Soft Pumpkin Cookies with Cream Cheese Frosting

Ready to dive into cozy fall baking? These pumpkin cookies with cream cheese frosting are truly the best comfort food around. They’re so cloud-soft that each bite feels like a little fall hug.

The recipe is so straightforward you won’t believe it — no chilling required! The pumpkin cookie dough comes together quickly and bakes up in just 13–15 minutes. Then, we top them off with a rich, tangy cream cheese frosting that’s the perfect finishing touch. Scroll down for the full recipe card with exact measurements, step-by-step guidance, photos, and nutrition details. This batch makes about 30 scrumptious cookies.

• Helpful notes on ingredients and tips — I swear by Libby’s canned pumpkin puree and a homemade pumpkin pie spice mix for extra flavor.
• Clear instructions and timing so your pumpkin cookies come out soft and fluffy every time.
• Expert advice for perfect frosting texture, troubleshooting, and tips for making ahead or freezing.
• Suggestions for easy swaps and variations — think mix-ins, different frostings, gluten-free and vegan options too.

What Makes Them Irresistible

• Using canned pumpkin purée keeps the pumpkin cookies reliably soft, and my homemade pumpkin pie spice adds that classic cozy flavor boost.
• No chilling means you can enjoy fresh-baked cookies faster — perfect for busy days or last-minute cravings. For an even faster no-oven option, try these Easy 10 Minute Chocolate No Bake Cookies.
• The cream cheese frosting is creamy and rich, making each bite an indulgent treat you won’t want to stop eating. If you love that tangy cream-cheese richness, you’ll also enjoy these Mini Cheesecake Cups.

Ingredient notes

• Pumpkin puree: Libby’s canned pumpkin puree is my go-to for these cookies. Please avoid canned pumpkin pie filling since it has extra sugar and spices that can mess with the flavor and texture.
• Pumpkin pie spice: Easy to make at home by whisking 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves together.
• Unsalted butter: Use room temperature butter in the cookie dough to get a smooth, even mix for that perfect soft texture.
• Cream cheese: For the frosting, your cream cheese should be softened but still cool to the touch. If it’s too warm, the frosting will get runny instead of thick and luscious.

How to make pumpkin cookies with cream cheese frosting

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. If using homemade or watery pumpkin purée, blot it with paper towels to remove excess moisture.
3. Whisk together all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
4. Beat unsalted butter, granulated sugar, and light brown sugar on medium-high until light and fluffy (about 3 minutes).
5. Add pumpkin purée, egg, and vanilla to the butter-sugar mixture and mix until combined, scraping the bowl as needed.

6. Add the flour mixture to the wet ingredients and mix just until no dry flour remains (do not overmix).

   

7. Use a medium cookie scoop or spoon to portion heaping tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
8. Bake at 350°F for 13–15 minutes, until edges are set and centers remain soft.
9. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
10. Ensure cream cheese and butter for the frosting are softened but still cool before mixing.
11. Beat cream cheese and butter on medium-high until smooth and creamy (about 30 seconds).
12. Add vanilla and sifted confectioners’ sugar and mix just until combined (about 30 seconds).

13. Spread the frosting evenly over cooled cookies with an offset spatula or butter knife and lightly dust with cinnamon if desired.

14. Next, whip up the cream cheese frosting. Beat the cream cheese and butter together on medium-high speed until velvety smooth, about 30 seconds. Add the vanilla extract and confectioners’ sugar, then mix just until combined, another 30 seconds or so.
15. Once your pumpkin cookies are completely cool, spread the frosting on top with an offset spatula or butter knife. A sprinkle of cinnamon finishes them off beautifully!

Expert Tips

To get those soft, dreamy pumpkin cookies, make sure to use a pumpkin purée that isn’t too watery. Libby’s canned pumpkin puree has the perfect thickness, so I highly recommend it. If you’re using homemade or another brand and find it’s wetter, just press it gently with paper towels to soak up any extra moisture. This little step helps keep the cookies fluffy and soft, plus packs in more pumpkin flavor.

When making the cream cheese frosting, keep both the cream cheese and butter softened but still cool — like fridge temp. If they get too warm, your frosting will turn runny. If that happens, pop the frosting into the fridge for about 15 minutes, then whip it again on medium speed for 10 seconds to bring it back to that thick, luscious texture.

Frequently Asked Questions

Can I use homemade pumpkin puree in cookies?

You sure can! Just remember that homemade pumpkin puree often has more water than canned. To avoid soggy dough, blot it lightly with a paper towel or kitchen cloth before adding it to your mix.

Why is my pumpkin cookie dough wet and sticky?

That’s totally normal! Pumpkin puree contains water, so the dough will naturally be moist and a bit sticky. This moisture is what helps make your pumpkin cookies extra soft and tender.

How do you store pumpkin cookies?

Keep your pumpkin cookies with cream cheese frosting fresh in an airtight container in the fridge for up to 5 days. Before serving, let them sit at room temperature for about 20-30 minutes so they’re super soft again.

Can I freeze pumpkin cookie dough?

Absolutely! You can freeze the cookie dough balls for up to 3 months. You can bake the cookies right from frozen; just add a couple extra minutes to the baking time. Prefer a make-ahead dough you can bake straight from a chilled or frozen log? See our Slice and Bake Cookies recipe.