I perfected my pumpkin and cream cheese cookies, and I’m revealing the unexpected trick behind them that makes them the fall bake everyone will be asking about.
I still remember the first batch I pulled from the oven; I thought I’d messed up because they were impossibly soft and vanished before I could cool one. Calling them Soft Pumpkin Cookies With Cream Cheese Icing feels right, even though the name doesn’t do it justice.
I use pumpkin puree in the dough and lots of cream cheese in the frosting, which somehow makes each bite melt. If you’re curious about Pumpkin Cookie Frosting or want something a little different to bring to a get together, try these.
Seriously, you’ll want to hide half the pan.
Ingredients
- Pumpkin puree: Gives moisture and vitamin A, mild sweetness, adds fiber and soft cake like crumb.
- Unsalted butter: Rich in fat and flavor, makes cookies tender, not really a health food though.
- Brown sugar: Adds molasses warmth and chew, i like how it brings moisture and depth.
- All purpose flour: Provides structure and carbs, makes cookies hold shape, low in fiber and protein.
- Egg: Binds ingredients, adds protein and lift, helps texture but not a big protein source.
- Cream cheese: Tangy and creamy, balances frosting sweetness, adds fat and a soft mouthfeel.
- Cinnamon and spices: Warm spices give aroma and fall vibes, tiny amounts pack bold flavor.
Ingredient Quantities
- (Cookies) 2 1/4 cups all purpose flour
- (Cookies) 2 teaspoons ground cinnamon
- (Cookies) 1 teaspoon baking powder
- (Cookies) 1 teaspoon baking soda
- (Cookies) 1/2 teaspoon salt
- (Cookies) 1/2 teaspoon ground ginger
- (Cookies) 1/4 teaspoon ground nutmeg
- (Cookies) 1/4 teaspoon ground cloves
- (Cookies) 1 cup granulated sugar
- (Cookies) 1 cup packed light brown sugar (you can use dark if you want)
- (Cookies) 1 cup unsalted butter, softened (2 sticks)
- (Cookies) 1 large egg
- (Cookies) 1 teaspoon vanilla extract (i always use pure vanilla)
- (Cookies) 1 cup pumpkin puree (not pumpkin pie filling)
- (Frosting) 8 ounces cream cheese, softened
- (Frosting) 1/2 cup unsalted butter, softened (1 stick)
- (Frosting) 2 to 3 cups powdered sugar, sifted if you like
- (Frosting) 1 teaspoon vanilla extract
- (Frosting) pinch of salt
- (Optional) 1/2 teaspoon ground cinnamon for the frosting
How to Make this
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat, center rack.
2. In a bowl whisk together 2 1/4 cups all purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves until evenly mixed.
3. In a large bowl cream 1 cup unsalted butter softened with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl, then beat in 1 large egg, 1 teaspoon vanilla extract and 1 cup pumpkin puree until smooth.
4. Add the dry mixture to the wet in two additions and mix on low just until combined, dont overmix or the cookies will get tough; the dough should be soft and slightly sticky.
5. Optional hack: chill the dough 20 to 30 minutes for thicker cookies. Portion dough by heaping tablespoon or a 1 1/2 tablespoon scoop onto prepared sheets about 2 inches apart, then gently flatten tops with wet fingers or the back of a spoon for even baking.
6. Bake for 10 to 12 minutes until the edges are set and centers still look soft and puffy, they will firm up as they cool; for that pillowy soft texture dont overbake. Let cookies rest on the baking sheet 5 minutes then transfer to a wire rack to cool completely before frosting.
7. Make the frosting by beating 8 ounces cream cheese softened with 1/2 cup unsalted butter softened until very smooth, then add 2 to 3 cups powdered sugar gradually until you reach your desired sweetness and thickness; stir in 1 teaspoon vanilla extract and a pinch of salt. If you like, fold in 1/2 teaspoon ground cinnamon. Sift powdered sugar first if you want extra smooth frosting.
8. If frosting is too soft chill it briefly or add a bit more powdered sugar, if too thick add a teaspoon of milk at a time. Spread or pipe the frosting onto fully cooled cookies.
9. Store finished cookies in an airtight container in the refrigerator for up to 4 days, or keep unfrosted at room temp up to 3 days; both dough and baked cookies freeze well, freeze unfrosted for best texture and frost after thawing.
Equipment Needed
1. Oven (preheat to 350°F)
2. Baking sheets lined with parchment paper or silicone mats
3. Mixing bowls, at least one large and one medium
4. Electric mixer (hand or stand) or a sturdy wooden spoon if you dont have one
5. Measuring cups and spoons (and a kitchen scale if you like precision)
6. Whisk and rubber spatula for scraping and folding
7. Cookie scoop (1 to 1 1/2 tbsp) or a heaping tablespoon and a spoon to flatten tops
8. Wire cooling rack to cool cookies before frosting
9. Small bowl plus an offset spatula or piping bag for spreading or piping the frosting
FAQ
Soft Pumpkin Cookies With Cream Cheese Frosting Recipe Substitutions and Variations
- All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a 1:1 gluten-free baking blend (with xanthan) if you need gluten free.
- Unsalted butter (cookies or frosting): use solid coconut oil or a vegan stick butter 1:1 for a dairy-free version, but coconut oil can lend a faint coconut note and firms up when chilled.
- Large egg: replace with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) 1:1 for each egg to make the recipe egg-free; texture will be a bit more cake like.
- Cream cheese (frosting): swap with Neufchatel 1:1 for a lighter frosting, mascarpone 1:1 for a richer, silkier finish, or a dairy-free vegan cream cheese 1:1 for vegan needs.
Pro Tips
1) Measure the flour correctly by spooning it into the cup and leveling it off with a knife. Too much flour will make these cookies dense; if you want them extra tender, stir in one tablespoon of cornstarch with the dry ingredients.
2) Chill the dough when it feels very soft. Even 20 to 30 minutes firms the dough enough for thicker, taller cookies; if you prefer thinner cookies skip chilling.
3) Pay attention to the pumpkin puree moisture. If it looks watery, drain it briefly in a fine mesh sieve or cook it down a little so it does not thin the dough and make cookies spread more.
4) Don’t overbake. Pull cookies when the edges are set but the centers still look slightly puffy and soft. They will finish setting as they cool and you keep that pillowy texture.
5) For frosting that pipes and holds shape, start with cold cream cheese that is softened just enough to be smooth but not warm and runny, sift the powdered sugar for extra smoothness, and chill briefly if it gets too soft.
Soft Pumpkin Cookies With Cream Cheese Frosting Recipe
I perfected my pumpkin and cream cheese cookies, and I'm revealing the unexpected trick behind them that makes them the fall bake everyone will be asking about.
24
servings
299
kcal
Equipment: 1. Oven (preheat to 350°F)
2. Baking sheets lined with parchment paper or silicone mats
3. Mixing bowls, at least one large and one medium
4. Electric mixer (hand or stand) or a sturdy wooden spoon if you dont have one
5. Measuring cups and spoons (and a kitchen scale if you like precision)
6. Whisk and rubber spatula for scraping and folding
7. Cookie scoop (1 to 1 1/2 tbsp) or a heaping tablespoon and a spoon to flatten tops
8. Wire cooling rack to cool cookies before frosting
9. Small bowl plus an offset spatula or piping bag for spreading or piping the frosting
Ingredients
(Cookies) 2 1/4 cups all purpose flour
(Cookies) 2 teaspoons ground cinnamon
(Cookies) 1 teaspoon baking powder
(Cookies) 1 teaspoon baking soda
(Cookies) 1/2 teaspoon salt
(Cookies) 1/2 teaspoon ground ginger
(Cookies) 1/4 teaspoon ground nutmeg
(Cookies) 1/4 teaspoon ground cloves
(Cookies) 1 cup granulated sugar
(Cookies) 1 cup packed light brown sugar (you can use dark if you want)
(Cookies) 1 cup unsalted butter, softened (2 sticks)
(Cookies) 1 large egg
(Cookies) 1 teaspoon vanilla extract (i always use pure vanilla)
(Cookies) 1 cup pumpkin puree (not pumpkin pie filling)
(Frosting) 8 ounces cream cheese, softened
(Frosting) 1/2 cup unsalted butter, softened (1 stick)
(Frosting) 2 to 3 cups powdered sugar, sifted if you like
(Frosting) 1 teaspoon vanilla extract
(Frosting) pinch of salt
(Optional) 1/2 teaspoon ground cinnamon for the frosting
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat, center rack.
- In a bowl whisk together 2 1/4 cups all purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves until evenly mixed.
- In a large bowl cream 1 cup unsalted butter softened with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl, then beat in 1 large egg, 1 teaspoon vanilla extract and 1 cup pumpkin puree until smooth.
- Add the dry mixture to the wet in two additions and mix on low just until combined, dont overmix or the cookies will get tough; the dough should be soft and slightly sticky.
- Optional hack: chill the dough 20 to 30 minutes for thicker cookies. Portion dough by heaping tablespoon or a 1 1/2 tablespoon scoop onto prepared sheets about 2 inches apart, then gently flatten tops with wet fingers or the back of a spoon for even baking.
- Bake for 10 to 12 minutes until the edges are set and centers still look soft and puffy, they will firm up as they cool; for that pillowy soft texture dont overbake. Let cookies rest on the baking sheet 5 minutes then transfer to a wire rack to cool completely before frosting.
- Make the frosting by beating 8 ounces cream cheese softened with 1/2 cup unsalted butter softened until very smooth, then add 2 to 3 cups powdered sugar gradually until you reach your desired sweetness and thickness; stir in 1 teaspoon vanilla extract and a pinch of salt. If you like, fold in 1/2 teaspoon ground cinnamon. Sift powdered sugar first if you want extra smooth frosting.
- If frosting is too soft chill it briefly or add a bit more powdered sugar, if too thick add a teaspoon of milk at a time. Spread or pipe the frosting onto fully cooled cookies.
- Store finished cookies in an airtight container in the refrigerator for up to 4 days, or keep unfrosted at room temp up to 3 days; both dough and baked cookies freeze well, freeze unfrosted for best texture and frost after thawing.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 78g
- Total number of serves: 24
- Calories: 299kcal
- Fat: 17.5g
- Saturated Fat: 9.2g
- Trans Fat: 0.17g
- Polyunsaturated: 1.8g
- Monounsaturated: 5.3g
- Cholesterol: 48mg
- Sodium: 87mg
- Potassium: 55mg
- Carbohydrates: 40g
- Fiber: 0.6g
- Sugar: 31g
- Protein: 2.1g
- Vitamin A: 1200IU
- Vitamin C: 1.2mg
- Calcium: 40mg
- Iron: 0.6mg
