Homemade pumpkin cookies topped with a scratch-made cream cheese frosting? Yes, please. These Soft Pumpkin Cookies are warmly spiced with cinnamon and nutmeg and finished with a light dusting of cinnamon. They’re simple to prepare and have a tender, cake-like texture that’s perfect for the holidays or a cozy snack with coffee.
Soft Frosted Pumpkin Cookies from Scratch
These cookies are soft, slightly cakey, and deeply comforting. A generous swirl of cream cheese frosting balances the pumpkin and spice, making each cookie rich and irresistible.
They’re similar in texture to store-bought frosted cookies but feel more homemade and rustic—ideal for gatherings, cookie swaps, or a quiet afternoon treat.
What’s in Pumpkin Cookies?
The batter resembles pumpkin muffin batter and uses familiar pantry ingredients. Real butter gives the best flavor and texture, though you can replace some of it with vegetable oil or coconut oil if desired.
For the Cookies
- Butter: Use softened unsalted butter so it creams smoothly with sugar.
- Sugar: Granulated sugar works well; brown sugar can be substituted for a deeper flavor.
- Baking Powder and Baking Soda: Both help the cookies rise and stay tender.
- Salt
- Cinnamon and Nutmeg: These warm spices create the classic pumpkin flavor. Pumpkin pie spice can be used instead.
- Eggs: Large eggs add richness and structure.
- Vanilla: Pure vanilla enhances overall flavor.
- Pumpkin: Use plain pumpkin puree (not pumpkin pie filling).
- Flour: All-purpose flour is used here; a gluten-free 1:1 blend with xanthan gum may be substituted, though texture can vary.
For the Cream Cheese Frosting
- Butter: Softened for easy mixing.
- Cream Cheese: One softened block gives the frosting a tangy, creamy base.
- Powdered Sugar: Confectioners’ sugar yields a smooth, pipeable frosting.
- Vanilla: A touch of vanilla brightens the frosting.
- Cinnamon: Optional, for sprinkling on top.
How to Make Them
An electric or stand mixer makes creaming the butter faster and easier, but you can cream by hand if necessary.
- Preheat and prepare: Heat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter: Beat softened butter until light and fluffy.
- Add dry leaveners and spices: Mix in sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
- Mix in wet ingredients: Add eggs and vanilla, then beat in the pumpkin puree.
- Fold in flour: Gradually add flour until a soft, slightly wet dough forms.
- Scoop and bake: Drop dough by tablespoonfuls two inches apart on prepared sheets. Bake 10–12 minutes, until the tops are set (they won’t brown much). Transfer to a wire rack to cool completely.
- Make the frosting: Beat together softened butter, cream cheese, powdered sugar, and vanilla until light and fluffy.
- Frost when cool: Frost completely cooled cookies to prevent the frosting from melting. Dust with a little cinnamon.
Tips and Tricks
These practical tips will help your cookies turn out their best:
- Drain excess moisture: Pumpkin puree can be watery. If time allows, let it drain in a mesh strainer or pat with a clean towel to remove extra liquid.
- Customize: Stir chopped nuts into the dough or sprinkle them on top of the frosting. Mini chocolate chips, a dusting of colored sugar, or a pinch of instant coffee can be added for variation.
- Make jumbo cookies: For larger cookies, increase scoop size and flatten slightly before baking. Larger cookies are great for decorative toppings.
How Do I Store Frosted Pumpkin Cookies?
- Store at room temperature in an airtight container for up to 5 days.
- In warm weather, refrigerate in an airtight container to keep the frosting firm.
Can I Freeze Pumpkin Cookies?
- Yes. Freeze cooled, frosted cookies on a tray until solid, then transfer to airtight containers.
- Layer cookies with parchment or wax paper between them to protect the frosting and prevent sticking.
SOFT PUMPKIN COOKIES
Ingredients
FOR THE COOKIES
- 2 cups unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 1 can (15 ounces) pumpkin puree (NOT pumpkin pie filling)
- 4 cups all-purpose flour
FOR THE CREAM CHEESE FROSTING
- 1/2 cup butter, softened
- 1 block (8 ounces) cream cheese, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
- Ground cinnamon, for sprinkling
Instructions
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper and set aside.
- In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg; beat until combined, scraping the bowl occasionally.
- Add eggs and vanilla; beat until combined.
- Beat in the pumpkin puree.
- Add the flour slowly until combined; the dough will be wet.
- Drop dough by tablespoonfuls onto prepared baking sheets, two inches apart.
- Bake 10–12 minutes, or until tops are set.
- Remove from oven and transfer cookies to a wire rack to cool completely.
- While cookies cool, beat frosting ingredients until soft and whipped.
- Frost cooled cookies and sprinkle with cinnamon. Store in airtight containers at room temperature for up to 5 days.
Notes
TO FREEZE: Freeze cooled, frosted cookies on a tray until solid, then transfer to airtight containers. Layer with parchment or wax paper to prevent sticking.
Recipe adapted from Better Homes and Gardens.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
More Easy Cookie Recipes
- Red Velvet Crinkle Cookies
- No Bake Oatmeal Cookies
- Candy Cane Cookies