If you’re searching for a way to wrap cozy fall flavors into a sweet treat, look no further than these Soft Pumpkin Cookies with Cream Cheese Frosting. Each bite delivers the tender texture of pumpkin and warming spices, all topped with a luscious, tangy-sweet cream cheese frosting. Whether you bake them for a crowd, holiday party, or a simple afternoon pick-me-up, these cookies feel like a hug from the inside out.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Soft Pumpkin Cookies with Cream Cheese Frosting lies in the simple, everyday ingredients you might already have at home. Each one brings something special—moisture, spice, or that irresistible melt-in-your-mouth finish.
- Unsalted butter (1/2 cup, softened): Gives these cookies their tender crumb and rich flavor; softening ensures it creams smoothly.
- Granulated sugar (1/2 cup): Adds a touch of delicate sweetness and helps the cookies spread perfectly.
- Brown sugar (1/2 cup, packed): Marvelous for moisture and that subtle caramel depth in every bite.
- Pumpkin puree (1 cup): The literal star of the show, bringing flavor, moisture, and a gorgeous orange hue.
- Large egg (1): Binds everything together and creates a little lift.
- Vanilla extract (1 teaspoon): Rounds out the sweetness with warmth and aroma.
- All-purpose flour (2 cups): The sturdy stage for all those rich fall flavors.
- Baking soda (1 teaspoon): Works its magic for lightness and rise.
- Baking powder (1/2 teaspoon): Adds extra puffiness to keep things soft.
- Salt (1/2 teaspoon): Essential for balancing sweet with savory notes.
- Ground cinnamon (1 1/2 teaspoons): Signature fall spice that delivers warmth and coziness.
- Ground nutmeg (1/2 teaspoon): A hint of aromatic nuttiness to complement the pumpkin.
- Ground cloves (1/4 teaspoon): Just a pinch packs a punch of depth and spice.
- Cream cheese (4 ounces, softened): The backbone of the frosting’s creamy, tangy flavor.
- Unsalted butter for frosting (2 tablespoons, softened): Brings smoothness and silkiness to the topping.
- Powdered sugar (1 1/2 cups): Creates a sweet, fluffy frosting.
- Vanilla extract for frosting (1/2 teaspoon): Echoes the cookie’s warmth in every frosted swirl.
- Milk (1–2 teaspoons, as needed): Adjusts the frosting to a perfectly spreadable consistency.
How to Make Soft Pumpkin Cookies with Cream Cheese Frosting
Step 1: Prepare Your Baking Sheets
Begin by preheating your oven to 350°F (175°C) so it’s nice and hot when you’re ready. Line two baking sheets with parchment paper. This trick ensures your Soft Pumpkin Cookies with Cream Cheese Frosting bake evenly and lift off the pan without any fuss.
Step 2: Cream Butter and Sugars
In a large mixing bowl, blend the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy. This step makes sure your cookies will be soft, light, and perfectly sweet.
Step 3: Add Pumpkin, Egg, and Vanilla
Now, mix in the pumpkin puree, egg, and vanilla extract. The batter will look satiny and a little dreamy—this pumpkin-rich base is key to a moist, cloudlike texture.
Step 4: Whisk and Combine Dry Ingredients
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add these dry ingredients to the wet ingredients, stirring until everything is just combined. Avoid overmixing to keep your cookies extra tender.
Step 5: Portion and Bake
Drop heaping tablespoons of dough onto your lined baking sheets, spacing them about 2 inches apart since they puff up as they bake. Slide the trays into the oven and bake for 12 to 14 minutes, until cookies are set and bottoms are lightly golden. Let them cool completely on wire racks—patience pays off here.
Step 6: Make the Cream Cheese Frosting
While the cookies cool, beat together the softened cream cheese and butter until totally smooth. Add powdered sugar and vanilla extract, then beat again until creamy. If the frosting seems too thick, drizzle in milk a teaspoon at a time, mixing until it’s blissfully spreadable.
Step 7: Frost and Enjoy!
Once the cookies are no longer warm, generously frost each with a swoop of cream cheese frosting. Now they’re ready to melt hearts wherever you serve them.
How to Serve Soft Pumpkin Cookies with Cream Cheese Frosting
Garnishes
A little sprinkle goes a long way! Dust each cookie with cinnamon, nutmeg, or even a pinch of pumpkin pie spice. For a festive touch, grate a bit of orange zest or add decorative sprinkles to really make your Soft Pumpkin Cookies with Cream Cheese Frosting sparkle.
Side Dishes
These cookies pair beautifully with a hot mug of chai, a pumpkin spice latte, or even cold apple cider. Set them out alongside a platter of crisp apples, grapes, or roasted pecans for the ultimate fall-inspired treat table.
Creative Ways to Present
Try stacking the cookies in a rustic wooden basket lined with a cozy linen, or arrange them in neat rows on a sparkling platter for holiday parties. For gift-giving, nestle Soft Pumpkin Cookies with Cream Cheese Frosting in a decorative tin lined with parchment and a bright ribbon—they’re guaranteed to delight.
Make Ahead and Storage
Storing Leftovers
Store your frosted cookies in an airtight container in the refrigerator to keep them extra fresh. The cream cheese frosting will stay perfectly smooth and tasty for up to four days.
Freezing
If you want to plan ahead or save some for later, freeze the unfrosted cookies in a sealed container for up to three months. Just make sure to thaw them completely before frosting. You can also freeze frosted cookies by layering them between sheets of wax paper, although the frosting’s texture may soften slightly once thawed.
Reheating
To refresh your cookies, let them sit at room temperature for about 20 minutes before serving. If you prefer them slightly warm, give them five seconds in the microwave—just enough to enhance the cozy spices without melting the frosting entirely.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works beautifully in Soft Pumpkin Cookies with Cream Cheese Frosting. Just be sure it’s thick and not too watery, so your cookies stay soft but never soggy.
Do I have to refrigerate the cookies because of the cream cheese frosting?
Yes, since the frosting contains cream cheese, keep your cookies refrigerated in an airtight container. Take them out a few minutes before serving so they’re soft and just the right temperature for enjoying.
Is it possible to make these cookies ahead of time?
You bet! You can bake the cookies a day or two in advance and keep them unfrosted in an airtight container at room temperature. Whip up the cream cheese frosting and frost just before serving for the freshest taste and texture.
Can I add nuts or chocolate chips to the dough?
Definitely! Toasted walnuts, pecans, or even chocolate chips are delicious stirred into the dough for extra crunch or a bit more decadence. Just fold them in after you’ve mixed the dry and wet ingredients together.
What’s the best way to get perfectly soft cookies?
For the softest, pillowy texture, don’t overmix the dough and avoid overbaking. Remove the cookies from the oven as soon as their bottoms are golden and the tops look set—they’ll continue to firm up as they cool.
Final Thoughts
Baking a batch of Soft Pumpkin Cookies with Cream Cheese Frosting is like inviting autumn right into your kitchen. These cookies combine the perfect amount of spice and sweetness, and the creamy frosting elevates them from homey to irresistible. If you haven’t tried them yet, it’s the perfect time to grab your favorite mixing bowl and share a new classic with family and friends.
Print
Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
- Total Time: 34 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Soft Pumpkin Cookies with Cream Cheese Frosting are the perfect fall treat. The cookies are moist and full of warm spices, while the creamy frosting adds a delicious sweetness. They are great for holiday gatherings or just as a cozy dessert at home.
Ingredients
For the cookies:
1/2 cup (1 stick) unsalted butter, softened, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 cup canned pumpkin puree, 1 large egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
For the frosting:
4 ounces cream cheese, softened, 2 tablespoons unsalted butter, softened, 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, 1–2 teaspoons milk, as needed for consistency
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the cookie dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin, egg, and vanilla extract and mix until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually mix the dry ingredients into the wet ingredients until combined.
- Bake the cookies: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the cookies are set and lightly golden on the bottoms. Let cool completely on wire racks.
- Make the frosting: Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat until creamy, adding milk 1 teaspoon at a time until the frosting reaches a spreadable consistency.
- Frost the cookies: Frost the cooled cookies with the cream cheese frosting and enjoy!
Notes
- Store frosted cookies in an airtight container in the refrigerator.
- Unfrosted cookies can be frozen and frosted later.
- Add a pinch of pumpkin pie spice to the frosting for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
