimes sneak in gluten or dairy. These cookies are made to be customized, so don’t be afraid to make them your own.

Serving & Storage Suggestions

I love serving these pumpkin cookies slightly chilled—the cream cheese icing firms up and the flavors meld together. Stack them on a pretty platter, swirl a little extra icing on top, and dust with cinnamon or chopped nuts for a special touch. They pair perfectly with hot coffee, chai, or even apple cider. If you’re feeling fancy, add a few caramel candies or chocolate shavings to the serving plate.

For storing, keep cookies in an airtight container in the fridge for up to 5 days. They get even softer as time goes on, which is kind of lovely. You can freeze un-iced cookies for up to 2 months—just thaw and ice them when ready to serve. To freeze with icing, separate layers with parchment paper so they don’t stick together.

To reheat, pop a cookie in the microwave for 10-15 seconds (without icing) for that fresh-baked taste. Honestly, these cookies taste amazing cold too—the icing is almost like cheesecake! Flavors develop overnight, so don’t be afraid to bake ahead for parties or meal prep.

Nutritional Information & Benefits

Each pumpkin cookie (with icing) contains approximately:

Calories: 140
Fat: 6g
Carbohydrates: 21g
Sugar: 15g
Protein: 2g

Pumpkin is naturally rich in vitamin A, fiber, and antioxidants (hello, glow-from-within!). Using real pumpkin puree boosts nutrition without sacrificing flavor. Cream cheese adds a bit of calcium and protein, while baking at home lets you control sugar and ingredients. If you need lower sugar, you can cut back in both the cookie and icing—just expect a milder sweetness.

This pumpkin cookies recipe is vegetarian, and can be made gluten-free or dairy-free with simple swaps. Potential allergens include wheat, dairy, and eggs—always check ingredient lists if you’re baking for others. I love knowing my cookies offer a little extra nutrition, especially for picky eaters who won’t touch veggies otherwise!

Conclusion

Trust me—this pumpkin cookies recipe is worth making, whether you’re a pumpkin fanatic or just craving something soft and sweet. The cookies are easy, forgiving, and absolutely delicious, with that cream cheese icing taking things over the top. I’ve made them for fall parties, rainy afternoons, and random Tuesday nights when I just needed a treat.

Feel free to tweak the spices, add your favorite mix-ins, or go wild with icing decorations. Every batch is a little different, and that’s what makes them special. Honestly, I can’t imagine autumn without these cookies—they’re a staple in my house and always cheer me up.

So grab your pumpkin puree and get baking! If you try this recipe, drop a comment below with your own twists or share photos on Pinterest. I love seeing how everyone makes it their own. Happy baking—and may your kitchen always smell like cinnamon and pumpkin!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Just roast, mash, and drain your pumpkin well. Make sure it’s not too watery, or cookies might spread too much.

Do I have to chill the dough?

No, but chilling for 20-30 minutes gives thicker, puffier cookies. If you’re short on time, skip it—they’re still soft and delicious.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free flour blend in place of all-purpose flour. Add an extra tablespoon of cornstarch for best texture.

Can I freeze the cookies?

Absolutely! Freeze un-iced cookies in airtight containers for up to 2 months, then thaw and ice before serving. You can freeze iced cookies too, just separate with parchment paper.

Why did my cookies turn out flat?

Flat cookies are usually from overmixing, too much moisture in pumpkin, or expired baking powder. Try chilling the dough and checking your leaveners!

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