Spiced Pumpkin Cookies with Cream Cheese Frosting

Welcome to your new favorite fall tradition! These **Soft Pumpkin Cookies with Cream Cheese Frosting** are the epitome of autumn bliss. Each cookie is a pillowy soft bite, infused with warm pumpkin pie spice, and generously crowned with a luxurious, tangy cream cheese frosting. A final sprinkle of pumpkin pie spice adds that perfect finishing touch, making them an irresistible treat for any occasion.

Looking for more pumpkin perfection? Don’t miss these other fan favorites:

• Pumpkin Snickerdoodles
• Pumpkin Muffins
• Healthy Pumpkin Bread

A Special Note from the Author

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Pumpkin Cookies That Truly Melt in Your Mouth!

You know my soft-baked pumpkin chocolate chip cookies? They’re one of the most popular pumpkin recipes on my site – delightfully irresistible. But what if you’re like my son, who isn’t the biggest fan of chocolate? That’s where the inspiration for these incredible pumpkin cookies without chocolate came from.

My son absolutely adores cream cheese frosting, so I knew these cookies would be a massive hit for him. What I didn’t anticipate, however, was just how much *I* would fall in love with them too! They quickly became my new favorite autumn cookie, and I have a feeling they’ll become yours as well. These aren’t just any pumpkin cookies; they’re thick, wonderfully chewy, bursting with rich pumpkin flavor and a perfect blend of warming spices that sing of fall.

Every bite is a testament to simple, delicious baking, proving that some classics are truly best without any distractions. The balance of the spiced cookie and the creamy, tangy frosting is pure perfection, making them a standout treat for holiday gatherings, cozy evenings, or simply a delightful snack any time of day.

Why These Pumpkin Cookies Are a Must-Bake

There are pumpkin cookies, and then there are *these* pumpkin cookies. What sets this recipe apart from the rest? It’s all about achieving that ideal balance of texture and flavor, resulting in a cookie that is:

• Unbelievably Soft and Moist: Thanks to the generous amount of pumpkin puree and the perfect blend of wet and dry ingredients, these cookies stay tender and moist for days. No dry, crumbly cookies here!
• Richly Spiced: A carefully selected combination of ground cinnamon and pumpkin pie spice ensures every bite is packed with the quintessential flavors of autumn, without being overpowering.
• Perfectly Paired with Tangy Cream Cheese Frosting: The smooth, creamy, and slightly tangy cream cheese frosting cuts through the sweetness of the cookie beautifully, creating a harmonious flavor profile that’s utterly addictive.
• Simple to Make: Despite their gourmet taste, these cookies are surprisingly easy to whip up, even for novice bakers. The steps are straightforward, leading to consistently delicious results.
• A Crowd-Pleaser: From Thanksgiving dessert tables to casual coffee breaks, these cookies are always a hit. They’re comforting, nostalgic, and universally loved.

Key Ingredients for the Perfect Pumpkin Cookies

Crafting the perfect pumpkin cookie requires attention to detail with each ingredient. Here’s a closer look at what you’ll need and why each component is crucial:

How to Make the Best Pumpkin Cookies with Cream Cheese Frosting

Follow these detailed steps to bake your way to autumn perfection. Each step is designed to ensure you get soft, flavorful pumpkin cookies with a rich, creamy frosting every time.

1. Prepare Your Baking Sheet: First, line a large sheet pan with parchment paper or a silicone baking mat. This crucial step prevents the cookie bottoms from burning and makes for easy cleanup. Preheat your oven to 350°F (175°C).
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt until well combined. Set this mixture aside.
3. Cream Wet Ingredients: In a separate medium bowl, or in the bowl of a stand mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and smooth. This typically takes 2-3 minutes.
4. Add Pumpkin and Egg: To the creamed butter and sugar, add the 1 cup of pure canned pumpkin, the large egg, and the vanilla extract. Beat until the mixture is fully incorporated and creamy.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix the dough, as this can lead to tough cookies. Stop mixing as soon as no dry streaks of flour remain.
6. Optional Dough Chill: For enhanced flavor and easier handling, cover the cookie dough tightly and chill it in the refrigerator for at least 30 minutes, or up to 10 hours. While not strictly necessary, chilling the dough makes it less sticky and more manageable, and allows the flavors to deepen.
7. Scoop and Flatten Dough: Using a 1-tablespoon measuring spoon or a small cookie scoop, portion out balls of dough and place them onto the prepared baking sheet. It’s okay if they’re a bit bumpy – gently smooth or round them with your hands if needed (chilling helps with this!). Leave about 2 inches of space between each cookie. Slightly flatten each dough ball with the palm of your hand or the back of a spoon. I recommend baking in batches of 8-10 cookies to ensure even baking.
8. Bake to Perfection: Bake the cookies in your preheated oven for 8-12 minutes. Baking times can vary by oven, so watch them carefully! For a perfectly soft cookie, aim for them to be just set around the edges but still slightly soft in the center. The tops should not appear shiny or wet. For my oven, 9 minutes is ideal.
9. Cool Cookies: Once baked, remove the sheet pan from the oven and allow the cookies to rest on the pan for 3-5 minutes. This helps them firm up slightly before you transfer them to a wire cooling rack to cool completely.
10. Prepare Cream Cheese Frosting: While the cookies are cooling, prepare the frosting. In a stand mixer fitted with the whisk attachment (or using an electric hand mixer), beat the room-temperature cream cheese and softened unsalted butter until creamy and smooth, about 2 minutes, on medium-high speed.
11. Finish the Frosting: Add the powdered sugar, salt, and vanilla extract to the cream cheese mixture. Beat again until the frosting is soft, fluffy, and creamy. Avoid over-beating, as this can make the frosting too thin or “whipped.”
12. Frost and Enjoy: Once the cookies are completely cooled, generously frost each one with the cream cheese frosting. If desired, sprinkle a little extra pumpkin pie spice on top for an added touch of flavor and visual appeal. Store any leftover frosted cookies in the refrigerator.

Pro Tips for Pumpkin Cookie Perfection

Achieving the perfect soft, chewy, and flavorful pumpkin cookie is easy with a few expert tips:

• Measure Flour Correctly: Always use the “spoon and level” method. Lightly spoon flour into your measuring cup until it’s overflowing, then level it off with a straight edge (like a knife). Don’t scoop directly from the bag, as this compacts the flour and can add too much, leading to dry cookies.
• Room Temperature Ingredients are Key: For both the cookies and the frosting, ensure your butter and cream cheese are softened to room temperature. This allows them to cream together smoothly with the sugars, creating a uniform mixture that incorporates air, resulting in a lighter texture. Cold ingredients won’t emulsify properly, leading to lumpy frosting or dense cookies.
• Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can make your cookies tough and less tender.
• Use a Cookie Scoop: A cookie scoop ensures uniform cookie size, which leads to even baking. This means all your cookies will be perfectly done at the same time.
• Don’t Overbake: Pumpkin cookies are best when they are slightly underbaked and soft. They will continue to set as they cool on the baking sheet. Look for edges that are just barely golden and centers that are still slightly soft, but not raw or shiny.
• Cool Completely Before Frosting: It’s tempting to frost warm cookies, but don’t! The warmth will melt the cream cheese frosting, causing it to slide off and create a messy result. Patience is a virtue here.
• Adjust Spices to Your Taste: While our recipe calls for a specific blend, feel free to adjust the amount of cinnamon or pumpkin pie spice to suit your preference. A pinch of ground ginger or nutmeg can also elevate the flavor.

Serving Suggestions and Variations

These soft pumpkin cookies with cream cheese frosting are delicious on their own, but here are some ideas to enhance your enjoyment or customize the recipe:

• Coffee or Tea Companion: Pair these delightful cookies with a warm cup of coffee, a pumpkin spice latte, or your favorite autumnal tea for a cozy treat.
• Holiday Dessert Platter: They make a beautiful addition to any holiday dessert spread, especially for Thanksgiving or Christmas gatherings.
• Ice Cream Sandwich: For an indulgent twist, sandwich a scoop of vanilla bean ice cream between two unfrosted pumpkin cookies.
• Add-Ins to the Dough:
  • Chocolate Chips: If you’re a chocolate lover (unlike my son!), fold in 1/2 to 1 cup of mini chocolate chips (dark, milk, or white) into the cookie dough.
  • Chopped Nuts: Pecans or walnuts add a delightful crunch. Fold in 1/2 cup of finely chopped nuts.
  • Dried Cranberries: For a festive touch and a burst of tartness, add 1/2 cup of dried cranberries.
• Frosting Variations:
  • Maple Cream Cheese Frosting: Replace 1/2 teaspoon of vanilla extract with 1/2 teaspoon of pure maple extract in the frosting for a warm, autumnal twist.
  • Spiced Frosting: Add an extra pinch of pumpkin pie spice to the frosting itself for a more intense flavor.
  • Orange Zest: A tiny bit of orange zest (1/2 teaspoon) can brighten the flavor of the frosting.

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4.70 from 56 votes

Soft Pumpkin Cookies With Cream Cheese Frosting

By
Chelsea Lords

These Soft Pumpkin Cookies with Cream Cheese Frosting are delightful, tender, and topped with a sprinkle of pumpkin pie spice for the ultimate autumn dessert!

Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Yields:
4 dozen cookies

Equipment

• Parchment paper or silicone baking mat
• Stand mixer electric or stand

Ingredients

For the Cookies

• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar lightly packed
• 8 tablespoons unsalted butter softened, not melted
• 1 cup canned pumpkin (100% pure pumpkin, not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting

• 4 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 2 cups powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• pumpkin pie spice optional, for garnish

Instructions

• 1. Line a large sheet pan with parchment paper or a silicone baking mat to prevent sticking and ensure even baking. Preheat your oven to 350°F (175°C).
• 2. In a large bowl, combine the flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt. Whisk these dry ingredients together thoroughly and set aside.
• 3. In a separate medium bowl (or using a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smooth. This should take about 2-3 minutes. Next, add the 1 cup of pure pumpkin puree, the egg, and vanilla extract. Beat until all wet ingredients are well combined and the mixture is creamy.
• 4. Gently add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to over-mix the dough; stop as soon as there are no visible dry streaks of flour.
• 5. (Optional: Chill Dough) For a more manageable dough and deeper flavors, cover the bowl tightly and chill the dough in the refrigerator for at least 30 minutes, or up to 10 hours. This step is not strictly necessary but highly recommended.
• 6. Use a 1-tablespoon measuring spoon or a small cookie scoop to portion out balls of dough. Place them onto your lined baking sheet, ensuring about 2 inches of space between each cookie. Gently flatten each dough ball slightly with your palm. (If dough is too sticky, chill for more time.)
• 7. Bake for 8-12 minutes. Baking time varies, so watch them closely to avoid overbaking. These cookies are best when slightly underbaked, resulting in a wonderfully soft texture. The tops should be set and no longer shiny/wet. For my oven, 9 minutes is perfect. Remove from oven and let cookies stand on the sheet pan for 3-5 minutes before transferring them to a wire cooling rack to cool completely.
• 8. While the cookies cool, prepare the cream cheese frosting. In a stand mixer (or with an electric hand mixer) fitted with the whisk attachment, beat the room-temperature cream cheese and softened unsalted butter until creamy and smooth, about 2 minutes, on medium-high speed.
• 9. Add the powdered sugar, salt, and vanilla extract to the cream cheese mixture. Beat until the frosting is soft, fluffy, and creamy. Be careful not to over-beat, which can make the frosting too thin.
• 10. Once the cookies are completely cooled, generously frost each cookie. If desired, sprinkle a little extra pumpkin pie spice on top for a beautiful finish. Serve immediately or store as directed below.

Recipe Notes

Storage: Do not store frosted cookies in a sealed plastic container, as the moisture can make them too soft. Instead, store them on plates loosely covered with foil in the fridge. They’re best eaten the same day or within 2–3 days. After that, they may soften too much. Freeze unbaked cookie dough balls for up to 3 months; bake straight from the freezer for an additional 1–3 minutes.

Nutrition

Serving: 1serving
|

Calories: 105kcal
|

Carbohydrates: 16.9g
|

Protein: 1g
|

Fat: 3.9g
|

Cholesterol: 13.9mg
|

Sodium: 67.4mg
|

Fiber: 0.4g
|

Sugar: 11.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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