Soft Pumpkin Cookies with Cream Cheese Frosting

Fall is here, and nothing says cozy baking season quite like a batch of soft pumpkin cookies. These deliciously spiced, cake-like cookies are topped with a rich, tangy cream cheese frosting that elevates them from simple treats to autumn perfection. Whether you’re baking for a family gathering or just want something seasonal with your coffee, these cookies are a must-try.

Why Pumpkin Cookies Are the Ultimate Fall Treat

Pumpkin-based desserts shine in the cooler months, offering warmth and comfort with each bite. The combination of cinnamon, nutmeg, and cloves creates a nostalgic scent that fills the kitchen and heart. Unlike crunchy cookies, soft pumpkin cookies deliver a tender, melt-in-your-mouth texture that pairs beautifully with the richness of frosting.

Pumpkin is a versatile ingredient that retains moisture, making it perfect for baked goods. If you’re wondering about the difference between canned pumpkin and homemade puree, check out this helpful comparison from The Kitchn to choose the best option for your recipe.

What truly sets these cookies apart is the luscious layer of cream cheese frosting. The tanginess balances the sweet and spiced cookie base, resulting in a beautifully layered flavor. Achieving that signature soft texture also depends on a few baking science tricks—this guide from Serious Eats explains what makes cookies soft and chewy, so you can perfect the technique.

What Makes These Cookies So Special?

• Moist and tender crumb from pumpkin puree
• Warm, seasonal spices like cinnamon and nutmeg
• Balanced sweetness with a hint of tang
• Cream cheese frosting that adds a smooth, luxurious finish
• Easy to make and great for gifting or sharing

Ingredients You’ll Need

For the Cookies:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

For the Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• Optional: a dash of cinnamon or maple syrup for flavor

Optional Add-ins:

• Chopped pecans or walnuts
• Mini chocolate chips
• White chocolate chunks

Step-by-Step Baking Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream together the butter and sugar until light and fluffy. Add in the egg, pumpkin puree, and vanilla extract.
3. In a separate bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, and spices.
4. Gradually add dry ingredients to the wet mixture. Mix until just combined—do not overmix.
5. Drop spoonfuls of dough onto the prepared baking sheet.
6. Bake for 10–12 minutes, until the edges are set and tops are slightly springy.
7. Allow cookies to cool completely before frosting.

How to Make the Cream Cheese Frosting

1. Beat cream cheese and butter together until smooth.
2. Add vanilla and gradually mix in powdered sugar.
3. For extra flavor, add a dash of cinnamon or maple syrup.
4. Frost cooled cookies generously.

Tips for Perfect Pumpkin Cookies

• Use room temperature ingredients for better mixing.
• Don’t overmix the dough; this keeps the texture soft.
• Always allow cookies to cool before frosting.
• Use a cookie scoop for uniform sizes.
• For neat frosting, use a piping bag or offset spatula.

Substitutions and Variations

• Replace butter with vegan butter or coconut oil for a dairy-free version.
• Swap all-purpose flour with a gluten-free blend for those with sensitivities.
• Use brown butter for a nutty, caramelized flavor.
• Mix in raisins, dried cranberries, or white chocolate chips for variety.

Storage and Freezing Tips

Proper storage helps maintain that signature softness. According to King Arthur Baking’s cookie storage guide, here’s how to keep your cookies fresh:

• Store frosted cookies in an airtight container in the fridge for up to 5 days.
• Unfrosted cookies can be stored at room temperature for 3 days.
• To freeze, layer cookies between sheets of parchment paper in a freezer-safe container.

Serving Suggestions

• Pair with hot drinks like chai latte, apple cider, or pumpkin spice coffee.
• Dust with cinnamon or nutmeg for presentation.
• Arrange on a fall-themed platter for a party centerpiece.

Troubleshooting Common Problems

• Cookies too flat? You may have used too little flour or overmixed.
• Sticky tops? They may be slightly underbaked—add 1–2 more minutes.
• Frosting too runny? Chill it for 15 minutes before using.
• Over-spread? Try chilling the dough for 30 minutes before baking.

Nutrition Information (Approximate Per Cookie)

• Calories: 145
• Sugar: 12g
• Fat: 6g
• Carbs: 20g

FAQs

Can I make these without eggs?
Yes! Use ¼ cup unsweetened applesauce or a flax egg as an egg substitute.

Can I make them ahead of time?
Absolutely. Bake the cookies in advance and frost them the day you plan to serve.

Why are my pumpkin cookies sticky?
This often happens due to underbaking or humidity. Allow them to cool completely and store in a dry container.

Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling has added sugars and spices, which will throw off the recipe’s balance.

Final Thoughts

These soft pumpkin cookies with cream cheese frosting are more than just another dessert—they’re an edible hug. With warm spices, a cloud-like texture, and tangy frosting, they deliver comfort in every bite. Whip up a batch this weekend and savor the best flavors of fall.

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