Soft, pillowy, and spiced just right — these pumpkin cookies are pure fall comfort in dessert form.

The Cozy Magic of Pumpkin Cookies

There’s something almost nostalgic about baking pumpkin cookies when the weather turns crisp. The scent of cinnamon and nutmeg drifting through the kitchen feels like an invitation to slow down and savor the season.

These Soft Pumpkin Cookies with Cream Cheese Frosting are a love letter to fall, tender, spiced cookies topped with a creamy, tangy frosting that melts in your mouth. They’re ideal for casual autumn afternoons, Thanksgiving dessert tables, or simply as a “just because” bake when you need a cozy pick-me-up.

Why you’ll love them:

Super soft, melt-in-your-mouth texture
Balanced sweetness — not cloying, just cozy
A foolproof recipe (no fancy techniques required)
Customizable with chocolate chips, nuts, or maple glaze

Ingredients You’ll Need

For the Cookies:

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2–4 tablespoons milk or heavy cream (for desired consistency)

Step-by-Step Instructions

1. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

2. Cream Butter and Sugar

In a large mixing bowl or stand mixer, beat the butter and sugar on medium speed until light and fluffy (about 3–5 minutes). Don’t rush this — it’s what makes your cookies tender.

3. Add Pumpkin, Egg, and Vanilla

Mix in the pumpkin puree, then the egg and vanilla extract. Scrape down the sides of the bowl to ensure everything is smooth.

4. Combine Wet and Dry Ingredients

Add the dry mixture gradually to the wet ingredients. Mix on low speed until just combined — overmixing can make cookies tough. The dough should be soft but not sticky.

5. Chill the Dough

Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours). This step helps the cookies hold their shape and deepens the flavor.

6. Bake the Cookies

Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
Drop rounded tablespoons of dough about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and centers are just set.
Let cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting

In a bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, 1 cup at a time, on low speed.
Mix in vanilla extract and milk, 1 tablespoon at a time, until it’s thick yet spreadable.

When the cookies are completely cool, spread or pipe the frosting on top.

Tips & Tricks for Perfect Pumpkin Cookies

Don’t skip chilling. It prevents spreading and keeps them fluffy.
Use room-temperature butter and cream cheese for lump-free frosting.
Measure flour correctly: spoon into a cup and level off — too much flour can make cookies dry.
Want extra flavor? Add a dash of ground ginger or allspice.
For neat frosting: use a piping bag or an offset spatula.

Variations & Customizations

Chocolate Chip Pumpkin Cookies: Fold in 1 cup of chocolate chips.
Nutty Pumpkin Cookies: Add ½ cup chopped pecans or walnuts.
Maple Frosting: Replace vanilla with 2 tablespoons of maple syrup.
Gluten-Free Version: Substitute a 1:1 gluten-free baking flour mix.
Vegan Version: Use dairy-free butter and vegan cream cheese (like Miyoko’s or Kite Hill).

Frequently Asked Questions

Why are my pumpkin cookies too flat?

Usually, it’s from skipping the chill time or using overly soft butter. Chill the dough for at least 1 hour before baking.

Can I freeze these cookies?

Yes! Freeze unfrosted cookies for up to 2 months. Thaw at room temperature, then frost before serving.

How long will they stay fresh?

Store frosted cookies in the fridge (airtight container) for up to 3 days. Unfrosted cookies last 3–4 days at room temperature.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugar and spices. Always use 100% pure pumpkin puree.

Nutrition Information (per cookie)

Calories: ~185
Fat: 8g
Carbohydrates: 27g
Protein: 2g
Sugar: 18g

(Values are approximate and may vary by ingredients used.)

Bake the Comfort You Crave

At the end of the day, these Soft Pumpkin Cookies with Cream Cheese Frosting are more than a recipe, they’re a mood. The kind of dessert that makes your kitchen smell like home and your heart slow down for a moment.

Bake them for your family, share them with friends, or just keep a batch for yourself (no judgment). Either way, they’ll bring a little warmth to your fall season — one soft, spiced bite at a time.

So go on, preheat the oven, grab that can of pumpkin, and make something worth remembering.