Name: Soft Pumpkin Cookies with Cream Cheese Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1 cup sugar; 1/2 cup brown sugar; 1 cup pumpkin purée; 1 large egg; 1 tsp vanilla extract; 3 cups flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1/2 cup butter, softened (for frosting); 8 oz cream cheese, softened; 1 cup icing sugar; 1 tsp vanilla extract (for frosting); Pinch of salt (for frosting)

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I make soft pumpkin cookies with cream cheese frosting when I want a tender, spiced dessert that fills the house with a warm, cozy smell. This is my go to recipe when I need something quick and reliable, since the dough mixes easily and the frosting comes together fast. It works well for family snacks, potlucks, school treats, or a simple holiday tray, especially on cool fall days.

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These soft pumpkin cookies with cream cheese frosting are made with pumpkin purée and warm spices, giving them a mild sweetness and gentle spice. The cookies stay soft for days, with lightly golden edges and a tender center. The cream cheese frosting adds a smooth, lightly tangy finish that balances the sweetness without being heavy. It is an easy, shareable dessert that fits both casual weekends and seasonal gatherings. If you want a similar sweet cream topping, see my page about pumpkin bars with cream cheese frosting for another idea that pairs cream cheese and pumpkin.

Why make this recipe

This soft pumpkin cookies with cream cheese frosting recipe is fast and easy, using common pantry items and just one can of pumpkin. You do not need any special tools, and the dough comes together in one bowl, which keeps cleanup simple. The cookies bake in about 12 to 15 minutes and stay soft, making them good for daily snacks or packing in a lunch box. The cream cheese frosting adds a smooth finish that makes each cookie feel a little special without adding much extra work. If you enjoy quick dips and spreads for gatherings, try a simple dip like the baked cranberry cream cheese dip on the side of a fall platter for variety.

How to make Soft Pumpkin Cookies with Cream Cheese Frosting

First, you mix the wet ingredients and then the dry. You cream butter and sugars so the dough traps air. Then you add pumpkin, egg, and vanilla for flavor and moisture. In a separate bowl, you mix flour and spices so they spread evenly. You add the dry mix slowly to keep the dough soft. You form small mounds on the sheet pan so they bake evenly. Bake until the edges turn light gold. Let the cookies cool fully before adding frosting so it will not melt. While the cookies bake, you beat butter and then cream cheese until smooth. You add icing sugar slowly to get the right thickness. You will see how the steps link: creaming makes soft cookies, mixing dry ingredients keeps spice even, and cooling lets the frosting sit on top. If you follow the steps in order, you get soft texture and a smooth top.

Ingredients

1 cup butter, softened
1 cup sugar and 1⁄2 cup brown sugar
1 cup pumpkin purée
1 large egg
1 tsp vanilla extract
3 cups flour
2 tsp baking powder and 1⁄2 tsp baking soda
1⁄2 tsp salt
2 tsp cinnamon
1⁄2 tsp nutmeg
1⁄2 tsp ginger
1⁄2 cup butter, softened
8 oz cream cheese, softened
1 cup icing sugar
1 tsp vanilla extract
Pinch of salt

This list gives both the cookie and frosting items in one place. You will need softened butter and cream cheese for a smooth frosting. The spices add pumpkin flavor and warmth. Use canned pumpkin purée, not the spiced pie mix. Measure flour well for soft cookies. Icing sugar is best for a silky frosting. The pinch of salt helps bring out the flavors. If you want less sweet frosting, use a little less icing sugar.

Directions

Preheat your oven to 350°F (175°C). Cream together the butter, sugar, and brown sugar in a large bowl until it’s light and fluffy. Add in the pumpkin purée, vanilla extract, and egg. Mix it all up until it’s smooth and everything is combined. 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 mixture. Stir until everything’s just combined—no need to overmix! Drop spoonfuls of dough onto a greased or lined baking sheet, making sure to leave about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack. While the cookies are baking, prepare the frosting by beating the butter until smooth and creamy. Add in the cream cheese and beat until everything is silky smooth. Slowly mix in the icing sugar, vanilla extract, and pinch of salt, and keep beating until it’s light and fluffy. Once your cookies are completely cooled (and I mean completely—you don’t want melted frosting), generously spread the cream cheese frosting on top. You can even add a sprinkle of cinnamon for a little extra flair.

Notes on the steps: Preheating the oven sets the right bake environment. Creaming butter and sugar adds air for a lighter cookie. Adding pumpkin and egg gives moisture and structure. Whisking the dry mix first keeps spices even and avoids lumps. Do not overmix the dough; overmixing makes cookies tough. Leaving space on the sheet lets cookies spread without touching. Baking until light gold ensures they stay soft inside. Cooling fully before frosting keeps the frosting from sliding off. For the frosting, beat butter first to remove lumps, then add cream cheese to keep it smooth. Add icing sugar slowly to control thickness. A pinch of salt balances the sweet.

How to serve Soft Pumpkin Cookies with Cream Cheese Frosting

Serve these cookies at room temperature. They pair well with coffee or milk. Place them on a simple plate for a small gathering. For a party tray, stack a few and add a sprinkle of cinnamon on top. You can also serve them chilled if you like a firm frosting. Leave some plain and some frosted to offer a lighter choice. These cookies make a nice school treat or a small gift in a box. If you want to add another dip or spread to the table, consider serving alongside a chilled cream cheese dip for contrast; try the baked cranberry cream cheese dip to add a tart option.

How to store Soft Pumpkin Cookies with Cream Cheese Frosting

Store the frosted cookies in the fridge in a single layer or stacked with parchment between each layer. They keep well in an airtight container for about 4 days in the fridge. If you want to store longer, freeze the unfrosted cookies for up to 3 months. Thaw frozen cookies at room temperature and frost them after they thaw. You can also freeze frosted cookies on a tray first, then move them to a container once the frosting is firm. Use a freezer-safe box and separate layers with parchment. If you plan to keep them at room temp for a few hours, keep the container out of direct heat and sun. For best texture, bring chilled cookies to room temperature before serving.

Tips to make Soft Pumpkin Cookies with Cream Cheese Frosting

Use room temperature butter and cream cheese for smooth mixing. Do not overmix the dough. Mix until the flour is just combined. Measure flour by spooning it into the cup and leveling it off. If dough seems too thin, chill it for 15 minutes before scooping. Use a cookie scoop for even sizes. Bake one tray at a time in the middle of the oven for even heat. Let cookies cool fully before frosting; warm cookies will melt the frosting and make a mess. If frosting is too thin, add more icing sugar a little at a time. If it is too thick, add a small splash of milk or cream. Store in the fridge to keep the cream cheese fresh. These tips cut common mistakes and help the cookies stay soft.

Variation

You can change spices to suit your taste. Try 1 tsp pumpkin pie spice instead of separate spices for ease. Add 1/2 cup chopped nuts or chocolate chips for texture. For less sweet frosting, cut the icing sugar by a quarter cup and add more salt. You can also make mini cookies to cut bake time. If you want a vegan version, use plant butter and a dairy-free cream cheese and test bake times, as texture may change. If you do not want cream cheese, a simple buttercream will work, but the tang from cream cheese pairs best with pumpkin. These swaps keep the main steps but change small items for different results.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: You can, but cook and puree it until smooth. Measure after it is cool.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough for up to 24 hours. Let it sit a few minutes before scooping.

Q: How do I keep cookies soft?
A: Do not overbake. Store them in an airtight container with a slice of bread to help keep moisture.

Q: Can I freeze frosted cookies?
A: Yes, but freeze them firm first on a tray. Then move to a box and layer with parchment.

These simple answers help with common questions about timing, storage, and swaps.

Conclusion

For another take on a frosted pumpkin cookie, see Soft Pumpkin Cookies with Cream Cheese Frosting for extra ideas. If you want a similar iced pumpkin cookie recipe with more step photos, check Pumpkin Cookies with Cream Cheese Frosting – Gimme Some Oven.

Soft Pumpkin Cookies with Cream Cheese Frosting