Introduction

These soft pumpkin cookies are tender, flavorful, and perfectly spiced for the season. Topped with a rich cream cheese frosting, they make a delightful treat anytime you crave a taste of fall.

Five soft round cookies sit on a round white plate with a few cinnamon powder sprinkles. Each cookie has two layers: the bottom layer is a thick, textured light brown cookie base, and the top layer is a thick, creamy white icing swirled in a spiral pattern with a light dusting of cinnamon powder on top. One cookie in the front right has a bite taken out showing its soft inside. The background has an orange pumpkin, white pumpkin, cinnamon sticks, a glass jar with cinnamon powder, a lit candle and a gold fork on a light grey cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2–4 tablespoons milk (or heavy cream), for desired consistency

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 2: In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
Step 3: Beat in the pumpkin puree until well combined. Add the egg and vanilla extract, mixing until smooth. Scrape down the sides of the bowl as needed.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 5: Cover the dough and chill in the refrigerator for at least 1 hour, or up to 24 hours.
Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 7: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Step 9: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 10: For the frosting, cream together the softened cream cheese and butter until smooth and creamy.
Step 11: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
Step 12: Beat in the vanilla extract. Add milk or heavy cream one tablespoon at a time until the frosting reaches your desired consistency.
Step 13: Once the cookies are fully cooled, frost them generously with the cream cheese frosting.
Step 14: Optionally, decorate the frosted cookies with sprinkles, chopped nuts, or a light dusting of cinnamon.
Step 15: Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Tips & Variations

For extra moist cookies, use fresh pumpkin puree instead of canned.
If you like a bit of crunch, fold in 1/2 cup chopped pecans or walnuts into the dough before chilling.
Chilling the dough longer helps prevent spreading and intensifies the flavors.
To decorate, try a sprinkle of cinnamon sugar or a drizzle of melted white chocolate over the frosting.

Storage

Store frosted cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture. Unfrosted cookies can be stored at room temperature for about 2 days or frozen for up to 1 month.

How to Serve

The image shows five soft, round cookies with a light orange-brown color arranged on a light wooden board on top of a cream-colored cloth with a fine texture. Each cookie is decorated with thick, swirled cream frosting on top, dusted with a fine brown powder. One cookie in the front has a bite taken out of it, showing its soft and crumbly inside with some crumbs scattered nearby. To the right, there is a stack of two cookies with a thick layer of cream frosting between them and more swirling frosting on top. In the blurred background, there are two small pumpkins and a lit orange candle in a clear glass container. A gold and wood fork lies on the cloth to the right. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the cookies.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results. Make sure it contains xanthan gum or add it separately for better texture.