Pumpkin Cookies with Cream Cheese Frosting – Soft Fall Cookies

Soft pumpkin cookies are good on their own, but a little cream cheese frosting makes them feel like a fall bake meant to share. These pumpkin cookies with cream cheese frosting are soft, cakey and lightly spiced with pumpkin pie spice, then topped with a smooth, tangy-sweet frosting. They are perfect for Halloween, Thanksgiving, fall parties and cozy weekend baking.

Prep Time: 20 minutes | Bake Time: 12–15 minutes | Total Time: about 1 hour (including cooling) | Makes: about 30 cookies

Why You’ll Love These Pumpkin Cookies

• Soft and cakey. Pumpkin purée keeps the cookies tender and moist.
• Warm fall spice. Pumpkin pie spice gives them a cozy autumn flavor.
• Creamy frosting. Cream cheese frosting balances the sweet, spiced cookie.
• No chilling needed. Simple drop cookies, no rolling or cutting.

Ingredients for Pumpkin Cookies with Cream Cheese Frosting

For the Cookies

• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make Pumpkin Cookies with Cream Cheese Frosting

1. Preheat the oven. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugar. Beat the butter and sugar until creamy. Beat in the egg, pumpkin purée and vanilla.
3. Mix the dry ingredients. In another bowl, whisk the flour, baking soda, baking powder, salt and pumpkin pie spice.
4. Combine. Add the dry ingredients to the pumpkin mixture and mix just until combined.
5. Scoop. Drop rounded tablespoons of dough about 2 inches apart on the baking sheets.
6. Bake. Bake for 12 to 15 minutes, until the tops are set. Let the cookies cool completely.
7. Make the frosting. Beat the cream cheese and butter until smooth, then mix in the powdered sugar and vanilla until creamy.
8. Frost and store. Spread the frosting over the cooled cookies. Keep frosted cookies covered in the refrigerator.

Tips for the Best Pumpkin Cookies

• Use pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
• Blot the pumpkin. If your purée looks watery, blot it with a paper towel for thicker cookies.
• Do not overmix. Stir in the flour just until combined to keep the cookies soft.
• Cool completely before frosting, or the frosting will melt and slide off.
• Room-temperature cream cheese makes a smooth, lump-free frosting.

Easy Variations

• Cinnamon frosting: Add 1/2 teaspoon of cinnamon to the frosting.
• Add mix-ins: Fold in 1/2 cup of chocolate chips, white chocolate chips or chopped pecans.
• Brown butter: Use browned (cooled) butter in the cookies for a nutty flavor.
• Make your own spice: No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and a pinch each of nutmeg and cloves.

How to Store Them

Keep frosted cookies covered in the refrigerator for up to 4 days. Unfrosted cookies can be stored at room temperature for 2 days or frozen for up to 3 months. Thaw, then frost before serving.

Frequently Asked Questions

Why are my pumpkin cookies cakey?

Pumpkin purée adds moisture, which gives these cookies their soft, cake-like texture. That is exactly how they are meant to be.

Can I use canned pumpkin?

Yes. Canned 100% pumpkin purée works perfectly and is the easiest option.

Can I make them ahead?

Yes. Bake the cookies up to 2 days ahead, store them airtight, and frost them on the day you serve them.

More Fall Treats to Try

• Pumpkin Sugar Cookies
• Apple Cider Cookies
• Cinnamon Roll Poke Cake
• Caramel Apple Cheesecake Puppy Chow
• Best Cream Cheese Frosting