Soft Pumpkin Cookies with Cream Cheese Frosting

Welcome to your new favorite fall baking tradition! This recipe for soft pumpkin cookies with cream cheese frosting gives you tender, fluffy cookies filled with classic pumpkin pie spice and topped with a smooth, tangy frosting. The whole process takes about 35 minutes from start to finish, and you’ll get around 30 cookies — right right for a cookie swap, an after-school snack, or a cozy weekend treat.

Keep reading to get all the details: a short list of pantry-friendly ingredients (I’m a big fan of canned Libby’s pumpkin purée), easy step-by-step instructions for a no-chill dough, a quick way to make smooth cream cheese frosting, plus tips to keep your cookies soft, fun flavor variations to try, and storage and freezing tips so you can plan ahead.

• What to expect: delightfully soft pumpkin cookies bursting with warm spices, topped with luscious cream cheese frosting.
• Time needed: about 10 minutes of prep, 15 minutes baking, plus a bit of cooling time.

• Extras included: helpful baking tips, suggestions for mix-ins, and instructions for freezing dough and cookies.

Why These Are Irresistible

• Canned pumpkin purée keeps these cookies soft and tender, while homemade pumpkin pie spice packs in lots of cozy flavor—the same warm spices that make Pumpkin Cinnamon Rolls so addictive.
• This recipe uses a no-chill dough, so you’re just minutes away from baking these soft pumpkin cookies!
• The rich, creamy cream cheese frosting takes every bite to the next level of deliciousness. For another decadent twist with tangy frosting, try Pumpkin Cake with Caramel Cream Cheese Frosting.

Ingredients and Key Notes

• 2 ½ cups (312 g) all-purpose flour
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (6 g) baking soda
• 1 tablespoon (10 g) pumpkin pie spice, plus extra for sprinkling
• ½ teaspoon (2 g) salt
• ¾ cup (170 g) unsalted butter, room temperature
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 1 ¼ cups (305 g) canned pumpkin puree
• 1 large egg, room temperature
• 1 teaspoon (5 ml) pure vanilla extract
• 8 ounces (226 g) (1 brick) block-style cream cheese, softened but still cool
• ¼ cup (56 g) unsalted butter, softened but still cool
• 1 teaspoon (5 ml) pure vanilla extract
• 1 ¾ cups (210 g) confectioners’ sugar, sifted

How to Make the Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. If using homemade pumpkin purée, blot excess moisture with paper towels to remove extra liquid.
3. (Optional) Make pumpkin pie spice by mixing 1½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground cloves.
4. Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl; set aside.
5. Using a stand mixer or hand mixer, beat room-temperature butter with granulated and brown sugars on medium-high until light and fluffy, about 3 minutes.
6. Beat in pumpkin purée, egg, and vanilla until just combined, scraping the bowl as needed.
7. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined; dough will be sticky.
8. Scoop heaping tablespoons of dough (or use a medium cookie scoop) onto the prepared baking sheet, spacing cookies about 2 inches apart.

9. Bake at 350°F for 13–15 minutes, until edges are set but centers remain soft and puffy.

   

10. Let cookies rest on the pan for a few minutes, then transfer to a wire rack to cool completely.
11. Beat cream cheese and butter on medium-high until smooth and creamy, about 30 seconds; add vanilla and sifted confectioners’ sugar and beat until fluffy and combined.
12. Spread frosting over cooled cookies with an offset spatula or knife and sprinkle a little cinnamon on top if desired.

Tips for Perfect Texture

If you want your pumpkin cookies to stay soft and tender, start with pumpkin purée that isn’t too watery. Libby’s canned pumpkin puree is my favorite because it’s thicker and less liquid-y compared to some other brands or homemade pumpkin purée. If you only have homemade, blot it with a paper towel to soak up extra moisture. This helps your cookies stay fluffy, soft, and packed with real pumpkin flavor. If you’re after a spiced, chewy twist, you might also enjoy Chewy Pumpkin Snickerdoodle Cookies.

Another tip for that perfect cream cheese frosting: keep your cream cheese and butter softened but cool when mixing. If they’re too warm or at room temp, the frosting can become runny instead of thick and spreadable. If your frosting gets too soft, pop it in the fridge for about 15 minutes, then give it a quick mix to bring back that perfect texture.

Mix-Ins and Flavor Swaps

Want to put your own spin on this soft pumpkin cookies recipe? Here are some easy swaps and add-ins that mix things up without changing the simple method:

• Mix-ins: Stir in 1/2 to 3/4 cup of chocolate chips, white chocolate chips, or toasted chopped pecans for a texture and flavor boost. Chocolate and pumpkin are a natural pair—see our Chocolate Pumpkin Bread recipe.
• Spice swaps: Add 1/4 teaspoon ground cardamom or bump your cinnamon up by 1/2 teaspoon for a warmer, aromatic twist.
• Brown butter: For a nutty, deeper flavor, brown the butter before creaming it with the sugars. Just make sure to cool it back to room temp before mixing your dough.
• Maple cream cheese frosting: Replace 1 to 2 tablespoons of confectioners’ sugar with pure maple syrup. You might need to chill the frosting briefly if it softens too much. Love the pumpkin-and-cream-cheese combo? Try these Pumpkin Cream Cheese Muffins.
• Gluten-free: Use a 1:1 gluten-free baking flour blend (weigh it for accuracy) and add 1/4 teaspoon xanthan gum if your blend doesn’t have it. Expect a slightly different but still delicious texture.
• Dairy-free/vegan: Swap the butter for vegan baking sticks and use vegan cream cheese for your frosting — the richness will be a little different but still wonderful.
• Toppings: Skip the frosting and dust warm cookies with cinnamon sugar or add a quick streusel topping before baking for a crunchy bite.

Storage and Make-Ahead Tips

Keeping your soft pumpkin cookies fresh and delicious is easier than you think. Here’s how to store, freeze, and reheat so every bite feels just baked.

• Short-term (unfrosted): Store cooled, unfrosted cookies in an airtight container at room temperature for up to 2 days. Layer with parchment paper to keep them from sticking together.
• Short-term (frosted): Keep frosted cookies in a single layer or separated with parchment in an airtight container in the refrigerator for up to 5 days. Let them sit at room temp for 20–30 minutes before serving so your cookies soften back up.
• Freezing cookie dough: Scoop dough onto a parchment-lined tray, freeze until solid, then transfer to a sealed freezer bag or container for up to 3 months. Bake straight from frozen, adding a couple of minutes to baking time, or thaw in the fridge overnight.
• Freezing baked cookies: Freeze unfrosted cookies in a single layer until firm, then layer with parchment and store in a container or freezer bag for up to 3 months. Thaw in the fridge or at room temperature before frosting.
• Freezing frosting: Store cream cheese frosting in an airtight container for up to 3 months. Thaw overnight in the fridge and quickly rewhip before using to bring back the perfect texture.
• Reheating: To warm frozen or chilled cookies, heat them in a 300°F (150°C) oven for 3–5 minutes or microwave a cookie for 8–12 seconds (watch closely!). If already frosted, use low heat and short time in the oven to soften the cookie without melting the frosting.
• Make-ahead: You can prep the dough up to 24 hours in advance and keep it tightly wrapped in the fridge, or freeze the scooped dough as mentioned. The frosting can be made up to 3 days ahead and stored refrigerated; just rewhip before spreading if it firms up.

Troubleshooting & FAQs

Can I use homemade pumpkin puree in cookies?

You can, but homemade pumpkin puree tends to hold more water than canned. To get soft pumpkin cookies with the right texture, blot the homemade puree with a paper towel or kitchen cloth to soak up extra moisture before using.

Why is my pumpkin cookie dough wet and sticky?

That’s totally normal! Pumpkin purée has natural water content which makes the dough moist — this moisture is what helps create those soft, fluffy pumpkin cookies you’re after.

How do you store pumpkin cookies?

For best results, store pumpkin cookies with cream cheese frosting in an airtight container in the fridge for up to 5 days. Bring them to room temperature before serving to enjoy that soft, tender texture again.

Can I freeze pumpkin cookie dough?

Absolutely! Pumpkin cookie dough freezes beautifully for up to 3 months. You can also freeze the cream cheese frosting for the same amount of time—just thaw it in the fridge overnight and rewhip before using.