There’s something irresistibly cozy about the smell of pumpkin spice wafting through the kitchen. These Soft Pumpkin Cookies with Cream Cheese Frosting are everything you crave in a fall dessert: light, fluffy, gently spiced, and topped with a lusciously creamy frosting. Whether you’re baking for a cozy family treat, a bake sale, or prepping ahead for holiday gifts, this recipe delivers every time.
Inspired by the original recipe at BiteSizedBash, and crafted for seasonal warmth and flavor, this cookie recipe also pairs perfectly with other fall favorites like our Pumpkin Caramel Pie or Flourless Pumpkin Muffins.
Why You’ll Love These Cookies
- Soft and tender: Unlike cakey pumpkin cookies, these stay chewy and moist.
- Flavorful spices: A perfect blend of cinnamon, nutmeg, and ginger.
- Freezer-friendly: Make ahead and frost later!
- Bake-sale approved: These are eye-catching and absolutely addictive.
Ingredients
For the Cookies:
- 1 cup butter, softened
- 1 cup white sugar
- ½ cup brown sugar
- 1 cup pumpkin purée (not pumpkin pie filling!)
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
For the Cream Cheese Frosting:
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 cup icing sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step-by-Step:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter, white sugar, and brown sugar together until light and fluffy.
- Mix in the pumpkin purée, egg, and vanilla extract. Stir until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients. Stir just until combined—do not overmix.
- Use a spoon or cookie scoop to drop the dough onto your prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 12-15 minutes, until the edges turn slightly golden. Allow cookies to cool on a wire rack.
Make the Frosting:
- Beat the butter until creamy.
- Add the cream cheese and beat until smooth.
- Mix in the icing sugar, vanilla, and a pinch of salt. Beat until fluffy and light.
Assemble:
Once cookies are completely cooled, frost generously and optionally dust with cinnamon or pumpkin spice. Serve and enjoy!
Pro Tip: Want to pair them with something creamy and festive? Try them alongside this rich Cream Cheese Brownie recipe or our refreshing Lemon White Chocolate Truffles.
Storage & Freezing Tips
- Store cookies in an airtight container in the fridge for up to 5 days.
- To freeze, place unfrosted cookies in a sealed bag. Thaw and frost when ready to serve.
Baking Notes & Troubleshooting
- Use room temperature butter and cream cheese for the smoothest frosting.
- Avoid overmixing the cookie dough—this is key to soft texture.
- Don’t frost warm cookies—let them cool completely or the frosting will melt off.
- For a fun variation, fold in chopped pecans or chocolate chips into the cookie dough.
You May Also Like
If you loved this pumpkin cookie recipe, explore more sweet seasonal recipes from our kitchen:
- Pistachio Cream Cookies – A melt-in-your-mouth dream with nutty richness.
- Salted Caramel Chocolate Cookie – For those who love gooey, salty-sweet indulgence.
- Apple Cider Whoopie Pies – Another fall favorite with a soft, cakey finish.
- Lemon Poppy Seed Macarons – Light and zesty with a delicate crunch.
Final Thoughts
Pumpkin cookies are the heart of fall baking—and when paired with rich cream cheese frosting, they truly become irresistible. This recipe offers a nostalgic yet elevated take on a classic autumn treat. Whether you’re baking for family or sharing with friends, these cookies will quickly become a seasonal favorite.