Name: Soft Pumpkin Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; 1 large egg; 1 teaspoon vanilla extract; 1 cup pumpkin puree, blotted dry; 2 cups all-purpose flour; 1/2 cup unsalted butter, softened (for frosting); 8 ounces cream cheese, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract (for frosting)

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I love these soft pumpkin cookies because they bake up fluffy, tender, and cake-like with warm fall spices in every bite. I finish them with creamy cream cheese frosting for a cozy homemade dessert that feels perfect for autumn, holidays, or anytime I want a sweet pumpkin treat.

Soft Pumpkin Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 large egg

1 teaspoon vanilla extract

1 cup pumpkin puree, blotted dry

2 cups all-purpose flour

½ cup unsalted butter, softened

8 ounces cream cheese, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Directions

I preheat the oven to 350°F and line a baking sheet with parchment paper.

I beat the butter and sugar together until the mixture looks light and creamy.

I mix in the baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

I add the egg, vanilla, and pumpkin puree, then mix until everything is smooth.

I add the flour and mix until a soft dough forms.

I scoop the dough onto the prepared baking sheet and bake the cookies for 10 to 12 minutes.

I let the cookies cool completely before frosting.

I beat the frosting butter and cream cheese until smooth, then mix in the powdered sugar and vanilla.

I frost the cooled cookies and serve.

Servings and Timing

I get about 24 servings from this recipe.

Prep time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

Calories: 262 kcal per serving

Variations

I sometimes add mini chocolate chips to the dough for extra sweetness. I also like sprinkling chopped pecans or walnuts over the frosting for a little crunch.

For a stronger spice flavor, I add a small pinch of nutmeg or extra pumpkin pie spice. I can also leave the frosting off when I want a simpler pumpkin cookie.

Storage/Reheating

I store frosted pumpkin cookies in an airtight container in the refrigerator for up to 4 days.

I let them sit at room temperature for a few minutes before serving so the frosting softens slightly. I do not usually reheat frosted cookies, but I can warm unfrosted cookies for a few seconds in the microwave before adding frosting.

FAQs

Can I use homemade pumpkin puree?

Yes, I can use homemade pumpkin puree, but I make sure to blot it well so the cookie dough does not become too wet.

Why should I blot the pumpkin puree?

I blot the pumpkin puree because extra moisture can make the cookies too soft or cakey in a heavy way.

Can I make these cookies ahead of time?

Yes, I like making them ahead because the flavor stays delicious after chilling. I frost them after they cool completely.

Can I freeze these pumpkin cookies?

Yes, I can freeze the unfrosted cookies in an airtight container. I thaw them, then add the frosting before serving.

Do I have to use cream cheese frosting?

No, I can skip the frosting or use a simple vanilla glaze, but I prefer cream cheese frosting because it balances the pumpkin spice flavor.

Conclusion

I love these soft pumpkin cookies because they are easy, cozy, and full of warm pumpkin spice flavor. The fluffy cookie texture and creamy frosting make them a sweet fall dessert I like serving for holidays, gatherings, or a simple homemade treat.

📖 Recipe:

Soft Pumpkin Cookies

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Author: Cheryl
Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These soft pumpkin cookies are fluffy, tender, and packed with warm fall spices. Finished with creamy cream cheese frosting, they make a cozy dessert perfect for autumn and holiday gatherings.

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Beat 1 cup softened butter and granulated sugar together until light and creamy.
Mix in the baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Add the egg, vanilla extract, and blotted pumpkin puree. Mix until smooth.
Add the flour and mix until a soft dough forms.
Scoop portions of dough onto the prepared baking sheet.
Bake for 10 to 12 minutes, or until the cookies are set.
Allow the cookies to cool completely.
For the frosting, beat ½ cup softened butter and cream cheese until smooth.
Mix in the powdered sugar and vanilla extract until creamy.
Frost the cooled cookies and serve.