Best Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Introduction

These soft pumpkin cookies with cream cheese frosting are the perfect cozy treat for fall or any time you crave a tender, flavorful cookie. Packed with warm spices and topped with a rich, creamy frosting, they’re sure to become a favorite dessert.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (for cookies)
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree (not pie filling)
• 1 large egg
• 1 teaspoon vanilla extract (for cookies)
• 8 ounces cream cheese, softened (for frosting)
• 1/2 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 2 teaspoons vanilla extract (for frosting)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer for 2-3 minutes until light, fluffy, and pale.
4. Step 4: Beat in the egg until just combined, then mix in the vanilla extract.
5. Step 5: Add the pumpkin puree to the wet mixture and beat on low speed until just combined.
6. Step 6: Gradually add the dry ingredients in three additions, mixing on the lowest speed until just combined after each. Avoid overmixing to keep the dough tender.
7. Step 7: Scoop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10-14 minutes until edges are set and lightly golden but centers remain soft.
8. Step 8: Remove cookies from the oven and let cool on the baking sheets for 5 minutes. Then transfer carefully to a wire rack to cool completely. Ensure cookies are fully cooled before frosting.
9. Step 9: For the frosting, beat the cream cheese and softened butter together with an electric mixer for 2-3 minutes until smooth and fluffy with no lumps.
10. Step 10: Gradually add the sifted powdered sugar on low speed until incorporated. Increase speed to medium and beat until the frosting is smooth, light, and fluffy. Stir in the vanilla extract.
11. Step 11: Spread or pipe the cream cheese frosting generously onto each cooled cookie. Optionally, sprinkle lightly with ground cinnamon or nutmeg. Serve immediately.

Tips & Variations

• Use fresh pumpkin puree or canned 100% pumpkin, not pie filling, for the best texture and flavor.
• For extra spice, add a pinch of ginger or allspice to the dry ingredients.
• Chill the dough for 30 minutes before baking to help the cookies maintain their shape.
• Try adding chopped pecans or walnuts to the dough for added crunch.

Storage

Store cookies in an airtight container in the refrigerator for up to 5 days because of the cream cheese frosting. Bring to room temperature before serving, or warm slightly to soften. You can also freeze unfrosted cookies for up to 3 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains additional sugar and spices which will alter the taste and texture. Always use pure pumpkin puree for this recipe.

How do I know when the cookies are done baking?

The cookies are done when the edges are set and lightly golden, but the centers still look soft. They will firm up as they cool, resulting in a tender, chewy texture.

Best Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 754 reviews

These Best Soft Pumpkin Cookies with Cream Cheese Frosting combine tender, spiced pumpkin-flavored cookies with a rich and creamy frosting. Perfectly soft with warm autumn spices and a luscious cream cheese topping, these cookies are ideal for fall gatherings or anytime you crave a cozy, festive treat.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree (not pie filling)
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract

Instructions

1. Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined. This ensures even distribution of the spices and leavening agent.
3. Cream Butter & Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar for 2-3 minutes. Beat until the mixture is light, fluffy, and pale in color, which helps create a tender cookie.
4. Add Egg & Vanilla (Dough): Beat in the large egg until just combined, then mix in the vanilla extract. This adds moisture and flavor to the dough.
5. Add Pumpkin Puree: Mix in the pumpkin puree on low speed until just combined, ensuring the batter remains light and the mixture is homogeneous.
6. Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture in three additions, mixing on the lowest speed after each addition. Stop as soon as no dry flour streaks remain to avoid overmixing, which could make cookies tough.
7. Scoop & Bake Cookies: Using a rounded 2-tablespoon scoop, place portions of dough onto the prepared baking sheets about 2 inches apart to allow spreading. Bake for 10-14 minutes until the edges are set and lightly golden while the centers remain soft.
8. Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes. Then carefully transfer the cookies to a wire cooling rack to cool completely. Ensure the cookies are fully cooled before frosting to prevent melting.
9. Make Cream Cheese Frosting: In a clean large bowl, beat together the softened cream cheese and softened unsalted butter with an electric mixer for 2-3 minutes until smooth, fluffy, and lump-free.
10. Add Powdered Sugar & Vanilla (Frosting): Gradually add the sifted powdered sugar on low speed, then increase to medium speed and beat until the frosting is light and fluffy. Finally, mix in the vanilla extract to flavor the frosting.
11. Frost & Serve Cookies: Once the cookies are completely cool, spread or pipe the cream cheese frosting generously over each cookie. Optionally, sprinkle lightly with additional ground cinnamon or nutmeg for an extra touch of spice. Serve immediately or store for later enjoyment.

Notes

• Use pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices that may alter the cookie flavor.
• Make sure cookies are completely cooled before frosting to prevent frosting from melting.
• You can chill the dough for 30 minutes before baking if desired to reduce spread.
• Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
• For a dairy-free option, substitute cream cheese and butter with plant-based alternatives, though texture and flavor may vary.

Keywords: pumpkin cookies, soft pumpkin cookies, cream cheese frosting, fall cookies, spiced cookies, autumn desserts