So you’re craving something sweet, cozy, and a little over-the-top indulgent—but also want something that screams fall vibes louder than a pumpkin spice latte in October? Yeah, I got you. These Soft Pumpkin Cookies with Cream Cheese Frosting are basically autumn in cookie form. They’re tender, pillowy, and slathered with the kind of frosting that makes you close your eyes and hum a little. And no, you don’t need to be a pro baker to pull them off—just someone who loves cookies (which I assume you are).
Why This Recipe is Awesome
Okay, first off, these cookies are stupidly soft—like melt-in-your-mouth, “wait, was that a cloud?” soft. You could practically throw one at someone and they’d thank you. The pumpkin puree keeps them moist, the spices make your kitchen smell like a hug, and the frosting? Oh, the frosting is straight-up dessert royalty.
Also:
- No chilling the dough (because who has that kind of patience?).
- No fancy equipment—a bowl, a whisk, maybe a spatula if you’re feeling extra.
- They taste better the next day, which is honestly a miracle since most of us can’t resist them fresh out of the oven.
Basically, this recipe is foolproof, cozy, and ridiculously delicious. It’s the kind of bake that earns you compliments like, “You made these?!”
Ingredients You’ll Need
Let’s keep this simple. Grab your mixing bowl and these goodies:
For the Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling—don’t play yourself)
- ½ cup unsalted butter, softened
- 1 cup brown sugar (because flavor matters)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened (room temp = smooth frosting)
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar, sifted (no lumps, please)
Optional but highly encouraged: a sprinkle of cinnamon or chopped pecans on top. Because why not?
Step-by-Step Instructions
- Preheat that oven to 350°F (175°C). Seriously, do this first. You’ll thank yourself later.
- Mix the wet stuff. In a large bowl, cream together butter and brown sugar until fluffy. Add pumpkin puree, egg, and vanilla. Stir until it’s a cozy orange goop.
- Add the dry squad. In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Slowly add this to the wet mixture. Stir until everything looks like cookie dough and smells like heaven.
- Scoop & bake. Drop spoonfuls of dough onto a parchment-lined baking sheet. Don’t overthink the shape—these are rustic, not runway-ready. Bake for 12–14 minutes, until the tops look set and slightly golden.
- Cool down. Let them sit on the pan for 5 minutes, then move to a wire rack. Try not to eat them yet. (I said try.)
- Frosting time! Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar until you get fluffy, spreadable magic.
- Frost & decorate. Once cookies are cool, spread the frosting thick and proud. Add a dusting of cinnamon or chopped nuts if you’re feeling fancy.
Common Mistakes to Avoid
- Skipping the cooling step. Warm cookies + soft frosting = a slippery, melty mess.
- Using pumpkin pie filling. It’s pre-sweetened and spiced, and it’ll totally mess with your texture and flavor.
- Overmixing the dough. Gentle folds, my friend. You want soft cookies, not rubbery regrets.
- Underbaking. These cookies are soft, yes, but not raw. Give them those extra 2 minutes if you’re unsure.
- Doubling the frosting recipe “just in case.” Wait—actually, do that. You’ll want to eat it by the spoonful.
Alternatives & Substitutions
- No cream cheese? You can swap it for mascarpone for a milder, creamy vibe—or even Greek yogurt for a tangy twist.
- Gluten-free? Use a 1:1 gluten-free flour blend. These cookies are forgiving.
- No nutmeg or cloves? Just add extra cinnamon. It’s the Beyoncé of fall spices anyway.
- Want to make it dairy-free? Sub in vegan butter and plant-based cream cheese. Still delicious.
- Need to tone down the sweetness? Cut the brown sugar by ¼ cup and use less frosting. (Though, honestly, why would you?)
FAQs
Can I make these ahead of time?
Absolutely! The cookies actually taste better the next day once the flavors chill out together. Store them in an airtight container.
Do I have to refrigerate them?
If frosted, yes—keep them in the fridge. Unfrosted cookies can hang out at room temp for a couple of days.
Can I freeze these cookies?
Totally. Freeze them unfrosted, then thaw and frost later. Future you will be so grateful.
Can I make them without frosting?
You can, but that’s like watching a movie without popcorn. Still fine, just not as fun.
What if I don’t have parchment paper?
Use a lightly greased baking sheet. Just don’t skip it unless you enjoy scraping cookie remains with a spatula.
Can I double the recipe?
Yes, but fair warning—you’ll end up with a mountain of cookies. Not that that’s a bad thing.
Can I turn this into a bar recipe?
Ooh, yes! Spread the dough in a greased pan, bake 5–7 minutes longer, and slice into bars. Instant crowd-pleaser.
Final Thoughts
There you have it—Soft Pumpkin Cookies with Cream Cheese Frosting that are so good they might just make you forget about pie (yep, I said it). They’re quick, cozy, and the perfect mix of sweet and spiced.
