Soft Pumpkin Cookies with Cream Cheese Frosting

So, you’ve got a can of pumpkin puree staring at you from the pantry, whispering sweet nothings about fall, but you’re fresh out of energy for a complicated baking project. Same. You don’t want a pie. You don’t want to clean a million bowls. You want something soft, cake-like, and slathered in a ridiculous amount of cream cheese frosting that will make you feel like a domestic goddess with minimal effort. Friend, you have come to the right place.

Why This Recipe is Awesome?

Let’s cut to the chase. These aren’t just any pumpkin cookies. These are the pillows of the cookie world. They’re so soft, they practically evaporate in your mouth. This recipe is so idiot-proof, I’ve made them while simultaneously explaining to my cat why he can’t eat lasagna. The secret is in not over-mixing the dough, which we’ll get to, but it’s basically the baking equivalent of “just chill out, it’ll be fine.” Plus, that cream cheese frosting? It’s a game-changer. It’s the tangy, sweet blanket these spiced cookies desperately need.

Ingredients

Gather your squad. Pro-tip: make sure your butter and cream cheese are actually at room temperature. Not “I microwaved it for 30 seconds” room temperature, but “sat on the counter for an hour” room temperature. It’s a non-negotiable for frosting glory.

For the Pumpkin Cookies:

• 2 ½ cups all-purpose flour (spooned and leveled, don’t scoop!)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger (optional, but highly recommended)
• ¼ teaspoon ground nutmeg (because we’re fancy)
• ½ cup unsalted butter, softened (that’s one stick)
• 1 ½ cups granulated sugar
• 1 large egg
• 1 cup canned pumpkin puree (NOT pumpkin pie filling—big difference!)
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 ½ cups powdered sugar
• A pinch of salt (to cut the sweetness)

Step-by-Step Instructions

1. Preheat and Prep. Crank your oven to 350°F (175°C). Line two baking sheets with parchment paper. This is your insurance policy against stuck cookies. Don’t skip it.
2. Whisk the Dry Stuff. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. This ensures all those lovely spices are evenly distributed. Set this bowl aside.
3. Cream the Butter and Sugar. In a larger bowl, use an electric mixer (or some serious elbow grease) to beat the softened butter and granulated sugar together until it’s light and fluffy. This should take about 2 minutes. You’re basically creating tiny air pockets for maximum softness.
4. Add the Wet Team. Beat in the egg, followed by the pumpkin puree and vanilla extract. It might look a little curdled at this point. Don’t panic. It’s fine. The pumpkin is just doing its thing.
5. Combine Gently. Here’s the crucial part: gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Seriously, stop the second you don’t see any more dry flour. Over-mixing is the enemy of soft, tender cookies.
6. Scoop and Bake. Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. They won’t spread a ton, but they need breathing room. Bake for 10-12 minutes, or until the tops look set. They should spring back lightly when touched.
7. Cool Completely. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They need to be COMPLETELY cool before you frost them. Otherwise, you’ll have a delicious, melty mess. A delicious, sad, melty mess.

Common Mistakes to Avoid

• Over-mixing the Dough: I’ve said it once, I’ll say it again. Over-mixing develops gluten, which turns your pillows into hockey pucks. Mix until just combined. Walk away from the mixer.
• Using Cold Ingredients: Cold cream cheese and butter will give you lumpy frosting. There’s no saving it. Plan ahead. Your future self will thank you.
• Frosting Warm Cookies: Impatience leads to tragedy. Let the cookies cool. Go watch a YouTube video. Pet your cat. Do anything but frost a warm cookie.
• Scooping Flour: Scooping your measuring cup directly into the flour bag packs it down, leading to too much flour and dry cookies. Always spoon the flour into your measuring cup and level it off.

Alternatives & Substitutions

Out of something? Let’s get creative.

• Spices: No ginger or nutmeg? Just use 2 ½ teaspoons of cinnamon. It’ll still be delicious.
• Gluten-Free? A 1:1 gluten-free flour blend works great here. I’ve done it with success.
• Dairy-Free? Use plant-based butter and a vegan cream cheese alternative for the frosting. The cookie itself is already mostly dairy-free (except for the egg)!
• Less Sweet? You can reduce the sugar in the cookie by ¼ cup, but IMO, the sweetness balances the spice. For the frosting, you can start with 1 cup of powdered sugar and add more to taste.
• Add-Ins: Feel like living on the edge? Fold in ½ cup of chocolate chips or chopped pecans right at the end.

FAQs

Can I make these cookies ahead of time?

Absolutely! You can bake the cookies a day in advance and store them unfrosted in an airtight container. Make the frosting the day you plan to serve them for the best texture.

Why are my cookies cakey?

That’s the point! These are a soft, cake-like cookie. It’s their signature move. If you were hoping for a crispy edge, this is not the recipe for you, my friend.

Can I freeze these?

You bet. Freeze the unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature and frost before serving.

My frosting is too runny. Help!

This usually means your cream cheese or butter was too warm. Pop the whole bowl of frosting into the fridge for 20-30 minutes to firm up, then whip it again.

Can I use fresh pumpkin?

Technically, yes. But canned puree has a consistent moisture level. If you use homemade, you’ll need to cook it down until it’s super thick, like the canned stuff. It’s a whole thing. Canned is easier.

Is the frosting absolutely necessary?

I mean, you can skip it. But it’s like watching a movie with no sound. You’ll get the idea, but you’re missing the best part.

Related Recipe:

• Sausage Tortellini Soup with Spinach | Easy Autumn Soup
• Homemade Chai Scones with Maple Chai Glaze Recipe
• Pumpkin Smores Cookies Recipe

Final Thoughts

And there you have it. The ultimate, no-fuss, soul-warming pumpkin cookie that’s guaranteed to impress your friends, your family, or just your Wednesday afternoon. They’re the perfect blend of spice, softness, and creamy decadence. Now go forth, bake these little rounds of joy, and accept all the compliments headed your way. You’ve totally earned it.