Pumpkin Cookies with Cream Cheese Frosting (Soft and Easy!)

These pumpkin cookies with cream cheese frosting are the fall cookie that everyone always falls for.

They are soft. They are pillowy. They are perfectly spiced. And they are topped with a thick, creamy, slightly tangy cream cheese frosting that makes every single bite feel like an absolute treat. These are not your dense, chewy bakery-style cookies. These are the soft, cakey, melt-in-your-mouth kind — the ones that feel like biting into a perfectly spiced pumpkin cloud.

The whole can of pumpkin goes into the batter, which is what gives these cookies their signature tender, moist texture and that beautiful warm orange colour. The cream cheese frosting is simple — just four ingredients, stirred together, spread generously over each cooled cookie. And the whole batch comes together in under an hour.

Make these once and they will be on your fall baking list every single year.

Love all things pumpkin? Do not miss my full collection of the best pumpkin dessert recipes — cheesecakes, bars, rolls, breads, and more all in one place.

---

Why You Will Love This Recipe

• Soft, pillowy, melt-in-your-mouth texture — the original cakey pumpkin cookie done right
• A whole can of pumpkin in the batter for maximum pumpkin flavour and colour
• Four-ingredient cream cheese frosting that is thick, creamy, and perfectly tangy
• No chill time needed — mix, scoop, and bake
• Makes 36 cookies from one batch — perfect for sharing, gifting, or a fall gathering
• Keeps well for days and travels beautifully

---

Ingredients

For the pumpkin cookies:

• 2 cups (250g) all-purpose flour, spooned and leveled
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 3/4 cup (165g) packed light or dark brown sugar
• 2 tsp pure vanilla extract
• 1 large egg
• 1 can (15 oz / 425g) pure pumpkin puree

For the cream cheese frosting:

• 3 oz (85g) full-fat block cream cheese, softened to room temperature
• 1/4 cup (56g) unsalted butter, softened to room temperature
• 1 tsp pure vanilla extract
• 2 cups (240g) powdered sugar, sifted

---

Ingredient Notes and Substitutions

Pumpkin puree — The entire 15 oz can goes in — no measuring, no waste. Pure pumpkin puree only, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced and will completely throw off the recipe. Libby is the most reliable brand.

Butter — softened — Unlike the chewy pumpkin cookies, this recipe uses creamed softened butter which traps air into the dough and is exactly what gives these their soft, cakey, pillowy texture. Make sure it is properly softened — soft enough to press a fingerprint into easily but not melted.

Both sugars — Granulated sugar gives structure and a light sweetness. Brown sugar adds depth, warmth, and helps keep the cookies moist for days.

Spices — Cinnamon, nutmeg, and ginger give these a full, rounded spice flavour. You can replace all three with 1 and 1/2 tsp of pumpkin pie spice blend for a simpler approach.

Cream cheese in the frosting — Full-fat block cream cheese only. Not tub-style, not whipped, not low-fat. Soften it fully at room temperature along with the butter before making the frosting.

Powdered sugar — The quantity gives you a thick, spreadable frosting. If you prefer a looser drizzle consistency, reduce to 1 and 1/2 cups. If you want a stiffer piped frosting, add an extra 1/4 cup.

---

Step-by-Step Instructions

Step 1: Prep the Oven and Pans

Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined. Set aside.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on high speed for about 2 to 3 minutes until light and fluffy. This step matters — proper creaming gives the cookies their pillowy texture.

Step 4: Add the Wet Ingredients

Add the vanilla extract and egg and beat on medium speed until incorporated.

Add the pumpkin puree and beat until smooth and combined. The batter will look slightly curdled or separated at this stage — that is completely normal. It will come together once the flour goes in.

Step 5: Add the Dry Ingredients

Add the flour mixture to the wet ingredients and mix on low speed until just combined. Do not overmix. The dough will be very soft and sticky — much more like a thick cake batter than a traditional cookie dough. This is exactly right.

Step 6: Scoop and Bake

Using a medium cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough is too soft to roll — just scoop and drop straight onto the pan.

Bake for 10 to 12 minutes, until the edges are just set and the tops no longer look wet or shiny. The cookies will be very soft when they come out and will firm up slightly as they cool. Do not overbake.

Step 7: Cool Completely

Transfer the baking sheets to a wire rack and leave the cookies on the pan for 5 minutes before moving them. Then transfer to the rack to cool completely. The cookies must be fully cooled before frosting — frosting warm cookies will give you a melted, running mess.

Step 8: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together in a bowl on medium-high speed until completely smooth and creamy, about 1 to 2 minutes.

Add the vanilla extract and mix briefly. Then add the sifted powdered sugar and beat on low speed until combined, then increase to high and beat for 1 minute until the frosting is thick, smooth, and fluffy.

Step 9: Frost and Serve

Spread a generous amount of cream cheese frosting over each completely cooled cookie using an offset spatula or the back of a spoon. Dust with a pinch of extra cinnamon or pumpkin pie spice on top if you like.

---

Tips for the Best Results

• Use pure pumpkin puree, not pumpkin pie filling — check the label every time
• Soften the butter properly — soft enough to cream, not melted. Cold butter will not cream right and the texture will suffer
• The dough will be very soft and sticky — do not add extra flour, just scoop it directly
• Do not overbake — pull them when the edges are just set even if the center still looks soft
• Cool completely before frosting — completely means no warmth whatsoever
• Soften cream cheese and butter for the frosting at room temperature — lumpy frosting comes from cold ingredients
• These are meant to be cakey and soft — that is the whole point and what makes them different from the chewy pumpkin cookies

---

Variations

• Cinnamon frosting — add 1/2 tsp of ground cinnamon to the cream cheese frosting for a spiced version that doubles down on the fall flavour
• Maple cream cheese frosting — replace the vanilla in the frosting with 1 tbsp of pure maple syrup for a warm, autumnal twist
• Pumpkin chocolate chip frosted cookies — fold 1/2 cup of mini chocolate chips into the batter for pockets of chocolate throughout
• Brown sugar frosting — swap the cream cheese frosting for a simple brown sugar glaze: 1 cup powdered sugar, 2 tbsp melted butter, 2 tbsp milk, a pinch of cinnamon
• Sprinkles — top the frosted cookies with fall-coloured sprinkles for a festive finish that kids absolutely love

---

What to Serve With Them

• Piled high on a plate at a fall party — they disappear fast
• Packed into gift boxes with parchment between layers for a beautiful fall gift
• On a fall cookie platter alongside pumpkin snickerdoodles and pumpkin chocolate chip cookies
• With a hot mug of coffee, tea, or spiced apple cider
• Stored cold in the fridge and eaten straight from the container — underrated

Pumpkin cookies with cream cheese frosting are one of those recipes that just feels like fall every time you make them.

The soft, pillowy texture. The warm spiced pumpkin dough. That thick, creamy, slightly tangy frosting on top. Every bite is exactly what you want from a fall cookie — cozy, sweet, completely satisfying.

Make a big batch. Share them. Watch them disappear.

For more pumpkin dessert recipes you will love:

• Pumpkin Chocolate Chip Cookies
• Pumpkin Snickerdoodle Cookies
• Pumpkin Cheesecake Cookies
• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Cheesecake
• Pumpkin Dump Cake