Name: Soft Pumpkin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup butter softened; 1 cup sugar; 1 egg; 1 teaspoon vanilla; 1 cup canned pumpkin; 2 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ cup butter softened; 8 ounces cream cheese softened; 4 cups powdered sugar (as needed); 1 teaspoon vanilla

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Every fall, the moment the air turns crisp, I start craving the smell of spiced pumpkin wafting through my kitchen. My grandma used to make the most heavenly Soft Pumpkin Cookies with Cream Cheese Frosting—just soft enough to melt in your mouth, with that perfect hint of cinnamon and nutmeg. I’d hover by the oven, impatiently waiting for her to let me lick the frosting spoon. Now, I bake these cookies for my own family, and they’ve become our little autumn ritual.

These cookies are the ultimate cozy treat—fluffy, spiced pumpkin goodness topped with a tangy cream cheese frosting that’s just sweet enough. They’re perfect for everything from Halloween parties to Thanksgiving dessert spreads, or just curling up with a warm mug of cider. Trust me, one bite and you’ll understand why I make them on repeat all season long!

Why You’ll Love These Soft Pumpkin Cookies with Cream Cheese Frosting

Perfectly soft and cake-like texture: These cookies practically melt in your mouth—just like pumpkin cake but in bite-sized form. The warm cinnamon and nutmeg give them that cozy fall flavor you crave.
Tangy cream cheese frosting: It’s the perfect balance to the sweet, spiced cookie. A little zing, a little richness—you’ll want to lick the bowl clean (no judgment here).
Quick and easy: From bowl to table in under 30 minutes! No chilling the dough, no fancy equipment—just mix, bake, and frost. Busy bakers, rejoice!
Shareable and versatile: Bring them to potlucks, pack them in lunchboxes, or sneak one (or three) with your morning coffee. They’re always a hit.
Freezer-friendly magic: Bake a double batch! They freeze beautifully, frosted or plain, so you can have pumpkin cookie goodness anytime the mood strikes.

Ingredients You’ll Need for Soft Pumpkin Cookies with Cream Cheese Frosting

For the Cookies:

1 cup butter, softened - I always use unsalted—it lets you control the saltiness perfectly. If yours is straight from the fridge, zap it in the microwave for 10-second bursts until it gives when you press it.
1 cup sugar - Granulated keeps it classic, but brown sugar adds a deeper caramel note. Your call!
1 large egg - Room temp is key here—it blends into the batter like a dream. If you forgot to set it out, just pop it in warm water for 5 minutes.
1 teaspoon pure vanilla extract - The good stuff makes a difference. Skip the imitation—your taste buds will thank you.
1 cup canned pumpkin - Not pumpkin pie filling! We want pure pumpkin puree here. And yes, that little bit left in the can? Perfect for stirring into oatmeal tomorrow.
2 cups all-purpose flour - Spoon it into your measuring cup and level it off. No packing—we’re not making bricks!
1 teaspoon baking powder + 1 teaspoon baking soda - Dynamic duo for that perfect rise.
½ teaspoon salt - Balances the sweetness and makes flavors pop.
1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg - The cozy spice team. Freshly grated nutmeg? Even better.

For the Cream Cheese Frosting:

½ cup butter, softened - Again, unsalted is my go-to. Soft enough to leave a fingerprint when pressed.
8 oz cream cheese, softened - Full-fat only—this isn’t the time for light versions. Block-style works best (not the tub!).
4 cups powdered sugar - Sift it first unless you enjoy chasing lumps with a whisk. Adjust to your sweetness preference—start with 3 cups and taste.
1 teaspoon vanilla extract - The frosting’s secret weapon. A dash of almond extract is fun too if you’re feeling fancy.

Step-by-Step Instructions for Soft Pumpkin Cookies with Cream Cheese Frosting

Preheat and Prep: Fire up your oven to 350°F—no guessing here, just trust the dial. Line your baking sheets with parchment paper (or give 'em a quick grease if you're out). Pro tip: If your oven runs hot, grab an oven thermometer to check. Burnt bottoms? No thank you!
Cream Butter and Sugar: Grab your mixer and beat that butter and sugar together for a solid 2 minutes. You'll know it's ready when it looks fluffy and pale, like a cozy little cloud. Scrape the bowl halfway—hidden lumps are sneaky!
Add Wet Ingredients: Toss in the egg, vanilla, and pumpkin. Mix just until combined—overdoing it here makes tough cookies, and we want pillowy-soft. The batter might look a little curdled; that’s the pumpkin’s fault, and it’ll fix itself.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. No need to sift unless your flour’s clumpy—just fluff it with a fork. Smell that? That’s fall in a bowl.
Mix Dough: Add the dry stuff to the wet in two batches, stirring gently between each. Stop the second you see no flour streaks. The dough should be soft but not sticky—like a thick cake batter. If it’s too wet, add a tablespoon of flour at a time.
Bake: Drop spoonfuls (I use a cookie scoop for evenness) onto your prepared sheets, leaving space—they’ll spread a bit. Bake for 10–12 minutes until the edges are just set but the centers still look soft. They’ll firm up as they cool, promise!
Cool: Let them chill on the sheet for 5 minutes (this prevents crumbly disasters), then move them to a wire rack. Frosting hot cookies = melty mess. Patience, grasshopper.
Make Frosting: While the cookies cool, beat the butter and cream cheese until smooth—no lumps allowed! Gradually add powdered sugar and vanilla. Too thick? A splash of milk. Too thin? More sugar. Taste as you go—this is the chef’s privilege.
Frost Cookies: Once the cookies are completely cool (seriously, no cheating), spread or pipe the frosting on top. A butter knife works, but for fancy swirls, use a piping bag with a star tip. Sprinkle with cinnamon if you’re feeling extra.

Delicious Variations for Soft Pumpkin Cookies

One of my favorite things about this recipe is how easily you can tweak it to suit your mood or dietary needs. Here are some tried-and-true twists I’ve fallen in love with over the years:

Spice It Up

If you’re like me and can’t get enough warm spices, toss in an extra ¼ teaspoon of ground ginger or cloves along with the cinnamon and nutmeg. It’ll give your cookies that extra cozy kick—perfect for chilly evenings.

Nutty Twist

For a bit of crunch, fold ½ cup of chopped pecans or walnuts into the dough right before baking. The toasty nuts play so nicely with the soft pumpkin texture. (If you’re feeling fancy, toast them first for even deeper flavor!)

Dairy-Free Delight

No dairy? No problem! Swap the butter for vegan butter sticks and use your favorite dairy-free cream cheese. I’ve had great luck with the almond-based ones—just make sure everything’s softened properly.

Gluten-Free Goodness

Simply replace the all-purpose flour with a 1:1 gluten-free baking blend. My sister swears by this trick—her gluten-free version tastes just as pillowy as the original. Just don’t skip the xanthan gum if your blend doesn’t include it!

Serving and Storage Tips for Soft Pumpkin Cookies with Cream Cheese Frosting

Serving

These cookies shine brightest at room temperature—that’s when the texture is perfectly soft and the frosting is just the right consistency. I love pairing them with a hot cup of coffee in the morning (yes, cookies for breakfast—I won’t tell!) or a mug of spiced cider in the afternoon. They’re also fantastic alongside vanilla ice cream for an easy dessert. Just trust me, the contrast of cold ice cream and warm pumpkin cookies? Heavenly.

Storage

Because of the cream cheese frosting, you’ll want to store these in the fridge. Pop them in an airtight container with parchment between layers to keep them from sticking together. They’ll stay fresh for up to 5 days—though in my house, they rarely last that long! If the frosting firms up too much in the fridge, let them sit at room temp for 10 minutes before serving.

Freezing

Want to get a head start on holiday baking? You can freeze the unfrosted cookies for up to 3 months—just stack them in a freezer bag with parchment between layers. When you’re ready, thaw them at room temp and whip up a fresh batch of frosting. (The dough freezes well too—just scoop it onto a tray, freeze solid, then transfer to a bag. Bake straight from frozen, adding a minute or two to the cook time.)

Helpful Notes for Perfect Soft Pumpkin Cookies

After years of making these soft pumpkin cookies (and a few hilarious kitchen mishaps), I’ve picked up some game-changing tricks that’ll save you time and stress. Here’s the inside scoop:

Temperature Matters

Room-temperature butter and cream cheese aren’t just a suggestion—they’re the secret to silky batter and frosting. Cold ingredients? Lumpy mess. Too soft? Greasy cookies. Aim for butter that indents slightly when pressed, but still holds its shape. If you forget to soften them, cube ’em and let sit for 15 minutes—or microwave in 5-second bursts (no cheating!).

Frosting Fine-Tuning

That cream cheese frosting can be fickle. Too runny? Add powdered sugar ¼ cup at a time until it holds peaks. Too stiff? A teaspoon of milk or cream loosens it right up. And if it’s overly sweet (hey, we’ve all been there), a pinch of salt or squeeze of lemon juice balances it perfectly.

Cookie Spread SOS

If your cookies turn into pancake-thin puddles, don’t panic! Next time, chill the dough for 30 minutes before baking—cold dough spreads less. Also, double-check your baking soda isn’t expired (it loses potency over time). And always use a light-colored baking sheet; dark pans can over-brown the bottoms.

Bonus tip: If your pumpkin looks watery, blot it with a paper towel before mixing. Excess moisture = cakey cookies that stick to the pan. You’ve got this!

Frequently Asked Questions About Soft Pumpkin Cookies with Cream Cheese Frosting

Can I use fresh pumpkin instead of canned?

You sure can! Just roast or steam your pumpkin until fork-tender, then puree it until smooth. The key? Drain it really well—I’ll sometimes let it sit in a fine-mesh strainer overnight. Fresh pumpkin adds a lovely depth, but canned is my go-to for consistent texture (and let’s be honest—when you’re craving cookies, who has time to roast squash?).

How do I prevent my frosting from being too sweet?

Oh, I feel you—sometimes that powdered sugar avalanche gets overwhelming. Start with 3 cups instead of 4, taste, and add more if needed. A pinch of salt or a squeeze of lemon juice cuts the sweetness beautifully. My grandma’s trick? Add a smidge of cream cheese tang by using an extra ounce (but reduce butter by a tablespoon to keep the consistency).

Can I make these cookies ahead of time?

Absolutely! Bake the cookies up to 2 days ahead and store them unfrosted in an airtight container at room temp. Frost them the day you plan to serve—cream cheese frosting is best fresh. The dough also freezes like a dream: scoop it onto a tray, freeze solid, then toss the dough balls in a bag. Bake straight from frozen, adding 1–2 extra minutes.

Why did my cookies turn out cakey instead of soft?

Too much pumpkin or overmixing can make them cake-like. Measure your pumpkin precisely (level it off!), and mix the dough just until combined—no marathon mixing sessions. Also, check your baking powder and soda aren’t expired (they lose oomph over time). If all else fails, try reducing the egg by half next batch—sometimes less binding helps.

Can I skip the frosting?

Of course! These soft pumpkin cookies are delicious plain, dusted with cinnamon sugar, or drizzled with caramel. But fair warning—once you try them with that tangy cream cheese frosting, there’s no going back. Maybe do half with, half without? Best of both worlds!

Final Thoughts

There’s something magical about these Soft Pumpkin Cookies with Cream Cheese Frosting—they’re like a hug in dessert form. After countless batches (and a few happy accidents), I can confidently say this recipe is foolproof and downright addictive. Whether you’re baking them for a crowd or sneaking one with your afternoon coffee, they never fail to bring smiles. The best part? They’re even better shared—wrap some up for a neighbor or stash a few in the freezer for when pumpkin cravings strike. I can’t wait to hear how yours turn out! Tag me in your baking adventures or leave a comment—I’m always here to cheer you on.

Soft Pumpkin Cookies

Why You’ll Love These Soft Pumpkin Cookies with Cream Cheese Frosting