Go Back
–+ servings
Pumpkin cookies homemade recipe dusted with powdered sugar on a plate.

Soft Pumpkin Cookies

These soft pumpkin cookies are spiced just right, melt-in-your-mouth tender, and topped with a luscious cream cheese frosting. Perfect for cozy fall baking or holiday trays.
Print Pin
Course: Baking, Dessert, Snack
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 Cookies
Calories: 140kcal
Author: Abby Pinkmann
Cost: $6

Equipment

  • 1 Mixing bowl Medium to large size
  • 1 Hand mixer Or stand mixer
  • 2 Baking sheets Lined with parchment paper
  • 1 Cookie scoop For even portioning (1 tbsp size)
  • 1 Wire cooling rack For proper air flow post-bake

Ingredients

  • Group 1: For the Cookies
  • Amount Unit Ingredient Notes
  • ½ cup Unsalted butter Softened
  • ¾ cup Brown sugar Light or dark
  • ¼ cup Granulated sugar
  • ¾ cup Canned pumpkin purée Not pumpkin pie mix
  • 1 Egg Large
  • 2 tsp Vanilla extract Pure
  • 2 cups All-purpose flour Spoon and level
  • ½ tsp Baking soda
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1½ tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • ⅛ tsp Ground cloves Optional for warmth
  • Group 2: For the Frosting
  • Amount Unit Ingredient Notes
  • 4 oz Cream cheese Softened
  • 2 tbsp Unsalted butter Softened
  • 1½ cups Powdered sugar
  • ½ tsp Vanilla extract
  • 1 pinch Salt Optional

Instructions

  • Group 1: Make the Cookies
  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in pumpkin, egg, and vanilla until well combined.
  • In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
  • Gradually add dry ingredients to wet, mixing until just combined.
  • Optional: Chill dough for 30 minutes for thicker cookies.
  • Use a cookie scoop to portion dough onto prepared baking sheets.
  • Bake for 11–13 minutes or until edges are set and tops look dry.
  • Cool 5 minutes on sheet, then transfer to a wire rack.
  • Group 2: Make the Frosting
  • Beat cream cheese and butter until smooth and creamy.
  • Slowly add powdered sugar, mixing until thick and fluffy.
  • Add vanilla and salt, and beat until smooth.
  • Once cookies are fully cool, frost generously with cream cheese mixture.

Notes

Chilling the dough is optional but improves structure.
For a dairy-free version, use vegan butter and skip the frosting or use a plant-based alternative.
These cookies freeze beautifully (baked or unbaked).
Don’t skip the spices, they make the pumpkin shine.

Nutrition

Calories: 140kcal | Carbohydrates: 19g | Sodium: 85mg | Vitamin A: 1400IU | Calcium: 15mg