Name: Soft Pumpkin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 3 cups all-purpose 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; 1 cup unsalted butter (softened); ¾ cup granulated sugar; ¾ cup brown sugar; 1 cup pumpkin puree; 1 large egg; 8 oz cream cheese (softened); ½ cup unsalted butter (softened); 1½ tsp vanilla extract; 3–4 cups powdered sugar (adjust for consistency

Why You’ll Love This Recipe

I love these cookies because they’re soft, cakey, and packed with pumpkin flavor. The spices give them a warm and cozy aroma, and the cream cheese frosting takes them over the top. They’re easy to make, and I don’t need any special equipment. Plus, they stay soft for days, which means I can enjoy them all week—or bring them to a gathering and know they’ll be a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup unsalted butter
¾ cup granulated sugar
¾ cup brown sugar
1 cup pumpkin purée
1 large egg

For the Cream Cheese Frosting:
8 oz cream cheese
½ cup unsalted butter
1 ½ teaspoons vanilla extract
3–4 cups powdered sugar

Directions

I preheat the oven to 350°F and line my baking sheets with parchment paper.
In a large bowl, I whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate bowl, I cream the butter with the granulated and brown sugar until light and fluffy.
I mix in the pumpkin purée and egg until fully combined.
Gradually, I add the dry ingredients to the wet mixture, stirring just until everything is incorporated.
I scoop the dough onto the baking sheets, spacing the cookies about 2 inches apart.
I bake them for 12–15 minutes, or until the edges are set and the tops look soft but not wet. Then I let them cool completely before frosting.
For the frosting, I beat together the cream cheese, butter, and vanilla until smooth. Then I gradually add the powdered sugar until I get a thick, spreadable frosting.
Once the cookies are cool, I frost each one generously.

Servings and Timing

This recipe makes about 24–30 cookies, depending on the size.
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Total Time: 30 minutes (plus cooling and frosting time)

Variations

I sometimes add mini chocolate chips or chopped pecans to the cookie dough for extra texture.
A sprinkle of cinnamon or nutmeg on top of the frosting makes a pretty and flavorful garnish.
For a dairy-free version, I use plant-based butter and vegan cream cheese.
If I want something less sweet, I reduce the powdered sugar in the frosting and spread a thinner layer.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 5 days.
If I want to keep them longer, I freeze the unfrosted cookies and frost them after thawing.
To enjoy them warm, I let them sit at room temperature or give them a few seconds in the microwave before serving.

FAQs

Can I use canned pumpkin pie filling instead of purée?

No, I always use pure pumpkin purée. Pumpkin pie filling has added sugar and spices that will throw off the balance of the recipe.

Do I need to chill the dough before baking?

Not for this recipe. The dough is thick and holds its shape, so I bake it right away for soft, cakey cookies.

Can I make the frosting ahead of time?

Yes, I often make it a day in advance and store it in the fridge. I let it sit out for a bit before spreading so it softens.

How do I keep the cookies from getting soggy?

I make sure the cookies are completely cool before frosting and store them in a single layer if possible, or with parchment between layers.

Can I skip the frosting?

Sure, the cookies are still delicious without it. But I’ll admit—the frosting really makes them irresistible.

Conclusion

These soft pumpkin cookies are everything I crave in a fall dessert—spiced, fluffy, sweet, and topped with a dreamy cream cheese frosting. I love making them for parties, potlucks, or cozy nights in. Whether I keep them simple or add a twist, they always hit the spot.

Soft Pumpkin Cookies