Soft Frosted Pumpkin Cookies
Last Updated on August 20, 2026 by Kiersten James
These soft frosted pumpkin cookies are an easy fall cookie recipe that’s perfect for Thanksgiving, bake sales, and holiday cookie trays.
Every fall, there are a few pumpkin recipes that I know I’m going to make, and these cookies have earned a spot on that list.
I wanted a pumpkin cookie that was actually a cookie – not something cakey. The few recipes I had tried previously were more like a thin muffin top with frosting.
After (more than) a few test batches, these turned out exactly the way I was hoping. They’re soft and tender with strong pumpkin flavor, warm spices, and a thick layer of cream cheese frosting on top.
I put the leftovers in the refrigerator because I was tired of moving cookie trays around to clean and completely forgot about them.
My husband, on the other hand, found them every morning and helped himself to two or three with his coffee.
Considering there’s almost always another recipe sitting around our kitchen waiting to be photographed, I figured that was a pretty good sign these were worth sharing.
If you’re looking for an easy pumpkin cookie that’s perfect for fall events, Thanksgiving dessert trays, or simply baking on a weekend, I think you’ll really enjoy these.
Why You’ll Love Them
- Soft, thick pumpkin cookies with a tender texture
- Topped with rich homemade cream cheese frosting
- Stores well in the refrigerator, making them easy to prepare ahead of time
- Dough chills briefly before baking for cookies that stay thick
- Great for bake sales, Thanksgiving dessert tables, and holiday cookie trays
How to Make Soft Frosted Pumpkin Cookies
Ingredients:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1/3 cup pumpkin puree
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Add the dry ingredients and mix on low speed just until the flour disappears. Avoid overmixing.
Cover the bowl and refrigerate the dough for 30 to 60 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten the tops slightly with your fingertips.
Bake for 10 to 12 minutes, or until the edges are set and the centers no longer look wet.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy.
Mix in the vanilla extract.
Gradually beat in the powdered sugar until light and fluffy. If needed, add a tablespoon of milk to loosen the frosting.
Spread the frosting over the completely cooled cookies and, if desired, sprinkle lightly with cinnamon.
Storage & Freezing:
Because these cookies are topped with cream cheese frosting, they should be stored in an airtight container in the refrigerator. They’ll be fine for 5 or 6 days.
They’re delicious straight from the refrigerator, but if you prefer a softer frosting, let them sit at room temperature for about 15 minutes before serving.
Freeze the unfrosted cookies in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.
Tips for the Best Results
Frequently Asked Questions
Why are pumpkin cookies so soft?
Pumpkin puree adds quite a bit of moisture, giving these cookies their soft, tender texture.
Can I make these ahead of time?
Yes! These cookies are a great make-ahead dessert because they store really well in the refrigerator.
Can I freeze the frosted cookies?
Yes. Freeze them in a single layer until firm, then stack them with parchment paper between the layers.
Do I have to refrigerate them?
Yes. Because of the cream cheese frosting, they should be refrigerated.
More Pumpkin Recipes to Try
- Pumpkin Bread
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cheesecake Bars
- Pumpkin Chocolate Chip Muffins
- Pumpkin Roll
Soft Frosted Pumpkin Cookies
These soft frosted pumpkin cookies are an easy fall cookie recipe that’s perfect for Thanksgiving, bake sales, and holiday cookie trays.
Ingredients
Pumpkin Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1/3 cup pumpkin puree
- 2 teaspoons vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- Add the dry ingredients and mix on low speed just until the flour disappears. Avoid overmixing.
- Cover the bowl and refrigerate the dough for 30 to 60 minutes.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten the tops slightly with your fingertips.
- Bake for 10 to 12 minutes, or until the edges are set and the centers no longer look wet.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
- Beat the softened cream cheese and butter together until smooth and creamy.
- Mix in the vanilla extract.
- Gradually beat in the powdered sugar until light and fluffy. If needed, add a tablespoon of milk to loosen the frosting.
- Spread the frosting over the completely cooled cookies and, if desired, sprinkle lightly with cinnamon.
