Soft Pumpkin Cookies with Cream Cheese Icing – Easy Fall Dessert Recipe

The first time I pulled a tray of soft pumpkin cookies with cream cheese icing out of my oven, the whole house smelled like a cozy autumn hug. Imagine the warmth of cinnamon, nutmeg, and pumpkin swirling together—honestly, it’s impossible not to sneak a taste before the cookies finish cooling. I started making these cookies when I wanted something more playful than classic pumpkin bread but just as comforting. They quickly became my go-to for fall gatherings, bake sales, or just those chilly afternoons when you want a little treat with your coffee.

What makes these cookies extra special? It’s that unbelievably soft, almost cake-like texture and the tangy, sweet cream cheese icing that drapes over each bite. They’re perfect for Thanksgiving dessert tables, Halloween parties, or lazy weekends curled up in a sweater. Plus, anyone (even self-proclaimed “non-bakers”) can whip these up without breaking a sweat. I’ve made this recipe dozens of times, tweaking here and there for the fluffiest result and the most luscious icing. If you love pumpkin pie, you’re going to fall for these cookies—trust me, they’re a keeper.

And if you’re the type who loves sharing homemade treats, these soft pumpkin cookies with cream cheese icing will make you the star of any fall get-together. They’re easy, quick, and always gone long before the last leaf drops. Ready to fill your kitchen with sweet, spiced pumpkin bliss?

Why You’ll Love This Soft Pumpkin Cookies Recipe

• Quick & Easy: You’ll have a batch of soft pumpkin cookies with cream cheese icing ready in under an hour—from mixing bowl to mouth. No complicated steps or fancy equipment required.
• Simple Ingredients: You probably already have most of the ingredients—think canned pumpkin, pantry spices, and basic baking staples. No wild goose chase at the store.
• Perfect for Fall Gatherings: These cookies are a hit at everything from school bake sales to Thanksgiving dessert tables. They’re festive, fun, and just the right touch of nostalgia.
• Family-Approved: Even the pickiest eaters can’t resist the soft, pillowy texture and that creamy, tangy icing. Every time I make these, they disappear faster than any other cookie in my kitchen.
• Unbelievably Delicious: Soft, moist, and tender with all the cozy flavors of pumpkin, cinnamon, and cream cheese—these cookies are pure fall comfort. You know that feeling when you close your eyes and just savor a bite? Yeah, that’s what you get here.

This isn’t just another pumpkin cookie recipe. The secret is using just the right amount of pumpkin for maximum moisture without making the cookies soggy, and a blend of warm spices that tastes like autumn in every bite. The cream cheese icing? It’s smooth, tangy, and spreads like a dream. I’ve tried plenty of pumpkin cookies over the years, but this version nails the perfect texture every time—no dry cookies, no cloying sweetness, just pure pumpkin bliss.

Honestly, there’s something magical about baking these when the leaves are turning and you want your kitchen to feel extra inviting. Whether you’re making them for your kids, your friends, or just yourself (hey, no judgment!), these cookies bring a little joy to every plate. If you’ve been searching for a foolproof fall treat that really delivers, you just found it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and that melt-in-your-mouth texture. Most are pantry staples, and you can easily swap a few to suit your needs or preferences. Here’s what you’ll need:

• For the Cookies:
  • 1 cup (226g) unsalted butter, softened (adds rich flavor and softness)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed (for a hint of caramel)
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling!)
  • 1 teaspoon vanilla extract
  • 2 and 1/2 cups (315g) all-purpose flour (King Arthur or Gold Medal are my go-tos for even results)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
• For the Cream Cheese Icing:
  • 4 ounces (113g) cream cheese, softened (full fat for richest flavor)
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 and 1/2 cups (180g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1-2 tablespoons (15-30ml) milk or heavy cream (adjust for drizzling consistency)

Ingredient Tips & Substitutions:

• Butter: You can use vegan butter for a dairy-free version; just make sure it’s the stick type for best results.
• Flour: Swap in a 1:1 gluten-free baking blend if needed. Almond flour won’t work here—the cookies need the structure from traditional flour.
• Pumpkin Puree: Homemade puree is great, but make sure it’s thick and well-drained. Too much liquid will make the cookies dense.
• Spices: Don’t have ground cloves or ginger? Just bump up the cinnamon a bit, though you’ll miss a little depth. Pumpkin pie spice works in a pinch (use 2 teaspoons total).
• Cream Cheese: For a lactose-free option, there are some solid plant-based cream cheeses out there (I’ve tried Kite Hill with good results).
• Milk for Icing: Use any milk you have—dairy or non-dairy both work. I love using a splash of heavy cream for extra richness.

Most of these ingredients are easy to find year-round, but if you’re making these when pumpkin is in high demand, stock up early! And don’t worry—once you’ve got your pantry ready, these cookies come together in a flash.

Equipment Needed

• Large mixing bowls: One for dry ingredients, one for wet. Glass or stainless steel work best for easy cleanup.
• Electric mixer: Handheld or stand mixer—either is fine. You can mix by hand, but your arm might get tired creaming the butter and sugar!
• Measuring cups and spoons: Accurate measurements are key for soft pumpkin cookies. I use OXO for reliability.
• Baking sheets: Heavy-duty, rimmed sheets prevent warping and promote even baking.
• Silicone baking mats or parchment paper: Helps cookies bake evenly and prevents sticking. Parchment is a budget-friendly choice.
• Cookie scoop (optional): For evenly sized cookies, a medium scoop is a lifesaver (mine is from OXO, still going strong after years).
• Wire cooling rack: Essential for cooling the cookies so they don’t get soggy bottoms.
• Small offset spatula or butter knife: For spreading that luscious cream cheese icing.

If you don’t have a mixer, just use a sturdy whisk and a little elbow grease! I’ve made these at my cousin’s place with just a fork and a bowl—takes a bit longer, but it works. For easy cleanup, line your baking sheets with parchment or a reusable silicone mat. And if you’re tight on space or budget, skip the cookie scoop and use two spoons to drop the dough.

How to Make Soft Pumpkin Cookies with Cream Cheese Icing

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This keeps the cookies from sticking and makes cleanup easy.
2. Cream the Butter and Sugars: In a large mixing bowl, beat 1 cup (226g) softened butter with 1 cup (200g) granulated sugar and 1/2 cup (110g) brown sugar on medium-high speed until light and fluffy—about 3 minutes. It should look pale and airy. (If your butter isn’t soft, microwave it for 10 seconds—but don’t melt it!)
3. Add Eggs and Pumpkin: Beat in 2 eggs, one at a time, scraping down the sides after each addition. Mix in 1 cup (245g) pumpkin puree and 1 teaspoon vanilla extract until smooth. The batter might look a little curdled—don’t panic, it’ll come together.
4. Mix Dry Ingredients: In a separate bowl, whisk together 2 and 1/2 cups (315g) flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.
5. Combine Wet and Dry: Add the dry ingredients to the pumpkin mixture in two batches, mixing on low just until combined. Do not overmix! You want a soft, slightly sticky dough.
6. Scoop and Bake: Using a medium cookie scoop or two spoons, drop heaping tablespoons of dough onto your prepared baking sheets, spacing about 2 inches apart. Bake one sheet at a time for 12-14 minutes, until the cookies are set and the tops spring back when gently touched.
7. Cool Completely: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Warm cookies will melt the icing, so patience is key here (I know, it’s hard!).
8. Make the Cream Cheese Icing: In a medium bowl, beat together 4 oz (113g) softened cream cheese, 2 Tbsp (28g) butter, and 1/2 tsp vanilla until smooth. Gradually mix in 1 and 1/2 cups (180g) powdered sugar and a pinch of salt. Add 1-2 Tbsp (15-30ml) milk, a little at a time, until the icing is thick but spreadable or drizzle-worthy, depending on your preference.
9. Frost the Cookies: Once cookies are cool, spread or drizzle the icing over each one using a small offset spatula or the back of a spoon. For a pretty swirl, use the spatula to make little swoops.
10. Let Icing Set (Optional): If you want to stack the cookies, let the icing set for 30 minutes (pop them in the fridge to speed things up). Otherwise, enjoy right away—they’re irresistible!

Troubleshooting: If your cookies spread too much, the dough may be too warm—chill for 30 minutes. For dry cookies, double-check your oven temp and avoid overbaking. The dough is sticky, but that means moist cookies—don’t add more flour!

Personal Tip: I like to bake one tray at a time for even results. If you’re in a hurry, rotate your sheets halfway through for even cooking. Trust your nose—when you smell that deep pumpkin spice, they’re just about done!

Cooking Tips & Techniques

After baking countless batches of soft pumpkin cookies with cream cheese icing, I’ve learned a few tricks that make all the difference. If you’ve ever ended up with flat or dry cookies, these tips will help you get bakery-style results every time.

• Don’t Overmix: Once you add the flour, mix just until the dough comes together. Overworking the batter can make cookies tough instead of soft and cake-like.
• Room Temperature Ingredients Matter: Butter, eggs, and cream cheese blend more smoothly when they’re not cold. I usually set them out an hour before baking—makes things so much easier!
• Watch Your Oven: All ovens run a bit differently. I recommend checking the cookies at 11 minutes, then every minute after. They’re done when the tops spring back lightly and there’s no wet batter in the cracks.
• Use Parchment or Silicone Mats: These prevent sticking and encourage even browning. If you skip this, cookies might get too brown on the bottom or stick to the pan (been there—never again!).
• Chill the Dough if Needed: If your kitchen is warm or the dough seems too sticky, pop it in the fridge for 20-30 minutes. This helps control spreading and gives you puffier cookies.
• Don’t Rush the Cooling: Warm cookies will melt the icing. If you’re in a hurry, set the cookies on a wire rack and fan them for a few minutes.

I’ve definitely had my share of “why are these cookies so flat?!” moments. Usually, it’s from overmixing or using melted (instead of just softened) butter. Multitasking is your friend—while the cookies bake, whip up the icing so you’re not waiting around. For consistent results, use a cookie scoop and weigh your ingredients if you can. Small tweaks like these make a world of difference!

Variations & Adaptations

One of the best things about soft pumpkin cookies with cream cheese icing is how easy it is to adapt them for different tastes, diets, and occasions. Here are some of my favorite twists:

• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve had the best results with King Arthur Measure for Measure—no one can even tell the difference!
• Dairy-Free: Replace butter with vegan butter, and use dairy-free cream cheese (like Kite Hill) for the icing. Almond milk works for thinning out the icing, too.
• Spiced Up: Add a pinch of cardamom or swap in a tablespoon of pumpkin pie spice for a bolder, more complex flavor.
• Chocolate Chip Pumpkin Cookies: Stir in 1 cup (170g) mini chocolate chips to the dough before baking. My kids absolutely love this version.
• Maple Cream Cheese Icing: Add 1 tablespoon pure maple syrup to the icing for a subtly sweet twist that pairs perfectly with pumpkin.
• Nutty Crunch: Sprinkle chopped toasted pecans or walnuts over the icing before it sets for a bit of crunch and extra flavor. I’ve tried this for Thanksgiving, and it’s always a hit with the adults!

For a fun seasonal touch, use Halloween or fall-themed sprinkles. You can also adjust the spices based on what you have—sometimes I just double the cinnamon if I’m out of nutmeg or cloves. And if you’re sensitive to eggs, you can use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg), though the cookies will be a bit denser.

Serving & Storage Suggestions

These soft pumpkin cookies with cream cheese icing are best served fresh, slightly cool, and with a tall glass of milk or hot coffee. For a show-stopping dessert platter, arrange them in a spiral on a big plate and dust with a little extra cinnamon or nutmeg. They look gorgeous on a rustic wooden board, too—perfect for fall parties or Thanksgiving dessert tables.

If you want to get a little fancy, pair them with apple cider, chai, or even a pumpkin spice latte. They’re also delicious with a scoop of vanilla ice cream (not just for kids, trust me!).

Storage: Store cookies in an airtight container in the fridge for up to 5 days. The icing stays creamy, and the cookies actually get even softer. For longer storage, freeze unfrosted cookies for up to 2 months—just thaw and ice before serving.

To reheat, pop a cookie in the microwave for 10 seconds for that fresh-from-the-oven softness. Flavors deepen over a day or two, so don’t worry if you have leftovers (but you probably won’t!).

Nutritional Information & Benefits

Each soft pumpkin cookie with cream cheese icing (based on 24 cookies per batch) has approximately:

• Calories: 185
• Fat: 8g (4g saturated)
• Carbohydrates: 27g
• Protein: 2g
• Sugar: 16g

Health Highlights: Pumpkin is packed with vitamin A, beta carotene, and fiber, making these cookies a little better for you than your average treat. The recipe can be made gluten-free or dairy-free with simple swaps, so almost everyone can enjoy them.

Allergens: Contains wheat, dairy, and eggs (see variations above for substitutions). If peanuts or tree nuts are a concern, this recipe is naturally nut-free unless you add nuts as a topping.

Honestly, while these cookies are definitely a treat, I love knowing they sneak in some real pumpkin and can fit into lots of different diets. Sweet, soft, and a little bit nourishing—what’s not to love?

Conclusion

If you’re looking for a fall dessert that’s as easy as it is irresistible, these soft pumpkin cookies with cream cheese icing are the answer. They’re perfect for making memories in the kitchen, sharing with friends, or savoring solo with a mug of something warm. I keep coming back to this recipe year after year because it never fails—soft, flavorful, and so simple to make your own.

Don’t be afraid to play with the spices, add your favorite mix-ins, or swap ingredients to suit your style. Whether you’re a seasoned baker or just trying cookies from scratch for the first time, this recipe is about having fun and enjoying the flavors of fall.

So go on—whip up a batch, share them with someone you love, and let me know in the comments how they turned out. Got a twist on this classic? I’d love to hear it! Happy baking, and may your autumn be extra sweet.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, just make sure your fresh pumpkin puree is thick and well-drained—too much moisture can make the cookies dense. Measure the puree after draining for best results.

How do I store pumpkin cookies with cream cheese icing?

Store them in an airtight container in the fridge for up to 5 days. If you want to freeze them, do so before icing—just thaw and frost when ready to eat.

Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend. I’ve had great results with King Arthur’s Measure for Measure blend.

What if I don’t have all the spices listed?

No problem—just use what you have. Double the cinnamon if needed, or use 2 teaspoons pumpkin pie spice as a substitute for the full spice mix.

Why are my cookies spreading too much?

If the dough is too warm, the cookies can spread. Chill the dough for 20-30 minutes before baking, and make sure your butter isn’t melted when you start mixing.

Soft Pumpkin Cookies with Cream Cheese Icing

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• Author: Tailor Madison
• Total Time: 45 minutes
• Yield: 24 cookies 1x

Print Recipe

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Description

These soft pumpkin cookies are packed with cozy fall spices and topped with a luscious cream cheese icing. With a cake-like texture and easy prep, they’re the perfect autumn treat for gatherings or a sweet snack with coffee.

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Ingredients

Scale 1x2x3x

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (110g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 cup (245g) canned pumpkin puree (not pumpkin pie filling!)
• 1 teaspoon vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 4 ounces (113g) cream cheese, softened
• 2 tablespoons (28g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1–2 tablespoons (15-30ml) milk or heavy cream

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Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, beat 1 cup softened butter with 1 cup granulated sugar and 1/2 cup brown sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Beat in 2 eggs, one at a time, scraping down the sides after each addition. Mix in 1 cup pumpkin puree and 1 teaspoon vanilla extract until smooth.
4. In a separate bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.
5. Add the dry ingredients to the pumpkin mixture in two batches, mixing on low just until combined. Do not overmix.
6. Using a medium cookie scoop or two spoons, drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
7. Bake one sheet at a time for 12-14 minutes, until the cookies are set and the tops spring back when gently touched.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. For the icing: In a medium bowl, beat together 4 oz softened cream cheese, 2 Tbsp butter, and 1/2 tsp vanilla until smooth. Gradually mix in 1 1/2 cups powdered sugar and a pinch of salt. Add 1-2 Tbsp milk or cream, a little at a time, until the icing is thick but spreadable.
10. Once cookies are cool, spread or drizzle the icing over each one using a small offset spatula or the back of a spoon.
11. Let the icing set for 30 minutes if you want to stack the cookies, or enjoy right away.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based cream cheese. Chill dough if it’s too sticky or your kitchen is warm. Don’t overmix after adding flour for the softest texture. Store in the fridge for up to 5 days or freeze unfrosted cookies for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 185
• Sugar: 16
• Sodium: 90
• Fat: 8
• Saturated Fat: 4
• Carbohydrates: 27
• Fiber: 1
• Protein: 2

Keywords: pumpkin cookies, cream cheese icing, fall dessert, easy pumpkin cookies, soft pumpkin cookies, Thanksgiving dessert, Halloween cookies, autumn baking