Soft Pumpkin Cookies with Cream Cheese Frosting

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Soft Pumpkin Cookies with Cream Cheese Frosting – Pillowy, Spiced & Perfectly Sweet

These melt-in-your-mouth pumpkin cookies are packed with warm spices and topped with a luscious cream cheese frosting. They’re the ultimate fall treat—soft, fluffy, and impossible to resist.

Introduction: Fall’s Favorite Cookie

When the leaves start to turn and the air gets crisp, there’s nothing quite like the scent of cinnamon, nutmeg, and pumpkin wafting from the oven. These Soft Pumpkin Cookies are everything you love about autumn in one perfect bite. With a cake-like texture, rich pumpkin flavor, and a swirl of tangy cream cheese frosting, they’re a seasonal staple you’ll want to make again and again.

Whether you’re baking for a fall festival, Thanksgiving dessert table, or just a cozy afternoon at home, these cookies are guaranteed to bring warmth and joy.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so soft, spiced, and satisfying:

For the Pumpkin Cookies:

  • All-purpose flour (3 cups)
    Provides structure while keeping the cookies tender.
  • Baking soda (1 tsp) + Baking powder (1 tsp)
    Help the cookies rise and stay fluffy.
  • Cinnamon (2 tsp), Nutmeg (½ tsp), Ginger (½ tsp), Cloves (½ tsp)
    Classic pumpkin spice blend for that warm, cozy flavor.
  • Salt (½ tsp)
    Balances sweetness and enhances the spices.
  • Unsalted butter (1 cup, softened)
    Adds richness and moisture.
  • Granulated sugar (¾ cup) + Brown sugar (¾ cup)
    A mix of sweetness and depth—brown sugar adds a hint of molasses.
  • Pumpkin puree (1 cup)
    The star of the show—use pure pumpkin, not pumpkin pie filling.
  • Egg (1 large)
    Binds the dough and adds richness.

For the Cream Cheese Frosting:

  • Cream cheese (8 oz, softened)
    Tangy and creamy—pairs perfectly with pumpkin.
  • Unsalted butter (½ cup, softened)
    Adds richness and helps the frosting hold its shape.
  • Vanilla extract (1½ tsp)
    Adds warmth and depth.
  • Powdered sugar (3–4 cups)
    Sweetens and thickens the frosting—adjust to your desired consistency.

Optional: Add a pinch of cinnamon or maple extract to the frosting for a seasonal twist.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cooling racks
  • Spatula
  • Oven

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp salt

Set aside.

Step 3: Cream the Butter & Sugars

In a large bowl, beat:

  • 1 cup softened butter
  • ¾ cup granulated sugar
  • ¾ cup brown sugar

Mix until light and fluffy.

Step 4: Add Pumpkin & Egg

Add:

  • 1 cup pumpkin puree
  • 1 large egg

Beat until fully incorporated.

Step 5: Combine Wet & Dry

Gradually add the dry ingredients to the wet mixture.

Mix until just combined—do not overmix.

Step 6: Scoop & Bake

Drop dough by rounded tablespoons onto prepared baking sheets.

Leave about 2 inches between cookies.

Bake for 12–15 minutes, until:

  • Edges are set
  • Tops spring back lightly when touched

Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Step 7: Make the Cream Cheese Frosting

In a bowl, beat:

  • 8 oz cream cheese
  • ½ cup softened butter

Add:

  • 1½ tsp vanilla extract

Gradually mix in 3–4 cups powdered sugar, until desired consistency is reached

Step 8: Frost the Cookies

Once cookies are completely cool, spread or pipe frosting on top.

Optional: Sprinkle with cinnamon, nutmeg, or chopped pecans for garnish.

Serving Suggestions

Perfect for:

  • Fall bake sales
  • Thanksgiving dessert trays
  • Afternoon tea
  • Cozy weekend baking

Pair with:

  • A mug of chai or pumpkin spice latte
  • Hot apple cider
  • A scoop of vanilla bean ice cream

Presentation Tip: Arrange on a rustic wooden board with cinnamon sticks and mini pumpkins for a festive display.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Chip Pumpkin

Fold in mini chocolate chips before baking.

Maple Glaze

Swap cream cheese frosting for a maple glaze with powdered sugar, maple syrup, and milk.

Coconut Spice

Add shredded coconut and a pinch of cardamom.

Vegan Version

Use plant-based butter, dairy-free cream cheese, and a flax egg.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake cookies and store unfrosted for up to 2 days before frosting.
  • Refrigerate: Store frosted cookies in an airtight container for up to 5 days.
  • Freeze: Freeze unfrosted cookies for up to 2 months. Thaw and frost before serving.

Tip: Store with parchment between layers to prevent sticking.

Nutrition Notes (Per Cookie, ~1 of 24)

  • Calories: ~190
  • Protein: ~2g
  • Carbohydrates: ~22g
  • Fat: ~10g
  • Sugar: ~14g
  • Sodium: ~90mg
  • Fiber: ~1g

These cookies are:

  • Soft and fluffy
  • Spiced and sweet
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Soft Pumpkin Cookies with Cream Cheese Frosting are more than just a seasonal treat—they’re a celebration of fall flavors, cozy moments, and the joy of homemade baking. Whether you’re sharing them with friends or savoring one with your morning coffee, they’re sure to become a favorite.

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