Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

I absolutely love sharing this Soft Pumpkin Cookies with Cream Cheese Frosting Recipe with you because it captures the essence of fall in such a soft, tender bite. When I first tried it, I was amazed at how moist and fluffy these cookies turned out, thanks to the pumpkin puree and just the right balance of spices. You’ll find that these cookies are perfect for cozy afternoons with a cup of tea or as a sweet treat to brighten up any chilly day.

What makes this Soft Pumpkin Cookies with Cream Cheese Frosting Recipe especially worth trying is how manageable it is — no fancy techniques, just simple ingredients coming together for big flavor. Plus, the cream cheese frosting adds that tangy, creamy finish that my family absolutely goes crazy for. Whether you’re baking for a crowd or just craving a seasonal snack, this is a recipe you’ll want on repeat.

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Ingredients You’ll Need

Each ingredient plays a crucial role in these Soft Pumpkin Cookies with Cream Cheese Frosting Recipe — from the richness of butter to the natural moisture of pumpkin puree, creating that irresistible softness you’ll adore. When shopping, I recommend opting for fresh pumpkin puree instead of canned for the best flavor, if possible.

• Unsalted butter or softened coconut oil: Butter adds creaminess and flavor; coconut oil is a great dairy-free alternative, but make sure it’s softened for easy mixing.
• Brown sugar: Provides a deep, caramel-like sweetness that pairs wonderfully with pumpkin.
• Egg: Helps bind the dough and adds to the tender texture.
• Pumpkin puree: The star of the show—moistens the dough and delivers that classic pumpkin taste.
• Vanilla extract: Enhances the warm flavors and adds subtle sweetness.
• Pumpkin pie spice: A mix of cinnamon, nutmeg, and clove that’s essential for that cozy feeling.
• Baking powder and baking soda: Work together to give these cookies a gentle rise and light texture.
• Sea salt: Balances the sweetness and brings out the pumpkin’s natural flavors.
• All-purpose flour: Provides the structure without making the cookies tough.
• Cream cheese frosting (optional): Adds creamy tang and sweetness—definitely worth making!

Variations

One of the best things about this Soft Pumpkin Cookies with Cream Cheese Frosting Recipe is how easy it is to make your own by swapping a few ingredients or adding mix-ins. I love encouraging a little kitchen creativity, so don’t hesitate to tweak and make it your own.

• Spice it Up: I’ve experimented with adding a pinch of ground ginger or allspice for an extra warm kick that my family really enjoyed.
• Gluten-Free Option: Substituting the all-purpose flour with a gluten-free blend worked surprisingly well—just make sure it contains xanthan gum for good texture.
• Nutty Addition: Chopped pecans or walnuts stirred into the dough add a nice crunch and earthy flavor.
• Dairy-Free Frosting: Use vegan cream cheese and powdered sugar for a dairy-free frosting that’s just as creamy.

How to Make Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Step 1: Cream the Butter and Sugar

Start by softening your butter or coconut oil to room temperature so it blends smoothly. Using a stand mixer or hand mixer, cream together the butter and brown sugar until the mixture looks fluffy and well combined—about 1 minute. This step is key for developing that tender cookie crumb, so don’t rush!

Step 2: Add the Wet Ingredients

Next, mix in the egg, followed by pumpkin puree and vanilla extract. When adding the pumpkin, make sure you’re using plain pumpkin puree, not pumpkin pie filling, to avoid too much added sugar and spice. The batter will look smooth and a little glossy here.

Step 3: Blend in the Spices and Dry Ingredients

Sprinkle pumpkin pie spice, baking powder, baking soda, and salt evenly over the dough, then gently mix. Add your flour in batches and mix on low speed until just combined—don’t overmix! The dough should be very soft, almost like a thick batter you can scoop easily. If your dough feels too loose, chill it for 10-15 minutes before scooping.

Step 4: Scoop and Bake

Using a 2-tablespoon cookie scoop (this helps keep them uniform), drop dough balls onto parchment-lined baking sheets, leaving about 2 inches between each. Bake at 350°F for 12 to 15 minutes — you’ll know they’re ready when the tops are puffed and set but still soft to the touch. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 5: Frost and Enjoy

Once cooled, spread a generous layer of cream cheese frosting on top for the perfect balance of tangy and sweet. My family insists on this step—without it, the cookies are good, but with it? Next level!

How to Serve Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

Garnishes

I like to sprinkle a tiny bit of cinnamon or crushed toasted pecans on top of the cream cheese frosting for a pretty, festive touch. Sometimes I add a drizzle of maple syrup or a light dusting of powdered sugar when serving guests — it’s simple but adds elegance and extra flavor.

Side Dishes

Pairing these pumpkin cookies with a hot cup of chai tea or cinnamon-spiced latte takes them to the next level for cozy afternoons. If you’re serving them as dessert, a scoop of vanilla ice cream or a dollop of whipped cream complements their softness perfectly.

Creative Ways to Present

For special occasions, I’ve served these cookies stacked in charming little towers tied with twine and accented with a small pumpkin or autumn leaves for a festive look. You can also pipe the cream cheese frosting with a pretty star tip for a bakery-style finish that impresses every time.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container in the fridge to keep the cream cheese frosting fresh. They stay soft and delicious for up to 4 days, though mine rarely last that long! Just let them come to room temperature before serving for the best texture.

Freezing

I’ve had great luck freezing the cookies un-frosted by placing them in a single layer on a baking sheet, freezing until firm, and then transferring to a freezer-safe bag. When you’re ready, thaw overnight in the fridge, then frost freshly for that just-baked taste any time.

Reheating

To revive leftovers, I pop dipped cookies into a 300°F oven for about 5 minutes to warm them slightly without melting the frosting completely. This tip really brings back that soft, fresh-baked feeling — perfect for a quick indulgence!

FAQs

Final Thoughts

This Soft Pumpkin Cookies with Cream Cheese Frosting Recipe holds a special place in my heart because it’s truly a no-fail treat that brings warmth to any gathering or quiet moment at home. I hope you give it a try and enjoy the cozy flavors and soft bite as much as my family and I do. Trust me, once you whip up a batch, it’ll quickly become a seasonal favorite that everyone looks forward to sharing.

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