Soft and Spiced Pumpkin Cookies with Cream Cheese Frosting

BY azeddine massafi January 9, 2026

When the autumn air turns crisp and the leaves begin their vibrant transformation, there is one flavor that reigns supreme in kitchens across the country: pumpkin. These Pumpkin Cookies with Cream Cheese Frosting are the quintessential fall treat, offering a pillowy, cake-like texture that melts in your mouth. Unlike a standard crispy cookie, these beauties are soft, moist, and infused with a warming blend of aromatic spices that evoke memories of cozy evenings by the fireplace.

This particular recipe is a beloved classic, often cited as the gold standard for pumpkin desserts. Whether you are prepping for a Halloween bash, a Thanksgiving spread, or simply a rainy Tuesday afternoon, these cookies deliver a perfect balance of earthy pumpkin and tangy, velvety frosting. They are deceptively easy to whip up but taste like they came from a high-end boutique bakery.

Table of Contents

Essential Ingredients for Pumpkin Perfection

To achieve the legendary status of these cookies, you will need a specific set of pantry staples and fresh ingredients. Each component plays a vital role in the structural integrity and flavor profile of the final bake.

For the Cookie Dough:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup unsalted butter, softened to room temperature
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
1 large egg
1 can pumpkin puree (15 ounce size)

For the Velvety Cream Cheese Frosting:

1 package cream cheese, softened (3 ounce size)
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Mastering the Preparation: Step-by-Step Directions

Follow these steps carefully to ensure your cookies have the ideal rise and the frosting remains light and spreadable.

Begin by preheating your oven to 350 Fahrenheit. While the oven warms, lightly grease two large baking sheets to prevent sticking.
In a medium-sized mixing bowl, combine your dry ingredients. Whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger. Ensuring these are well-distributed prevents any clumps of leavening agents or spices in the final dough.
In a separate large bowl, use an electric mixer to cream together the softened butter, white sugar, and brown sugar. Once fluffy, beat in the egg and the vanilla extract until the mixture is completely smooth.
Incorporate the pumpkin puree into the wet mixture, beating until combined.
Slowly stir the dry flour and spice mixture into the wet pumpkin base. Do this gradually until just combined; the resulting batter will be thick and moist.
Drop the batter by teaspoonfuls onto your prepared baking sheets, leaving about 2 inches of space between each cookie to allow for slight spreading.
Bake in the center of the oven for 10 to 12 minutes. For an even bake, switch the positions of the baking racks halfway through the timer. You are looking for a light golden-brown finish.
Remove the sheets from the oven and let the cookies rest on the hot pan for 5 minutes. This firms up the base. Transfer them to a wire rack to cool completely for at least 25 minutes.
While cooling, prepare the frosting by beating the softened cream cheese, butter, and vanilla until creamy. Gradually add the powdered sugar, about 1/2 cup at a time, beating until the frosting is silky and easy to spread.
Once the cookies are entirely cool to the touch, generously spread the frosting over the tops.

Achieving the Ultimate Creamy Consistency and Texture

The magic of these cookies lies in their delicate, cake-like crumb. Because pumpkin puree adds a significant amount of moisture to the batter, these behave differently than a standard chocolate chip cookie. The high moisture content means they will not spread significantly in the oven, so the shape you drop onto the pan is largely the shape they will keep.

To ensure the best results, always use pure pumpkin puree rather than pumpkin pie filling. The latter contains added sugars and spices that will throw off the carefully calculated ratios of this recipe. Furthermore, the cream cheese frosting requires room-temperature ingredients. If your cream cheese or butter is too cold, the frosting will be lumpy. If it is too warm, it will be runny. Aim for a “cool room temperature” where the fats are pliable but still hold their shape.

In-Depth Sensory Walkthrough: The Baking Process

When you begin mixing the spices into the flour, you will immediately notice the fragrance of ginger and nutmeg filling the air. This is the first sign of the “fall vibe” taking over your kitchen. As the butter and sugars cream together, the mixture should look pale and aerated. When the pumpkin is added, the batter turns a beautiful, vibrant orange.

Inside the oven, the cookies don’t “snap” or get crunchy. Instead, they puff up slightly. The kitchen will smell like a mixture of toasted cinnamon and sweet vanilla. When you pull them out, the tops should spring back slightly when touched. The cooling phase is the most difficult part because the aroma is tempting, but frosting a warm cookie is a recipe for a melted mess. Patience ensures that the frosting sits high and thick on top of the cookie, providing that signature tangy contrast to the spiced base.

Flavor Modifications and Creative Substitutions

While this recipe is perfection as written, there are several ways to tailor it to your specific palate or dietary needs.

Nutty Crunch: Many bakers enjoy adding 1/2 cup of finely chopped pecans or walnuts to the batter. This provides a structural contrast to the soft cookie. You can also sprinkle nuts on top of the frosting for a decorative touch.
Chocolate Twist: If you are a fan of the pumpkin-chocolate combination, folding in 1/2 cup of mini chocolate chips can elevate the richness.
Spice Intensity: If you prefer a bolder spice profile, you can increase the ginger or add a pinch of ground cloves. However, the original recipe is designed to be balanced so the pumpkin flavor still shines through.
Gluten-Free Option: This recipe adapts well to a high-quality gluten-free all-purpose flour blend (one that includes xanthan gum). Because it is a cakey cookie, the texture remains very similar to the original version.

Curated Accompaniments and Serving Suggestions

These cookies are a standout on their own, but they pair beautifully with various beverages and settings.

The Coffee Break: Serve these alongside a steaming mug of black coffee or a vanilla latte. The bitterness of the coffee cuts through the sweetness of the cream cheese frosting perfectly.
Autumn Tea Party: Pair with a spicy chai tea or an Earl Grey. The bergamot in the tea complements the citrusy undertones of the ginger in the cookie.
Kids’ Favorite: A cold glass of milk is the classic choice for younger eaters. The soft texture makes them very easy for children to enjoy.
Holiday Platter: Arrange these on a wooden board alongside dried cranberries, apple slices, and cinnamon sticks for a visually stunning Thanksgiving dessert display.

Expert Insights for Kitchen Success

The most common mistake when making pumpkin cookies is overbaking. Because they are naturally soft, people often wait for the edges to get dark brown, but by then, the moisture has evaporated, leaving you with a dry, bready puck. Remove them when they look set but still feel tender.

Another tip involves the pumpkin puree itself. If you notice your puree is particularly watery when you open the can, you can blot it with a paper towel to remove excess liquid before adding it to the wet ingredients. This results in a more concentrated pumpkin flavor and a slightly denser, more luxurious cookie. Lastly, always sift your powdered sugar if it looks clumpy; this is the secret to that professional, glass-smooth frosting finish.

Deep-Dive Common Inquiries

Why are my pumpkin cookies more like cake than a crisp cookie?

Pumpkin cookies are naturally cake-like because pumpkin puree is primarily water and fiber. This introduces a lot of hydration to the dough, which creates steam during the baking process. This steam lifts the dough, resulting in a soft, airy crumb rather than a flat, chewy, or crispy texture. Embracing the “muffin-top” style is key to enjoying this specific dessert.

Can I make the dough in advance and bake it later?

You can certainly refrigerate the dough for up to 24 hours before baking. In fact, chilling the dough can help the spices meld and deepen in flavor. However, because the batter is more of a drop-cookie consistency than a rollable dough, it may thicken significantly in the fridge. Let it sit at room temperature for about 15 minutes before scooping it onto your baking sheets.

How do I prevent the frosting from sliding off the cookies?

The most important factor is ensuring the cookies are 100 percent cool. Even a hint of residual warmth will melt the butter and cream cheese in the frosting. Additionally, if your kitchen is very warm, you can pop the frosted cookies into the refrigerator for 20 minutes to “set” the icing before serving or transporting them.

Is it possible to use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree, but you must ensure it is roasted and strained very well. Fresh pumpkin often contains significantly more water than the canned variety. If you don’t drain it through cheesecloth, the cookies may become too wet and fail to rise properly. Most experts recommend the consistency of canned puree for its reliability in baking.

Preserving Freshness and Storage Tactics

To maintain that “just-baked” quality, storage is essential. Because the frosting contains dairy (cream cheese and butter), these cookies should not be left out on the counter for more than a few hours.

Refrigeration: Store frosted cookies in a single layer in an airtight container in the refrigerator. They will stay fresh and delicious for about three days.
Room Temperature: If you choose not to frost them immediately, the naked cookies can stay in a container at room temperature for up to one week.
Freezing: These cookies freeze exceptionally well without the frosting. Place them in a freezer-safe bag with parchment paper between layers for up to two months. Thaw them in the fridge overnight and apply fresh frosting just before you plan to serve them.

Final Thoughts on This Seasonal Favorite

There is a reason this recipe has stood the test of time and remains a staple in households across the country. It captures the essence of the season in a single, portable bite. The combination of the warm, earthy pumpkin base and the cool, tangy sweetness of the cream cheese frosting creates a nostalgic experience that appeals to both children and adults. By following the precise measurements and allowing for proper cooling time, you will produce a batch of cookies that are sure to be the highlight of any autumn gathering.

Nutrition Information

This table provides an estimate of the nutritional content per serving.

Nutrient	Amount Per Serving
Calories	152
Total Fat	8g
Carbohydrates	21g
Protein	1g
Sodium	115mg
Sugars	14g

Nutritional Disclaimer

The nutritional values provided are estimates based on standard ingredients. Actual nutritional content may vary depending on the specific brands used and any modifications made to the recipe. For those with specific dietary requirements, it is recommended to calculate values using a specialized nutrition tool.