There’s something magical about the first bite of a soft pumpkin cookie topped with tangy cream cheese frosting. I still remember the autumn afternoon when I first made these cookies for a family gathering. The kitchen filled with the warm scent of cinnamon and nutmeg, and before I could even frost half the batch, my kids had already claimed their favorites. These pillowy-soft cookies have since become our go-to fall treat, perfect for everything from lunchbox surprises to holiday cookie exchanges.
Why You’ll Love This Recipe
These pumpkin cookies deliver everything you crave during fall baking season. First, their texture is absolutely divine – they’re incredibly soft and cake-like, never dry or crumbly. Additionally, the pumpkin pie spice creates layers of warm, cozy flavor that taste like autumn in every bite. The cream cheese frosting adds the perfect tangy sweetness, balancing the spiced cookie base beautifully.
Moreover, this recipe is surprisingly forgiving for bakers of all skill levels. The dough comes together quickly without any complicated techniques. Furthermore, these cookies stay fresh for days when stored properly, making them ideal for meal prep or gifting. Unlike some pumpkin recipes that taste better the next day, these are fantastic fresh from the oven and maintain their soft texture throughout the week.
Ingredients You’ll Need
For the Pumpkin Cookies
The cookie base relies on pantry staples you likely already have on hand. You’ll need all-purpose flour as your foundation, along with both baking powder and baking soda for that perfect rise. Pumpkin pie spice brings all those warming notes, though you can certainly make your own blend if you prefer.
Unsalted butter creates richness, while a combination of granulated and brown sugar adds sweetness with a hint of molasses depth. The star ingredient, canned pumpkin puree, brings moisture and that classic pumpkin flavor. Finally, an egg binds everything together, and vanilla extract enhances all the other flavors.
For the Cream Cheese Frosting
The frosting requires just four simple ingredients. Block-style cream cheese (not the spreadable kind) gives you the best texture and stability. Butter adds smoothness, while vanilla extract provides warmth. Confectioners’ sugar sweetens and thickens the frosting to spreadable perfection.
Ingredients List
Pumpkin Cookies:
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice, plus extra for sprinkling
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 ¼ cups (305 g) canned pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting:
- 8 ounces (226 g) block-style cream cheese, softened but still cool
- ¼ cup (56 g) unsalted butter, softened but still cool
- 1 teaspoon pure vanilla extract
- 1 ¾ cups (210 g) confectioners’ sugar, sifted
Step-by-Step Instructions
Preparing Your Workspace
Start by preheating your oven to 350°F, which ensures it reaches the proper temperature by the time your dough is ready. Meanwhile, line a baking sheet with parchment paper to prevent sticking and make cleanup effortless.
Mixing the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. This step ensures your leavening agents and spices distribute evenly throughout the cookies. Set this mixture aside while you prepare the wet ingredients.
Creating the Cookie Dough
Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter, granulated sugar, and brown sugar on medium-high speed. Continue beating for about 3 minutes until the mixture becomes light and fluffy. This creaming process incorporates air, which helps create tender cookies.
Next, add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until everything is well combined, scraping down the bottom and sides of the bowl as needed. The mixture might look slightly separated at this point, but don’t worry – that’s completely normal.
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can result in tough cookies. The dough will feel sticky and soft to the touch, which is exactly what you want for pillowy cookies.
Shaping and Baking
Using a medium cookie scoop or a spoon, portion out heaping tablespoons of dough onto your prepared baking sheet. Space them about 2 inches apart to allow for spreading during baking. If your dough feels too sticky to handle, you can lightly wet your hands or the scoop to prevent sticking.
Bake the cookies at 350°F for 13 to 15 minutes. You’ll know they’re done when the edges are set but the centers still look slightly soft. They might appear underbaked, but they’ll continue cooking as they cool. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Making the Frosting
While your cookies cool, prepare the cream cheese frosting. In a clean mixing bowl, beat the cream cheese and butter together on medium-high speed for about 30 seconds until smooth and creamy. Add the vanilla extract and sifted confectioners’ sugar, then mix for another 30 seconds until just combined. Avoid overmixing, as this can make the frosting too soft.
Finishing Touches
Once your cookies have cooled completely, use an offset spatula or butter knife to spread frosting generously over each cookie. For a beautiful presentation, sprinkle a pinch of cinnamon or pumpkin pie spice over the frosting. The cookies are now ready to serve and enjoy!
Serving Suggestions
These frosted pumpkin cookies shine in so many settings. Serve them as an elegant dessert at your Thanksgiving dinner, paired with hot apple cider or spiced chai tea. They also make wonderful afternoon snacks with a steaming cup of coffee.
For a festive fall party, arrange them on a rustic wooden board alongside fresh apple slices and candied pecans. Alternatively, pack them in decorative tins or boxes for thoughtful homemade gifts that friends and neighbors will absolutely love. Kids adore finding these in their lunchboxes, and they’re perfect for bake sales or potluck contributions.
Recipe Variations to Try
Spice Adjustments
If you don’t have pumpkin pie spice on hand, you can easily make your own blend. Combine 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. This homemade version tastes just as delicious and allows you to adjust the spice levels to your preference.
Different Frosting Options
While cream cheese frosting is classic, you can experiment with other toppings. Try a simple vanilla glaze made from confectioners’ sugar and milk for a lighter option. Brown butter frosting adds nutty depth, or you could use maple cream cheese frosting by replacing the vanilla with maple extract.
Add-ins and Mix-ins
Transform these cookies by folding in chocolate chips, chopped pecans, or white chocolate chunks before baking. Dried cranberries add a tart contrast to the sweet pumpkin base. For extra decadence, sandwich two unfrosted cookies together with the cream cheese frosting in the middle.
Dietary Modifications
To make these gluten-free, substitute a 1:1 gluten-free flour blend for the all-purpose flour. For dairy-free versions, use vegan butter and dairy-free cream cheese alternatives. Keep in mind that these substitutions may slightly alter the texture and flavor.
Make-Ahead Tips
Preparing Cookie Dough in Advance
One of the best features of this recipe is how well the dough holds up when prepared ahead. You can refrigerate the unbaked cookie dough for up to 24 hours in an airtight container. When you’re ready to bake, simply bring the dough to room temperature (about 30 minutes on the counter) before scooping and baking as directed.
For longer storage, freeze the cookie dough for up to 3 months. Scoop the dough into individual portions and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. You can bake frozen dough directly from the freezer, adding an extra 2-3 minutes to the baking time.
Storing Baked Cookies
Once frosted, store your pumpkin cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, so don’t leave these at room temperature for extended periods. For best results, place parchment paper between layers to prevent the frosting from smearing.
If you want to freeze baked cookies, do so before frosting them. Unfrosted cookies freeze beautifully for up to 3 months in an airtight container or freezer bag. Thaw at room temperature, then frost just before serving for the freshest taste.
Important Notes
Key Ingredient Tips
Always use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Make sure your butter, egg, and cream cheese are at the proper temperatures. Room temperature ingredients incorporate more smoothly, creating better texture in your cookies and frosting.
When making the frosting, use block-style cream cheese rather than the spreadable kind. Spreadable cream cheese contains more moisture and stabilizers, which can make your frosting too thin. Additionally, sift your confectioners’ sugar to avoid lumps in the finished frosting.
Baking Tips
Don’t overbake these cookies! They should look slightly underdone in the center when you remove them from the oven. They’ll continue to set as they cool, resulting in that perfect soft texture. If you bake them until they look completely done, they’ll turn out dry and cakey rather than soft and pillowy.
Storage Reminders
Remember that any cookies with cream cheese frosting must be refrigerated. However, they taste absolutely delicious cold from the fridge, so this isn’t a drawback at all. In fact, many people prefer them chilled because the frosting firms up nicely and provides a lovely contrast to the soft cookie.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
While you certainly can use fresh pumpkin puree, canned pumpkin is actually more reliable for baking. Fresh pumpkin can have varying moisture content, which affects the cookie texture. If you do use fresh, make sure to strain it well and measure carefully to match the consistency of canned puree.
Why are my cookies spreading too much?
Excessive spreading usually means your butter was too warm or your dough was too soft. Make sure your butter is at room temperature but not melted or greasy. If your kitchen is very warm, try chilling the dough for 30 minutes before baking. Also, ensure your baking soda and baking powder are fresh, as old leavening agents can cause spreading issues.
Can I make these cookies without frosting?
Absolutely! These pumpkin cookies are delicious on their own. Without frosting, they’re less rich and more suitable for breakfast or snacking throughout the day. You could dust them with powdered sugar for a simpler finish, or leave them plain for a wholesome treat.
How do I prevent the frosting from melting?
The key is making sure your cookies are completely cool before frosting them. Even slightly warm cookies will cause the butter and cream cheese in the frosting to melt. If your kitchen is very warm, you can chill the cookies in the refrigerator for 15 minutes before frosting to ensure the best results.
Can I double this recipe?
Yes, this recipe doubles beautifully! Just make sure you have enough mixing bowl space and baking sheets. You may need to bake in multiple batches unless you have several baking sheets available. The dough consistency remains the same, so there’s no need to adjust baking times.
What’s the best way to transport these cookies?
Since these cookies need refrigeration due to the cream cheese frosting, transporting them requires some planning. Pack them in a single layer in an airtight container, and if you’re traveling more than 30 minutes, use a cooler with ice packs. Alternatively, transport unfrosted cookies and bring the frosting separately to apply on arrival.
Why is my frosting too runny?
Runny frosting usually results from cream cheese or butter that was too warm. The ingredients should be softened but still cool to the touch – not at room temperature like you’d use for cookies. If your frosting is too thin, refrigerate it for 15-20 minutes to firm up, or add more confectioners’ sugar a tablespoon at a time until you reach the desired consistency.