Soft Pumpkin Cookies with Cream Cheese Frosting – Easy Fall Favorite

Hey friend! If you’re anything like me, the moment the leaves start turning and there’s even the tiniest chill in the air, I grab a can of pumpkin and head to the kitchen. Nothing says fall quite like a batch of soft pumpkin cookies, especially when topped with a dreamy layer of cream cheese frosting.

This is one of those family-friendly recipes I turn to again and again. It’s super easy, always a hit at school events or family dinners, and honestly? They taste like little pillows of fall.

So whether you’re a seasoned baker or this is your first pumpkin rodeo, let me walk you through my go-to cookie recipe. Trust me, your kitchen is about to smell amazing.

Why I Love These Soft Pumpkin Cookies

There’s just something magical about how these cookies come together. They’re:

• Extra soft and fluffy — almost cake-like!
• Packed with cozy spices like cinnamon and pumpkin pie spice
• Topped with a creamy, slightly tangy cream cheese frosting
• Simple enough for weeknights, special enough for holidays

Plus, the dough is super forgiving — no fancy equipment, no chilling, no stress.

Ingredients You’ll Need

Let’s break it down by cookie and frosting.

For the Soft Pumpkin Cookies:

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 of a 15 oz can pumpkin puree (about 1 cup minus 2 tbsp)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 3 tbsp unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tsp pure vanilla extract
• Pinch of salt (optional)

Optional Add-ins:

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

I usually split the batch and do half with chocolate chips for the kids and half plain for the grown-ups. Or just do both in one if you’re feeling wild!

Step-by-Step: How to Make Soft Pumpkin Cookies

This recipe comes together in under 30 minutes, start to finish. Here’s how I do it:

1. Preheat & Prep

• Preheat oven to 350°F.
• Line your baking sheets with parchment paper or silicone baking mats.

2. Cream the Butter & Sugar

• In a large bowl, beat the softened butter and sugar until light and fluffy. This takes about 2–3 minutes.

3. Add Wet Ingredients

• Mix in the egg and vanilla extract.
• Then add in the pumpkin puree and mix until everything is smooth and creamy.

4. Add Dry Ingredients

• Add the flour, baking powder, baking soda, salt, and spices (cinnamon + pumpkin pie spice) all at once.
• Mix on low or by hand until just combined. Don’t overmix — we want fluffy cookies!

5. Scoop and Bake

• Scoop rounded tablespoons of dough onto your lined baking sheets. Leave about 2 inches between each cookie.
• Bake:
• 12 minutes for smaller cookies
• 15 minutes for larger ones
• The tops should look set, and the edges might be just starting to brown.

6. Cool Before Frosting

• Let cookies cool on the baking sheet for 10 minutes.
• Then transfer to a cooling rack and cool completely before frosting.

7. Make the Frosting

• In a clean bowl, beat cream cheese and butter until smooth.
• Add in powdered sugar slowly and mix until light and fluffy.
• Stir in vanilla (and salt if you’re using it).

8. Frost and Enjoy!

• Spread a generous dollop of frosting on each cooled cookie.
• Store leftovers in the fridge (if there are any!)

Tips for Perfect Cookies Every Time

These are super forgiving, but here’s what I’ve learned:

• Use room temp ingredients. Cold butter or cream cheese won’t blend properly.
• Don’t overmix the batter. That’s how you keep them soft and fluffy.
• Chill the dough if it feels too soft, especially if your kitchen is warm.
• Double the frosting if you like a thick layer (I always do!)

Storage & Freezing Tips

• Room temp (unfrosted): Store in an airtight container up to 3 days
• Fridge (frosted): Up to 5 days
• Freezer: Freeze unfrosted cookies for up to 2 months. Frost after thawing

Pro mom tip: I freeze half the batch right away and save them for lunchbox treats!

Fun Variations to Try

If you’re ready to branch out from the classic version:

• Soft Pumpkin Chocolate Chip Cookies: Fold in 1/2 cup chocolate chips before baking.
• Crispy Pumpkin Cookies: Bake a couple minutes longer until edges are golden.
• Mini Pumpkin Cookie Sandwiches: Spread frosting between two cookies.
• 3 Ingredient Pumpkin Cookies: Shortcut alert! Mix 1 can pumpkin puree, 1 box spice cake mix, and 1 egg. Bake as usual.

The Best Part? The Memories.

Every time I make these, my kitchen fills with that warm, cozy smell of fall. My kids sneak bites of dough, my husband sneaks frosting, and by the time they’re baked — it’s family snack time.

It’s more than just cookies. It’s fall traditions, it’s cozy weekends, it’s baking a little joy into the season.

FAQs About Soft Pumpkin Cookies

Can I make these gluten-free?

Yes! Just use a 1:1 gluten-free baking blend. I’ve done it, and they turn out beautifully.

Can I skip the frosting?

Of course. They’re still delicious, but the cream cheese frosting does take them to the next level.

What if I don’t have pumpkin pie spice?

Mix cinnamon, nutmeg, a pinch of cloves, and ginger. Homemade spice blends always smell amazing.

Can I make these ahead?

Yes — they’re great for prepping! Make the dough a day ahead or freeze baked cookies.

Looking for More Fall Cookie Magic?

• Warm up your fall baking with this easy Pumpkin Dump Cake recipe
• Looking for the ultimate cookie roundup? Check out our Top 10 Best Cookies list
• Add a twist to your cookie tray with these unique Earl Grey Cookies

Let’s Stay Connected!

If you make these cookies (and I really hope you do!), tag me @RitzyRecipes on Instagram or Pinterest. I love seeing your kitchen creations.

And don’t forget to subscribe to the newsletter — I share cozy, simple, family-tested recipes every week.

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