Enjoy soft, cakey, moist Soft Pumpkin Cookies that practically melt in your mouth. Topped with a tangy Cream Cheese Frosting, these pumpkin cookies are irresistibly comforting and perfect for autumn gatherings.
One of My Favorite Holidays: Halloween
Happy Halloween! I look forward to this holiday every year — dressing up with friends, listening to live music, dancing, taking lots of pictures and sharing laughs. We nibble on spooky snacks and treats, and these Ultimate Soft Pumpkin Cookies always make an appearance. Their warm pumpkin flavor and cream cheese frosting are perfect for any seasonal celebration.
I’ve never been a fan of scares or creepy activities. Give me cozy treats instead of ghost stories — and these pillowy pumpkin cookies fit the bill. They’re tender, lightly spiced, and frosted with creamy goodness for a comforting bite.
Why These Soft Pumpkin Cookies Comfort
These cookies are light, fluffy and moist — they almost dissolve on the tongue. The combination of pumpkin and cream cheese frosting creates a cozy, warm flavor that’s ideal for fall. Frost them and add a sprinkle of cinnamon or festive sprinkles for a seasonal touch. This recipe yields a large batch, so it’s great for parties, sharing with neighbors, or freezing for later.
Pumpkin and cream cheese are a classic pairing: the pumpkin brings warmth and spice while the frosting adds creamy sweetness. Bake a batch and enjoy them warm or at room temperature.
Ingredients You Need
Soft Pumpkin Cookies
- butter (softened)
- granulated sugar
- baking powder
- baking soda
- salt
- ground cinnamon
- ground nutmeg
- eggs
- vanilla
- pumpkin (canned)
- all-purpose flour
Cream Cheese Frosting
- butter
- cream cheese (softened)
- powdered sugar
- vanilla
- ground cinnamon for sprinkling (optional)
Soft Pumpkin Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, using an electric mixer, beat 2 cups softened butter on medium speed until light and fluffy. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg and beat until combined.
- Add the eggs and vanilla, mixing until combined. Stir in the canned pumpkin until evenly incorporated.
- Gradually add the flour and mix until a soft dough forms.
- Drop dough by tablespoonfuls or use a small cookie scoop onto a non-stick baking sheet, spacing cookies apart.
- Bake in the preheated oven for 8–10 minutes for small cookies, or until the tops are set. For larger cookies bake 13–15 minutes.
- Transfer cookies to a wire rack to cool completely before frosting.
- Enjoy!
Cream Cheese Frosting
-
Beat butter, softened cream cheese, powdered sugar and vanilla until smooth and whipped. Frost cooled cookies and sprinkle lightly with cinnamon if desired.
Cookie Tips
- Add more cinnamon and nutmeg for a bolder pumpkin spice flavor.
- This recipe makes about 26 large cookies (use a 1/4 cup scoop and bake 13–15 minutes) or about 60 small cookies (use a tablespoon and bake 8–10 minutes).
How to Store Ultimate Pumpkin Cookies
- Unfrosted cookies: Store in an airtight container at room temperature for 5–7 days.
- Frosted cookies: Store in a single layer in an airtight container in the refrigerator. Allow to come to room temperature before serving or warm briefly in the microwave for a freshly-baked feel.
Wishing you a safe and happy Halloween — bake a batch, share with friends, and savor the season!
More Pumpkin Delights!
- Pumpkin Magic Custard Cake
- 7 Pumpkin Cookie Recipes for Pumpkin Cookie Lovers!
- Sheet Pan Pumpkin Chocolate Chip Cookie Bars
- “CopyCat” Starbucks Pumpkin Pound Cake
- Cinnamon Pumpkin Rolls with Cream Cheese Frosting
- Pumpkin Lasagna Dessert
- Happy Mother’s Day! Let’s Bake
- Soft Almond Cookies with Almond Buttercream
Ultimate Soft Pumpkin Cookies {Melt-in-your-Mouth}
Kim Lange
Pin Recipe
20
8
60 Small Cookies
Recipe adapted from BHG.