Soft, cake-like pumpkin cookies topped with spiced cream cheese frosting? Yes, please! These little bites of fall are full of pumpkin flavor and practically scream all things pumpkin spice.
If you’ve ever wished pumpkin pie and pumpkin bread could be turned into a handheld cookie, this is it. They’re pillowy, moist, and topped with the dreamiest pumpkin spice cream cheese frosting. Bonus: your whole kitchen will smell amazing while they bake!
These cookies have been a hit in lunchboxes, potlucks, and at the neighbor's house (Travis, this one's for you!) Trust me, everyone loves a soft pumpkin cookie.
Why You’ll Love These Pumpkin Cookies
- Freezer-friendly – both cookies and frosting can be frozen for later. Make ahead tips to come!
- They're soft, chewy, and cake-like – they stay tender for days.
- Perfectly spiced – not too sweet, not too heavy.
- Crowd-pleasing – perfect for bake sales, dessert tables, or cozy fall afternoons.
- Make-ahead friendly – dough can be chilled for up to 3 days.
If you love a soft cookie, check out my cake-like cookie recipe!
Ingredients
- eggs
- pumpkin puree - this is the real stuff that's 100% pumpkin and nothing else - not pumpkin pie filling.
- canola oil
- vanilla extract
- the usual cookie ingredients: all-purpose flour, baking soda, baking powder, salt, granulated sugar
- instant coffee granules - You won't taste it but it adds a little something-something. (optional but delicious)
- pumpkin pie spice - a blend of ground cinnamon, nutmeg, ginger and spices.
- cream cheese - You'll want it soft so set it out beforehand.
- butter - soften it when you grab the cream cheese from the fridge.
- powdered sugar
Ingredient Substitutions
Oil: Swap canola for melted coconut or vegetable oil.
Gluten-free: Replace flour with a 1:1 gluten-free blend (with xanthan gum).
Tip: This is a great Thanksgiving dessert table alternative to pumpkin pie.
Step-by-Step Instructions
- Step 1: In a large mixing bowl, beat together eggs, pumpkin puree, and oil until smooth. Add sugar, vanilla, and instant coffee granules.
- Step 2: Stir in dry ingredients (flour, baking soda, baking powder, salt, and pumpkin pie spice) until just combined. Don’t overmix.
Chill dough for at least 30 minutes. This prevents cookies from spreading too thin and keeps them soft.
- Step 3: Scoop dough with a medium cookie scoop (about 2 Tablespoons) onto prepared baking sheets, spacing 2 inches apart.
- Step 4: Bake 12–14 minutes until edges are set. Cookies will remain soft and cake-like.
Cool on the baking sheet 10 minutes, then transfer to a wire rack. Allow to cool completely before frosting.
- Step 5: To make the cream cheese frosting: Beat softened cream cheese and butter until smooth and fluffy.
Add vanilla extract and powdered sugar gradually, blending until creamy.
- Step 6: Frost completely cooled cookies.
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Storage & Freezing
- Refrigerator: Store frosted cookies in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted cookies for up to 2 months. Thaw at room temperature, then frost before serving. To freeze frosted cookies, freeze on a sheet until firm, then layer with parchment in a container.
Top Tips for the best pumpkin cookies
Let cookies cool completely before frosting to keep frosting from melting.
Chill the dough for at least 30 minutes—don’t skip it!
Softened butter and cream cheese mix more smoothly.
Don’t overbake—edges should look set, cookies remain soft.
Make It Your Own
Sometimes it's nice to start with a recipe and make it as is the first time, then play around the second time. Consider variations like adding extra cinnamon or maple extract to the frosting for a flavor boost or adding white chocolate chips, chopped pecans, or walnuts.
If that sounds yummy be sure to check out my white chocolate chip oatmeal pumpkin cookies!
Serving Suggestions
Add these cookies to a dessert board with apple cider, white chocolate, or spiced nuts. Viola - You have a fall themed dessert charcuterie. I don't know if that's a thing but it should be. 😉
Add these to a field meal or pack in a lunch as a surprise.
Yes! Cookie dough can be made 2–3 days in advance and refrigerated. Bake and frost when ready.
Absolutely! Freeze unfrosted cookies in a zip-top bag or container for up to 2 months. Thaw at room temp, then frost. For frosted cookies, freeze on a baking sheet first, then layer with parchment.
Chilling the dough is key—soft dough spreads quickly. Don’t skip the 30-minute chill.
Yes, because of the cream cheese frosting and moist texture, refrigeration keeps them fresh and slightly chilled cookies are extra cozy!
Yes, but drain extra liquid so cookies stay soft and fluffy.
Related Recipes
Recipe
Soft Pumpkin Cookies with Spiced Cream Cheese Frosting
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Ingredients
To Make the Pumpkin Cookies:
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup canola oil
- 1 teaspoon vanilla
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 1 teaspoon instant coffee granules
- 1 Tablespoon pumpkin pie spice
To Make the Spice Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup butter (one stick), softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
To Make the Pumpkin Cookies
To Make the Spiced Cream Cheese Frosting
- In a mixer, beat together 2 large eggs, 1 cup pumpkin puree, and 1 cup canola oil until well mixed. Add 1 ¾ cups granulated sugar, 1 teaspoon vanilla, and 1 teaspoon instant coffee granules.
- Mix in dry ingredients (3 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt and 1 Tablespoon pumpkin pie spice) until just combined. Chill dough for at least 30 minutes.This is a great time to set your cream cheese and butter out to soften for the cream cheese frosting.
- Preheat oven to 350°F. Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake for 12–14 minutes, until edges are set. Cool on baking sheet 10 minutes, then transfer to a wire rack to cool completely. I repeat in an every loving way - let them cool completely.
- For the frosting: Beat 8 ounces cream cheese and ½ cup butter until smooth. Add 1 teaspoon vanilla extract, 2 cups powdered sugar, and 1 teaspoon pumpkin pie spice. Blend until creamy.
- Frost cooled cookies and dust with a little extra pumpkin spice if desired.
Notes
- Don’t skip chilling the dough – it helps the cookies puff up and keeps them soft.
- To keep your cookies soft and chewy, don't over bake. These cookies will be slightly puffy but look closely around the edges and you'll see that they're cooked through.
- I like adding a bit of instant coffee to the mix for a little extra flavor. You can't taste it but it doesn't something magical. You can also use espresso powder. I go with the instant coffee because it's readily available, even when I shop at Aldi!
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
