Pumpkin cookies with cream cheese frosting are the ultimate fall treat! They’re soft, spiced, and topped with a creamy layer of sweetness. Once you take a bite, you’ll see why they’re everyone’s favorite!

Frosted pumpkin cookie with a bite taken out.

EMAIL ME THE RECIPE!

Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!

A Note from Kim

Fluffy, Frosted, and Totally Irresistible

These Soft Pumpkin Cookies with Cream Cheese Frosting are everything you love about the season wrapped up in one irresistible bite. They’re pillowy soft, perfectly spiced, and topped with a sweet, tangy frosting that makes them downright impossible to resist.

I’ve been making these cookies for years, and they’ve become one of my go-to fall bakes. Every time I pull a batch out of the oven, my kitchen smells like pure autumn bliss. I love making them for fall gatherings, and they never last long!

If you’re craving a chewy cookie with pumpkin, try my pumpkin chocolate chip cookies instead.

With love (and lots of good eats), - Kim

They didn’t last 24 hours before being devoured. Thank you for the new favorite recipe.

— Hannah

Ingredients You’ll Need

Get ready to bake the ultimate pumpkin cookie recipe! This cozy, soft treat is made with simple pantry staples like pumpkin puree, warm spices, and a touch of sweetness—perfectly topped with creamy cream cheese frosting.

Small bowls with flour, pumpkin puree, sugar, butter and eggs.
  • Butter: Melted for easy mixing and a soft, tender cookie crumb.
  • Brown sugar: Adds moisture and a rich, caramel-like sweetness.
  • Granulated sugar: Balances the flavor and helps the cookies bake up light and fluffy.
  • Pumpkin puree: The star ingredient! Be sure to use pure pumpkin, not pumpkin pie filling.
  • Eggs: Give the cookies structure and a soft, cakey texture.
  • Vanilla extract: Adds warmth and depth to the pumpkin spice flavor.
  • All-purpose flour: The base that keeps the cookies soft yet sturdy.
  • Baking soda: Helps the cookies rise and stay fluffy.
  • Cinnamon & pumpkin pie spice: Bring that cozy fall flavor we all love!
  • Salt: Balances sweetness and enhances all the warm spices.
  • Cream cheese frosting: Smooth, sweet, and tangy—perfectly complements the spiced pumpkin flavor.

Swaps & Variations

  • Glaze instead of frosting: For a lighter option, drizzle with a simple vanilla or maple glaze instead of cream cheese frosting.
    • Vanilla icing: Whisk 1 cup confectioners’ sugar, 2 tablespoons milk or heavy cream, and 1/2 teaspoon vanilla extract together. Add another tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar. Taste, then add a pinch of salt if desired.
    • Maple icing: Whisk together 1 cup confectioners’ sugar, 3 tablespoons maple syrup, 1 tablespoon milk, 1/2 teaspoon maple or vanilla extract, and a pinch of salt. 
  • Add-ins: Stir in white chocolate chips, chopped pecans, or butterscotch chips for extra texture and flavor.
  • Make them mini: Use a small cookie scoop for bite-sized treats—perfect for parties or gifting.
  • Frosting flavor twist: Add a touch of maple syrup or a pinch of cinnamon to the cream cheese frosting for a cozy upgrade. Try replacing the vanilla extract with maple extract.
Frosted pumpkin cookie with a bite taken out.
Print Recipe Pin Recipe
5 from 4 votes
Leave a Review »

Soft Pumpkin Cookies with Cream Cheese Frosting

Yield: 22 cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Chill time: 1 hour
Total Time: 1 hour 26 minutes
Pumpkin cookies with cream cheese frosting are the ultimate fall treat! They're soft, spiced, and topped with a creamy layer of sweetness. Once you take a bite, you’ll see why they’re everyone’s favorite!
Author: Kim

Ingredients

For the cookies

  • 1 cup (224g) unsalted butter, melted
  • 1/2 cup (110g) dark brown sugar, light brown sugar will work fine
  • 1/2 cup (100g) granulated sugar
  • 2/3 cup (170g) PURE pumpkin, not pumpkin pie filling
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice*, plus extra for sprinkling

For the cream cheese frosting

  • 4 ounces (113g) block-style cream cheese, softened but still cool
  • 4 tablespoons (56g) unsalted butter, softened but still cool
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) powdered sugar

EMAIL ME THE RECIPE!

Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!

Instructions 

  • To a large bowl, add melted butter, brown sugar, granulated sugar; whisk together until smooth.
  • Add in pumpkin, eggs and vanilla extract; mix until combined.
  • Add flour, baking soda, ground cinnamon, salt and pumpkin pie spice. Stir gently until just combined.
  • Chill dough in the refrigerator for 1 to 2 hours.
  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Use a medium cookie scoop (or a spoon), to scoop 2 tablespoons of dough and roll into balls. Place it on prepared baking sheet. Space cookies about 2 inches apart. Gently press down tops of cookie dough glass to flatten slightly (I like to do this with dampened fingers). The cookies will stay raised if you skip this step.
  • Bake for 10 to 12 minutes or until the edges are set and the cookies are soft and fluffy. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
  • For the cream cheese frosting, beat cream cheese and butter together on medium-high speed until smooth, about 30 seconds. Add vanilla and confectioners’ sugar and mix again just until combined, about 30 more seconds.
  • Use a piping bag, off-set spatula or a knife to frost cooled pumpkin cookies. Garnish with a sprinkle of cinnamon or pumpkin pie spice and serve.

Notes

*For 2 teaspoons pumpkin pie spice: 1 teaspoon ground cinnamon, 1/4 lightly heaping teaspoon ground nutmeg, 1/4 lightly heaping teaspoon ground ginger, 1/8 teaspoon ground cloves or allspice.
This recipe was originally published on October 20, 2014. It was updated with helpful tips and new photos and republished on October 20, 2025.
 
photos by amie of food duchess
Author: Kim
Course: Dessert
Cuisine: American
Serving: 1cookie, Calories: 263kcal, Carbohydrates: 35g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 50mg, Sodium: 129mg, Potassium: 59mg, Fiber: 1g, Sugar: 21g, Vitamin A: 1571IU, Vitamin C: 0.4mg, Calcium: 22mg, Iron: 1mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!

How to Make Soft Pumpkin Cookies

This recipe couldn’t be easier, just mix everything in one bowl and bake! It’s the perfect fall baking project when you’re craving something cozy and sweet with very little fuss.

Whisking butter and sugar together in a medium bowl.

Step 1: Mix butter and sugar. To a large mixing bowl, add melted butter, brown sugar, granulated sugar; whisk together until smooth.

Adding pumpkin and eggs to butter/sugar mixture.

Step 2: Add wet ingredients. Whisk pumpkin, eggs and vanilla extract into the butter/sugar mixture until combined.

Using a wooden spoon to stir pumpkin cookie dough.

Step 3: Add dry ingredients. Add flour, baking soda, ground cinnamon, salt and pumpkin pie spice. Stir gently until just combined. Then, chill the dough for 1-2 hours.

Pressing down on cookie dough balls that are on a cookie sheet.

Step 4: Roll cookie dough balls. Use a medium cookie scoop (or spoon) to portion 2 tablespoons of dough into balls. Place on the prepared baking sheet with parchment paper, about 2 inches apart. Gently flatten the tops with damp fingers or a glass.

Baked pumpkin cookies on a parchment lined baking sheet.

Step 5: Bake. Place in a preheated oven and bake for 10 to 12 minutes or until the edges are set and the cookies are soft and fluffy. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Using a hand mixer to beat cream cheese with powdered sugar.

Step 6: Make the frosting. With an electric mixer, beat cream cheese and unsalted butter together on medium-high speed until smooth, about 30 seconds. Add vanilla and confectioners’ sugar and mix again on low speed just until combined, about 30 more seconds.

Frosted cookies on a wire rack over a cookie sheet.

Step 7: Frost the cookies. Use a piping bag, off-set spatula or a knife to frost cooled pumpkin cookies.

Pumpkin cookies with cream cheese frosting and a sprinkle of cinnamon over the top.

Step 8: Garnish and enjoy. Garnish with a sprinkle of cinnamon or pumpkin pie spice and serve.

Kim’s Recipe Tips

  • Use room temperature ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for smooth, well-mixed dough and frosting.
  • Don’t overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can make cookies dense instead of soft and tender.
  • Scoop evenly: Use a cookie scoop to make uniform cookies so they bake evenly.
  • Cool completely before frosting: Warm cookies will cause the cream cheese frosting to melt, so let them cool fully on a wire rack.
  • Serve at room temperature: Cream cheese frosting tastes best when cookies are not too cold from the fridge. Let them sit out 10–15 minutes before serving.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes! Homemade pumpkin puree works perfectly. Just make sure it’s well-drained or blot excess liquid with a paper towel and thick, as watery puree can make the dough too wet.

Why is my dough wet and sticky?

Pumpkin naturally adds moisture, so a slightly sticky dough is normal. Chilling it for 1-2 hours will make it easier to handle.

What if I don’t have pumpkin pie spice?

No worries! You can make homemade pumpkin pie spice by mixing 1 teaspoon ground cinnamon, 1/4 lightly heaping teaspoon ground nutmeg, 1/4 lightly heaping teaspoon ground ginger, 1/8 teaspoon ground cloves or allspice. This will give you 2 teaspoons, which is the amount needed for this recipe.

Storage Recommendations

  • Unfrosted: Keep at room temperature in an airtight container for up to 2 days.
  • Frosted: Store in the fridge for up to 5 days. Let sit 10–15 minutes before serving.
  • Freezing: Freeze unfrosted cookies up to 3 months. Thaw before frosting for best results.
Frosted pumpkin cookies with a bite taken out of one.

More Delicious Pumpkin Recipes

If you’re in full pumpkin mode, don’t stop here! Browse some of my other pumpkin recipes for even more fall-flavored inspiration.

A pumpkin muffin on a paper muffin liner with a bite taken out.

Pumpkin Banana Muffins
Slice of pumpkin pie in a pie plate topped with whipped cream.

Healthy Pumpkin Pie
A sliced loaf of vegan pumpkin bread with cream cheese frosting.

Vegan Pumpkin Bread
Mug of coffee made topped with foamy cream and spices.

Dairy-free Pumpkin Spice Creamer

If you try these cake like pumpkin cookies, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.