Irresistibly Soft Pumpkin Cookies with Cream Cheese Frosting: Your Ultimate Fall Treat

Get ready to indulge in the ultimate autumn delight with these incredibly soft and cakey pumpkin cookies, perfected with a luscious cream cheese frosting. If you’ve been searching for that quintessential fall dessert that captures all the cozy flavors of the season, look no further. This recipe builds upon the beloved foundation of our popular chewy pumpkin sugar cookies, which boast a remarkable 128 five-star reviews. With just a few expert adjustments, we’ve transformed them into the softest, most pillowy pumpkin cookies you’ll ever bite into. Paired with our signature tangy-sweet cream cheese frosting, these are destined to become your go-to fall baking tradition!

“I just made these cookies and I cannot believe how fluffy, light and delicious they are! My house smells amazing! I didn’t make the frosting this time, but girrlllsss…. Beth knows her cookie recipes!”

-Isabel

The Secret to Perfectly Cakey Pumpkin Cookies

While our chewy pumpkin cookies have garnered immense praise for their delightful texture, we understood that many home bakers crave a cookie that leans more towards a cake-like softness. Drawing upon years of baking expertise and a deep understanding of ingredient science, I embarked on a mission to create the ultimate soft pumpkin cookie. The transformation involved a few key, deliberate tweaks to the original recipe, resulting in a cookie that is moist, fluffy, and utterly irresistible.

The first crucial change was the addition of an egg. Eggs play a vital role in baking, acting as a binder and contributing to the structure and richness of baked goods. In cookies, an egg helps to promote puffiness and a slightly increased spread, leading to a tender, more cake-like crumb rather than a dense, chewy one. This simple addition makes a significant difference.

Next, to enhance that coveted “lift” and softness, I incorporated baking powder alongside the existing baking soda. While baking soda needs an acid (like the pumpkin puree itself) to activate, baking powder contains both an acid and a base, providing a double-acting leavening boost. This ensures your cookies rise beautifully and achieve that airy, delicate texture.

Finally, to maximize moisture and intensify the pumpkin flavor, I increased the quantity of pure pumpkin puree. Too much moisture can make cookies spread excessively, but by carefully adjusting other ingredients and incorporating more pumpkin, we achieved a wonderfully moist and soft texture without compromising the cookie’s shape. The result? Cookies that are a delightful cross between a fluffy pumpkin cake and a classic cookie, bursting with authentic pumpkin taste.

To elevate these seasonal treats further, I paired them with my highly-rated cream cheese frosting. The tangy sweetness of the frosting perfectly complements the warm spices of the pumpkin, taking these cookies to an entirely new level of deliciousness. If you’re a true pumpkin enthusiast, be sure to explore more of our pumpkin recipes, including our beloved pumpkin muffins. For those who adore the pumpkin-cheesecake combination, our pumpkin cheesecake bars are an absolute must-try. Continue reading for all my best baking tips, storage advice, and more to ensure your pumpkin cookie success!

Why These Pumpkin Spice Cookies Will Be Your New Fall Favorite

As the leaves begin to turn and the air grows crisp, our cravings naturally shift towards the comforting flavors of fall, from warm spiced lattes to delightful pumpkin desserts. These pumpkin spice cookies are designed to fulfill every autumn yearning, offering a perfect blend of texture, flavor, and ease. Here are just a few compelling reasons why you’ll fall in love with this recipe:

• **Unmatched Softness and Cakey Texture:** Unlike traditional chewy cookies, these pumpkin wonders boast an incredibly tender, melt-in-your-mouth texture that rivals your favorite pumpkin cake. Each bite is a delightful cloud of spiced pumpkin goodness.
• **Explosion of Authentic Pumpkin Spice Flavor:** Infused with generous amounts of cinnamon, nutmeg, ginger, and cloves, these cookies deliver that rich, aromatic pumpkin spice taste that defines the autumn season. We use real pumpkin puree to ensure a deep, natural flavor.
• **No Dough Chilling Required:** Say goodbye to impatient waiting! This recipe is designed for immediate gratification. You can mix the dough and bake these delicious cookies right away, making them perfect for impromptu baking sessions or when a pumpkin craving strikes.
• **Perfectly Paired with Tangy Cream Cheese Frosting:** The creamy, slightly tart frosting is the ideal counterpoint to the sweet, spiced cookies. It adds an extra layer of decadence and creates a harmonious flavor profile that is simply irresistible.
• **Incredibly Easy to Make:** Whether you’re a seasoned baker or just starting your culinary journey, you’ll find this recipe straightforward and forgiving. The step-by-step instructions are clear and simple, ensuring successful results every time.

Essential Pumpkin Cookie Ingredients

Crafted with readily available, simple ingredients, these melt-in-your-mouth pumpkin cookies are guaranteed to be a crowd-pleaser throughout the fall season. Each component plays a vital role in achieving their signature soft texture and rich flavor. The full recipe with precise measurements and detailed instructions can be found in the comprehensive recipe card below. Here’s what you’ll need, along with a brief explanation of why each ingredient is important:

For the Soft Pumpkin Cookies:

• All-purpose flour: Provides the structure for our cookies. Proper measurement is key for the right texture.
• Baking soda: Reacts with the natural acids in pumpkin puree to help the cookies rise and spread.
• Baking powder: Offers an additional leavening boost for that desired cakey softness.
• Cinnamon, Ground nutmeg, Ground ginger, Ground cloves: The classic quartet of pumpkin pie spices, providing warmth, depth, and the quintessential fall aroma. Feel free to adjust to your personal preference.
• Salt: Balances the sweetness and enhances all the other flavors in the cookie.
• Unsalted butter: Crucial for flavor and texture. Ensure it’s at room temperature for optimal creaming with sugars, creating air pockets for a lighter cookie.
• Granulated sugar: Contributes to sweetness and helps with browning and crisp edges.
• Brown sugar: Adds a deeper, molasses-like flavor and extra moisture, contributing to the soft, chewy interior.
• Pure Pumpkin puree: The star ingredient, providing moisture, flavor, and that beautiful orange hue. Make sure it’s 100% pure pumpkin, not pie filling.
• Egg: Acts as a binder, adds richness, and contributes to the overall puffiness and cakey texture.

For the Tangy Cream Cheese Frosting:

• Cream cheese: Softened to room temperature for a smooth, lump-free frosting with that signature tangy flavor.
• Unsalted butter: Also softened, provides richness and stability to the frosting.
• Vanilla extract: Enhances the overall flavor profile of the frosting.
• Powdered sugar: Essential for sweetness and the smooth, creamy consistency of the frosting. Sift it for best results.
• Salt and dash of milk or heavy cream: Optional additions. A pinch of salt balances the sweetness, while a splash of milk or cream can help achieve your desired frosting consistency.

Simple Steps to Bake the Best Pumpkin Cookies

Even if you’re a novice in the kitchen, you can achieve remarkable success with these easy pumpkin cookies by simply following my straightforward, step-by-step guide. The process is designed to be user-friendly, ensuring a batch of perfectly soft and flavorful cookies every time. The full, detailed recipe can be found in the recipe card below, but here’s an overview of the instructions to get you started on your delicious baking adventure:

Preparing the Cookies

1. Prepare Oven and Pumpkin Puree: Begin by preheating your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and ensure even baking. The next crucial step is to remove excess moisture from your pumpkin puree. Simply spread the pumpkin puree onto a few layers of paper towels placed on a plate. Fold additional paper towels over the top, completely enclosing the puree. Gently press down. Within a few minutes, the paper towels will absorb a significant amount of the excess liquid. This step is absolutely critical for preventing overly cakey or spread-out cookies.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Whisking ensures these ingredients are evenly distributed, which is important for uniform leavening and flavor in your cookies. Set this bowl aside.

3. Cream Butter and Sugars: In a large mixing bowl (preferably using an electric mixer), beat the softened unsalted butter, granulated sugar, and brown sugar together. Cream them on medium speed for 1-2 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air into the butter, which contributes to the cookies’ final texture.

4. Incorporate Pumpkin and Egg: To the creamed butter and sugars, add the moisture-removed pumpkin puree and the large egg. Beat again with the electric mixer on medium speed for another minute or until fully combined and smooth. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand with a spatula until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tougher cookies. The dough will be noticeably thick and sticky – this is perfectly normal for a soft pumpkin cookie dough.

6. Scoop and Bake: Using a cookie scoop (approximately 1.5-2 tablespoons), drop rounded balls of cookie dough onto your prepared baking sheet, ensuring they are spaced about 3 inches apart. This generous spacing allows for proper airflow and prevents the cookies from merging as they bake. Bake for 10-14 minutes, or until the edges are lightly set and the centers look slightly soft. Avoid overbaking if you want truly soft cookies.
7. Cool Completely: Once baked, remove the baking sheet from the oven and allow the cookies to cool on the sheet for 20-30 minutes. This initial cooling period allows them to firm up without breaking. After this time, carefully transfer the cookies to a wire cooling rack to cool completely before frosting. Frosting warm cookies will cause the frosting to melt.

Crafting the Cream Cheese Frosting

1. Whip Cream Cheese and Butter: In a clean mixing bowl, combine the softened cream cheese and softened unsalted butter. Using an electric mixer on medium speed, beat the mixture for 1-2 minutes until it’s light, whipped, and fluffy. Ensure there are no lumps of cream cheese remaining.
2. Add Remaining Frosting Ingredients: Gradually add the vanilla extract and powdered sugar (sifted, if possible, to prevent lumps). If desired, include a small dash of salt to balance the sweetness. Beat on low speed for 1-2 minutes, scraping down the sides of the bowl frequently, until all ingredients are fully incorporated and the frosting is smooth. If your frosting seems too thick, add a small splash of milk or heavy cream, one teaspoon at a time, beating until you reach your desired creamy consistency.
3. Frost and Serve: Once the cookies are completely cool, generously spread the prepared cream cheese frosting over the top of each cookie. For an extra touch of seasonal elegance and flavor, sprinkle a little ground cinnamon on top of the frosting just before serving. Enjoy your delicious homemade pumpkin cookies!

Pro Tips for Perfect Pumpkin Cookies Every Time

Achieving bakery-quality pumpkin cookies at home is easier than you think when you follow these expert tips. These small details can make a significant difference in the final taste and texture of your treats:

• Crucial Step: Remove Excess Moisture from Pumpkin Puree: This is arguably the most important tip for soft, cakey cookies that don’t spread too much. Canned pumpkin puree contains a lot of water. To remove it, simply place the puree between a few layers of paper towels on a plate. Fold the paper towels over the puree and gently press. The towels will absorb the excess moisture within minutes, leaving you with a thicker, more concentrated pumpkin base. This prevents a watery dough and ensures a perfect, plush cookie texture.
• Always Use Pure Pumpkin Puree, Not Pie Filling: It’s a common mistake! Pumpkin pie filling is pre-sweetened and spiced, and its consistency is different. For this recipe, you need 100% pure canned pumpkin puree. While fresh pumpkin puree can be used, canned pure pumpkin often provides a more consistent result.
• Measure Flour Accurately with the Spoon and Level Method: Flour measurement is critical in baking. Avoid scooping flour directly from the bag with your measuring cup, as this compacts it and can add too much flour, leading to dry, dense cookies. Instead, use a spoon to lightly scoop flour into your measuring cup until it overflows, then use a straight edge (like a knife) to level off the top. This ensures you’re using the correct amount for the ideal soft texture.
• Use a Cookie Scoop – Do Not Roll Dough by Hand: This pumpkin cookie dough is purposefully sticky to achieve its moist, cakey consistency. Trying to roll it between your hands will be messy and can warm the dough, causing excess spreading. A cookie scoop is your best friend here! It ensures uniform cookie size, which leads to even baking, and makes the process much cleaner and easier.
• Ensure Room Temperature Ingredients: For both the cookies and the frosting, using room temperature butter and cream cheese (and egg) is vital. Room temperature ingredients cream together smoothly, creating an emulsion that traps air. This trapped air expands in the oven, giving your cookies and frosting a light, fluffy texture. Cold ingredients won’t emulsify properly, resulting in a denser product.
• Do Not Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, rubbery cookies instead of the desired soft and tender ones. A few streaks of flour are better than an overmixed dough.

Storing Your Delicious Pumpkin Cookies

To keep these easy pumpkin cookies fresh and delicious for as long as possible, proper storage is key. Especially with the cream cheese frosting, it’s important to take a few precautions.

If your cookies are frosted with the cream cheese frosting, they must be stored in an airtight container in the refrigerator. This helps maintain the frosting’s integrity and prevents spoilage. They will stay fresh and delightful for up to one week. If you plan to serve them, allow them to come to room temperature for about 15-20 minutes for the best taste and texture.

For unfrosted cookies, you have a bit more flexibility. They can be stored in an airtight container at room temperature for up to 3-4 days. For longer freshness, refrigerate them as well.

Can You Freeze Pumpkin Cookies? Absolutely!

For extended enjoyment, these pumpkin cookies freeze beautifully, both baked and as raw dough. Freezing is a fantastic way to prepare ahead or ensure you always have a comforting treat on hand.

• To freeze baked cookies: Allow the cookies to cool completely before frosting. If frosted, flash freeze them individually on a baking sheet until firm (about 30-60 minutes). Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator before enjoying.
• You can also freeze the cookie dough: This is a wonderful meal prep hack for fresh-baked cookies anytime.
  1. Form Dough Balls: Use a cookie scoop to portion the dough into balls, just as you would for baking.
  2. Flash Freeze: Place the dough balls on a baking sheet lined with a silicone mat or parchment paper. You can place them closer together at this stage since they won’t be baking. Freeze until the dough balls are solid, typically about 1 hour.
  3. Store: Once frozen solid, transfer the dough balls to a heavy-duty ziplock freezer bag or an airtight freezer-safe container. Label the bag with the baking directions (temperature and time).
  4. Freeze Duration: The frozen cookie dough can be stored for up to 3 months.
  5. Baking from Frozen: When you’re ready to bake, remove the desired number of dough balls from the freezer. Preheat your oven to 350ºF (175ºC). You can bake them from frozen; there’s no need to thaw! Place them on a prepared baking sheet and bake for 15-19 minutes. Frozen cookies may require an additional 1-2 minutes of baking time compared to fresh dough.

Explore More Fall Flavors with Our Pumpkin Recipes

If you’ve fallen in love with these soft pumpkin cookies, you’ll adore our other autumn-inspired creations. Dive deeper into the flavors of fall with these delightful pumpkin-centric recipes:

• Pumpkin Spice Scones
• Pumpkin Cream Cheese Muffins
• Homemade Pumpkin Pie Recipe
• Chewy Pumpkin Chocolate Chip Cookies

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Soft & Cakey Pumpkin Cookies with Cream Cheese Frosting

By: Beth

Prep Time: 10 minutes

Cook Time: 10-14 minutes

Yields: 24 cookies

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These cakey pumpkin cookies are the real deal. Starting with the base of my popular pumpkin sugar cookies, and with just a few tweaks, they’ve been transformed into the perfect soft pumpkin cookie. Paired with a simple cream cheese frosting, these are a must-make Fall cookie!

Equipment

• Silicone Baking Mat
• Glass Mixing Bowl
• KitchenAid 9-Speed Mixer
• Cookie Dough Scoop
• Kitchen Scale

Ingredients

Cookies

• 3 cups (360g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ½ tsp ground cloves
• ½ tsp salt
• 1 cup (226g) unsalted butter, 2 sticks, room temperature
• ¾ cup (149g) granulated sugar
• ¾ cup (160g) brown sugar
• 1 cup (227g) pumpkin puree (moisture removed)
• 1 large egg

Cream Cheese Frosting

• 8 oz (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 1 ½ tsp vanilla extract
• 3-4 cups (339-454g) powdered sugar
• Optional: 1/8 tsp salt and dash of milk or heavy cream

Instructions

Cookies

• Preheat the oven to 350ºF (175ºC). To remove excess moisture from pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. This step is critical for cookie texture.
• In a small mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until well combined and set aside.
• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer for 1-2 minutes until light and fluffy.
• Add in the moisture-removed pumpkin puree and the egg. Beat again until thoroughly combined, scraping down the sides of the bowl as needed.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix. The dough will be thick and sticky.
• Use a cookie scoop to drop dough balls (about 1.5-2 tablespoons each) onto a baking sheet lined with a silicone baking mat or parchment paper, spacing them about 3 inches apart. Bake for 10-14 minutes, or until the edges are lightly set.
• Allow the cookies to cool on the baking sheet for 20-30 minutes, then transfer them to a wire cooling rack to cool completely before frosting.

Cream Cheese Frosting

• Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium speed and beat together for 1-2 minutes until whipped and fluffy, with no lumps.
• Add in the vanilla extract and powdered sugar (and optional salt). Beat again on low speed for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated and smooth. If the frosting is too thick, add a splash of milk or heavy cream, beating until creamy.
• Spread the frosting generously on top of the completely cooled cookies. For an extra touch, sprinkle with a dash of cinnamon if desired. Serve and enjoy!

Video

A video tutorial for this recipe will be available soon!

Nutrition Information (Approximate per cookie)

Serving: 1 cookie | Calories: 308kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 149mg | Potassium: 68mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2082IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.