Soft Pumpkin Cookies with Cream Cheese Frosting

Why You’ll Love This Recipe

I love this recipe because it’s quick, foolproof, and absolutely delicious. The cookies are tender and moist, thanks to pumpkin puree and oil, and the frosting adds a creamy tang that perfectly balances the sweetness. There’s no need to chill the dough or use fancy equipment—just mix, scoop, bake, and frost. They’re perfect for sharing, gifting, or enjoying with a cup of coffee on a cool autumn day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:
3 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 (15 oz) can pumpkin puree
1 cup vegetable or canola oil
1 cup granulated sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract

For the Cream Cheese Frosting:
1 (8 oz) block cream cheese, softened
4 tablespoons salted butter, softened
1 teaspoon vanilla extract
1 teaspoon cinnamon, plus more for garnish if desired
3 to 4 cups powdered sugar (add until desired consistency)

Directions

1. Preheat the oven: I preheat my oven to 350°F (177°C) and line two large baking sheets with parchment paper.

2. Mix the dry ingredients: In a medium bowl, I whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt, then set it aside.

3. Combine wet ingredients: In a large bowl, I whisk together the pumpkin puree, oil, and sugar until smooth. I then add the eggs and vanilla extract and mix until well combined.

4. Add dry to wet: I add the dry ingredients in two batches, stirring until just combined. The dough should be soft and thick.

5. Scoop and flatten: Using a medium cookie scoop (about 1 tablespoon of dough), I drop the dough onto the prepared baking sheets, leaving space for spreading. Then I firmly tap the baking sheet on the counter a few times to slightly flatten the dough.

6. Bake: I bake the cookies for 10–12 minutes, or until the tops are set and no longer shiny. I let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Make the Cinnamon Cream Cheese Frosting

1. In a large bowl, I beat together the cream cheese, butter, cinnamon, and vanilla until smooth and creamy.

2. I gradually add powdered sugar, one cup at a time, until the frosting is thick but spreadable.

3. Once the cookies are fully cooled, I frost each one generously and dust with a light sprinkle of cinnamon if desired.

Servings and Timing

This recipe makes about 40 cookies and takes roughly 45 minutes total—20 minutes of prep, 10–12 minutes of baking, and about 15 minutes of cooling and frosting. It’s a great make-ahead dessert for parties or family gatherings.

Variations

• I sometimes mix ½ cup of finely chopped walnuts or pecans into the dough for a bit of crunch.

• For a lighter topping, I drizzle a simple vanilla or maple glaze instead of the frosting.

• When I want extra spice, I add a pinch of ground cloves or ginger to the dough.

• I occasionally use half brown sugar and half white sugar for a deeper, richer flavor.

• For a festive touch, I top the cookies with candied nuts or a sprinkle of coarse sugar.

Storage/Reheating

I store these cookies in a single layer in an airtight container in the refrigerator for up to 5 days. If stacking them, I separate layers with parchment paper to keep the frosting intact. For serving, I let them sit at room temperature for about 15 minutes to soften slightly. These cookies also freeze beautifully—frosted or unfrosted—for up to 2 months.

FAQs

Can I use melted butter instead of oil?

Yes, but oil gives the cookies a moister texture. If I use butter, I make sure it’s melted and cooled slightly before mixing.

Can I skip the frosting?

Definitely! They’re delicious on their own or with a light sugar glaze if I prefer something less creamy.

How do I make the frosting thicker?

I simply add more powdered sugar until I reach my desired consistency. For a softer frosting, I add a splash of milk or cream.

Can I make these cookies ahead of time?

Yes, I often bake the cookies a day in advance, store them unfrosted, and then frost them the next day for the freshest look and texture.

What kind of pumpkin should I use?

I always use canned pumpkin puree, not pumpkin pie filling. The puree gives consistent moisture and flavor without added sugars or spices.

Conclusion

I love how these Soft Pumpkin Cookies with Cream Cheese Frosting capture everything cozy and comforting about fall. Each cookie is tender, flavorful, and topped with the creamiest frosting—it’s impossible to stop at just one. Whether I’m baking them for friends, family, or myself, they’re a crowd-pleasing treat that brings a little bit of autumn warmth to every bite.

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