There’s something about fall that just screams pumpkin. Whether it’s pumpkin lattes, pumpkin pies, or pumpkin-flavored everything, it’s the star of the season. But if you’re looking to switch things up a bit, these Soft Pumpkin Cookies with Cream Cheese Frosting might just be your new favorite. They’re like little pillows of pumpkin heaven, topped with a creamy, dreamy frosting that’s hard to resist.

How to Make Soft Pumpkin Cookies with Cream Cheese Frosting

Ingredients you’ll need for the cookies

1 cup butter, softened
1 cup sugar and 1⁄2 cup brown sugar
1 cup pumpkin purée
1 large egg
1 tsp vanilla extract
3 cups flour
2 tsp baking powder and 1⁄2 tsp baking soda
1⁄2 tsp salt
2 tsp cinnamon, 1⁄2 tsp nutmeg, 1⁄2 tsp ginger

Ingredients you’ll need for the cream cheese frosting

1⁄2 cup butter, softened
8 oz cream cheese, softened
1 cup icing sugar
1 tsp vanilla extract
Pinch of salt

Step by Step Guide

1. Preheat your oven to 350°F (175°C). You want it nice and hot to make these cookies bake to golden perfection.

2. Cream together the butter, sugar, and brown sugar in a large bowl until it’s light and fluffy. This part is key—when it’s fluffy, you know your cookies will be too!

3. Add in the pumpkin purée, vanilla extract, and egg. Mix it all up until it’s smooth and everything is combined. It’ll already start to smell like fall at this point.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This is where all that cozy flavor lives.

5. Gradually add the dry ingredients to the wet mixture. Stir until everything’s just combined—no need to overmix!

6. Drop spoonfuls of dough onto a greased or lined baking sheet, making sure to leave about 2 inches between each cookie. They’re going to spread a little, and you don’t want them sticking together!

7. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack. Trust me, you don’t want to rush this part because they need to be cool before frosting.

8. While the cookies are baking, prepare the frosting by beating the butter until smooth and creamy.

9. Add in the cream cheese and beat until everything is silky smooth.

10. Slowly mix in the icing sugar, vanilla extract, and pinch of salt, and keep beating until it’s light, fluffy, and irresistible.

11. Once your cookies are completely cooled (and I mean completely—you don’t want melted frosting), generously spread the cream cheese frosting on top. You can even add a sprinkle of cinnamon for a little extra flair if you’re feeling fancy.

There you have it! Soft Pumpkin Cookies with Cream Cheese Frosting that will have everyone asking for the recipe. They’re the perfect way to celebrate the cozy vibes of fall, whether you’re enjoying them with a cup of coffee, sharing them at a get-together, or sneaking one for a midnight snack. Enjoy!

Ingredients

For the cookies

1 cup butter, softened
1 cup sugar and 1⁄2 cup brown sugar
1 cup pumpkin purée
1 large egg
1 tsp vanilla extract
3 cups flour
2 tsp baking powder and 1⁄2 tsp baking soda
1⁄2 tsp salt
2 tsp cinnamon, 1⁄2 tsp nutmeg, 1⁄2 tsp ginger

For the cream cheese frosting

1⁄2 cup butter, softened
8 oz cream cheese, softened
1 cup icing sugar
1 tsp vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). You want it nice and hot to make these cookies bake to golden perfection.
Cream together the butter, sugar, and brown sugar in a large bowl until it’s light and fluffy. This part is key—when it’s fluffy, you know your cookies will be too!
Add in the pumpkin purée, vanilla extract, and egg. Mix it all up until it’s smooth and everything is combined. It’ll already start to smell like fall at this point.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This is where all that cozy flavor lives.
Gradually add the dry ingredients to the wet mixture. Stir until everything’s just combined—no need to overmix!
Drop spoonfuls of dough onto a greased or lined baking sheet, making sure to leave about 2 inches between each cookie. They’re going to spread a little, and you don’t want them sticking together!
Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack. Trust me, you don’t want to rush this part because they need to be cool before frosting.
While the cookies are baking, prepare the frosting by beating the butter until smooth and creamy.
Add in the cream cheese and beat until everything is silky smooth.
Slowly mix in the icing sugar, vanilla extract, and pinch of salt, and keep beating until it’s light, fluffy, and irresistible.
Once your cookies are completely cooled (and I mean completely—you don’t want melted frosting), generously spread the cream cheese frosting on top. You can even add a sprinkle of cinnamon for a little extra flair if you’re feeling fancy.