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Soft Pumpkin Cookies with Cream Cheese Icing | A Fall Favorite

When pumpkin season arrives, there’s no shortage of ways to enjoy it—from pies to breads to lattes. But if you’re craving something soft, spiced, and sweet, these Soft Pumpkin Cookies with Cream Cheese Icing will be your new go-to recipe. These cookies are light, fluffy, and full of warm autumn spices like cinnamon, nutmeg, and ginger. But the real magic happens when they’re topped with silky cream cheese icing—rich, tangy, and sweet enough to balance the pumpkin’s natural flavor. Perfect for fall baking, Thanksgiving dessert tables, or cozy evenings with a hot drink, these cookies taste like little bites of pumpkin cake but with all the joy of cookies.
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Prep Time 20 minutes
Bake Cooling & icing time 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cookies:
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1 egg large
  • 1 cup butter softened (2 sticks)
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp salt + pinch of salt
  • 2 tsp vanilla extract
Cream Cheese Icing:
  • 8 oz cream cheese softened
  • ½ cup butter softened (1 stick)
  • 1 cup icing sugar powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls (large, medium, small)
  • Whisk
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheet – lined with parchment paper
  • Cooling rack

Method
 

Step 1: Prep the Oven & Baking Sheet
  1. Preheat oven to 350°F (175°C).
  2. Line baking sheet with parchment paper.
Step 2: Cream Butter & Sugar
  1. In a large bowl, beat butter and sugar until light and fluffy.
Step 3: Add Pumpkin, Egg & Vanilla
  1. Mix in pumpkin puree, egg, and vanilla until smooth.
Step 4: Mix Dry Ingredients
  1. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Step 5: Combine Wet & Dry
  1. Gradually add dry mixture to wet mixture.
  2. Stir until just combined—dough will be soft and slightly sticky.
Step 6: Scoop & Bake
  1. Drop dough by rounded tablespoons onto prepared baking sheet.
  2. Bake 12–14 minutes, until edges are set but centers are soft.
  3. Cool completely on a wire rack.
Step 7: Make the Cream Cheese Icing
  1. In a medium bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Step 8: Frost the Cookies
  1. Spread icing over cooled cookies with a knife or offset spatula.
Step 9: Garnish (Optional)
  1. Sprinkle with cinnamon sugar, chopped nuts, or festive sprinkles.
Step 10: Serve & Enjoy
  1. Enjoy immediately or let icing set before storing.

Notes

🧊 Storage & Reheating
Refrigerator: Store frosted cookies in airtight container up to 5 days.
Freezer (unfrosted): Freeze cookies up to 2 months; frost after thawing.
Reheating: Not needed, but serve cookies at room temperature for best texture.
🥄 Variations
Pumpkin Spice Version: Replace individual spices with 1 tbsp pumpkin pie spice.
Nutty Topping: Add chopped pecans or walnuts on top of icing.
Glazed Option: Skip cream cheese frosting and drizzle with a maple glaze.
Mini Sandwich Cookies: Spread icing between two cookies for pumpkin whoopie pies.
Chocolate Chip Twist: Fold 1 cup mini chocolate chips into dough.
❓ 10 FAQs
Do I need to drain pumpkin puree?
No, canned pumpkin puree works as-is.
Can I use pumpkin pie filling instead?
No, it’s already sweetened and spiced—stick with plain puree.
Why are my cookies cakey?
Pumpkin adds moisture—these cookies are naturally soft and cake-like.
Can I make the icing ahead?
Yes, store in the fridge up to 3 days, then bring to room temp before spreading.
Do these cookies spread while baking?
No, they hold their shape. Scoop dough evenly for uniform cookies.
Can I double the recipe?
Yes, just bake in batches.
How do I keep cookies from being too soft?
Don’t overmix the batter and bake until edges are set.
Can I freeze frosted cookies?
Yes, but layers may stick—place parchment between them.
What can I use instead of cream cheese frosting?
Maple glaze, vanilla glaze, or buttercream frosting.
What drinks pair best?
Pumpkin spice latte, chai tea, or hot cider.
🏁 Conclusion
These Soft Pumpkin Cookies with Cream Cheese Icing are the perfect fall cookie—pillowy soft, full of pumpkin spice, and topped with creamy frosting. They’re festive, comforting, and guaranteed to be a hit at any autumn gathering.
Whether you’re making them for a holiday cookie tray, gifting to friends, or enjoying with a warm drink, these cookies will quickly become a seasonal tradition.