If you’re searching for a treat that embodies cozy autumn vibes in every bite, look no further than these Soft Pumpkin Cookies with Cream Cheese Frosting. Imagine pillowy-soft cookies brimming with warm spices and real pumpkin, then slathered with a tangy-sweet cream cheese frosting that’s simply irresistible. There’s something magical about the way pumpkin and cream cheese mingle, making these cookies the ultimate fall dessert to share with friends, bring to gatherings, or sneak straight from the baking rack.
Ingredients You’ll Need
The beauty of Soft Pumpkin Cookies with Cream Cheese Frosting lies in how pantry staples—when paired just right—transform into an unforgettable seasonal treat. Each ingredient has a purpose, bringing flavor, structure, and a touch of nostalgia to every cookie.
- Unsalted Butter (softened): Gives the cookies and frosting their rich, tender texture; use room-temperature butter for best results.
- Granulated Sugar: Adds sweetness and helps the cookies brown to perfection.
- Brown Sugar: Brings depth and a hint of caramel flavor to complement the pumpkin.
- Canned Pumpkin Purée: The star of the show for moistness, flavor, and that signature orange hue.
- Large Egg: Binds the dough and adds richness without weighing it down.
- Vanilla Extract: Enhances both the cookie and the frosting with a comforting, aromatic finish.
- All-Purpose Flour: Gives the cookies structure while keeping them supremely soft.
- Baking Powder and Baking Soda: The dynamic duo for lift and a tender crumb.
- Ground Cinnamon: The quintessential fall spice—bold, warm, and beautifully fragrant.
- Ground Nutmeg and Ground Ginger: Nuanced spices that round out the cookie’s flavor profile.
- Salt: Just a pinch to sharpen and balance all the sweetness.
- Cream Cheese (softened): Essential for that lusciously creamy, slightly tangy frosting.
- Powdered Sugar: Sweetens and smooths out the frosting for a cloudlike finish.
- Milk (as needed): Adjusts the frosting consistency for easy spreading or swirling.
How to Make Soft Pumpkin Cookies with Cream Cheese Frosting
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C)—this step ensures your cookies bake evenly from the very first batch. Line your baking sheets with parchment paper for easy removal and minimal cleanup later. This simple prep will set you up for baking success and picture-perfect cookies.
Step 2: Cream the Wet Ingredients
Grab a large mixing bowl and beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This not only incorporates air for a tender crumb but also melds the sugars and butter into a dreamy base. Next, add in the pumpkin purée, egg, and vanilla extract. Mix until smooth—the aroma at this stage is already pure autumn magic!
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures that the leaveners and spices are evenly distributed, so every bite of your Soft Pumpkin Cookies with Cream Cheese Frosting is balanced and flavorful.
Step 4: Combine and Form the Dough
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing—stop as soon as you no longer see dry streaks of flour. This keeps the cookies extra tender. Your dough will be super soft, almost like a thick cake batter, perfect for the signature texture we’re after.
Step 5: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing each mound about 2 inches apart. As the cookies bake for 10–12 minutes, they’ll puff up beautifully. You’ll know they’re done when the edges are set and the tops no longer look wet. Let them cool on the sheet for about 5 minutes, then carefully transfer to a wire rack to finish cooling.
Step 6: Whip Up the Cream Cheese Frosting
While the cookies cool, beat together the cream cheese and butter until silky-smooth. Gradually add in the powdered sugar and vanilla, mixing until your frosting is luscious and fluffy. Add just enough milk—start with one teaspoon and build up as needed—to get a spreadable consistency. Resist the temptation to sample too much; you’ll want plenty for the cookies!
Step 7: Frost and Enjoy!
Once your cookies are completely cool (this is crucial so the frosting doesn’t melt), generously frost each one. You can go for swirls, artistic swooshes, or even a sprinkle of cinnamon on top. Admire your tray of Soft Pumpkin Cookies with Cream Cheese Frosting before sharing—or savoring solo with a cup of tea.
How to Serve Soft Pumpkin Cookies with Cream Cheese Frosting
Garnishes
Dress up your cookies with a light dusting of ground cinnamon or nutmeg, a sprinkle of chopped pecans or walnuts, or even a few decorative pumpkin seeds for a festive touch. These simple toppers not only look charming but add a subtle crunch and boost of flavor.
Side Dishes
Pair these soft pumpkin delights with a mug of hot apple cider, chai latte, or even a glass of cold milk to balance the sweetness and enhance the autumnal vibe. If you’re creating a dessert buffet, arrange them beside spiced pecan bars or caramel-dipped apples for a celebration of fall flavors.
Creative Ways to Present
For an extra-special presentation, stack three cookies and tie them with twine for a sweet homemade gift. Arrange them on a rustic wooden board for parties, or layer them in a pretty tin lined with parchment for sharing. You can even use the cookies as a base for mini ice cream sandwiches—just freeze slightly after frosting!
Make Ahead and Storage
Storing Leftovers
Keep your Soft Pumpkin Cookies with Cream Cheese Frosting fresh by storing them in an airtight container in the refrigerator for up to five days. The fridge ensures the cream cheese frosting stays safe and the cookies retain their pillowy softness—if they last that long!
Freezing
Need to prep ahead? The cookies (without frosting) freeze beautifully for up to two months. Just pop them in a freezer-safe bag or container. Thaw, then frost right before serving for bakery-fresh flavor. You can even freeze frosted cookies on a tray and transfer them to a container once solid.
Reheating
If you like your cookies just slightly warm, microwave an unfrosted cookie for a few seconds for that out-of-the-oven feel. If frosted, let them sit at room temperature for 10 minutes before enjoying—this brings out their best flavor and softest texture.
FAQs
Can I use fresh pumpkin purée instead of canned?
Absolutely! Just be sure to drain any excess moisture from your homemade pumpkin purée before measuring. This prevents your cookies from turning out too cake-like or moist.
Should I refrigerate frosted cookies?
Yes, because of the cream cheese in the frosting, you’ll want to keep these cookies chilled for freshness and safety. Bring them to room temperature before serving for maximum tenderness.
Can I make the frosting ahead of time?
Definitely! You can whip up the frosting a couple of days in advance and store it in the fridge. When you’re ready to frost, let it soften at room temperature and give it a quick stir for perfect spreadability.
Any gluten-free options for this recipe?
Yes! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The cookies might be a bit softer, but they’ll still taste like pure autumn bliss.
Can I add chocolate chips or nuts?
Of course! Stir in a handful of chocolate chips, white chocolate chips, or chopped pecans for a fun twist on classic Soft Pumpkin Cookies with Cream Cheese Frosting. Just be careful not to overload the dough.
Final Thoughts
These Soft Pumpkin Cookies with Cream Cheese Frosting are a must-bake every fall—or whenever pumpkin cravings strike! Give them a try, and I promise they’ll fill your kitchen with warmth, your heart with nostalgia, and your taste buds with absolute joy. Let your friends and family indulge in this cozy little slice of pumpkin season!
Print
Soft Pumpkin Cookies with Cream Cheese Frosting Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these soft pumpkin cookies topped with a luscious cream cheese frosting. Perfect for festive gatherings or a cozy night in.
Ingredients
For the cookies:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
For the frosting:
- 4 ounces cream cheese, softened
- 1/4 cup 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 baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream the butter and sugars until light and fluffy. Add pumpkin, egg, and vanilla; mix well.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, spices, and salt.
- Combine mixtures: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Bake: Drop spoonfuls of dough on baking sheets and bake for 10–12 minutes. Cool on a rack.
- Make frosting: Beat cream cheese and butter until smooth. Add sugar and vanilla; mix until fluffy. Adjust consistency with milk.
- Frost cookies: Once cooled, frost cookies and enjoy!
Notes
- Cookies can be refrigerated for up to 5 days.
- For a twist, add a hint of maple extract to the frosting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frosted cookie
- Calories: 180
- Sugar: 17g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
