These soft pumpkin cookies are tender, butter-based cookies made with pumpkin puree and warm spices, finished with a silky vanilla cream cheese frosting.
As leaves shift from green to orange and red, it’s officially pumpkin season — and these cookies are a delicious way to celebrate autumn.
Soft and moist, these pumpkin cookies are made with butter, pumpkin puree, and pumpkin spice, then topped with a tangy vanilla cream cheese frosting. They’re perfect for sharing as a cozy homemade gift or enjoying with a warm drink on a crisp day.
Ingredients for soft pumpkin cookies
For the cookies:
- Unsalted butter – keeps cookies soft and moist.
- Granulated and light brown sugar – granulated for sweetness, brown sugar for added moisture and depth.
- Egg – helps bind and emulsify the dough.
- Pumpkin puree – adds pumpkin flavor and moisture.
- Vanilla extract – adds warm vanilla notes.
- All-purpose flour – forms the base of the dough.
- Kosher salt – balances and enhances flavors.
- Pumpkin pie spice – a warm blend of cinnamon, ginger, nutmeg, and cloves.
- Baking soda – helps the cookies stay light and tender.
For the cream cheese frosting:
- Cream cheese – adds tang and creaminess.
- Powdered sugar – creates a smooth, easily spreadable frosting.
- Vanilla extract – rounds out the flavor.
What is pumpkin pie spice?
Pumpkin pie spice is a common spice blend available in grocery stores. It typically combines cinnamon, ginger, nutmeg, and cloves. You can adjust the proportions to your taste or sprinkle a little on top of the frosting for extra aroma and a pretty finish.
Tips for making cream cheese icing
For a smooth frosting, make sure the cream cheese is fully softened. Add the powdered sugar gradually on low speed to prevent dusting. To vary the flavor, try vanilla bean paste, a pinch of pumpkin pie spice, or a touch of caramel or coffee extract in place of vanilla.
Freeze and make later
You can prepare the cookie dough ahead of time. Scoop dough into 1-inch balls, freeze them on a sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator on a baking sheet before baking as directed.
Storage and leftovers
Store leftover frosted cookies in an airtight container in the refrigerator for up to two days to keep the frosting and cookie texture at their best.
More sweet treats
- Pumpkin Pie Cupcakes — a great option when you want individual cakes.
- Pumpkin Cream Cheese Muffins — sweet with a tangy cream cheese center.
- Caramel Apple Cupcakes — a fall favorite for apple lovers.
- Sweet Pumpkin Cornbread Muffins — a slightly savory pumpkin option.
Soft Pumpkin Cookies
Ingredients
For cookies:
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 egg
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For cream cheese icing:
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For cookies
- Preheat oven to 350°F and line a large baking sheet with parchment paper or a silpat mat.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until well combined (use the paddle attachment if using a stand mixer).
- On low speed, add the egg, pumpkin puree, and vanilla extract and mix until combined.
- With the mixer on low, slowly add the flour, pumpkin pie spice, baking soda, and salt. Mix just until combined; do not overmix.
- Scoop 1-inch balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press each ball down slightly.
- Bake 10–12 minutes, until the edges are golden and the centers are set. Transfer to a wire rack to cool.
For the icing
- Beat the softened cream cheese on medium speed until smooth, about 30 seconds.
- On low, add powdered sugar gradually (about 1/4 cup at a time) until fully incorporated.
- Add the vanilla and mix until smooth, scraping the bowl as needed.
- Frost each cooled cookie with about 1 tablespoon of icing and sprinkle with a pinch of pumpkin pie spice if desired.
- Store leftovers in an airtight container in the refrigerator for up to two days.
Nutrition
Approximate per cookie: 194 kcal, Carbs 30 g, Protein 2 g, Fat 7 g, Sugar 22 g. Use as an estimate only.
Additional Info
Course: Dessert
Cuisine: American