Soft Pumpkin Cookies

These Soft Pumpkin Cookies are everything you love about fall baking — warmly spiced, tender, and topped with a luscious cream cheese frosting. With hints of cinnamon and nutmeg in every bite, these cakey cookies are incredibly moist and perfect for holiday gatherings, bake sales, or simply enjoying with a cup of coffee. A final sprinkle of cinnamon gives them a cozy, decorative touch that’s both festive and flavorful.

Why You’ll Love This Recipe

• Soft and cakey texture: These cookies are incredibly moist and fluffy, thanks to pumpkin puree and a rich dough.

• Warm fall flavors: Spiced with cinnamon and nutmeg, each bite tastes like autumn.

• Perfectly frosted: A thick layer of homemade cream cheese frosting takes these cookies over the top.

• Great for a crowd: Makes a large batch — ideal for parties, potlucks, and gifting.

• Freezer-friendly: Easy to freeze for future treats or holiday prep.

• No chill time: The dough is ready to bake right away, so you can enjoy cookies faster.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• 2 cups unsalted butter, softened

• 2 cups granulated sugar

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 2 eggs

• 2 teaspoons vanilla extract

• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)

• 4 cups all-purpose flour

For the Cream Cheese Frosting:

• ½ cup butter, softened

• 1 block (8 ounces) cream cheese, softened

• 3 ½ cups powdered sugar

• 1 teaspoon vanilla extract

• Ground cinnamon, for sprinkling

Directions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

2. In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy.

3. Add the granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until well combined, scraping the bowl as needed.

4. Add the eggs and vanilla extract, beating until incorporated.

5. Mix in the pumpkin puree until smooth.

6. Gradually add the flour, mixing just until combined. The dough will be wet and soft.

7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 10–12 minutes, or until the tops are set and no longer shiny.

9. Remove from the oven and transfer cookies to a wire rack to cool completely.

10. While cookies cool, prepare the frosting. In a separate bowl, beat the butter and cream cheese until creamy. Add powdered sugar and vanilla, and beat until fluffy and smooth.

11. Frost the cooled cookies with the cream cheese frosting, then sprinkle lightly with ground cinnamon.

12. Serve immediately or store in an airtight container at room temperature for up to 5 days.

Servings and timing

Servings: 50 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling Time: 30 minutes
Total Time: 1 hour
Calories: Approximately 203 kcal per cookie

Variations

• Maple cream cheese frosting: Add 1–2 tablespoons of pure maple syrup to the frosting for a warm, earthy sweetness.

• Add-ins: Mix in chopped pecans, walnuts, or mini chocolate chips for added texture.

• Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking flour.

• Mini version: Use a teaspoon to make smaller bite-sized cookies.

• Spice it up: Add cloves, ginger, or pumpkin pie spice for extra warmth.

Storage/Reheating

Storage:
Store frosted cookies in an airtight container at room temperature for up to 5 days. If stacking, place parchment or wax paper between layers to prevent sticking.

Freezing:
Place cooled cookies (unfrosted or frosted) on a tray and freeze until solid. Then transfer to an airtight container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature before serving.

Reheating:
Not necessary unless you’d like to enjoy them warm. If so, microwave an unfrosted cookie for about 10 seconds.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices. Be sure to use 100% pure pumpkin puree.

Do I have to refrigerate the cookies?

No, they can be stored at room temperature in a sealed container for up to 5 days.

Can I make these cookies ahead of time?

Yes, you can bake and freeze the cookies, then frost them after thawing, or freeze them fully frosted.

Can I skip the frosting?

Yes, these cookies are still delicious without frosting, though the cream cheese adds a sweet, tangy balance to the spiced cookie.

How do I prevent the cookies from spreading too much?

The dough is thick and should hold its shape well. Avoid overmixing and ensure the butter is just softened, not melted.

Can I halve the recipe?

Yes, simply divide all ingredients by two to make about 25 cookies instead of 50.

What’s the texture of these cookies?

These cookies are soft, thick, and cakey — not chewy like traditional cookies.

Can I make these cookies vegan?

Yes, use vegan butter, egg replacers (like flax eggs), and a dairy-free cream cheese to make the recipe fully plant-based.

Do I need to chill the dough?

No, this dough does not require chilling. It can be baked immediately after mixing.

Can I use a cookie scoop?

Absolutely. A medium cookie scoop works great for uniform size and even baking.

Conclusion

Soft Pumpkin Cookies are a cozy, fall-inspired treat that’s as beautiful as it is delicious. With a soft, cake-like texture, rich pumpkin flavor, and luscious cream cheese frosting, they’re sure to be a seasonal favorite for any occasion. Whether you’re baking for a crowd or freezing extras for later, these cookies deliver irresistible flavor and warmth in every bite.

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