I finally perfected my Soft Pumpkin Cookies With Cream Cheese Icing recipe, and I’m sharing the small, surprising trick that keeps them pillowy soft and perfectly frosted.
I’ve been chasing the perfect fall bite and landed on these Soft Pumpkin Cookies With Cream Cheese Frosting. They come out pillowy soft and somehow disappear faster than I expect, thanks to pumpkin puree that keeps every bite tender.
The frosting, all cream cheese, adds a tang that makes you pause and go, hmm, this is different. People call them Pumpkin Cookies With Cream Frosting or just Pumpkin And Cream Cheese Cookies when they sneak one before dinner.
I swear there’s a little secret in the texture, and once you try them you’ll know what I mean.
Ingredients
- Pumpkin puree adds moisture, fiber, vitamin A, and subtle earthy sweetness, not overly sweet.
- Brown sugar gives deep caramel flavor, adds moisture and extra carbs, so yes it’s sweet.
- Granulated sugar boosts sweetness, helps structure and browning, no real nutrients here.
- Butter makes cookies tender, adds richness and fat, not healthy in large amounts.
- All purpose flour gives structure and chew, mostly carbs, some protein but lower nutrition.
- Cream cheese frosting is tangy, creamy, adds fat and some protein, makes it feel decadent.
- Warm spices add aroma and flavor, tiny health perks from antioxidants, hardly affect calories.
Ingredient Quantities
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 1 cup packed light brown sugar (about 220 g), a little heaping maybe
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (1 stick 113 g) unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 8 oz (225 g) cream cheese softened
- 1/4 cup (4 tbsp 56 g) unsalted butter softened
- 2 cups (240 g) powdered sugar, sifted if you like
- 1 teaspoon vanilla extract
- pinch of salt
- optional chopped pecans or a sprinkle of cinnamon for topping
How to Make this
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
2. In a large bowl beat 1/2 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until creamy. Add 1 cup pumpkin puree (not pumpkin pie filling), 1 large egg and 1 teaspoon vanilla and mix until smooth.
3. In a separate bowl whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
4. Fold the dry ingredients into the wet just until combined. Do not overmix, you want a soft, slightly sticky dough. If it feels too loose to scoop, chill 15 to 30 minutes.
5. Scoop heaping tablespoonfuls or use a cookie scoop onto the prepared sheets, spacing about 2 inches apart. Slightly flatten the tops with the back of the scoop or your fingers if you like a more uniform cookie.
6. Bake 10 to 12 minutes, until edges are set and centers still look a touch underbaked. These bake fast so watch them, you want them pillowy not dry. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely before frosting.
7. For the frosting beat 8 oz softened cream cheese with 1/4 cup (4 tbsp) softened unsalted butter until silky smooth and lump free.
8. Gradually add 2 cups powdered sugar (sifted if you like), 1 teaspoon vanilla and a pinch of salt, beating until smooth and spreadable. If frosting is too thin add a bit more powdered sugar, if too thick add a teaspoon of milk at a time.
9. When cookies are completely cool, spread or pipe the cream cheese frosting on each cookie. Sprinkle with chopped pecans or a little extra cinnamon if desired.
10. Store frosted cookies in an airtight container in the fridge for up to 3 to 4 days. Unfrosted cookies freeze well for up to 2 months, just thaw and bring to room temp before frosting or serving.
Equipment Needed
1. Rimmed baking sheets plus parchment paper or a silicone baking mat — for baking the cookies
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
4. Measuring cups and spoons for wet and dry ingredients
5. Rubber spatula for scraping the bowl and folding the dough
6. Whisk for the flour and spice mix
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack so cookies cool evenly
9. Small offset spatula or butter knife for spreading the cream cheese frosting
FAQ
Soft Pumpkin Cookies With Cream Cheese Frosting Recipe Substitutions and Variations
- Pumpkin puree: swap 1 cup for canned butternut squash puree or mashed sweet potato, 1:1. Applesauce works in a pinch 1:1 but it makes the cookies less pumpkin-y and a bit wetter, so pull back a tablespoon or two of any extra liquid.
- Light brown sugar: replace 1 cup packed with 1 cup granulated sugar plus 1 tablespoon molasses to mimic brown sugar, or use coconut sugar 1:1 for a nuttier note, it may be slightly drier though.
- All purpose flour: use a 1-to-1 gluten free flour blend (one that has xanthan gum) by weight, or whole wheat pastry flour 1:1 for more fiber and flavor, just expect a denser, slightly chewier cookie and dont overmix the dough.
- Cream cheese (for the frosting): swap with mascarpone cheese 1:1 for a milder, silkier frosting, or use a dairy free/vegan cream cheese 1:1 if needed, chill briefly so the frosting firms up before piping.
Pro Tips
1) Measure and control the pumpkin moisture. Use pure pumpkin puree, not pie filling, and weigh it if you can. If your puree seems watery, cook it down a little over low heat or drain off excess liquid before adding. If the dough still feels loose after mixing, chill it 15 to 30 minutes or add a tablespoon of flour at a time until it scoops cleanly.
2) Don’t overmix the dough and watch bake time. Fold the dry ingredients in just until there are no streaks of flour, you want a soft, slightly sticky dough. These cookies bake fast so pull them when the edges are set but centers still look a tad underbaked, they finish on the sheet. Rotate your pan halfway through if your oven runs hot, otherwise they can dry out.
3) Get the frosting texture right. Make sure cream cheese and butter are fully softened but not melting, otherwise the frosting gets greasy. Sift the powdered sugar if you like smoother frosting. If it’s too thin add powdered sugar a little at a time, if too thick add a teaspoon of milk at a time. Chill the frosting briefly before piping for cleaner swirls, and keep frosted cookies in the fridge since it’s cream cheese based.
4) Small upgrades that make a big difference. Toast chopped pecans for topping to deepen the flavor, use freshly grated nutmeg if you have it, and add a tiny pinch of salt to the frosting to balance sweetness. Unfrosted cookies freeze very well; thaw to room temp before frosting so the frosting won’t slide off.
Soft Pumpkin Cookies With Cream Cheese Frosting Recipe
I finally perfected my Soft Pumpkin Cookies With Cream Cheese Icing recipe, and I'm sharing the small, surprising trick that keeps them pillowy soft and perfectly frosted.
12
servings
440
kcal
Equipment: 1. Rimmed baking sheets plus parchment paper or a silicone baking mat — for baking the cookies
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
4. Measuring cups and spoons for wet and dry ingredients
5. Rubber spatula for scraping the bowl and folding the dough
6. Whisk for the flour and spice mix
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack so cookies cool evenly
9. Small offset spatula or butter knife for spreading the cream cheese frosting
Ingredients
1 cup (240 g) pumpkin puree (not pumpkin pie filling)
1 cup packed light brown sugar (about 220 g), a little heaping maybe
1/2 cup (100 g) granulated sugar
1/2 cup (1 stick 113 g) unsalted butter softened
1 large egg
1 teaspoon vanilla extract
2 cups (250 g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
8 oz (225 g) cream cheese softened
1/4 cup (4 tbsp 56 g) unsalted butter softened
2 cups (240 g) powdered sugar, sifted if you like
1 teaspoon vanilla extract
pinch of salt
optional chopped pecans or a sprinkle of cinnamon for topping
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
- In a large bowl beat 1/2 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until creamy. Add 1 cup pumpkin puree (not pumpkin pie filling), 1 large egg and 1 teaspoon vanilla and mix until smooth.
- In a separate bowl whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
- Fold the dry ingredients into the wet just until combined. Do not overmix, you want a soft, slightly sticky dough. If it feels too loose to scoop, chill 15 to 30 minutes.
- Scoop heaping tablespoonfuls or use a cookie scoop onto the prepared sheets, spacing about 2 inches apart. Slightly flatten the tops with the back of the scoop or your fingers if you like a more uniform cookie.
- Bake 10 to 12 minutes, until edges are set and centers still look a touch underbaked. These bake fast so watch them, you want them pillowy not dry. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting beat 8 oz softened cream cheese with 1/4 cup (4 tbsp) softened unsalted butter until silky smooth and lump free.
- Gradually add 2 cups powdered sugar (sifted if you like), 1 teaspoon vanilla and a pinch of salt, beating until smooth and spreadable. If frosting is too thin add a bit more powdered sugar, if too thick add a teaspoon of milk at a time.
- When cookies are completely cool, spread or pipe the cream cheese frosting on each cookie. Sprinkle with chopped pecans or a little extra cinnamon if desired.
- Store frosted cookies in an airtight container in the fridge for up to 3 to 4 days. Unfrosted cookies freeze well for up to 2 months, just thaw and bring to room temp before frosting or serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 125g
- Total number of serves: 12
- Calories: 440kcal
- Fat: 18.7g
- Saturated Fat: 11.3g
- Trans Fat: 0.13g
- Polyunsaturated: 1.1g
- Monounsaturated: 5.6g
- Cholesterol: 65mg
- Sodium: 301mg
- Potassium: 119mg
- Carbohydrates: 64g
- Fiber: 1.2g
- Sugar: 47g
- Protein: 3.9g
- Vitamin A: 1167IU
- Vitamin C: 1.8mg
- Calcium: 21mg
- Iron: 0.41mg
