Easy Soft Pumpkin Cookies with Cream Cheese Frosting (Must-Try Fall Dessert)

These soft pumpkin cookies with cream cheese are the cozy fall treat that hits every note: plush centers, warm cinnamon and pumpkin pie spice, and a silky cream cheese frosting that swirls like a ribbon on top. The method is simple, the texture is cloud-soft, and the result looks bakery-worthy without complicated steps. If you love baking recipes with pumpkin that feel nostalgic and approachable, this will become a seasonal favorite you’ll save and make on repeat.

The balance here is intentional: a lightly spiced cookie topped with a tangy-sweet pumpkin cookie cream cheese frosting that keeps each bite lively and not too sweet. These hold beautifully for gatherings, pack well for dessert boards, and style perfectly for Pinterest with a dusting of spice or a few autumn sprinkles. If you’re seeking pumpkin cream cheese desserts easy to master and worthy of your best fall boards, start here.

Why You’ll Love This Recipe

• Tender texture, every time: Proper creaming and a pumpkin-forward ratio yield plush cookies that stay soft for days without turning gummy or dry.
• Balanced spice: Recipes with pumpkin pie spice and a touch of cinnamon keep the flavor classic, cozy, and crowd-friendly.
• Frosting that shines: The cream cheese topping is smooth, spreadable, and holds a pretty swirl; add cinnamon for a finish that echoes spice cake pumpkin cookies vibes.
• Beginner-friendly: No chill required, straightforward steps, and reliable bake times make this ideal for quick wins.
• Adaptable to the season: Perfect for cute Halloween cookie ideas, Thanksgiving trays, or a weekend bake that tastes like fall.
• Make-ahead success: Unfrosted cookies freeze well, the frosting sets softly, and the flavors deepen by day two.

Key Ingredients and What They Do

• Pumpkin puree: Use plain pumpkin puree for predictable moisture; blot if it seems watery for better structure in soft pumpkin cookies with cream cheese.
• Butter: Unsalted, softened butter creams well for lift and tenderness.
• Sugars: A mix of brown and granulated sugar gives moisture and balanced sweetness.
• Egg + vanilla: The egg binds and enriches; vanilla rounds out spice and pumpkin.
• Flour: All-purpose flour measured lightly prevents cakey or dry results.
• Leaveners: Baking powder plus baking soda support a soft set that stays pillowy.
• Spices: Pumpkin pie spice and cinnamon weave warm, classic notes.
• Cream cheese frosting: Cream cheese, butter, powdered sugar, vanilla, and optional cinnamon create that signature tang and silky finish.

Step-by-Step Instructions

Make the dough

1. Preheat to 350°F (175°C). Line two baking sheets with parchment.
2. Cream the butter and sugars until light and fluffy, 2–3 minutes; this improves rise and tenderness.
3. Beat in the egg, then the pumpkin puree and vanilla until smooth. Blot watery puree before adding for the best texture.
4. Whisk flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a separate bowl.
5. Add dry to wet in two additions; mix on low just until combined. The dough should be soft and scoopable.
6. If very soft, rest 15–20 minutes so the flour hydrates and the dough holds shape.

Bake
7) Scoop 1.5–2 tablespoons per cookie; space evenly on the sheets.
8) Bake 12–15 minutes until edges are set and centers look soft and matte (not glossy).
9) Cool completely on a rack; frosting melts on warm cookies.

Cream cheese frosting
10) Beat cream cheese and butter until smooth and creamy.
11) Add powdered sugar and vanilla; beat until silky. Add a pinch of cinnamon if desired.
12) Adjust thickness with a splash of cream or extra sugar; chill briefly if it softens.

Finish
13) Spread or pipe frosting on cooled cookies, creating soft swirls.
14) Dust lightly with pumpkin pie spice, cinnamon, or add sprinkles for cute Halloween cookie ideas.

Storage and Make-Ahead

• Refrigeration: Because of the cream cheese topping, refrigerate frosted cookies up to 5 days; let stand 15–20 minutes before serving for ideal texture.
• Freezer: Freeze unfrosted cookies up to 2–3 months; thaw and frost fresh. Frosted cookies can be frozen in layers with parchment, though the finish may dull slightly.
• Transport: Layer with parchment in a rigid container to protect the pumpkin cookies cream cheese frosting.

Helpful Tips for Best Results

• Blot pumpkin puree if watery; too much moisture can lead to overly cakey cookies.
• Measure flour lightly or use weights; over-measurement is the most common texture issue.
• Avoid overmixing after the flour; mix just until combined for a tender crumb.
• Pull cookies when set at edges but still soft in the center; they’ll finish setting as they cool.
• Cool completely before frosting for cleaner swirls and stable tops.
• For piped swirls, use a large round or star tip; chill frosting briefly if it loosens.
• Add-ins like mini chocolate chips, white chocolate, or toasted pecans are welcome—just keep amounts modest to maintain softness.

Variations You’ll Love

• Cinnamon Cream Cheese Frosting: Add 1/2–1 teaspoon cinnamon to the frosting; a drop or two of maple extract can deepen the cozy notes.
• Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting: Fold in 3/4–1 cup mini chocolate chips for a classic twist.
• Pumpkin Oatmeal Cookies with Cinnamon Frosting: Use 3/4 cup quick oats and reduce flour slightly; frost with a cinnamon-forward cream cheese.
• Spice Cake Pumpkin Cookies: Increase pumpkin pie spice and add a hint of ginger for bolder warmth.
• Sour Cream Pumpkin Cookies: Replace 2–3 tablespoons of butter with sour cream for extra softness and tang.
• Sandwich Cookies (Whoopie-Style): Bake smaller rounds and sandwich with frosting; chill to set for tidy edges.

Troubleshooting and Texture Control

• Spreading too much: Chill the dough 15–30 minutes and ensure baking sheets are cool. Slightly thicker scoops also spread less.
• Too cakey: Blot pumpkin puree and confirm flour measurement; consider reducing flour by 1–2 tablespoons next batch.
• Dry or crumbly: Pull cookies earlier; check oven temperature accuracy; don’t overmix.
• Runny frosting: Cream cheese and butter should be softened but still cool; add powdered sugar to thicken and chill briefly.
• Flat flavor: Add a pinch of salt to the frosting and a touch more cinnamon or pumpkin pie spice to the dough.

Flavor Pairings and Serving Ideas

• Coffee and tea: Cinnamon cappuccino, chai latte, or black tea with a cinnamon stick enhances the spice profile.
• Dessert boards: Arrange with caramel squares, candied pecans, and white chocolate bark for visual contrast and textures.
• Seasonal garnishes: A sprinkle of pumpkin pie spice, a light cinnamon sugar dusting, or gold sprinkles create a festive finish for Pinterest-ready presentations.

Ingredient Swaps and Dietary Tweaks

• Gluten-free: Substitute a 1:1 gluten-free flour blend; keep dough soft and scoopable.
• Dairy-free frosting: Use dairy-free cream cheese and vegan butter; adjust powdered sugar for structure.
• Lower refined sugar: Swap some granulated sugar for coconut sugar in the dough (flavor deepens slightly).
• Egg-free: Try a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested) and monitor dough consistency.

Yield, Scaling, and Timing

• Yield: Approximately 24–30 cookies depending on scoop size and thickness.
• Timing: 15–20 minutes prep, 12–15 minutes bake per sheet, cooling time varies.
• Scaling: Double all ingredients, bake in batches, and rotate sheets halfway for even color.

Simple Nutrition and Portioning Notes

• Portion size: 1 cookie, roughly 2 tablespoons of dough pre-bake with frosting.
• General note: Texture and frosting amount influence calories; add-ins like chocolate chips increase totals.
• Practical takeaway: Keep the frosting layer thin-to-moderate for the best flavor balance; a little goes a long way with tangy cream cheese.

FAQ

Can cream cheese frosting sit out?
Because of dairy, keep frosted cookies refrigerated when not serving. For the best bite, let them warm slightly before eating.

Why are my cookies cakey?
Too much flour or watery pumpkin puree can cause cakiness. Measure flour lightly and blot puree for better structure.

Can I pipe the frosting?
Yes. Use a medium-thick frosting and a large round or star tip. If frosting loosens, chill 10–15 minutes and beat briefly.

How do I make these gluten-free?
Use a 1:1 gluten-free flour blend and confirm the dough is soft and scoopable. Bake until just set.

Can I skip the frosting?
Absolutely. Try a quick glaze (powdered sugar + a splash of milk) or cinnamon sugar dusting as lighter options.

What pumpkins/spices are best?
Use consistent pumpkin puree and balanced recipes with pumpkin pie spice; add a pinch of cinnamon to the frosting for extra warmth.

How long do they last?
Refrigerate frosted cookies up to 5 days; freeze unfrosted for 2–3 months and frost after thawing.

Can I make them into sandwich cookies?
Yes—bake smaller rounds and sandwich with cream cheese frosting; chill to set for clean edges.

Related Recipes You’ll Love

• Pumpkin bars with cream cheese frosting
• Pumpkin spice sugar cookies
• Carrot cake cookies with cream cheese frosting
• Maple cinnamon whoopee pies
• Easy fall cookie assortment for dessert boards

Share on Pinterest

If these soft pumpkin cookies with cream cheese look like your kind of cozy bake, save this recipe to your fall board, try it this weekend, and follow for more dessert pumpkin recipes and baking recipes with pumpkin all season. Use a close-up frosting swirl shot and a stacked plate image to drive saves and clicks; both perform well for seasonal search terms. A clear on-image title like “Soft Pumpkin Cookies with Cream Cheese” helps match intent without clutter.

Soft Pumpkin Cookies with Cream Cheese

Pin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These soft pumpkin cookies with cream cheese frosting are the cozy fall treat you’ll bake again and again — plush centers, warm cinnamon and pumpkin pie spice, and a silky cream cheese topping that melts into every bite.

• Author: Luna
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 mins
• Yield: 24–30 cookies

Ingredients

Cookies
– 1/2 cup (115 g) unsalted butter, softened
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 2/3 cup pumpkin puree (blotted if watery)
– 1 tsp vanilla extract
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 1/2 tsp pumpkin pie spice
– 1/2 tsp cinnamon
– 1/4 tsp salt

Cream Cheese Frosting
– 4 oz (115 g) cream cheese, softened
– 1/4 cup (60 g) unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1/2 tsp vanilla extract
– Pinch of cinnamon (optional)
– 1–2 tsp cream or milk (to adjust consistency)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. Cream butter and both sugars until light and fluffy, about 2–3 minutes.
3. Beat in egg, pumpkin puree, and vanilla until smooth.
4. Whisk dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, salt) in a separate bowl.
5. Combine dry and wet ingredients; mix until just combined.
6. Scoop dough (1.5–2 tbsp per cookie) onto baking sheets.
7. Bake 12–15 minutes, until edges are set and tops look matte.
8. Cool completely on a wire rack before frosting.
9. Prepare frosting: Beat cream cheese and butter until smooth; mix in powdered sugar, vanilla, and cinnamon. Add cream as needed for spreadable consistency.
10. Frost cookies once cooled. Dust with extra spice or add sprinkles if desired.

Notes

– Blot pumpkin puree to avoid cakey cookies.
– Chill dough 20–30 minutes for thicker cookies.
– Store frosted cookies in fridge up to 5 days; bring to room temperature before serving.
– Freeze unfrosted cookies up to 3 months.
– Add mini chocolate chips, oats, or pecans for variations.