Soft pumpkin cookies are the answer to every fall craving you didn’t know you had. You know that feeling when you bite into a cookie expecting pillowy softness, only to get a dry, crumbly mess? Not here. Not today.
I’m Emeli, and I’ve spent years perfecting comfort food that brings people together from my grandmother’s kitchen in childhood to professional kitchens around the world. These soft pumpkin cookies with cream cheese frosting have become my signature fall treat, the recipe I’m asked to make again and again. They’re tender, perfectly spiced, and topped with a luscious cream cheese frosting that’ll make you forget about every other cookie you’ve ever tried.
In this guide, I’ll walk you through everything: why this recipe works so beautifully, ingredient selection tips, step-by-step instructions, pro baking hacks, and answers to your most common questions. Whether you’re a beginner baker or a seasoned pro, you’ll have perfect pumpkin cookies every single time.
Why This Soft Pumpkin Cookies Recipe Works
This isn’t just another pumpkin cookie recipe it’s the result of countless kitchen experiments and a deep understanding of what makes baked goods truly exceptional. Here’s what sets these soft pumpkin cookies apart:
- Pure pumpkin purée creates unbeatable moisture – No dry, cakey texture here. The pumpkin keeps these cookies soft for days.
- Perfectly balanced spices – Cinnamon, nutmeg, and cloves create warm, cozy flavor without overwhelming the pumpkin.
- Brown sugar adds depth – It contributes molasses notes and extra chewiness that white sugar simply can’t match.
- Cream cheese frosting elevates everything – This isn’t optional it’s transformational. The tangy frosting balances the sweet, spiced cookie perfectly.
- Simple enough for weeknight baking – From start to finish, you’ll have frosted cookies in under an hour.
Choosing the Right Ingredients for Soft Pumpkin Cookies
Quality ingredients make all the difference in baking. Let me guide you through what to look for.
Best Pumpkin for This Recipe
Pure pumpkin purée is essential. Look for 100% pure pumpkin in a can not pumpkin pie filling, which contains added spices and sugar. Brands like Libby’s are reliable and available year-round. The purée should be thick and deep orange, not watery or pale.
Buying Tips for Key Ingredients
- Butter: Use real unsalted butter, softened to room temperature. It should be soft enough to leave a fingerprint but not melted or greasy.
- Brown sugar: Light or dark both work, though dark brown sugar adds more molasses flavor. Pack it firmly when measuring.
- Spices: Fresh spices make a noticeable difference. If your cinnamon has been sitting in the cabinet for years, it’s time to replace it.
- Cream cheese: Full-fat cream cheese creates the best frosting texture. Let it soften completely before making frosting.
Ingredient Substitutions
While I recommend following the recipe as written for best results, here are some swaps that work:
- Gluten-free flour blend can replace all-purpose flour (use a 1:1 baking blend)
- Coconut sugar can substitute for brown sugar
- Greek yogurt frosting can replace cream cheese frosting for a lighter option
Ingredients & Prep for Soft Pumpkin Cookies
Cookie Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup pure pumpkin purée
- 1 egg
- 1 tsp vanilla extract
Cream Cheese Frosting Ingredients
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Essential Prep Steps for Soft Pumpkin Cookies
Before you start mixing, set yourself up for success:
- Bring ingredients to room temperature – Cold butter won’t cream properly, and cold eggs can cause the batter to seize.
- Measure accurately – Spoon flour into measuring cups and level off. Scooping directly from the bag adds too much flour, making cookies dry.
- Line your baking sheets – Parchment paper prevents sticking and ensures even browning.
Step-by-Step Cooking Instructions for Soft Pumpkin Cookies
Follow these detailed steps for perfect results every time.
Pre-Baking Prep for Soft Pumpkin Cookies
- Preheat your oven to 350°F (175°C). An accurate oven temperature is crucial for soft cookies.
- Line two baking sheets with parchment paper. This prevents spreading and makes cleanup effortless.
- Set out your butter, cream cheese, and egg to reach room temperature if you haven’t already.
Mixing the Cookie Batter for Soft Pumpkin Cookies
- Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Cream butter and sugar: In a large bowl using an electric mixer, beat the softened butter and brown sugar together for 2-3 minutes until light and fluffy. This incorporates air for a tender texture.
- Add wet ingredients: Beat in the pumpkin purée, egg, and vanilla extract until smooth and well combined. The mixture may look slightly curdled this is normal.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no flour streaks remain. Overmixing develops gluten and creates tough cookies.
Baking Your Soft Pumpkin Cookies
- Portion the dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread slightly but maintain their shape.
- Bake: Place in the preheated oven and bake for 12-14 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and matte.
- Cool properly: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from continuing to cook and becoming dry.
Making the Cream Cheese Frosting for Soft Pumpkin Cookies
- Beat cream cheese and butter: Using an electric mixer, beat the softened cream cheese and butter together until completely smooth and creamy, about 2 minutes.
- Add sugar and vanilla: Add powdered sugar and vanilla extract. Beat on low speed until combined, then increase to medium-high and beat for another 2 minutes until light and fluffy.
- Frost the cookies: Once cookies are completely cool, spread about 1 tablespoon of frosting on each cookie using an offset spatula or butter knife. Don’t frost warm cookies or the frosting will melt.
Pro Tips for Perfect Soft Pumpkin Cookies
Keeping Your Soft Pumpkin Cookies Soft
The secret to ultra-soft cookies that stay that way:
- Don’t overbake: Remove cookies when centers still look slightly underdone. They’ll firm up as they cool.
- Store properly: Keep frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Add a bread slice: Place a slice of bread in the storage container to maintain moisture.
Essential Tool Recommendations
- Cookie scoop: Ensures uniform size for even baking
- Stand or hand mixer: Makes creaming butter effortless
- Parchment paper: Prevents sticking without greasing
- Wire cooling rack: Allows air circulation for proper cooling
Storage & Make-Ahead Tips for Soft Pumpkin Cookies
- Freeze unbaked dough: Scoop onto baking sheets, freeze solid, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.
- Freeze baked cookies: Layer unfrosted cookies between parchment paper in airtight containers. Freeze up to 2 months. Thaw and frost before serving.
- Make frosting ahead: Prepare frosting up to 3 days in advance and refrigerate. Beat briefly before using to restore fluffy texture.
Flavor Variations for Soft Pumpkin Cookies
These soft pumpkin cookies are endlessly adaptable. Here are my favorite twists:
Spiced Maple Variation
Replace vanilla extract with maple extract and add a maple glaze instead of cream cheese frosting. Drizzle with 1 cup powdered sugar mixed with 2 tablespoons pure maple syrup.
Chocolate Chip Pumpkin Cookies
Fold 1 cup of chocolate chips into the cookie batter before baking. The melty chocolate pairs beautifully with pumpkin spice.
Vegan-Friendly Soft Pumpkin Cookies
Use vegan butter, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and make the frosting with vegan cream cheese and butter alternatives.
Global Flavor Inspirations
| Variation | Key Additions | Flavor Profile |
|---|---|---|
| Chai Spice | Add ¼ tsp cardamom, ¼ tsp ginger, pinch of black pepper | Warm, aromatic Indian-inspired |
| Mexican Chocolate | Add ¼ cup cocoa powder, ½ tsp cinnamon, pinch cayenne | Rich, slightly spicy |
| Apple Cider | Replace ¼ cup pumpkin with apple cider, add ½ tsp apple pie spice | Fruity, tangy fall flavor |
| Gingerbread Style | Add 1 tsp ground ginger, 1 tablespoon molasses | Bold, warming spice |
Serving Suggestions for Soft Pumpkin Cookies
These soft pumpkin cookies shine in many settings:
- Coffee pairing: Serve with a spiced latte, chai tea, or hot apple cider for the ultimate fall experience
- Dessert platter: Arrange alongside pecan pie bars and apple crisp for a harvest-themed spread
- Gift giving: Package in clear cellophane bags tied with ribbon they make beautiful homemade gifts
- Ice cream sandwiches: Use two unfrosted cookies to sandwich vanilla or cinnamon ice cream
Beverage pairings: A glass of cold milk is classic, but try them with:
- Hot spiced apple cider
- Pumpkin spice latte
- Vanilla rooibos tea
- Bourbon for adults (the cream cheese frosting is divine with whiskey)
FAQs About Soft Pumpkin Cookies
Can I use fresh pumpkin instead of canned?
Yes, but canned pumpkin purée is actually more consistent and convenient. If using fresh pumpkin, roast it, purée until smooth, and drain excess moisture through cheesecloth. The texture should be thick, not watery.
Why are my soft pumpkin cookies cakey instead of chewy?
This usually happens from too much flour or overbaking. Make sure you’re measuring flour correctly (spoon and level, don’t scoop) and remove cookies when centers still look slightly soft.
How do I prevent my cookies from spreading too much?
Ensure your butter is softened but not melted, and don’t skip chilling the dough if your kitchen is warm. You can refrigerate the dough for 30 minutes before baking if needed.
Can I freeze frosted soft pumpkin cookies?
Yes, but the frosting texture may change slightly. For best results, freeze unfrosted cookies and add fresh frosting after thawing. If freezing frosted cookies, place in a single layer in airtight containers for up to 1 month.
Is this recipe safe during pregnancy?
Yes, this recipe is safe for pregnant women as long as you use pasteurized eggs (standard in the US) and pasteurized cream cheese. The cookies are fully baked, eliminating any raw egg concerns.
Why is my cream cheese frosting runny?
The most common cause is using cream cheese or butter that’s too warm. Both should be softened but still cool to the touch. If frosting is too soft, refrigerate for 15-20 minutes, then beat again.
Conclusion
There you have it the ultimate guide to creating soft pumpkin cookies with cream cheese frosting that’ll become your new fall favorite. These pillowy, spiced cookies topped with tangy-sweet frosting are proof that the best recipes don’t need to be complicated they just need to be made with heart and quality ingredients.
If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!
Print
Soft Pumpkin Cookies: The Best Recipe with Cream Cheese Frosting
- Total Time: 29 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft Pumpkin Cookies with Cream Cheese Frosting are light, spiced, and perfectly sweet a cozy fall favorite everyone will love.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter
1 cup brown sugar
1 cup pure pumpkin purée
1 egg
1 tsp vanilla extract
4 oz cream cheese
2 tbsp butter
1 cup powdered sugar
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. Whisk flour, baking powder, baking soda, salt, and spices.
3. Cream butter and sugar until fluffy, then add pumpkin, egg, and vanilla.
4. Mix wet and dry ingredients together.
5. Scoop dough onto baking sheet and bake 12–14 minutes.
6. Cool completely.
7. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
8. Frost cooled cookies and serve.
Notes
Store in the fridge for up to 5 days.
Freeze unfrosted cookies for up to 3 months.
Add chocolate chips or nuts for variation.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Soft Pumpkin Cookies, Cream Cheese Frosting, Fall Dessert, Pumpkin Recipes