Soft Pumpkin Cookies with Cream Cheese Frosting are a perfect holiday dessert. The cookies have the perfect balance of pumpkin and spice, and the cream cheese frosting adds just the right amount of sweetness.
This is not your average pumpkin cookie. Soft, fluffy, and with cream cheese frosting… these cookies are perfect for any time of the year.
I know that many think that pumpkin is reserved for fall – but with the added health benefits pumpkin adds, it makes them just a little better for you than another type of cookie. (at least that’s what I tell myself as I enjoy them)
Soft pumpkin cookies with cream cheese frosting are the ultimate baking recipe for the season. The great thing about this recipe is that it is not only delicious, but it is also easy to make.
I love to make these for the family to enjoy from late August through November. They are perfect for holiday gatherings, potlucks, and more. I can tell you- they are always the FIRST thing to clear out at every party.
pumpkin cookies with frosting
Here are some commonly asked questions
Can the cookies be made ahead of time?
You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.
If you would like to make the dough ahead of time and bake the cookies the next day – you can refrigerate it overnight.
However, since the dough doesn’t require chilling you will need to either let it come to room temperature before baking the next day OR add 1-2 minutes to the baking time.
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Why do I need pumpkin puree instead of pie filling?
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
iced pumpkin cookies
How to store these frosted pumpkin cookies
Because of the cream cheese in the frosting, the best way to store these is in an airtight container in the refrigerator.
If you do not add the frosting until you are ready to serve the cookies, you can wrap them (paired in 2 with the bottoms together) in plastic wrap or in a zip-top bag.
Then you can keep them in the freezer for up to 1 month. But they will not wrap well with the frosting on them.
Tips for the Best Pumpkin Cookies
- Make sure your butter is fully softened so you don’t end up with lumps in your cookie.
- The mix of granulated and brown sugar creates the best rich and chewy cookie.
- Egg binds the cookies together.
- Pumpkin puree keeps the cookies moist and provides the signature pumpkin flavor and color.
- Vanilla enhances the sweetness of the cookies.
- Flour is the structure for the cookies– make sure to measure using the spoon and level technique so you don’t end up with dense cookies.
- Pumpkin pie spice enhances the pumpkin flavor.
- Baking soda helps the cookies rise slightly while staying chewy and crisp.
- Cream cheese is the base of our icing– again, make sure it’s fully softened or you’ll end up with lumps.
- Confectioner’s sugar sweetens the icing and creates a thick, spreadable frosting.
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
easy pumpkin cookies
Ingredients for Soft Pumpkin Cookies
Cookies
- butter – softened
- granulated sugar
- light brown sugar
- egg
- pumpkin puree
- pure vanilla extract
- all-purpose flour
- pumpkin pie spice
- baking soda
Cream Cheese Frosting
- cream cheese – softened
- confectioner’s sugar
- pure vanilla extract
What if I don’t have pumpkin pie spice?
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
- 1/3 cup cinnamon
- 1 tbsp each of ground ginger, nutmeg, ground cloves
- 2 tsp Allspice
What do you mean by soft butter?
You will need to take your butter out of the fridge about an hour before you would like to bake the cookies for the butter to soften but not get too soft.
pumpkin cookies with icing
How to Make Soft Pumpkin Cookies
Cookies
- Preheat the oven to 350F and line a large baking sheet with a silpat mat or parchment paper.
- In a large bowl, beat the butter, granulated sugar and brown sugar together until well mixed. If using a stand mixer, make sure to use the paddle attachment.
- With the mixer on low speed, add in the egg, pumpkin puree, and vanilla extract.
- Still working at a low speed, slowly add in the flour, pumpkin pie spice and baking soda. Mix just until combined– you don’t want to overmix!
- Scoop out 1” balls of dough onto the prepared baking sheet, making sure to place them at least 2” apart. Press each of the cookies down gently to flatten it.
- Bake until the edges are golden brown and the center is set– about 10-12 minutes.
- Transfer the cookies to a wire rack to cool while you make the icing.
Frosting
- Beat the softened cream cheese on medium speed until smooth– about 30 seconds.
- With the mixer on low, slowly add the confectioner’s sugar (about ¼ cup at a time).
- When the sugar has been fully incorporated, add the vanilla and mix to combine. Scrape down the sides of the bowl as needed.
- Frost each of the cookies with 1 tablespoon of icing and top with a pinch of pumpkin pie spice if desired.
- Store leftover cookies in an airtight container in the fridge for up to two days.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – sometimes if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work for many recipes.
IN THIS CASE, FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD.
pumpkin cookies with cream cheese frosting
Products I love when making soft pumpkin cookies…
This cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand
OR maybe you have never made pumpkin cookies before, & you might be a bit nervous – but you’re going to love them.
I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
LOVE PUMPKIN? Don’t miss these other pumpkin recipes
- pumpkin caramel
- pumpkin roll cake
- the best pumpkin pie
- easy pumpkin cake
- pumpkin butter donuts
- pumpkin spice truffles
- slow cooker pumpkin butter
- pumpkin cinnamon rolls
- easy pumpkin bread
DON’T MISS THESE HOLIDAY E-BOOKS!
frosted pumpkin cookies
If you love this Easy Pumpkin Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
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Soft Pumpkin Cookies with Cream Cheese Frosting
Ingredients
Cookies
- ½ cup butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 egg
- 1 cup pumpkin puree NOT pumpkin pie filling
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 2 cups confectioner's sugar
- 1 teaspoon pure vanilla extract
Instructions
Cookies
- Preheat the oven to 350F and line a large baking sheet with a silpat mat or parchment paper.
- In a large bowl, beat the butter, granulated sugar and brown sugar together until well mixed. If using a stand mixer, make sure to use the paddle attachment.
- With the mixer on low speed, add in the egg, pumpkin puree, and vanilla extract.
- Still working at a low speed, slowly add in the flour, pumpkin pie spice and baking soda. Mix just until combined– you don’t want to overmix!
- Scoop out 1” balls of dough onto the prepared baking sheet, making sure to place them at least 2” apart. Press each of the cookies down gently to flatten it.
- Bake until the edges are golden brown and the center is set– about 10-12 minutes.
- Transfer the cookies to a wire rack to cool while you make the icing.
Frosting
- Beat the softened cream cheese on medium speed until smooth– about 30 seconds.
- With the mixer on low, slowly add the confectioner's sugar (about ¼ cup at a time).
- When the sugar has been fully incorporated, add the vanilla and mix to combine. Scrape down the sides of the bowl as needed.
- Frost each of the cookies with 1 tablespoon of icing and top with a pinch of pumpkin pie spice if desired.
- Store leftover cookies in an airtight container in the fridge for up to two days.
Notes
- Make sure your butter is fully softened so you don’t end up with lumps in your cookie.
- The mix of granulated and brown sugar creates the best rich and chewy cookie.
- Egg binds the cookies together.
- Pumpkin puree keeps the cookies moist and provides the signature pumpkin flavor and color.
- Vanilla enhances the sweetness of the cookies.
- Flour is the structure for the cookies– make sure to measure using the spoon and level technique so you don’t end up with dense cookies.
- Pumpkin pie spice enhances the pumpkin flavor.
- Baking soda helps the cookies rise slightly while staying chewy and crisp.
- Cream cheese is the base of our icing– again, make sure it’s fully softened or you’ll end up with lumps.
- Confectioner’s sugar sweetens the icing and creates a thick, spreadable frosting.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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