The Ultimate Soft Pumpkin Cookies with Cream Cheese Frosting
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 1 hour 20 minutes
Key Takeaways
- Perfectly Pillowy Texture: This recipe guarantees incredibly soft, moist, and cake-like pumpkin cookies that melt in your mouth, avoiding the common issue of dry or dense results.
- Rich Fall Flavor: A perfect blend of cinnamon, nutmeg, ginger, and cloves delivers a warm, nostalgic spice flavor that is perfectly balanced by the sweet and tangy cream cheese frosting.
- Beginner-Friendly Recipe: With clear, step-by-step instructions and essential pro tips, even novice bakers can successfully create this impressive homemade dessert from scratch.
- Make-Ahead & Freezer-Friendly: Both the cookie dough and the finished frosted cookies can be frozen, making this a convenient and time-saving recipe for holiday baking or special occasions.
- Versatile Serving Options: These soft pumpkin cookies are a perfect treat with a cup of coffee, a standout dessert for Thanksgiving gatherings, or a delightful family-friendly baking project.
Table of Contents
Why You’ll Love This Soft Pumpkin Cookies Recipe
Welcome to the only recipe for soft pumpkin cookies you will ever need. As soon as the first hint of autumn arrives, the craving for warm spices and cozy baked goods begins, and these cookies are the perfect answer. Unlike other recipes that can turn out dense or dry, this one yields consistently pillowy, cake-like cookies with a moist crumb that stays soft for days. The secret lies in the perfect balance of pumpkin purée and leavening agents, creating a uniquely light and airy texture that is simply irresistible.
What truly sets these cookies apart is the luscious cream cheese frosting. It’s rich, tangy, and sweet, providing the perfect counterpoint to the warmly spiced cookie base. The combination is a classic for a reason—it’s a match made in dessert heaven. This homemade recipe is surprisingly simple and comes together quickly, making it an ideal choice for fall festivals, Thanksgiving dessert tables, or just a cozy afternoon treat with a warm mug of tea. Whether you’re a seasoned baker or just starting, you’ll find this guide helps you create the most delicious and perfectly textured pumpkin cookies every single time.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the first step toward achieving the perfect texture in these soft pumpkin cookies. Here is exactly what you’ll need:
For the Soft Pumpkin Cookies:
- All-Purpose Flour: 2 1/2 cups (300g) – Provides the main structure for the cookies.
- Baking Soda & Baking Powder: 1 teaspoon each – These leavening agents give the cookies their signature puffy, cake-like lift.
- Warm Spices: 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves – The essential fall spice blend.
- Salt: 1/2 teaspoon – Balances the sweetness and enhances the flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature – Adds richness and tenderness.
- Sugars: 1 cup (200g) granulated sugar and 1/2 cup (110g) packed light brown sugar – For sweetness, moisture, and a soft texture.
- Pure Pumpkin Purée: 1 cup (245g) – Use 100% pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- Large Egg: 1, at room temperature – Binds the ingredients together.
- Vanilla Extract: 1 teaspoon – Adds a layer of aromatic warmth.
For the Cream Cheese Frosting:
- Full-Fat Block Cream Cheese: 8 oz (226g), softened to room temperature – Use block-style, not whipped, for a thick, stable frosting.
- Unsalted Butter: 1/4 cup (57g), softened to room temperature – Adds creaminess and flavor.
- Powdered Sugar: 2-3 cups (240-360g), sifted – Provides sweetness and structure. Adjust to your desired consistency.
- Vanilla Extract: 1 teaspoon – Complements the cream cheese and pumpkin spices.
- Pinch of Salt: Balances the sweetness of the frosting.
Step-by-Step Instructions
- Preheat and Prep: First, position your oven racks in the upper and lower thirds of the oven. Next, preheat the oven to 375°F (190°C). Then, line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). Whisking thoroughly ensures the leavening agents and spices are evenly distributed throughout the dough, which is key for a uniform rise and flavor.
- Cream Butter and Sugars: In a separate large bowl using an electric stand mixer with a paddle attachment or a hand mixer, beat the softened unsalted butter with the granulated and brown sugars on medium-high speed. Continue beating for about 2-3 minutes until the mixture becomes light, pale in color, and fluffy in texture. This step incorporates air, which helps create a lighter cookie.
- Add Wet Ingredients: Add the room-temperature egg and vanilla extract to the butter mixture and beat well until fully incorporated. Scrape down the sides of the bowl as needed. Following this, reduce the mixer speed to low and add the pumpkin purée. Mix just until it is combined. Don’t worry if the mixture looks slightly curdled or separated; this is perfectly normal due to the high water content in the pumpkin.
- Form the Cookie Dough: With the mixer still on low speed, gradually add the dry flour mixture to the wet pumpkin mixture in three additions. Mix only until there are no more visible streaks of flour. It is crucial to avoid overworking the dough, as this can develop gluten and lead to tough, dense cookies instead of tender, soft ones.
- Scoop and Bake: Using a 2-tablespoon cookie scoop or two spoons, drop rounded balls of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart, as they will puff up and spread slightly. Bake for 11-13 minutes, rotating the sheets from top to bottom and front to back halfway through the baking time. The cookies are done when they are puffy, look set in the centers, and a toothpick inserted into the center comes out with moist crumbs.
- Cool the Cookies Completely: After baking, let the cookies cool on the baking sheets for 5 minutes. This allows them to firm up slightly so they don’t break during transfer. Subsequently, move them carefully to a wire cooling rack to cool completely to room temperature. Cookies must be 100% cool before you apply the frosting, or it will melt and slide off.
- Prepare the Cream Cheese Frosting: While the cookies cool, make the frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer on medium speed until smooth and creamy, with no lumps. Next, with the mixer on low, gradually add 2 cups (240g) of sifted powdered sugar, the vanilla, and a pinch of salt.
- Adjust Frosting and Decorate: Once the sugar is incorporated, increase the mixer speed to medium-high and beat for 2 minutes until the frosting is light, airy, and fluffy. If the frosting seems too thin, you can add more powdered sugar, a few tablespoons at a time, until you reach your desired consistency. Finally, spread a generous layer of the delicious frosting on each cooled cookie using an offset spatula or a butter knife.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Soft Pumpkin Cookies
- Blot the Pumpkin Purée: This is the number one tip for a better cookie texture! For a less cake-like, more dense and chewy cookie, blot the pumpkin purée between several layers of paper towels before adding it to the batter. This simple step removes excess moisture and significantly improves the cookie’s structure.
- Room Temperature Ingredients are Crucial: For the smoothest dough and frosting, ensure your butter, egg, and cream cheese are all at true room temperature. Cold ingredients do not emulsify properly, which can result in a lumpy frosting or a greasy, uneven cookie texture.
- Do Not Overmix the Dough: After adding the flour mixture, mix only until it just disappears. Overmixing develops the gluten in the flour, which leads to tough and dense cookies instead of the desired soft, pillowy result. Stop mixing as soon as you no longer see streaks of flour.
- Chill the Dough for Thicker Cookies: If you find the dough is too sticky to handle or if you prefer a thicker, less-spread cookie, cover the bowl and chill the dough in the refrigerator for at least 30-60 minutes before scooping. This will solidify the butter and lead to a puffier cookie.
- Sift Your Powdered Sugar: For the smoothest, creamiest cream cheese frosting, always sift your powdered sugar to remove any lumps before adding it to the cream cheese and butter mixture.
Easy Variations You Can Try
- Add Chocolate Chips: Fold in 1 cup of semi-sweet or white chocolate chips into the cookie dough at the end for a decadent twist.
- Include Toasted Nuts: For extra crunch and flavor, add 1/2 cup of toasted and chopped pecans or walnuts to the batter. They also make a beautiful garnish on top of the frosting.
- Maple Cream Cheese Frosting: Substitute the vanilla extract in the frosting with 1-2 teaspoons of pure maple extract or 2 tablespoons of pure maple syrup for an even more autumnal flavor profile.
- Gluten-Free Option: To make this recipe gluten-free, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. No other adjustments to the recipe should be necessary.
How to Serve & Store Your Soft Pumpkin Cookies
These soft pumpkin cookies are best served slightly chilled or at room temperature to allow the frosting to set nicely. The tangy cream cheese frosting pairs beautifully with the warm spices of the cookie. For an extra touch of elegance, garnish with a light sprinkle of cinnamon or finely chopped pecans just before the frosting sets. They are a perfect companion to a hot cup of coffee, a glass of cold milk, or as a standalone dessert at any gathering.
Due to the cream cheese frosting, these cookies must be stored in the refrigerator. Place them in a single layer in an airtight container to prevent them from getting squashed. They will stay fresh and delicious for up to 5 days. You can also freeze the frosted cookies for up to 3 months. To do so, place them on a baking sheet in the freezer until the frosting is solid, then transfer them to a freezer-safe container, using parchment paper between layers to prevent sticking. Thaw in the refrigerator before serving. For more amazing cookie ideas, try our Chewy Ginger Molasses Cookies next!
Watch: How to Make It
Frequently Asked Questions
Can I freeze the cookie dough?
Yes, this dough freezes very well. Scoop the dough balls onto a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer bag for up to 3 months. You can bake them directly from frozen, adding 2-3 extra minutes to the baking time.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar in the cookie dough, but it will impact the texture, making them less moist and tender. For the frosting, significantly reducing the powdered sugar is not recommended as it provides the structure; less sugar will result in a very soft, runny frosting.
Can I use fresh pumpkin purée instead of canned?
Absolutely. However, fresh pumpkin purée is often much more watery than canned. You will need to cook it down on the stovetop or strain it through a cheesecloth to remove excess moisture and achieve a thick consistency similar to canned purée for best results.
How can I make these soft pumpkin cookies gluten-free?
To make this recipe gluten-free, you can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. No other adjustments to the recipe should be necessary for delicious results.
