Why You’ll Love This Recipe
These Soft Pumpkin Cookies are incredibly easy to make and have the perfect texture—soft, chewy, and cake-like. The spices (cinnamon, nutmeg, and cloves) enhance the natural sweetness of the pumpkin, while the cream cheese frosting adds a rich and tangy contrast. Whether you’re a fan of pumpkin or just looking for a delicious fall dessert, these cookies are sure to become a favorite in your recipe box. They also store well and make a great treat to share with friends and family!
Ingredients
For the Cookies:
-
1 ½ cups all-purpose flour
-
1 teaspoon baking soda
-
1 teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
½ teaspoon ground ginger
-
¼ teaspoon ground cloves
-
½ teaspoon salt
-
½ cup unsalted butter, softened
-
1 cup granulated sugar
-
1 large egg
-
1 cup pumpkin puree (not pumpkin pie filling)
-
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
-
½ cup unsalted butter, softened
-
3-4 cups powdered sugar (adjust to desired sweetness)
-
1 teaspoon vanilla extract
-
Pinch of salt
For Garnish (optional):
-
Ground cinnamon, for sprinkling on top
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Pumpkin Cookies:
-
Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cookie removal.
-
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
-
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
-
Add the Egg and Pumpkin: Beat in the egg and vanilla extract until well combined. Then, add the pumpkin puree and mix until smooth.
-
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
-
Scoop the Cookies: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
-
Bake the Cookies: Bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges. Be sure to check that a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting:
-
Beat the Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2 minutes.
-
Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, 1 cup at a time, beating well between each addition. Once all the powdered sugar is added, beat in the vanilla extract and a pinch of salt. Adjust the frosting’s consistency by adding more powdered sugar for thicker frosting or a little milk if you prefer a thinner consistency.
Frost the Cookies:
-
Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on top of each cookie using a butter knife or an offset spatula.
-
Garnish: Optionally, sprinkle a little ground cinnamon on top of the frosting for extra flavor and a beautiful finish.
Serve and Enjoy:
-
Serve: Enjoy these soft pumpkin cookies with cream cheese frosting right away, or store them in an airtight container at room temperature for up to 3 days.
Servings and Timing
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Servings: 18-24 cookies, depending on size
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Prep Time: 15 minutes
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Bake Time: 12-15 minutes
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Total Time: 30-40 minutes (including cooling time)
Variations
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Add Nuts: Add chopped walnuts, pecans, or even chocolate chips to the cookie dough for extra texture and flavor.
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Spiced Frosting: Add a teaspoon of cinnamon or pumpkin pie spice to the cream cheese frosting for a spiced version of the frosting.
-
Vegan Version: Substitute the butter and cream cheese with dairy-free alternatives and use a flax egg for the egg in the cookie dough.
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Pumpkin Spice Chips: For extra pumpkin flavor, you can mix in pumpkin spice chips (available at some stores) instead of regular chocolate chips.
Storage/Reheating
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Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to 1 week.
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Freezing: You can freeze the cookies, either un-frosted or frosted, for up to 2 months. To freeze, place the cookies on a baking sheet to freeze individually and then transfer them to a freezer-safe container. Thaw at room temperature before serving.
FAQs
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 2 days before baking. You can also bake the cookies in advance and store them in an airtight container for up to 3 days.
Can I use canned pumpkin pie filling?
No, use pure pumpkin puree, not pumpkin pie filling, as the filling contains added spices and sugar, which will alter the taste and texture of the cookies.
Can I use a different frosting besides cream cheese?
Yes, you can use a simple buttercream frosting or a spiced whipped cream topping as an alternative to cream cheese frosting. Both will complement the pumpkin flavor nicely.
Can I add more pumpkin to the cookies?
If you prefer a stronger pumpkin flavor, you can add an extra ¼ cup of pumpkin puree. Just be sure to adjust the dry ingredients slightly to maintain the right texture of the dough.
Conclusion
Soft Pumpkin Cookies with Cream Cheese Frosting are the perfect fall treat that combines the warmth of pumpkin and spices with the sweetness of cream cheese frosting. These cookies are soft, tender, and bursting with flavor, making them ideal for fall gatherings, holiday celebrations, or anytime you crave something sweet and comforting. With minimal effort and maximum flavor, they’re sure to become a favorite in your baking rotation!
Soft Pumpkin Cookies with Cream Cheese Frosting
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 40 minutes
- Yield: 18-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft Pumpkin Cookies with Cream Cheese Frosting are the ultimate fall treat, perfect for holiday celebrations, gatherings, or a cozy snack on a chilly day. These tender, cake-like cookies are infused with warm spices and pumpkin, then topped with a smooth and tangy cream cheese frosting. They’re easy to make and a guaranteed crowd-pleaser for anyone who loves the flavors of fall!
Ingredients
For the Cookies:
-
1 ½ cups all-purpose flour
-
1 teaspoon baking soda
-
1 teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
½ teaspoon ground ginger
-
¼ teaspoon ground cloves
-
½ teaspoon salt
-
½ cup unsalted butter, softened
-
1 cup granulated sugar
-
1 large egg
-
1 cup pumpkin puree (not pumpkin pie filling)
-
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
-
8 oz cream cheese, softened
-
½ cup unsalted butter, softened
-
3-4 cups powdered sugar (adjust to desired sweetness)
-
1 teaspoon vanilla extract
-
Pinch of salt
- For Garnish (optional):
-
Ground cinnamon, for sprinkling on top
Instructions
Make the Pumpkin Cookies:
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cookie removal. -
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside. -
Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. -
Add the Egg and Pumpkin:
Beat in the egg and vanilla extract until well combined. Then, add the pumpkin puree and mix until smooth. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. -
Scoop the Cookies:
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. -
Bake the Cookies:
Bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges. Be sure to check that a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting:
-
Beat the Cream Cheese and Butter:
In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2 minutes. -
Add Powdered Sugar and Vanilla:
Gradually add the powdered sugar, 1 cup at a time, beating well between each addition. Once all the powdered sugar is added, beat in the vanilla extract and a pinch of salt. Adjust the frosting’s consistency by adding more powdered sugar for thicker frosting or a little milk if you prefer a thinner consistency.
Frost the Cookies:
-
Frost the Cookies:
Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on top of each cookie using a butter knife or an offset spatula. -
Garnish:
Optionally, sprinkle a little ground cinnamon on top of the frosting for extra flavor and a beautiful finish.
Serve and Enjoy:
-
Serve:
Enjoy these soft pumpkin cookies with cream cheese frosting right away, or store them in an airtight container at room temperature for up to 3 days.
Notes
Add Nuts: Add chopped walnuts, pecans, or even chocolate chips to the cookie dough for extra texture and flavor.Spiced Frosting: Add a teaspoon of cinnamon or pumpkin pie spice to the cream cheese frosting for a spiced version of the frosting.Vegan Version: Substitute the butter and cream cheese with dairy-free alternatives and use a flax egg for the egg in the cookie dough.Pumpkin Spice Chips: For extra pumpkin flavor, you can mix in pumpkin spice chips (available at some stores) instead of regular chocolate chips.
