Soft Pumpkin Cookies with Cream Cheese Frosting: The Ultimate Fall Cookies for Cozy Days

You know that moment when you bite into something so soft, sweet, and spiced just right, it feels like a warm hug in edible form? That’s exactly what you get with these Soft Pumpkin Cookies with Cream Cheese Frosting. This pumpkin dessert is what autumn dreams are made of—fluffy cookies topped with tangy, velvety frosting that melts on your tongue and makes you wonder why we don’t celebrate pumpkin season year-round.

Whether you’re looking for fall cookies to bring to your next bake sale or a simple weekend treat to enjoy with a cup of cider, these cookies check every box. They’re moist, easy to make, and just fancy enough to feel special without stressing you out. Think of them as the low-maintenance cookie with high-reward flavor.

Why You’ll Love These Soft Pumpkin Cookies with Cream Cheese Frosting

• Ultra-soft texture with warm fall spices
• Tangy cream cheese frosting to balance the sweetness
• Quick to mix and bake
• The ultimate homemade bake sale treat

Ingredients

For the cookies:

• 1 cup butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup pumpkin purée
• 1 large egg
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger

For the cream cheese frosting:

• ½ cup butter softened
• 8 oz cream cheese, softened
• 1 cup icing sugar
• 1 tsp vanilla extract
• Pinch of salt

How to Make These Cozy Cookies

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. This helps the cookies bake evenly and makes cleanup a breeze.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy.
3. Add the pumpkin purée, egg, and vanilla extract. Beat until smooth and well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Slowly add the dry mixture into the wet, stirring until just combined. Don’t overmix!
6. Drop spoonfuls of dough onto the prepared baking sheet, leaving space for spreading.
7. Bake for 12–15 minutes until the cookies are set and lightly golden.
8. Let them cool completely before frosting. Patience, friend. It’s worth it.

Whipping Up the Dreamiest Cream Cheese Frosting

1. Beat the softened butter and cream cheese together until creamy.
2. Add the icing sugar, vanilla extract, and a pinch of salt. Mix until smooth and fluffy.
3. Once your cookies are cooled, spread or pipe the frosting on top. Go ahead and lick the spoon—no judgment here.

Pro Tips for Perfect Pumpkin Cookies

• Use canned pumpkin purée, not pumpkin pie filling. One’s pure pumpkin, the other’s already spiced and sweetened.
• Make sure your butter and cream cheese are soft for a smooth frosting.
• Want extra flair? Sprinkle with chopped nuts or a dusting of cinnamon sugar.
• Store frosted cookies in the fridge, but let them sit out a few minutes before serving for the softest bite.

From Olivia’s Kitchen to Yours

This recipe came to life one chilly October weekend when my mom group planned a bake sale. I wanted something different than the usual brownies and Rice Krispies treats, and these cookies were delivered most delightfully. My daughter helped stir the batter, my son was on “frosting patrol,” and by the time they were done, our kitchen smelled like Thanksgiving.

They sold out within an hour, and I had three moms text me for the recipe before I even left the school parking lot. Now, these Soft Pumpkin Cookies with Cream Cheese Frosting are our go-to fall cookies for everything from lunchbox surprises to cozy movie nights.

What to Serve with These Fall Cookies

• Hot apple cider or a pumpkin spice latte for the full autumn experience
• A glass of cold milk (classic never fails)
• Crumbled over vanilla ice cream for a next-level dessert
• Paired with a warm blanket and your favorite book (optional but encouraged)

They also make a sweet addition to a dessert table or a thoughtful gift for friends. Wrap a few in wax paper and tie with a ribbon for the ultimate seasonal surprise.

How to Store Your Pumpkin Dessert

• Refrigerate: Because of the cream cheese frosting, store these in the fridge in an airtight container. They’ll stay fresh for up to 5 days.
• Freeze: Want to prep ahead? Freeze the unfrosted cookies, then thaw and frost when ready to serve.
• Room Temp Tip: If you’re serving soon after baking, unfrosted cookies can sit at room temp for up to a day.

FAQs About These Homemade Bake Sale Treats

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. The cookies will still be soft and tasty.

Can I skip the frosting?

You can, but why would you want to? The frosting takes these from good to unforgettable.

Can I make the dough ahead of time?

Definitely. Store the dough in the fridge for up to 24 hours before baking.

Do these travel well?

Yes! Just chill them first to set the frosting, then pack them snugly for your next bake sale or picnic.

Bring on the Fall Feels

Soft Pumpkin Cookies with Cream Cheese Frosting are the kind of treat that brings smiles, sticky fingers, and that feeling of home no matter where you are. They’re simple enough for a weekday whim but special enough for any autumn occasion. So go ahead—grab your whisk, cue up your favorite playlist, and bake a little magic into your day. Because

life’s. Discover more delicious recipes by following me on Facebook and Pinterest. too short not to have pumpkin in your cookies.

Soft Pumpkin Cookies with Cream Cheese Frosting: The Ultimate Fall Cookies for Cozy Days

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• Author: Amanda Thompson
• Total Time: 35 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

Soft Pumpkin Cookies with Cream Cheese Frosting are fluffy, spiced fall cookies topped with rich, tangy cream cheese frosting. Easy to make and loaded with cozy flavors, they’re perfect for bake sales, chilly afternoons, or simply satisfying your pumpkin cravings.

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Ingredients

Scale 1x2x3x

For the cookies:

• 1 cup butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar

• 1 cup pumpkin purée

• 1 large egg

• 1 tsp vanilla extract

• 3 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

For the cream cheese frosting:

• ½ cup butter, softened

• 8 oz cream cheese, softened

• 1 cup icing sugar

• 1 tsp vanilla extract

• Pinch of salt

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Instructions

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

• In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.

• Add pumpkin purée, egg, and vanilla. Beat until combined.

• In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

• Gradually mix dry ingredients into wet until just combined.

• Drop spoonfuls of dough onto prepared baking sheet, spaced evenly.

• Bake for 12–15 minutes, or until set and lightly golden.

• Cool completely on a wire rack.

• For the frosting, beat butter and cream cheese until smooth. Add icing sugar, vanilla, and salt, and beat until fluffy.

• Frost the cooled cookies as desired.

Notes

Use pure pumpkin purée, not pumpkin pie mix.

Make sure both butter and cream cheese are fully softened for the creamiest frosting.

Frosted cookies must be stored in the fridge.

Cookies can be frozen before frosting for easy make-ahead prep.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American