Soft Pumpkin Cookies with Frosting

These soft pumpkin cookies have been my fall baking tradition for years, delivering the perfect balance of warm spices and sweet cream cheese frosting that makes everyone reach for seconds.

I first made these cookies for a neighborhood autumn gathering and now they're requested at every family event from September through November. My niece even calls them "cloud cookies" because of how soft they are.

Ingredients

• For the cookies:
• Butter at room temperature ensures proper creaming and texture
• White and brown sugar combination provides both sweetness and moisture
• Pumpkin puree adds authentic flavor and incredible softness to the cookies
• Egg works as a binding agent while adding richness
• Vanilla extract enhances all the flavors without overpowering
• All purpose flour forms the structure of these tender cookies
• Baking powder and baking soda work together for the perfect rise
• Salt balances the sweetness and enhances the spice flavors
• Cinnamon, nutmeg and ginger create that classic warm fall spice profile
• For the frosting:
• Softened butter creates a smooth base for the frosting
• Cream cheese adds tangy richness that pairs perfectly with pumpkin
• Icing sugar sweetens while keeping the frosting smooth and spreadable
• Vanilla extract adds depth to the frosting flavor
• A pinch of salt balances the sweetness beautifully

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. Position your oven rack in the middle position for even baking.

Cream the fats and sugars:

In a large mixing bowl, beat the softened butter, white sugar, and brown sugar for 3 to 4 minutes until the mixture becomes noticeably lighter in color and texture. Scrape down the sides of the bowl at least once during this process to ensure even incorporation.

Add wet ingredients:

Add the pumpkin puree first and mix until incorporated, about 30 seconds. The mixture might look slightly curdled which is normal. Then add the egg and vanilla extract, beating for another minute until everything is well combined.

Combine dry ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly distributed. This ensures the spices and leavening agents are evenly distributed throughout the cookies.

Mix wet and dry components:

Add the flour mixture to the pumpkin mixture in three additions, mixing on low speed just until each addition is incorporated. Stop mixing as soon as the flour disappears to prevent tough cookies. The dough will be soft and somewhat sticky.

Portion the dough:

Using a cookie scoop or two tablespoons, drop rounded portions of dough onto prepared baking sheets. Leave about 2 inches between each cookie as they will spread slightly during baking.

Bake to perfection:

Place in the preheated oven and bake for 12 to 15 minutes. Look for slightly golden edges while the centers remain soft. The cookies should spring back slightly when touched but still feel tender.

Cool completely:

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Let them cool completely before frosting, at least 30 minutes, or the frosting will melt.

Prepare the cream cheese frosting:

Beat the softened butter in a clean mixing bowl until completely smooth, about 1 minute. Add the softened cream cheese and beat for another 2 minutes until the mixture is silky smooth with no lumps.

Finish the frosting:

Gradually add the icing sugar, one third at a time, mixing thoroughly between additions. Add the vanilla extract and salt, then beat on medium high speed for 2 to 3 minutes until the frosting is light and fluffy.

Frost the cookies:

Once cookies are completely cool, generously spread about 1 tablespoon of frosting onto each cookie using an offset spatula or the back of a spoon. Create gentle swirls for an attractive presentation.

Add final touches:

For extra visual appeal and flavor, dust the frosted cookies with a light sprinkle of cinnamon. This step is optional but adds a beautiful finishing touch.

Save

My family goes crazy for the cream cheese frosting on these cookies. My grandmother always adds an extra pinch of cinnamon to her frosting and it's become our special family twist on the recipe that everyone recognizes immediately.

Recipe FAQs

→ Can I freeze these pumpkin cookies?

Yes, you can freeze these cookies! For best results, freeze them unfrosted in an airtight container with parchment between layers for up to 3 months. Thaw completely at room temperature before frosting. The frosting can also be frozen separately for up to 1 month.

→ Can I substitute canned pumpkin pie filling for the pumpkin purée?

It's not recommended to substitute pumpkin pie filling for purée in this recipe. Pumpkin pie filling already contains sweeteners and spices that would alter the flavor and texture of your cookies. Stick with pure pumpkin purée for best results.

→ How should I store these cookies?

Because of the cream cheese frosting, these cookies should be stored in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 15 minutes before serving for the best flavor and texture.

→ Can I make these cookies ahead of time?

Absolutely! You can prepare the cookie dough up to 2 days in advance and refrigerate it. The baked unfrosted cookies can be stored at room temperature for up to 3 days. Prepare the frosting and frost the cookies the day you plan to serve them for optimal freshness.

→ What's the best way to get consistent cookie sizes?

For uniform cookies, use a cookie scoop or ice cream scoop. A 1.5-tablespoon scoop works perfectly for this recipe. This ensures even baking times and a professional appearance, especially important when frosting them.

→ How can I tell when the cookies are done baking?

These pumpkin cookies are done when the edges are lightly golden but the centers still look soft. They'll continue to set as they cool. Overbaking can dry them out, so it's better to slightly underbake than overbake for the signature soft texture.