Soft Pumpkin Cookies with Cream Cheese Frosting
These soft pumpkin cookies are cake-like, pillowy, and full of warm fall spice. Pumpkin puree keeps them moist for days, and a tangy cream cheese frosting goes on top. They are the cookies we bake all autumn long, and they disappear fast.
It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.
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Why You’ll Love This Recipe
- Soft, cake-like texture with warm spices
- Tangy cream cheese frosting on top
- Stays moist for days
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup butter, softened, for the frosting
- 2 cups powdered sugar
- 1 teaspoon vanilla extract, for the frosting
- 1/2 teaspoon ground cinnamon, for dusting
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How to Make It
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Beat in the pumpkin puree, egg, and vanilla.
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- Stir the dry ingredients into the pumpkin mixture just until combined.
- Scoop 2 tablespoons of dough per cookie onto the baking sheets, leaving 2 inches between cookies.
- Bake for 12 to 14 minutes, until the edges are set and the centers look puffed. Cool on the pan for 5 minutes, then move the cookies to a rack to cool completely.
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla. Spread the frosting over the cooled cookies and dust with cinnamon.
Pro Tips
- Use plain pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced.
- The dough is soft and sticky, and that is normal. A cookie scoop makes it easy to portion.
- Frost the cookies only after they are completely cool, or the frosting will melt.
Serving Suggestions
Serve with coffee, chai tea, or a glass of cold milk. They are perfect for fall parties and bake sales.
Frequently Asked Questions
Can I freeze pumpkin cookies?
Yes. Freeze the unfrosted cookies for up to 2 months. Thaw them overnight, then frost them before serving.
Can I skip the frosting?
Yes. The cookies are delicious on their own, but the frosting adds the classic tangy finish.
How long do they keep?
Refrigerate frosted cookies for up to 4 days in a sealed container. Bring them to room temperature for 20 minutes before serving.
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Soft Pumpkin Cookies with Cream Cheese Frosting
Prep: 15 min Cook: 15 min Total: 30 min Servings: 24
Nutrition (estimate): About 190 calories, 2 g protein, 28 g carbohydrates, 8 g fat per cookie.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup butter, softened, for the frosting
- 2 cups powdered sugar
- 1 teaspoon vanilla extract, for the frosting
- 1/2 teaspoon ground cinnamon, for dusting
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Beat in the pumpkin puree, egg, and vanilla.
- Stir the dry ingredients into the pumpkin mixture just until combined.
- Scoop 2 tablespoons of dough per cookie onto the baking sheets, leaving 2 inches between cookies.
- Bake for 12 to 14 minutes, until the edges are set and the centers look puffed. Cool on the pan for 5 minutes, then move the cookies to a rack to cool completely.
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla. Spread the frosting over the cooled cookies and dust with cinnamon.
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