Nothing says autumn like the smell of warm spices and pumpkin baking in the oven! These Soft Pumpkin Cookies with Cream Cheese Frosting are my absolute favorite fall treat – pillowy soft, perfectly spiced, and topped with the dreamiest tangy-sweet frosting. I’ve been making them every October since college, when my roommate first shared her grandma’s recipe. The secret? Canned pumpkin puree (not pie filling!) keeps them incredibly moist, while a touch of nutmeg and cinnamon makes your kitchen smell like a cozy sweater feels. That creamy frosting? It’s the perfect contrast to the tender crumb – I always sneak an extra swipe straight from the bowl.
Ingredients for Soft Pumpkin Cookies with Cream Cheese Frosting
Gathering the right ingredients is half the battle when it comes to these dreamy pumpkin cookies. Here’s everything you’ll need – I’ve included my little notes to help you avoid any kitchen mishaps!
- For the cookies:
- 2 cups all-purpose flour (spooned and leveled, not packed!)
- 1 tsp baking powder (make sure it’s fresh)
- 1 tsp baking soda
- 1 tsp ground cinnamon (I sometimes add an extra pinch because I’m a cinnamon fiend)
- ½ tsp ground nutmeg (freshly grated if you’re feeling fancy)
- ½ tsp salt
- ½ cup unsalted butter, softened (take it out 1-2 hours ahead)
- 1 cup granulated sugar
- 1 cup pumpkin puree (canned is best – not pumpkin pie filling!)
- 1 large egg (room temperature)
- 1 tsp vanilla extract (the good stuff makes a difference)
- For the cream cheese frosting:
- 4 oz cream cheese, softened (full-fat for best results)
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar (sifted if lumpy)
- ½ tsp vanilla extract
Pro tip from my many batches: measure that flour carefully! Too much makes the cookies dense. I use the spoon-and-level method – works like a charm every time.
How to Make Soft Pumpkin Cookies with Cream Cheese Frosting
These cookies come together so easily – you’ll have warm, spiced treats in no time! Just follow these simple steps, and you’ll be rewarded with the softest, most flavorful pumpkin cookies imaginable. That cream cheese frosting? Pure magic.
Making the Cookie Dough
First things first – don’t skip the prep work! I always whisk my dry ingredients together in one bowl before touching the wet stuff. That means flour, baking powder, baking soda, cinnamon, nutmeg and salt get a good mix – this keeps everything evenly distributed.
Now for the fun part – creaming the butter and sugar. This is where your cookies get their perfect texture, so don’t rush it! Beat that softened butter and sugar for a good 2-3 minutes until it’s light and fluffy. Then mix in your pumpkin puree, egg, and vanilla. The batter might look a little curdled at this point – totally normal!
Here’s the key step: gently fold the dry ingredients into the wet with a spatula. Mix just until combined – overmixing makes tough cookies. The dough will be soft and sticky, almost like cake batter. That’s exactly what you want for super tender cookies!
Baking the Cookies
Line your baking sheets with parchment paper – it’s my secret weapon against sticking. I use a cookie scoop (about 1 tablespoon size) to drop the dough, leaving 2 inches between each. They spread just enough to become perfect little rounds.
Pop them in your preheated 350°F oven for 10-12 minutes. You’ll know they’re done when the edges look set and lightly golden, but the centers still seem a tiny bit soft. Don’t overbake them if you want that signature soft texture!
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set up without falling apart. And resist the urge to frost them while warm – that cream cheese frosting needs cool cookies to stay put!
Preparing the Cream Cheese Frosting
While your cookies cool, whip up that dreamy frosting. Make sure both your cream cheese and butter are truly softened – cold ingredients make lumpy frosting. Trust me, I learned this the hard way!
Beat them together until perfectly smooth – about 2 minutes should do it. Then gradually add the powdered sugar and vanilla. If it seems too thick, a teaspoon of milk can loosen it up. Too thin? Add a bit more powdered sugar. You want it spreadable but not runny.
The best part? Taste testing as you go! I always add an extra splash of vanilla because, well, why not? When your cookies are completely cool, spread the frosting generously – these babies deserve it!
Tips for Perfect Soft Pumpkin Cookies with Cream Cheese Frosting
After baking dozens (okay, maybe hundreds) of these pumpkin cookies over the years, I’ve picked up some foolproof tricks that make all the difference. Here are my absolute must-know tips for cookie perfection:
- Temperature matters! Room-temperature butter, eggs, and cream cheese incorporate better into your batter and frosting. Cold ingredients can make your cookies dense and your frosting lumpy – not what we want!
- The doneness test: Pull cookies out when edges look set but centers still seem slightly underbaked. They’ll firm up as they cool, giving you that melt-in-your-mouth texture we all crave.
- Measure flour carefully: Too much flour = hockey pucks. I spoon flour into my measuring cup and level it off – never pack it down! For extra precision, weigh 2 cups at 240g.
- Chill the dough if it feels too sticky (30 minutes does wonders). This helps prevent overspreading and gives you thicker, bakery-style cookies.
- Frosting too runny? Pop it in the fridge for 15 minutes to firm up before spreading. Too thick? Add milk 1 tsp at a time until perfect consistency.
One bonus tip from my kitchen disasters: clean your beaters between mixing dough and making frosting! Those little bits of cookie dough in your frosting? Not cute. Learned that one the hard way.
Storing and Freezing Soft Pumpkin Cookies
Let’s talk about keeping these pumpkin cookies fresh – because let’s be honest, they rarely last more than a day in my house! Here’s how I store them so they stay soft and delicious, whether you’re making them ahead or saving leftovers (if such a thing exists).
Storing Frosted Cookies
Because of that luscious cream cheese frosting, these cookies need to live in the fridge. I arrange them in a single layer in an airtight container, separating layers with parchment paper so the frosting doesn’t stick. They’ll stay perfect for 3-4 days this way – though mine never make it past day two!
Pro tip: If you prefer your cookies at room temperature (who doesn’t?), just pull them out 30 minutes before serving. That cream cheese frosting softens up beautifully, while the cookie stays nice and fresh.
Freezing Unfrosted Cookies
Want pumpkin cookies on demand? Freeze the unfrosted baked cookies! I let them cool completely, then freeze them in a single layer on a baking sheet before transferring to freezer bags. They’ll keep for 2-3 months this way – just thaw at room temperature when the craving hits.
You can also freeze the cookie dough! I scoop it into balls and freeze them on a tray first (so they don’t stick together), then pop them in a freezer bag. When pumpkin cookie emergencies strike, bake them straight from frozen – just add 1-2 extra minutes to the baking time.
The frosting also freezes well if you want to prep everything ahead. I make a big batch and store it in a freezer-safe container, then thaw overnight in the fridge when needed. A quick stir brings it back to creamy perfection for spreading!
FAQ About Soft Pumpkin Cookies with Cream Cheese Frosting
Can I use fresh pumpkin instead of canned?
Oh, I totally get this question – fresh pumpkin sounds like it would be better, right? But here’s the thing – canned pumpkin puree actually gives you more consistent results. Fresh pumpkin has way more water content, which can make your cookies too wet or dense. If you’re determined to use fresh, roast and puree it first, then strain it through cheesecloth to remove excess moisture. Honestly though? I keep a few cans in my pantry just for these cookies – way easier!
Been there! Usually it’s one of three things: your butter was too soft (should be cool to the touch but indents slightly when pressed), your baking sheet was still warm from previous batches, or maybe you didn’t measure the flour quite right. Next time, try chilling the dough for 30 minutes before baking – makes a world of difference! Also, make sure you’re using a light-colored baking sheet – dark pans can cause overspreading.
How do I fix runny frosting?
Ugh, we’ve all had frosting disasters! If your cream cheese frosting is too thin, first try chilling it for 15-20 minutes – sometimes that’s all it needs. Still runny? Add more powdered sugar 1 tablespoon at a time until it firms up. My emergency fix? A tiny pinch of cornstarch (about ¼ tsp) can help thicken it without making it too sweet. Just be sure to beat it really well so you don’t get any grittiness.
Absolutely! The unfrosted cookies freeze beautifully for up to 3 months (see my freezing tips earlier). For parties, I often bake them 1-2 days ahead and store at room temperature in an airtight container, then frost them the day of. The frosting itself can be made 2-3 days in advance and kept in the fridge – just let it come to room temperature and give it a good stir before using. Actually, I think the flavors improve after a day!
What’s the best way to decorate these?
However you like – that’s the fun part! I usually just spread the frosting with a butter knife for that homemade look. For special occasions, I pipe it on with a star tip for fancy swirls. My kids love when I sprinkle cinnamon or pumpkin pie spice on top for extra flair. Around Halloween, orange sanding sugar makes them festive. Honestly though? A simple dusting of cinnamon sugar before baking gives you delicious cookies that don’t even need frosting – perfect for when you’re short on time!
Nutritional Information
Okay, let’s talk numbers – but remember, I’m a home cook, not a dietitian! These estimates are based on my standard recipe using the exact ingredients listed above. Your mileage may vary depending on specific brands or tweaks you make. Here’s the rough nutritional breakdown per cookie (frosting included, because let’s be real – who skips the frosting?):
Calories: 150 • Sugar: 12g • Fat: 7g (4g saturated) • Carbs: 20g • Protein: 2g • Sodium: 120mg
A few quick notes: Using low-fat cream cheese will shave off some calories, while swapping in whole wheat flour adds a bit more fiber. The sugar content comes mostly from the frosting – if you’re watching that, you can reduce the powdered sugar slightly (though the frosting won’t be as thick). And hey, there’s pumpkin in there – that’s a vegetable, right? Let’s just focus on that part!
As my grandma used to say when I’d ask about nutrition: “Honey, it’s a cookie – enjoy every bite!” Wise words indeed.
Tag Us If You Make These Dreamy Pumpkin Cookies!
Nothing makes me happier than seeing your beautiful cookie creations! If you bake these Soft Pumpkin Cookies with Cream Cheese Frosting, snap a photo and tag me @mykitchenadventures – I’d love to see your handiwork (and maybe steal your decorating ideas!). These cookies have brought so much joy to my kitchen over the years, and I can’t wait to hear how they turn out in yours. Happy baking, friends – may your autumn be filled with warm spices, cozy moments, and plenty of cream cheese frosting!
PrintIrresistibly Soft Pumpkin Cookies – Creamy Frosting Perfection
Deliciously soft pumpkin cookies topped with creamy cream cheese frosting, perfect for fall baking.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until smooth.
- Gradually mix in the dry ingredients until fully combined.
- Drop tablespoon-sized dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Cool on a wire rack.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy.
- Spread frosting on cooled cookies and serve.
Notes
- Store frosted cookies in the refrigerator for up to 3 days.
- Use canned pumpkin puree for best results.
- Frosting can be adjusted to taste by adding more powdered sugar for sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
