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–+ servings
Pumpkin cookies homemade recipe dusted with powdered sugar on a plate.
Abby Pinkmann

Soft Pumpkin Cookies

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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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 Cookies
Course: Baking, Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

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

Nutrition

Calories: 140kcalCarbohydrates: 19gSodium: 85mgVitamin A: 1400IUCalcium: 15mg

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.

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