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Home » Recipes

Soft Pumpkin Cookies with Cream Cheese Frosting

Published on: September 17, 2023 - Molly Thompson56 Comments

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These are the best pumpkin cookies you will ever make! They melt in your mouth and are covered in a sweet and tangy cream cheese frosting. They freeze well and can even be made gluten free or dairy free.

Do you love pumpkin recipes? Try pumpkin snickerdoodle cobbler, pumpkin cinnamon rolls, or pumpkin cupcakes with cream cheese frosting next.

soft pumpkin cookies with cream cheese frosting on a white plate

When my sisters and I were little, it was almost an everyday occurrence that we walked to the local bakery for root beers, individual french banquettes and melt in your mouth pumpkin cookies. I did my best to recreate those soft pumpkin cookies and I think the baker would be proud.

Why We Love This Pumpkin Cookie Recipe

You will love this old fashioned soft pumpkin cookie recipe for fall! It's such an easy recipe (one bowl and no chill time!), and the pumpkin flavor with the cream cheese frosting with cinnamon is amazing.

They're made with fresh pumpkin and warm spices and when you pull them out of the oven the end result is an ultra soft cookie that reminds me of pumpkin pie filling.

It's nostalgic, warm and inviting. There's just nothing like that first batch of pumpkin cookies this time of year!

The texture is so different than traditional cookies. Rather than a chewy cookie texture, these cakey cookies melt in your mouth.

Ingredient Notes

Here are the simple ingredients for these delicious pumpkin cookies. Most are pantry staples and easy (and affordable) to find in the grocery store. Jump down to the recipe card for exact measurements.

ingredients for pumpkin cookies on a table
  • Unsalted butter: this one is key for the best cookies. We also tested them with a vegan butter and they turned out amazing.
  • Granulated sugar: you have to make them sweet!
  • Leavens:  baking soda and baking powder to make them nice and tall
  • Spices: salt, cinnamon and pumpkin pie spice
  • Egg: this is a binder and helps bring the dough together.
  • Vanilla: whatever vanilla extract you have on hand is great!
  • Pumpkin: make sure you get canned pumpkin pumpkin purée and not pumpkin pie mix!
  • All-purpose flour: we also tested this with gluten free 1:1 baking flour and they were great.
  • Cream cheese: this is for the frosting and gives a great tang to balance out the sweetness.
  • Powdered sugar: you can't have cream cheese frosting without confectioners' sugar!

The cream cheese frosting with cinnamon is amazing. These are my absolute favorite and as an added bonus, they have them year-round.

Do you love frosted cookies? Out of all of my cookie recipes, I absolutely love these eggnog cookies and Taylor Swift chai cookies.

Still to this day whenever I'm in town I will make a special trip just for these yummy cookies and sometimes my mom will even surprise me with a care package with a few cookies in it.

How to Make Pumpkin Cookies

The full printable recipe is below, but let’s walk through the step-by-step photos of how to make these easy pumpkin cookies. This will make sure they turn out every time!

how to make pumpkin cookies

Cream the butter and sugar: Beat 1 cup butter in a large mixing bowl with an electric hand mixer or stand mixer, then add the sugar and beat again for 1-2 more minutes, until light and fluffy. Next, add the baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined.

Wet ingredients: Add one egg and the vanilla then beat well, until no yellow streaks remain. Add the pumpkin puree and beat again until it's incorporated.

Dry ingredients: Finally, add the flour and beat on medium speed until completely incorporated. Watch the video to see instructions on how to properly measure flour. The dough will be wet, this is what you want!

Scoop and and bake: Use a heaping tablespoon or medium sized cookie scoop to drop dough balls a few inches apart on the prepared baking sheets. Bake for 10 to 12 minutes or until the tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to a wire rack to cool completely before frosting.

Frost: Once they're cool, make the cinnamon cream cheese frosting and spread a thick layer on top! Add a sprinkle of cinnamon and enjoy!

Prefer to Watch Instead of Read?

Watch this quick video to see how they're made! You can also scroll down to the recipe card to make them with me in the kitchen.

I promise, your friends and family will wonder how the heck these things get so soft and melty. They fresh pumpkin puree and butter give them a cake-like texture you will drool over every fall season. Do not go light on the frosting, the more the merrier. We hope you love them just as much as we do. HAPPY FALL!

hand picking up a soft pumpkin cookie with cream cheese frosting

If you make these delicious pumpkin cookies, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

More Pumpkin Desserts

  • Healthy pumpkin muffins
  • Vegan pumpkin cheesecake
  • Old fashioned pumpkin donuts
  • Pumpkin spice pudding cookies
  • Paleo pumpkin cookies
a stack of pumpkin cookies with cream cheese frosting on a white plate

Melt-In-Your-Mouth Soft Pumpkin Cookies

These are the best pumpkin cookies you will ever make! They melt in your mouth and are covered in a sweet and tangy cream cheese frosting. They freeze well and can even be made gluten free or dairy free.
4.14 from 374 votes
Print Pin Rate Save Saved!
Course: Dessert
Cuisine: American
Prep Time: 14 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 24 minutes minutes
Servings: 24 cookies
Calories: 262kcal
Author: Molly Thompson
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Ingredients

Pumpkin Cookies

  • 1 cup (2 sticks; 227g) unsalted butter softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (225g) canned pumpkin puree
  • 2 cups (250g) all-purpose flour

Cream Cheese Frosting

  • ½ cup (1 stick; 57g) unsalted butter softened to room temperature
  • 8 ounces (225g) cream cheese softened to room temperature
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract

Recommended Equipment

  • Electric mixer or stand mixer
  • Parchment paper
  • Baking Sheet

Instructions

Make the pumpkin cookies

  • Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside.
  • In a large bowl, beat butter with an electric mixer or in the bowl of a stand mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined.
  • Add one egg and the vanilla then beat well, until yellow streaks are gone. Add the pumpkin pure and beat again until it's incorporated. Finally, add the flour and beat on medium speed until completely incorporated. Watch the video to see instructions on how to properly measure flour. The dough will be wet, this is what you want!
  • Use a heaping tablespoon or medium sized cookie scoop to drop the cookie dough balls a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.

Cream Cheese Frosting

  • Beat together the softened butter and cream cheese in a large bowl until smooth and all of the lumps are gone.
  • Sift in the powdered sugar then add the vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting.

Notes

Store: Keep in an airtight container in the refrigerator for up to one week. Layer them between a paper towel to avoid them sticking together.
Freeze: allow the cookies to cool completely then freeze on a baking sheet for 1-2 hours. When they're frozen solid, transfer to a reusable bag to save space. When you're ready to serve, arrange them on a baking sheet in an even layer and allow them to thaw overnight in the fridge. Frost and serve.
Gluten-free and dairy-free: we tested these with vegan butter and 1:1 gluten-free baking flour (Bob's Red Mill) and they turned out great! We also tried these with Myokos vegan butter and Kite Hil dairy-free cream cheese and they were delicious.

Nutrition

Serving: 1cookie | Calories: 262kcal | Carbohydrates: 30.5g | Protein: 2.2g | Fat: 15.1g | Cholesterol: 47.8mg | Sodium: 136.6mg | Fiber: 0.7g | Sugar: 21.3g
Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

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    Recipe Rating




  1. Karen says

    September 08, 2020 at 8:37 pm

    These cookies are foolproof and absolutely wonderful! I did do my own buttercream icing rather than the cream cheese frosting that was recommended. A recipe I’ve already made a couple of times, with plans to make more very soon! Definitely a hit in my house and with several neighbors!

    Reply
  2. Kate says

    September 26, 2020 at 6:02 pm

    5 stars
    Just made these and they are AMAZING! I used Gluten Free flour 1:1 Bob's Redmill biscuit and baking mix.
    Added a 1/4 cup chopped pecans and a dash of cinnamon to the icing, a new favourite 🙂

    Reply
    • Molly Thompson says

      September 27, 2020 at 11:41 am

      That sounds so good!! Makes my heart happy that it's a new fave!

      Reply
  3. Sara says

    September 30, 2020 at 8:02 pm

    5 stars
    Perfect cookie for a fall treat! Delicious and easy! Have made many times and will continue too!

    Reply
    • Hope says

      October 01, 2020 at 2:11 pm

      Looks amazing. I was wondering if you ever made this in to a cookie bar. I know there are recipies for other cookies made into a bar. Like a 9x13 or jellyroll pan. Just curious, as my husband want to do a pumpkin cookie in a dutch oven at the campsite next week!

      Reply
    • Molly Thompson says

      October 02, 2020 at 11:16 am

      Love to hear that, Sara! Thanks! Happy fall:)

      Reply
  4. Hope says

    October 01, 2020 at 2:13 pm

    Looks amazing. I was wondering if you ever made this in to a cookie bar. I know there are recipies for other cookies made into a bar. Like a 9x13 or jellyroll pan. Just curious, as my husband want to do a pumpkin cookie in a dutch oven at the campsite next week!

    Reply
    • Molly Thompson says

      October 02, 2020 at 11:16 am

      Hey Hope! I haven't tried it as a cookie bar but I think you could definitely give it a try and see what happens. I've turned a lot of cookie recipes into bars and they work pretty well. Have fun camping!

      Reply
      • Hope says

        October 02, 2020 at 2:35 pm

        Okay, thanks for your reply. We will try it, and I will let you know how it turns out!! Thanks!!

        Reply
  5. Pleasantly Surprised says

    October 04, 2020 at 2:49 am

    5 stars
    I followed both the cookie and frosting recipe and found both to be amazing! Thank you for the recipe 🙂

    Reply
    • Pleasantly Suprised says

      October 04, 2020 at 2:51 am

      *I left an incorrect email*

      Reply
    • Molly Thompson says

      October 07, 2020 at 11:52 am

      Welcome!!

      Reply
  6. Amy says

    October 04, 2020 at 4:53 pm

    5 stars
    Recipe was simple. They taste great. Will definitely make these again

    Reply
    • Molly Thompson says

      October 07, 2020 at 11:51 am

      Thank you, Amy!

      Reply
  7. Chris says

    October 10, 2020 at 8:21 am

    Hello Molly. What size can of pumpkin? Or how much pumpkin? Making these with my grandson today and excited to try these. Making memories with baking. Thank you.

    Reply
  8. Chris says

    October 10, 2020 at 9:14 am

    Never mind! I should read the recipes twice before coffee in the morning. Please disregard. Chris

    Reply
  9. Michele Montez says

    October 17, 2020 at 11:42 pm

    5 stars
    Loved this recipe !! Smelled.good baking and easy to make. My grandsonson loved them, I added 2 teaspooms of pumpkin pie spice to the cookie dough and a pinch of siagon cinnamon in the frosting. I will make again, my oldest grandson said maybe even add pecans or orange zest to frosting.... So many possiblies. Thank you for sharing.

    Reply
    • Molly Thompson says

      October 21, 2020 at 2:32 pm

      You're welcome, Michele! Pecans and orange zest would be great!

      Reply
  10. Amy says

    October 29, 2020 at 7:54 pm

    Molly these cookies are AMAZING!! So easy to make and the flavor is so good. I compared them to a pumpkin roll but so much easier to make.

    Reply
    • Molly Thompson says

      November 02, 2020 at 9:53 pm

      Yes!! So similar to a pumpkin roll. Such a great comparison:) Thanks for sharing!

      Reply
  11. Fashion Styles says

    December 02, 2020 at 7:25 pm

    Thanks for sharing these types of wonderful content. In addition, the optimal travel and medical insurance system can often reduce those concerns that come with travelling abroad. A new medical emergency can soon become expensive and that's guaranteed to quickly place a financial weight on the family finances. Setting up in place the ideal travel insurance package deal prior to leaving is worth the time and effort. Thanks

    Reply
  12. Hayley Tschetter says

    September 15, 2021 at 12:45 pm

    5 stars
    Made these GF and they turned out WONDERFUL! I'm a huge fan of fall treats - winner for sure.

    Reply
    • Molly Thompson says

      September 16, 2021 at 1:23 pm

      Thanks, Hayley!! We made them gluten free and loved them.

      Reply
  13. Lin says

    October 15, 2021 at 3:22 pm

    Just made these and I'm wondering if I need to put the cookies in the fridge overnight because of the icing?

    Reply
    • Molly Thompson says

      October 19, 2021 at 1:38 pm

      Yes I would store them in the fridge!

      Reply
  14. Jessa says

    November 22, 2021 at 2:23 pm

    5 stars
    Hi and happy thanksgiving. I made these cookies a few years ago and they were so good! I actually had a request for these this year at thanksgiving…but some of my family has a dairy allergy. Have you made these dairy free? I specifically am wondering about the icing. Thanks!

    Reply
    • Molly Thompson says

      December 14, 2021 at 10:19 am

      Hello, Jessa! Sorry for the delay in getting back to you. I haven't tried to make these dairy free, but I think you could use a few brand swaps that will make them work. Try Myokos butter and Kyte Hill vegan cream cheese for the frosting. Hope you had a good Thanksgiving!

      Reply
  15. Penny says

    September 17, 2022 at 8:39 pm

    Just made these and they are amazing!!!!!! Will definitely make again. I did have extra icing left over.

    Reply
  16. Jennifer says

    September 17, 2022 at 10:08 pm

    5 stars
    These were a huge hit!

    Reply
  17. Patti Smith says

    October 12, 2022 at 12:00 pm

    5 stars !!! Absolutely delicious!

    Reply
  18. Angie F says

    October 17, 2022 at 6:08 pm

    Hi Molly! I just made this recipe and they came out awesome! I was wondering if you can freeze the icing? I made a double batch and and want to save the icing for a couple weeks. Thanks for a great recipe my family loves!,

    Reply
  19. Cheryl b says

    October 17, 2022 at 10:46 pm

    4 stars
    They are easy to make, and tasty. But, chocolate is the best cookie! Truly soft, good for the fall season.

    Reply
  20. Angella L. says

    October 22, 2022 at 8:53 pm

    I cut the recipe in half but kept the 1 egg. These turned out very moist and delicious. They were very easy to put together!

    Reply
  21. Leesa says

    October 23, 2022 at 1:15 am

    5 stars
    My daughter said “Mom, you have to make these, you will love them.” She was so right. So light and airy, amazing pumpkin taste and the frosting is delicious. On my second batch and already getting requests from my son for more. Must make recipe.

    Reply
  22. azabeth says

    October 26, 2022 at 8:14 pm

    5 stars
    10/10, would recomend.

    Reply
  23. Hina says

    October 27, 2022 at 12:12 pm

    Are the measurements for butter in the cookie 2 cups or 2 sticks? Because 2 cups would be 32 tbsp which would be 4 sticks

    Reply
    • Molly Thompson says

      October 27, 2022 at 5:25 pm

      It's 1 cup of butter! 2 sticks of butter is the same as one cup. Thanks!

      Reply
  24. Chelsea says

    November 08, 2022 at 5:19 pm

    5 stars
    my daughter and her classmates loved these cookies

    Reply
  25. Carrie says

    November 09, 2022 at 8:46 am

    4 stars
    Cookies are perfect. The butter in icing should be cut in half. 8 ounces of cream cheese and only 4 T of butter. I couldn’t tell from your picture what you sprinkled on top. Tried cinnamon, cinnamon sugar, cardamom and the pumpkin pie spice. Pumpkin pie spice was my favorite.

    Reply
  26. Joni says

    November 19, 2022 at 10:39 am

    5 stars
    I’ve made these twice for my three grandsons and they gobble them up so fast! The light, melt-in-your mouth texture is amazing! Thank you!!

    Reply
  27. Diane Bushko says

    November 22, 2022 at 3:55 pm

    5 stars
    Excellent cookie. Easy to make and the very best pumpkin cookie I ever made. Thank you for sharing.

    Reply
  28. Lee Anne L. says

    November 22, 2022 at 6:47 pm

    Great cookies!!! I sit the dough half rolled in cinnamon and sugar, I added butterscotch chips to the other half. So delicious. Will make again

    Reply
  29. Lee Anne L. says

    November 22, 2022 at 6:49 pm

    5 stars
    Great cookies!!! I split the dough half rolled in cinnamon and sugar, I added butterscotch chips to the other half. So delicious. Will make again

    Reply
  30. Catt says

    November 24, 2022 at 10:40 pm

    5 stars
    These came out great! Thank you for sharing!

    Reply
  31. Annamarie says

    November 29, 2022 at 1:43 pm

    Hello!
    Would it be too difficult to mix by hand?? I lost my beater attachments when we moved 😭. I have the whisk attachment, but not sure that would hold up! Thanks!!

    Reply
  32. Gail says

    December 04, 2022 at 10:20 pm

    5 stars
    I tried these and they came out wonderful!! I usually have a hard time making cookies, but they were so easy!!

    Reply
  33. Latonya says

    December 18, 2022 at 11:37 am

    5 stars
    I get multiple orders for these! Simple but AMAZING!!

    Reply
    • Latonya says

      December 18, 2022 at 11:39 am

      I add a touch of sea salt to frosting!

      Reply
  34. Karissa says

    December 19, 2022 at 2:40 pm

    THESE ARE INSANE!

    They are melt-in-your-mouth, forget-the-portioning-I’m-eating-all-of-these-right-now amazing!

    I’m saving this recipe to my family favourites. Thank you!!

    Reply
  35. Karissa says

    December 19, 2022 at 2:42 pm

    5 stars
    (Forgot to put 5 stars)

    Reply
  36. Andrea Rodriguez says

    December 19, 2022 at 8:13 pm

    Can you make the dough then save it to make another day??

    Reply
  37. Cindy Harper says

    December 28, 2022 at 11:38 am

    5 stars
    The best pumpkin cookie ever. I added pecans to the mix.

    Reply
  38. Fran McPhaull says

    July 31, 2023 at 10:09 pm

    5 stars
    Did a trail run for a church member for October 28th and she gave them four thumbs up.

    Reply
  39. Jennifer says

    September 05, 2023 at 7:47 pm

    What size is the canned pumpkin supposed to be?

    Reply
  40. Carolyn Wallace says

    September 17, 2023 at 10:23 am

    Hello, I am so excited you have a pumpkin cookie recipe. In the ingredient list it has you use canned pumpkin. But in your ingredient notes you recommend using pumpkin purée. I have a suggestion, to maybe put pumpkin purée in the ingredient list, not canned pumpkin. I have not made these but will when I go get the purée.

    I love your recipes, especially the sheet pan meals, always so delicious.
    Thank you for all of your inspiring recipes.

    Reply
  41. Jodi says

    September 21, 2023 at 4:11 pm

    5 stars
    Wow! These cookies are incredibly delicious! Soft and so darn flavorful! A complete hit with everyone!

    Reply

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