Name: Soft Pumpkin Cookies with Cream Cheese Frosting
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 2 1/2 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 1/2 teaspoons cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; 1 cup butter (softened to room temperature); 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 6 ounces cream cheese (softened to room temperature); 1/2 cup unsalted butter (softened to room temperature); 1 teaspoon vanilla extract; 3 cups powdered sugar; 1/2 teaspoon ground cinnamon

Soft, pillowy Pumpkin Cookies seasoned with fall spices and smothered in cinnamon cream cheese frosting. The perfect mix between cookies and cake… because why choose if you don’t have to?

Close up of Frosted Pumpkin Cookie with a sprinkle of cinnamon

It’s fall! Which obviously makes one thing clear: it’s time for all things pumpkin. From cakes to cookies to cheesecakes to bars… pumpkin season may be short, but it’s PACKED with deliciousness.

Case in point: these cookies! They’re a little bit like cookies, a little bit like cake, and a whole lot of YUM. One bite and you’re in soft pillowy pumpkin heaven… and when you add in the cinnamon cream cheese frosting… there’s no turning back.

Table of Contents

These cookies have been sampled countless times, and they always get the stamp of approval. In fact, I’ve been told by several people they’re the BEST pumpkin cookies they’ve ever had! I mean… who can resist a delicious fall treat that pretty much covers ALL the bases!?

Overhead shot of Pumpkin Cookies with cinnamon sticks and a plaid fall napkin

what you’ll need for this recipe

Aside from the pumpkin puree, the ingredient list is basically pantry staples. So load up on the pumpkin and you can makes these cookies on repeat!

Flour – This recipe starts with 2 1/2 cups all purpose flour, which gives the cookies a soft, pillowy texture. Make them gluten free by substituting a 1:1 gluten free flour.
Baking soda & powder – I used 1 teaspoon each baking soda and baking powder for leavening.
Spices – A combination of 1 1/2 teaspoon ground cinnamon and 1 teaspoon ground nutmeg gives these cookies delicious fall spice flavor, and 1/2 teaspoon salt helps bring out those flavors.
Butter – I added 1 cup softened butter for a rich, moist flavor and texture.
Sugar – I used a combination of 1/2 cup granulated sugar and 1/2 cup light brown sugar to sweeten the cookies.
Pumpkin – I added 1 cup pumpkin puree for delicious, real pumpkin flavor.
Egg – 1 large egg adds extra volume to the cookies.
Vanilla – 1 teaspoon vanilla extract adds an extra layer of flavor.
Frosting – I frosted the cookies with a simple cream cheese frosting. See the full recipe for ingredients and instructions.

The instructions for this recipe are basic: mix the dry ingredients, mix the wet ingredients, combine them all, scoop, and bake. And while the cookies are baking… you have all the time you need to mix up the frosting. Just be sure the cookies have cooled completely before attempting to frost them or you may have a mess on your hands.

Combine the dry ingredients. In a small mixing bowl, combine flour, baking soda, baking powder, spices, and salt. Set aside.

Cream the butter & sugars. In a large mixing bowl, combine room temperature butter, granulated sugar & brown sugar. Use an electric mixer to mix until smooth and creamy. Add pumpkin puree, egg, and vanilla and mix well.

Combine all ingredients. Gradually add the dry ingredients to the pumpkin mixture. Mix until fully incorporated. *Dough will be sticky!

Scoop the dough & bake. Scoop cookie dough by tablespoonfuls onto a baking sheet lined with parchment paper OR prepared with cooking spray. (*The easiest way to scoop the dough is using a cookie scoop.) Bake at 350° for 12-14 minutes.

Cool & frost. Remove from oven; transfer cookies to a wire rack and prepare cream cheese frosting. Frost generously and sprinkle with cinnamon. Enjoy!

Ingredients being mixed in a glass mixing bowl

Recipe Variations

Eliminate baking soda for a less cake-like cookie
Substitute pumpkin pie spice for the individual spices
Add 1/2 teaspoon ground ginger or ground cloves
Add 1 cup chocolate chips or cinnamon chips to dough before baking
Omit cream cheese frosting
Substitute icing for the frosting (1 cup powdered sugar + 1/4 cup milk + 1/4 teaspoon cinnamon)

Overhead shot of pumpkin cookie dough scooped onto a baking sheet

storage tips

Because of the cream cheese frosting, these cookies should be stored in the refrigerator. Store them in an airtight container and they should stay fresh for up to 1 week. You can also freeze cookies by storing them in an airtight freezer-safe container for up to 6 months.

More Pumpkin Treats You’ll Love

Love pumpkin as much as we do? Fall is the perfect time to indulge… and these are some of our favorites!