I can’t stop thinking about these Soft Pumpkin Cookies, cakey and spiced just right, crowned with a tangy cream cheese frosting and made in one bowl with no chill time.

Jump to Recipe

I make Soft Pumpkin Cookies every fall, and these are the kind that vanish from the platter faster than I can blink. They’re soft and cakey, packed with warm spice, and crowned with a tangy cream cheese frosting that makes you wonder why every cookie isn’t frosted.

The canned pumpkin puree gives them a moist, almost cake like crumb you want to tear into. Sometimes they remind me of Cream Cheese Cookies, because the frosting steals the show, but they still taste like autumn.

I always end up baking a double batch, and yep, I freeze the extras for emergencies.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: carbs for structure, gives chew, can be kinda plain.
Pumpkin puree: fiber and vitamin A, adds moisture, mild sweetness, keeps cookies soft.
Brown and granulated sugar: sweetens, brown adds moisture and molasses notes.
Butter: rich fat for tenderness, flavor and slight chew, helps browning.
egg: provides protein, binds the dough, adds structure and gentle lift.
Pumpkin pie spice: warm cinnamon and nutmeg notes, aromatic and cozy.
Cream cheese frosting: tangy creaminess, balances sweetness, very rich.
Pecans or chocolate chips: pecans add crunch and healthy fats, chips add melty sweetness.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons pumpkin pie spice

1/2 cup (113 g) unsalted butter, softened

1/2 cup packed light brown sugar

3/4 cup granulated sugar

1 large egg

1 cup canned pumpkin puree (not pumpkin pie filling) room temp

1 teaspoon vanilla extract

Optional 1/2 cup chopped pecans or chocolate chips

8 ounces (225 g) cream cheese, softened (for frosting)

1/4 cup (57 g) unsalted butter, softened (for frosting)

2 cups (240 g) powdered sugar, sifted (for frosting)

1 teaspoon vanilla extract (for frosting)

Pinch of salt (for frosting)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat.

2. In a large bowl, beat the softened 1/2 cup butter with the packed light brown sugar and granulated sugar until light and a little fluffy, about 2 to 3 minutes (electric mixer or strong arm work fine).

3. Add the egg, 1 cup room temp pumpkin puree and 1 teaspoon vanilla, mix until combined and scrape the bowl so no streaks are left.

4. Add 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 2 teaspoons pumpkin pie spice straight into the wet mixture, stir until just combined; dont overmix or cookies will get tough.

5. Fold in optional 1/2 cup chopped pecans or chocolate chips if using.

6. Drop dough by rounded 2 tablespoon scoops onto prepared sheets about 2 inches apart, leaving a little mound so they stay soft and cakey.

7. Bake 10 to 12 minutes until edges are set and tops spring back slightly, not browned; cool on the sheet 5 minutes then transfer to a wire rack to cool completely before frosting.

8. For the frosting beat together 8 ounces softened cream cheese and 1/4 cup softened butter until smooth, then add 2 cups sifted powdered sugar, 1 teaspoon vanilla and a pinch of salt; beat until fluffy. If it seems too soft chill 10 to 15 minutes.

9. Spread or pipe the cream cheese frosting onto completely cooled cookies, sprinkle extra chopped pecans if you want, then store frosted cookies in the fridge or keep unfrosted at room temp for a couple days.

10. To freeze: flash freeze cookies in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months; thaw at room temp before serving.

Equipment Needed

1. Baking sheets (2), lined with parchment or a silicone mat
2. Large mixing bowl
3. Electric hand mixer or a sturdy whisk and some muscle
4. Measuring cups and spoons
5. Sifter or fine mesh sieve for the powdered sugar
6. Rubber spatula and a wooden spoon
7. Cookie scoop or a 2 tablespoon scoop and a spoon to level it off
8. Wire cooling rack
9. Piping bag or offset spatula plus a small bowl for the frosting if you dont want to use the big bowl

FAQ

Q: Can I use pumpkin pie filling instead of canned pumpkin puree? A: No, dont use pumpkin pie filling. It has added sugar and spices so it will throw off the cookie texture and flavor. Use plain canned pumpkin puree or homemade cooked pumpkin puree that has been drained and cooled.

Q: What temperature and bake time should I use and how do I know when theyre done? A: Bake at 350 F (about 175 C) for 10 to 12 minutes. The edges should be set and slightly darker, the centers still soft and a little puffy. They will firm as they cool, so dont overbake if you want them soft.

Q: Can I make these ahead or freeze them? A: Yes. Scoop raw dough onto a baking sheet, freeze until firm, then store in a bag up to 3 months. Bake from frozen, adding about 2 to 3 minutes to the bake time. Baked cookies freeze great too for about 2 months, thaw before frosting.

Q: How do I keep the cookies soft and moist for days? A: Store completely cooled cookies in an airtight container at room temp. Tuck in a slice of bread or a few apple slices to help keep moisture. Also dont overbake, and cool on a rack so steam doesnt make them soggy.

Q: Any tips for the cream cheese frosting so it spreads nicely and doesnt slide off? A: Make sure the cream cheese and butter are full room temp and beat smooth before adding powdered sugar. Sift the sugar to avoid lumps. If cookies are warm, let them cool fully or chill for 10 minutes, otherwise the frosting will melt. If frosting is too loose add a little more powdered sugar, if too stiff add a teaspoon of milk at a time.

Q: Can I swap or omit things like nuts, chocolate chips, or use gluten free flour? A: Yes, stir in up to about half a cup of chopped pecans or chocolate chips. For gluten free use a cup for cup GF flour blend with xanthan gum if needed. Replacing butter or egg will change texture, so do that carefully; a flax egg or applesauce can work in a pinch but cookies may be more cake like.

Soft Pumpkin Cookies Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour or a 1 to 1 gluten free baking blend that includes xanthan gum. Measure the same amount, expect slightly denser cookies so add 1 to 2 tablespoons extra pumpkin or a splash of milk if the dough looks dry.
Unsalted butter: use solid coconut oil cup for cup (113 g) or just use salted butter and skip the recipe salt. If you use melted coconut oil chill the dough a bit so the cookies dont spread too much.
Pumpkin puree: replace with canned or mashed sweet potato or roasted butternut squash in the same amount. If you use fresh pumpkin roast and puree it then drain off excess water so the dough isnt too wet.
Cream cheese (for frosting): swap with mascarpone or a dairy free vegan cream cheese, use equal weights. For a lighter topping you can use thick strained Greek yogurt mixed with powdered sugar but the frosting will be softer.

Pro Tips

1. Creaming trick: beat the butter and sugars until really pale and airy, scrape the bowl twice, then add dry stuff slowly so you dont overwork the flour. If the butter feels a bit cold pop it in the microwave 5 seconds at a time, not more, until it gives slightly when poked.

2. Pumpkin moisture hack: canned pumpkin varies a lot, so judge the dough by feel. If it looks too loose add 1 tablespoon flour at a time until it holds a mound, if it seems stiff add a tablespoon pumpkin or a splash of milk. This saves you from dense or gummy cookies.

3. Frosting tips: beat the cream cheese until totally smooth before adding powdered sugar, add the sugar in batches so it doesnt go gritty, and if the frosting is too soft chill it 10 to 20 minutes then whip again. For piping, use a wider tip and keep the frosting slightly chilled so it holds shape.

4. Baking and storage shortcuts: use an oven thermometer and bake on the middle rack, rotate sheets if needed, and do a test cookie to dial your time so they stay cakey. Freeze baked cookies flat on a tray then bag them, and always bring frosted cookies to room temp for 15 minutes before serving so the flavors open up.

Soft Pumpkin Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can't stop thinking about these Soft Pumpkin Cookies, cakey and spiced just right, crowned with a tangy cream cheese frosting and made in one bowl with no chill time.

Servings

servings

Calories

414

kcal

Equipment: 1. Baking sheets (2), lined with parchment or a silicone mat
2. Large mixing bowl
3. Electric hand mixer or a sturdy whisk and some muscle
4. Measuring cups and spoons
5. Sifter or fine mesh sieve for the powdered sugar
6. Rubber spatula and a wooden spoon
7. Cookie scoop or a 2 tablespoon scoop and a spoon to level it off
8. Wire cooling rack
9. Piping bag or offset spatula plus a small bowl for the frosting if you dont want to use the big bowl

Ingredients

2 cups (250 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons pumpkin pie spice
1/2 cup (113 g) unsalted butter, softened
1/2 cup packed light brown sugar
3/4 cup granulated sugar
1 large egg
1 cup canned pumpkin puree (not pumpkin pie filling) room temp
1 teaspoon vanilla extract
Optional 1/2 cup chopped pecans or chocolate chips
8 ounces (225 g) cream cheese, softened (for frosting)
1/4 cup (57 g) unsalted butter, softened (for frosting)
2 cups (240 g) powdered sugar, sifted (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat.
In a large bowl, beat the softened 1/2 cup butter with the packed light brown sugar and granulated sugar until light and a little fluffy, about 2 to 3 minutes (electric mixer or strong arm work fine).
Add the egg, 1 cup room temp pumpkin puree and 1 teaspoon vanilla, mix until combined and scrape the bowl so no streaks are left.
Add 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 2 teaspoons pumpkin pie spice straight into the wet mixture, stir until just combined; dont overmix or cookies will get tough.
Fold in optional 1/2 cup chopped pecans or chocolate chips if using.
Drop dough by rounded 2 tablespoon scoops onto prepared sheets about 2 inches apart, leaving a little mound so they stay soft and cakey.
Bake 10 to 12 minutes until edges are set and tops spring back slightly, not browned; cool on the sheet 5 minutes then transfer to a wire rack to cool completely before frosting.
For the frosting beat together 8 ounces softened cream cheese and 1/4 cup softened butter until smooth, then add 2 cups sifted powdered sugar, 1 teaspoon vanilla and a pinch of salt; beat until fluffy. If it seems too soft chill 10 to 15 minutes.
Spread or pipe the cream cheese frosting onto completely cooled cookies, sprinkle extra chopped pecans if you want, then store frosted cookies in the fridge or keep unfrosted at room temp for a couple days.
To freeze: flash freeze cookies in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months; thaw at room temp before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.