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Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 55 reviews

These Soft Pumpkin Cookies feature tender, moist pumpkin-spiced dough paired with a rich and creamy cream cheese frosting. Perfectly balanced with warm spices like cinnamon, nutmeg, and cloves, these cookies offer a delightful autumn treat that’s soft, flavorful, and topped with a luscious frosting, making them ideal for holiday gatherings or cozy snacking.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons milk (or heavy cream), for desired consistency

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt until well combined. Set aside this mixture.
  2. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3-5 minutes. This step helps incorporate air for a tender cookie.
  3. Add Pumpkin Puree, Egg, and Vanilla: Mix in the pumpkin puree thoroughly. Then add the large egg and vanilla extract, continuing to mix until all ingredients are smooth. Scrape down the sides of the bowl to ensure even mixing.
  4. Gradually Add Dry Ingredients: Slowly add the whisked dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix to maintain a soft cookie texture.
  5. Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. Chilling helps the dough to firm up for easier handling and enhances flavor.
  6. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
  7. Scoop and Shape the Dough: Using a cookie scoop or tablespoon, drop rounded tablespoons of chilled dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
  8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
  9. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool for a few minutes on the sheets before transferring them to a wire rack to cool completely.
  10. Cream Butter and Cream Cheese (Frosting): In a clean large bowl or stand mixer, beat together softened cream cheese and butter until smooth and creamy.
  11. Gradually Add Powdered Sugar (Frosting): Add the powdered sugar one cup at a time, mixing on low speed after each addition until fully incorporated and smooth.
  12. Add Vanilla Extract and Milk (Frosting): Beat in vanilla extract. Then add milk or heavy cream one tablespoon at a time until the frosting reaches your desired consistency—smooth and spreadable but not runny.
  13. Frost the Cookies: Once the cookies have cooled completely, use a spatula or knife to spread the cream cheese frosting generously over each cookie.
  14. Optional Decorations: If desired, sprinkle with festive sprinkles, chopped nuts, or a light dusting of cinnamon to enhance appearance and flavor.
  15. Serve and Enjoy: Serve the frosted pumpkin cookies immediately, or store them covered in an airtight container in the refrigerator for up to 3 days for optimal freshness.

Notes

  • Do not use pumpkin pie filling; use pure pumpkin puree for best results.
  • Chilling the cookie dough is essential to prevent excessive spreading during baking.
  • Adjust the milk in the frosting gradually to ensure you get the right consistency for spreading or piping.
  • Cookies can be stored in an airtight container refrigerated for up to 3 days, or frozen for longer storage.
  • For a dairy-free option, substitute cream cheese and butter with plant-based alternatives, and use non-dairy milk.

Keywords: pumpkin cookies, soft cookies, cream cheese frosting, fall dessert, pumpkin puree, spiced cookies

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