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Soft Pumpkin Cookies with Cream Cheese Frosting

Two soft pumpkin cookie sandwiches filled with thick cream cheese frosting stacked on a white plate.
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Make these soft pumpkin cookies topped with creamy cream cheese frosting. This easy recipe delivers melt-in-your-mouth, spiced pumpkin treats perfect for fall baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree until fully incorporated.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft.
  8. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy. Add milk one tablespoon at a time if the frosting is too stiff.
  11. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.

Notes

  • For the softest cookies, measure your flour using the spoon-and-level method.
  • Chill the dough for 30 minutes before scooping if your kitchen is warm; this helps prevent spreading.
  • These cookies freeze well before frosting. Store unfrosted cookies in an airtight container for up to three months.
  • If you want a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons.

Nutrition

Find it online: https://kingscook.com/soft-pumpkin-cookie-recipe/